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

Bean & Tomato Salad with Honey Vinaigrette
This beautiful salad combines fresh tomatoes, green beans, red onions and dried heirloom beans. Recently harvested...
Brandied-Prune Clafouti
Clafouti is a rustic French dessert where a thick batter is poured over fruit and baked in the oven until puffy....
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...
Provençal Marinade
Try this rosemary and white wine marinade with lamb, pork or chicken.
Indonesian Tofu Satés
Here we skewer and broil cubes of extra-firm tofu and serve them with peanut sauce for a vegetarian version of the...
Grilled Halibut with Fresh Tomato Salsa
A quick, fresh tomato sauce served alongside grilled fish is a perfect hot-weather dish. Make it a meal: Grill slices...
Cherry Bounce
Here we infuse bourbon and cherries with whole spices. Serve the strained syrup as a liqueur or spoon the drunken...
Salad of Mâche & Beets
Ruby beets and deep green mâche are topped with grated hard-cooked egg in this stunning salad.
Radish Pickles
The rosy blush of these radish pickles deepens as they sit, but if tossed with the dressing too far in advance, they...
Skewered Tuna Niçoise
The components of a salade Nicoise take on a delicious new dimension when grilled. Buy anchovies packed in olive oil...
Greek Lemon-Pepper Marinade
Add some zest to your chicken or pork with this classic lemon-pepper marinade.
Moroccan Marinade
This Moroccan blend works well with chicken or tuna.
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...
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...
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...
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...
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...
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...
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