647 mirin recipes

Wagon wheel pasta smothered in a puréed sun-dried tomato sauce with garlic, oregano, and a squeeze of lemon, finished with grated Parmesan. A quick, intensely flavorful dinner for two.

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

Vegetarian pesto pizza on whole wheat crust with homemade basil-pine nut pesto, artichoke hearts, tomatoes, and zucchini. Everything made from scratch including the dough.

Make-ahead Italian antipasto with tuna, olives, artichoke hearts, mushrooms, and vegetables simmered in tomato sauce. Freezes for up to three months.

Bursting with flavor, these delicious and healthy canapés are sure to be a hit at any gathering!

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.

Marinated onion and kidney bean salad with Vidalia onions, bell peppers, jalapeno, cilantro, and a chili-vinegar dressing. Needs overnight marinating for the best flavor.

Marinated vegetable salad with cauliflower, cucumber, and tomato in a white wine and lemon vinaigrette. A make-ahead side dish that marinates overnight and serves in lettuce cups.

Marinated mushroom salad in a tangy mustard-herb vinaigrette with white wine vinegar, parsley, and chives. A French-style cold appetizer that improves after hours of marinating in the fridge.

Grilled boneless pork chops marinated in a creamy lemon-dill sauce of Dijon mustard, mayonnaise, and sour cream. Marinate for hours, grill in minutes, and brush with extra sauce for a tangy, herb-bright finish.

Garlic soup with Mediterranean vegetables, garlic-toasted breadcrumbs as a natural thickener, artichoke hearts, and toasted almonds. A chunky, Spanish-inspired garlic vegetable soup.

Chinese pork loin marinates in soy, hoisin, ginger, garlic, and five-spice for char siu-style flavor. Grilled low and slow into a sweet-savory roast.

Roasted lamb's head marinated in olive oil, red wine, oregano, and garlic then slow-baked until tender. A bold nose-to-tail dish with rich, succulent meat pulled straight from the bone.

Whiskey-marinated smoked chicken grilled over wood chips with a mushroom and green onion whiskey sauce. Bold, smoky Tennessee barbecue flavor in every bite.

Who would have thoughtyou could deliciously combine herring and gin? Well, we've done it...give it a try and tell us what you think!