1,210 paste recipes

Homemade Balkan-style skinless sausages (cevapi) made from a three-meat blend of lamb, veal, and pork with paprika and garlic. Grilled until charred and smoky.

Roasted Cornish hens stuffed with lemon, garlic, and rosemary, basted with honey-lemon glaze and finished with a white wine pan sauce. Elegant individual portions for special occasions.

Barbecued pork chops smoked low then grilled hot with garlic salt, celery salt, and paprika. Basted with barbecue sauce only in the final minutes.

Roasted pork loin with dried apricots, prunes, and apple in an oven bag, glazed with brown sugar and white wine. Tender holiday-worthy roast that bastes itself as it cooks.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Low-and-slow smoked beef brisket with pecan wood, wrapped and basted with tangy BBQ sauce. Texas pitmaster technique, backyard results.

Copycat Boston Market and KFC rotisserie-style chicken breasts basted in a honey-lime glaze with paprika and seasoned salt. Baked skin-on until golden, then sealed in foil to lock in all those 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.

Spit-roasted suckling pig rubbed with lime, herbs, and whole garlic, basted with marjoram-thyme olive oil for 6 hours, served with grilled and blanched seasonal vegetables.

Three-step BBQ pork spareribs: broiled, slow-cooked upright 8 hours in the crockpot, chilled overnight, then basted with sauce and grilled. Fall-off-the-bone tender with a sticky finish.

Roasted pheasant halves basted in a mandarin orange and lemon glaze thickened with cornstarch. A citrus-glazed game bird roasted in three stages for crispy, lacquered skin.

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

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.

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.