1,226 tenderizer recipes

Kukul mas is the classic Sri Lankan chicken curry. Chicken rubbed with tamarind, cardamom, and curry powder simmers in thick coconut milk with lemongrass and fenugreek until fall-off-the-bone tender.

Beekeeper's cabbage is a slow-braised red cabbage with apple, parsnip, honey, and caraway seeds brightened with raspberry vinegar. A classic British side dish, tender and sweet-tart.

Plump oysters rolled in cracker crumbs and broiled with lemon butter until golden and crispy on the outside, briny and tender within. Just 5 ingredients and 20 minutes.

Hearty vegetable soup with 7-grain cereal, tomatoes, green beans, corn, mushrooms, and winter squash simmered until tender: finished with canola oil and fresh parsley for bright flavor.

Whole roasted chicken glazed with sweet honey and warm curry spices creates crispy golden skin over tender meat. Clove-studded onion inside perfumes the bird as it roasts.

Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.

Homemade vegetarian breakfast sausage patties made from bulgur wheat, gluten flour, and nutritional yeast with sage, paprika, and tamari. Pan-fried or baked until crispy outside, tender within.

Wild game braised bear steak marinated overnight, seared golden, then slow-simmered in tomato soup with chili powder and onions until fork-tender. A hearty backcountry main dish.

Sweet potatoes, carrots, parsnips, and onions slow-baked in white grape juice until tender, then thickened into a glossy stew with arrowroot. A hearty vegetarian fall side dish.

West African bananas with green split peas, browned onions, and palm oil. A hearty vegetarian main dish that simmers the peas tender before steaming whole bananas on top.

Traditional tea biscuits with a jam-filled center and a ring-shaped top creating a ruby jewel effect. These tender shortcake-style biscuits are perfect for afternoon tea.

Raccoon simmers with celery, apples, onion, and hot peppers until fork-tender, then gets brushed with barbecue sauce and roasted until golden. A traditional preparation for wild game.

Lighter pound cake made with egg whites instead of whole eggs and buttermilk for a tender crumb. Flavored with vanilla and a hint of mace, no yolks needed.

Sauteed Italian greens for piadini made with spinach, broccoli rabe (cime di rapa), and savoy cabbage, boiled tender then finished in garlic olive oil. A traditional Romagna filling.

Bean and barley vegetable casserole baked until the barley turns tender and absorbs all the tomato-basil broth. Kidney beans, lima beans, and fresh veggies under melted cheddar.

Buttermilk honey bread with a tender, slightly tangy crumb from buttermilk and subtle sweetness from honey. A hand-kneaded artisan loaf recipe that makes two beautiful oval loaves.