5,056 pasteli recipes

Tequila-marinated chicken wings grilled with chili powder, cayenne, and lime juice. Marinated overnight for maximum flavor, then basted on the grill. Serve with salsa or cheese dip.

Honey curried chicken baked in a sticky glaze of butter, Dijon mustard, honey, curry powder, soy, and ginger. Marinate for an hour, bake uncovered, and baste as it caramelizes.

Grilled tarragon chicken: Dijon-rubbed chicken breasts grilled over hot coals and basted with a tarragon-lemon butter. Classic French bistro flavors off the backyard grill.

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.

Maple baked ham glazed with real maple syrup and basted every 20 minutes for a sticky, caramelized crust. Three-ingredient recipe with homemade maple pan gravy.

Honey orange chicken legs baked with a glaze of orange juice, honey, Worcestershire sauce, and mustard. Skinless chicken legs basted until fork-tender and golden brown.

Grilled tuna steaks basted with olive oil, melted butter, and soy sauce. A simple 4-ingredient grilled fish recipe cooked over charcoal in under 10 minutes.

Grilled garlic butter shrimp skewers basted with a white wine, parsley, and red pepper sauce. Serve as a main dish or appetizer straight off the grill.

Slow-roasted wild duck basted in flambed dry sherry with onion juice, white pepper, and red pepper flakes. Braised breast-side down for tender, flavorful meat.

Rotisserie-style pork ribs basted with a homemade chili barbecue sauce of pureed tomatoes, red wine, soy sauce, and chili powder. Slow-roasted and deeply caramelized.

Fish house barbecue with whole grilled trout basted in a tomato sauce, white wine, butter, and lemon juice. A classic lakeside cookout recipe ready in 35 minutes.

Roasted honey-ginger chicken rubbed with lemon and basted with a honey-peanut oil glaze until golden and sticky. A simple whole chicken recipe with just six ingredients.

Quick chicken stir-fry with tomato wedges, fresh ginger, garlic, and teriyaki glaze. Marinated chicken goes from wok to table in minutes.

Pecan wood smoked BBQ pork ribs rubbed with seasoning and slow-smoked at 220 degrees for 3 to 4 hours. Basted with barbecue sauce only in the last 20 minutes for a sticky glaze.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Venison meatloaf cuts ground deer with pork sausage for fat and flavor, then bastes with onion soup broth every ten minutes for a tender, savory game-meat loaf that doesn't dry out.