Recipes in "Marinate" category| Page 10

Honey Citrus Chicken

Orange Molasses Grilled Chicken

Raspberry Mint Vinegar

Grilled Chicken Hearts

Author: James Beard

SPINACH WALNUT PESTO AND PIGNOLIA CHEESE STUFFED MUSHROOMS

Marinated Pork and Red Onions

Author: Gretchen Davis

MARINATED SHRIMP WITH CILANTRO, GINGER, LIME,HONEY

Korean Barbecued Beef

Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus

Author: Ivy Manning

Herb Grilled Chicken Breasts, Thai Style

Marinated London Broil with Lemon and Garlic

HOT ITALIAN GIARDINIERA

Grilled Jerk Chicken with Papaya Salsa

SHANGHAI NOODLES

Marmalade Glazed Spareribs

ELBOW ROOM MARINADE

Braised Short Ribs with Carrots and Onions

Black Olives with Harissa

PORK TENDERLOIN SLICES OVER PASTA

BAKED SOUR ORANGE YUCATAN CHICKEN

Grilled Leg of Lamb with Salsa Verde

Grilled Pork Shoulder Steaks With Herb Salad

Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.

Author: Andy Baraghani

Marinated Red Peppers with Garlic and Marjoram

It's key that you let the marinated peppers steam in a covered bowl until cool. This will make them more tender and easier to peel.

Author: Samin Nosrat

Mu Shu Chicken with Jícama

Salmon Spring Rolls with Coriander Dipping Sauce

Soy Lemon Chicken

Author: Kate Zentall

Lamb Bacon

Author: Noah Bernamoff

Gypsy Pepper & Onion Salad

Har Gow Shrimp Dumplings

Spicy Shrimp and Bell Pepper Stew with Cumin and Oregano

Apple Brine

PEACH AND ROASTED RED PEPPER BRUSCHETTA

Herb Roasted Pork Loin with Haricots Verts, Spring Onions, and Mustard Breadcrumbs

Grilled Lemongrass Beef Skewers

Hibiscus Marinated Leg of Lamb

LONDON BROIL WITH BALSAMIC HONEY SAUCE

Sun Dried Tomato Marinade

Author: Jim Tarantino

Salmon with Sesame and Orange Ginger Relish

Pan Glazed Fish with Citrus and Soy

Author: Elizabeth Andoh

Planked Figs with Pancetta and Goat Cheese

Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers...

Author: Karen Adler

Chicken Under a Brick with Fresh Herb and Garlic Sauce

Coquilles St. Jacques with Beurre Blanc

Do Ahead Sheboygan "Brats"

Jerk Marinade

Author: Matt Lee

Soft Shell Crabs with Wilted Spinach and Warm Tomato Basil Vinaigrette

Salted Roast Turkey with Herbs and Shallot Dijon Gravy

Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme.

Author: Rick Rodgers

Pork Chops with Leeks in Mustard Sauce

Author: Bruce Aidells

Roasted Red Peppers with Anchovies

Stir Fried Sesame Beef

Pacific Rim Flank Steak

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