2,148 paste recipes

Venison steaks broiled and basted with a homemade Corbin steak sauce of butter, dry white wine, Worcestershire, dry mustard, paprika, and hot sauce. A hunter's classic ready in 30 minutes.

Miso barbecued tofu with grilled Japanese eggplant, shiitake mushrooms, and scallions basted in a sweet miso-plum sauce glaze. A plant-based Japanese-inspired grilled dinner in 30 minutes.

Grilled pork loin rubbed with mustard, garlic, and ginger, basted with a horseradish mustard and apricot preserve glaze. An overnight-marinated roast with sweet-hot flavor.

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.

Grilled pork chops stuffed with apple, pecans, and nutmeg-scented bread crumbs, basted with orange juice. A fall-flavored BBQ dinner with sweet-savory balance.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Three-ingredient cranberry maple glazed ham basted until sticky and caramelized. A no-fuss holiday centerpiece with sweet-tart flavor that feeds a crowd.

Grilled orange salmon steaks basted with fresh orange butter and garnished with orange slices. A simple, elegant fish dinner ready in 20 minutes with just four ingredients.

Grilled angel food cake with skewered nectarines basted in lemon-sugar glaze and topped with fresh blueberries. A light, summery grilled dessert.

Overnight marinated pork ribs slow-grilled with tangy vinegar ketchup baste for fall-off-the-bone tenderness and smoky char on the grill.

Grilled angel food cake with skewered nectarines basted in a lemon-sugar glaze, served alongside fresh blueberries for a light summer dessert straight off the grill.

Spit-roasted beef rib roast marinated in bourbon, dry mustard, and vinegar, then grilled over hot coals and basted with the heated marinade sauce.

Kentucky Colonel's pork BBQ sauce is a thin, vinegar-based basting sauce with black pepper, chili powder, Worcestershire, hot sauce, dry mustard, and butter. A tangy, peppery Kentucky-style mop sauce that's all heat and no tomato.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.

Skinless Cornish hen halves basted with brandy, apple juice, and paprika, served over a cinnamon-scented wild rice pilaf with brandy-soaked raisins. Light, elegant, and feeds eight.

Elegant baked pear halves glazed with chutney and apple juice, dotted with butter and basted until tender and glossy. A refined side dish or light dessert that serves 12.