827 mirin recipes

Why prepare a salad when you easily just enjoy this succulent dish that has vegetables you will thoroughly enjoy!

New Orleans-style muffaletta on focaccia piled with ham, turkey, provolone, and a tangy olive relish of green olives, artichokes, anchovies, capers, and garlic. Chilled overnight for full flavor.

Different kinds of fresh vegetables are tossed with this flavourful vinaigrette, it goes well with any kind of main dish, or even good on its own!

Ham and artichoke heart pasta salad with penne, green beans, tomato, and red pepper in a double-mustard vinaigrette. A hearty cold pasta salad with bold tangy flavor.

The delicious combination of herring and beet makes this salad a winner!

This show will put some pep in your step and bring some luck your way!

Grilled flank steak rolled with stir-fried cabbage, then wrapped in flatbread with wasabi-ginger cream cheese creates Japanese-fusion pinwheels for elegant entertaining.

Tired of bringing the same thing to every party or event? Break out of your rut with this delicious festive herring spread!

Another new way to enjoy all the healthy benefits of herring!

Butterflied leg of lamb marinated overnight in pomegranate juice, red wine, garlic, and basil, then grilled or roasted. A show-stopping Persian-inspired main course.

Asian-style grilled chicken marinated in soy sauce, rice wine, sesame oil, fresh ginger, and brown sugar. Marinate for an hour or overnight for deeper flavor.

A scrumptious appetizer made with fresh artichoke hearts, cheddar cheese and soda crackers.

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.

Roast caribou marinated overnight in vinegar and garlic, browned in a skillet, then roasted low and slow with a mustard, brown sugar, and Worcestershire paste.

Tequila-marinated chicken wings grilled with chili powder, cayenne, and lime juice. Marinated overnight for maximum flavor, then basted on the grill. Serve with salsa or cheese dip.

Grilled pork shoulder kabobs marinated in peanut oil, apple cider vinegar, and Italian herbs, threaded with green pepper and pineapple chunks. Marinate overnight for the boldest flavor.