5,056 pasteli recipes

Grilled chicken sandwiches with white wine-thyme baste, herb mayo spread, lettuce, and tomato on toasted bread. A simple summer cookout lunch for four.

Roasted citrus chicken marinated overnight in lemon, lime, and orange juice with cumin and crushed red pepper. Basted until golden with roasted Vidalia onions.

Whole red snapper stuffed with saffron paella rice, chorizo, shrimp, and toasted almonds, then basted in lime butter. A showstopping Spanish-inspired seafood centerpiece.

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

A whole roasted turkey basted in oyster liquor and butter, stuffed with a Southern cornbread dressing loaded with chopped oysters, pecans, mushrooms, and giblets. This is the holiday bird that earns a place at the head of the table.

No-cook barbecue sauce shaken together in a jar from ketchup, brown sugar, Worcestershire, vinegar, dry mustard, chili powder, and paprika. A five-minute basting sauce for grilled chicken, beef, or pork.

Grilled chicken teriyaki with a homemade marinade of soy sauce, dry white wine, sugar, ginger, and garlic. Pounded thin for even cooking and basted on the grill for a glossy, caramelized finish.

Jalapeño grilled chicken basted in a sweet and spicy homemade barbecue sauce with ketchup, brown sugar, vinegar, and jalapeños. Backyard BBQ flavor with a real kick.

Grilled chicken breasts basted in a warm mango chutney sauce with ginger, garlic, and lemon. A tropical twist on BBQ that's ready in 45 minutes with just 8 ingredients.

Roast turkey with stuffing, a complete guide to preparing, stuffing, and roasting a whole bird with butter basting and a foil tent for even browning. A holiday classic done right.

Grilled Cornish game hens marinated in honey, soy sauce, ginger, garlic, and white wine vinegar. Basted frequently and finished directly over charcoal for crispy skin.

Roast turkey basted through butter-soaked cheesecloth with a Kahluá and apricot preserves glaze. The result is a mahogany-skinned bird with deeply flavored meat.

Middle Eastern-style beef kabobs with rice, mint, allspice, and cinnamon on skewers with zucchini and red pepper. Broiled with a lemon-mint oil baste.

Whole roast chicken soaked in a zesty lime, cumin, and cilantro marinade then basted until golden and juicy. Bold Tex-Mex flavor in every bite.

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.

Rotisserie baby back ribs slow-cooked over coals and basted with a homemade tomato-brown sugar BBQ sauce, finished with hickory smoke. Spit-roasted for an hour until fall-off-the-bone tender.