308 marinade recipes

Beef and asparagus stir-fry with flank steak in a soy-rice wine marinade, seared in a hot wok and tossed with crisp-tender asparagus. Quick weeknight Chinese dinner ready in 15 minutes.

Marinated pot roast cooked in a clay pot with red wine, aromatic vegetables, and fresh herbs. A 24-hour marinade and slow oven braise turns tough beef round into fork-tender Sunday dinner.

Premium steaks marinated in a Roquefort, sour cream, and red wine marinade, charcoal-grilled and topped with butter-sautéed mushrooms. A show-stopping steakhouse dinner for a crowd.

Roast caribou marinated overnight in vinegar and garlic, browned in a skillet, then roasted low and slow with a mustard, brown sugar, and Worcestershire paste.

"Brined" in whiskey marinade the marinade creates the base for the flavor packed sauce. A truly authentic 100% American recipe.

Vietnamese-style lemongrass chicken: marinated in fragrant lemongrass and scallions, stir-fried hot with chili, then topped with peanuts and cilantro. Aromatic, spicy, and fast over steamed rice.

German-style red beet salad marinated in vinegar, caraway seeds, horseradish, and cloves. Tangy, earthy, and best after soaking for several hours.

Chinese five-spice chicken wings marinated in soy, sherry, and ginger, coated in water chestnut flour and deep-fried until golden and crispy. A crunchy, aromatic appetizer or party snack.

Rainbow trout fillets marinated in lime and cumin, served with a roasted garlic mayonnaise. A light, smoky-citrus fish dinner that comes together in under an hour.

Ebi kimizushi: elegant Japanese stuffed-prawn sushi, with butterflied vinegar-marinated prawns filled with a silky, seasoned golden egg-yolk paste. A refined, bite-sized appetizer.

German red beet salad marinated in vinegar, caraway seeds, horseradish, and ground cloves. A tangy, earthy side dish that improves as it sits.

Chippewa trout marinates whole dressed fish in sherry, butter, and lemon juice, then wraps each one in bacon and grills over an open fire until the bacon crisps and the flesh flakes clean.

Black bean chicken stir-fry with soy-marinated chicken breast in a glossy black bean sauce. Cantonese takeout classic that comes together in 15 minutes once the wok is hot.

Italian-marinated grilled flank steak with a three-ingredient marinade of Italian dressing mix, oil, and lemon juice. Overnight marinade, minutes on the grill.

Marynowane Pieczarki are Polish marinated mushrooms in a peppercorn and bay leaf vinegar brine. Tangy cocktail-hour bites that hold for weeks in the fridge. Pure old-world preserving.

Grilled pork shoulder skewers marinated in ginger, garlic, soy, and pineapple juice. Pan-Asian flavor in under an hour of cooking time plus a four-hour flavor soak.