1,191 paste recipes

This tasty yet refreshing spinach salad is a classic Korean side dish that you can pretty much find in every Korean restaurant. It's quick, easy to make at home, it goes well with most of the BBQ, any meat dish, or just simply serve it with some steamed rice.

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

Baked chicken breasts basted with honey, lime juice, canola oil, and paprika until golden brown. A simple 4-ingredient glaze for juicy oven-roasted chicken.

Thick udon noodles with a spicy Asian dressing that's easy to make and ready when you are.

This is my kind of food, packed with Asian flavor. Lots of miso, tahini, sesame oil...YUM! Loved orange juice in the sauce, a bit sweet, sour and orange-y taste, which I really enjoyed!

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Honey basted grilled turkey pieces marinated in soy sauce, ginger, dry mustard, and garlic. Cut into parts and grilled in stages for evenly cooked, caramelized skin.

Simple 3-ingredient turkey basting mixture for microwave-cooked turkey. Butter, paprika, and brown gravy mix create golden color and savory flavor.

Bacon-wrapped quail roasted until golden, then glazed with a sweet-savory apricot sauce for a show-stopping main course that's easier than you think.

Texas-style basting sauce with butter, bacon drippings, lemon juice, Worcestershire, and chili powder. Makes 3.5 cups, enough to mop a whole 5-pound brisket through a long, slow smoke.

Maple-basted broiled bluefish: oily Atlantic fish brushed with pure maple syrup, allspice, salt, and pepper, broiled or grilled until lightly caramelized. New England seafood in 20 minutes.

Steamer clams cooked in a sizzling cast iron skillet over charcoal with coconut milk, lime, ginger, and cilantro. A Thai-inspired grilled seafood dish ready in 30 minutes.

It may be a basic way to make this fish mousse, but the flavor was definitely very sophisticated. Light, silken-smooth with the creamy and rich Hollandaise sauce that Sean made from the scratch, it was an ultimate enjoyment!

Classic baba ghanoush with fire-charred eggplant, tahini, lemon juice, and garlic, topped with parsley and olive oil. The traditional Middle Eastern smoky eggplant dip done right.

Slow-roasted duck stuffed with oyster bread dressing and basted with a lemon-butter-thyme mixture until golden and crispy. A showpiece roast for holiday dinners and special occasions.

Five-ingredient herb butter sauce with rosemary, tarragon, and lemon that doubles as a grilling baste and warm dipping sauce for shrimp, crab, lobster, and crawfish.