5,056 paste recipes

Spiral-cut ham with a honey and brown sugar glaze basted with pear nectar and orange juice. A simple 5-ingredient holiday ham that practically glazes itself in the oven.

Grilled vegetable kabobs with yellow squash, boiling onions, cherry tomatoes, and mushrooms basted in Italian dressing with basil and parsley. Low-calorie and served over brown rice.

Chinese roast pork from lean tenderloin marinated in soy, bourbon, garlic, and ginger, then broiled and basted until glazed and caramelized. A quick, sweet-savory take on char siu, gluten-free with tamari.

Char-broiled rib eye steaks basted with lemon-butter hot sauce, served topped with grilled mushrooms, peppers, onions, and tomatoes. A complete steak dinner cooked entirely on the grill.

Grilled dessert kabobs with pound cake cubes coated in peanut butter and chopped peanuts, skewered with banana and nectarine, and basted with warm caramel sauce. A fun cookout finish.

Grilled lobster dinner pairs halved lobster, husk-steamed corn, and littleneck clams over the fire, basted with garlic-oregano herb butter. A full New England seafood feast on the grill.

Grilled turkey breast kabobs with bell peppers, onion, mushrooms, and pineapple chunks. Basted with pineapple juice for a sweet, caramelized char.

Grilled teriyaki salmon steaks marinated in teriyaki sauce with garlic, peanut oil, and parsley, basted on the grill until flaky. Served hot or cold.

Stuffed chicken breasts New Mexico style with a filling of golden raisins, spinach, Chimayo chile, cinnamon, and cloves, basted with chicken broth while baking.

Grilled sausage kabobs with bratwurst, Italian sausage, kielbasa, and new potatoes basted in a bacon-beer BBQ sauce. Three sausage varieties on one skewer for the ultimate cookout.

Simple honey-glazed ham with brown sugar, cinnamon, and Dijon mustard. Score the surface, brush with glaze, baste with apple juice for a sticky-sweet holiday centerpiece.

Galliano barbecued pork ribs parboiled to fall-off-the-bone tender, then basted with a hickory barbecue sauce spiked with anise-vanilla Galliano liqueur. The boozy Italian twist that takes weeknight ribs from ordinary to memorable.

Grilled prawns basted with homemade chimichurri sauce made from fresh parsley, oregano, garlic, jalapeno, and red wine vinegar. Bright, garlicky, and ready fast.

Grilled chicken breast marinated in red wine and thyme, basted with a slow-roasted garlic puree. Ten cloves of garlic deliver mellow, sweet flavor.

Grilled squid teriyaki with a homemade sauce of soy, mirin, and lemon juice. Tender calamari rings skewered and charred on the grill, basted with a sticky-sweet glaze, and served over steamed rice.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.