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Content tagged with “Marinate/Rub” (Page 5)

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...
BBQ Chicken Tenders
These crispy chicken “wings,” made with boneless, skinless chicken breast tenders, stay crispy with only a light...
Jacqui’s Jerk Chicken
Sweet, savory and spicy all at once, Jacqui Sinclair’s jerk marinade is absolutely addictive. Try it on pork loin, firm...
Scallop Mango Ceviche
Ceviche is traditionally made by “cooking” a seafood in a citrus-based marinade. In this version, we use scallops and...
Guinness-Marinated Bison Steak Sandwiches
This open-face, “fork and knife” sandwich is piled with slices of Guinness-marinated bison steak, mushrooms and red...
Scallops Yakitori
“Yakitori” is a Japanese word that literally means “grilled bird,” a reference to chicken bits on skewers in a sticky/...
Quick Pickled Beets
For these easy pickled beets, you only need to let them marinate in the pickling mixture for about 30 minutes to get...
Citrus-Infused Strawberries
A touch of lemon juice and Grand Marnier add zippy citrus notes to fresh strawberries. Serve with a dollop of lightly...
Grilled Pork Tenderloin with Aquavit Seasonings (Snapse Krydret Svine Mørbrad)
The seasonings traditionally used to make aquavit—a Northern European distilled spirit—vary with every recipe, but they...
Sweet-and-Sour Fish (Stegte Fisk i Eddike)
Marinating “fried” white fish in a zingy vinaigrette is a terrific way to liven it up (and preserve any leftovers). The...
Bean & Tomato Salad with Honey Vinaigrette
This beautiful salad combines fresh tomatoes, green beans, red onions and dried heirloom beans. Recently harvested...
Maple-Mustard Baked Chicken
Enjoy this crunchy chicken at home for a family supper or take it along on a picnic to eat cold—no forks and knives...
Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa
Here we top pecan-crusted turkey cutlets with a mildly spicy grilled peach salsa. It's better to prepare your own...
Kefta
Kefta, seasoned ground meat, is one of Morocco's most popular street foods. Traditionally, kefta is washed down...
Pineapple-Teriyaki Chicken
Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it's delicious when...
Indian Spice Rub
Curry, cumin, coriander, mint, turmeric and ginger make a delicious Indian-inspired rub for tofu, chicken breast or...
Spanish Rub
Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp.
Tuscan Spice Rub
Take a trip to Italy with this Tuscan-inspired rub, aromatic with fennel, basil, garlic, rosemary and oregano. Try it...
Shrimp Paulista
Residents of Sao Paulo call themselves Paulistas and this simple shrimp dish is a regional favorite. Traditionally, the...
Pollock with Crisp Herb-Parmesan Breadcrumbs
Breadcrumbs, Parmesan, oregano and thyme combine in a tasty breading for mild tasting pollock. Make it a meal: Glazed...
Curried Chicken with Sweet Potatoes & Cauliflower
Boneless, skinless chicken thighs, with a little help from the well-seasoned yogurt marinade, remain moist and tender...
Moroccan Chicken Kebabs
These North African-inspired kebabs are marinated for just 20 minutes in a vibrant blend of yogurt and spices. Served...
Tandoori Chicken with Tomato-Cucumber Raita
Associated with India, tandoori cooking, a high-heat process, is actually a Middle Eastern invention, originally done...
Thai Chicken Satay with Spicy Peanut Sauce
Spicy peanut sauce is the perfect match for these Thai-marinated grilled chicken strips.
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