Content tagged with “Marinate/Rub” (Page 4)

Indian Spice Marinade
Here we combine traditional Indian spices like cumin, coriander, mustard and paprika with yogurt and lime for a tangy...

Cucumber Sambal
Spicy and tangy, this cucumber and onion mixture is a refreshing accompaniment to grilled meats.

Curried Beef Ambrosia
The addition of mangoes and raisins makes this curried beef pleasantly sweet. Serve over rice.

Marinated Carrots
Balsamic vinegar-marinated carrots are an easy side dish for your favorite pasta dinner.

Compote of Red & Green Grapes
Tossed with fresh orange zest and juice, fresh grapes make a delicious dessert. Serve with amaretti cookies to soak up...

Easy Pollo Cubano
The fresh flavors of tarragon, cilantro and lime juice enhance poached chicken breasts in this simple preparation.

Macedoine of Melon & Hazelnuts with Ouzo
Top melon slices with toasted hazelnuts and an ouzo drizzle for a sophisticated brunch side dish or summer dessert.

Jamaican Jerk Rub
A trip to Jamaica may not be in your sights, but you can enjoy the island's best known dish—jerk chicken—with this...

Brandied-Prune Clafouti
Clafouti is a rustic French dessert where a thick batter is poured over fruit and baked in the oven until puffy....

Grilled Steaks Balsamico
A simple marinade of pureed dried figs and store-bought balsamic vinaigrette adds intense flavor to steak. This recipe...

Scallops Yakitori
“Yakitori” is a Japanese word that literally means “grilled bird,” a reference to chicken bits on skewers in a sticky/...

Guinness-Marinated Bison Steak Sandwiches
This open-face, “fork and knife” sandwich is piled with slices of Guinness-marinated bison steak, mushrooms and red...

Soy-Lime Tofu & Rice Bento Lunch
Tofu, rice and vegetables are classic bento ingredients. Make extra rice for dinner and roll leftovers into balls for...

Soy-Lime Roasted Tofu
Here we marinate tofu cubes in soy sauce and lime juice with a touch of toasted sesame oil, then roast them—perfect...

Beer-Barbecued Chicken
Here's our spin on the roast-a-chicken-on-top-of-a-can-of-beer technique that's popular with barbecue...

Jerk Pork Loin
“Jerk” isn't Jamaican for “as hot as you can stand it.” Instead, a jerk paste should be a carefully blended,...

Lime-Honey Glazed Chicken
The sweet and tangy lime-honey marinade is simmered on the stovetop and then used as a sauce to baste and glaze the...

Quick Chile Dilly Beans
Late in summer, glorious canned goods like dilly beans are up for judging at county fairs and are sold at every farmers...

Tomato-Herb Marinated Flank Steak
In this recipe, we make a dual-purpose sauce from garden-fresh tomatoes, shallot, marjoram and rosemary. We use half...

Five-Spice Shrimp & Vegetable Packets
Chinese five-spice powder makes this combo of shrimp, corn, snap peas and bell pepper sublime. Serve with quinoa or...