marinades

This smoked rack of pork vindaloo, a favorite in Washington, will delight your holiday guests and make a spicy, colorful splash at the table.

Let the greenery shine, no meat necessary. This flavor-packed lemongrass tofu with Asian greens will be a Meatless Monday go-to recipe.

These meaty Persian saffron lamb chops from grilling master Steven Raichlen are an extra-fragrant addition to any barbecue.

These tandoori shrimp are marinated in a spiced yogurt paste and infused with earthy, spicy goodness. Fire up the grill and make them tonight!

Serve this roast ham with herbs and spring vegetables like new potatoes steamed in their skins, and tossed with chives and butter.

The thermometer has tipped past 85 degrees, the bees are buzzing around my herb garden, and man, does it feel good to be outside again. That means it’s grilling season and the backyard will be my barbecue playground until the first official snowflake of next winter. My new pride and joy has arrived just in time: 400…

Renowned Indian-American chef Floyd Cardoz is a master inventor of delicious, vibrant dining experiences. With a restaurant (or two) always in the works, we’re surprised he had time to pen his latest cookbook, Flavorwalla — “flavor seller” in Hindi. Need we say more? Buy the man’s flavor book and whip up his simple, seasonal fare at…

Eric Pascual was born and raised in the Bay Area and spent a good amount of his childhood in Hawaii. Growing up in a household with two working parents, Eric had to learn independence at a young age and it began with cooking. Eventually this responsibility became a curiosity, slowly turning into a hobby and now Eric’s passion. Eric loves to portray…

You can trust Steven Raichlen, author of the best-selling Barbecue! Bible, when it comes to making great dinners with all the confidence in the world. His newest book, Man Made Meals, is your no-nonsense highway to something meaty, preferably grilled, and easy enough to make on a weeknight. Itching to update your fajita routine? Pork…

If you can name a booze, we can tell you how to cook with it WHILE DRINKING IT without becoming so inebriated that you can no longer cook with it. Catch the drift? Whether it's beer, wine, sake, rum, that Grand Marnier you never use or even that super-obscure bottle of apple brandy that you…

We love the New York Times food section, so we picked up a copy of The Essential New York Times Grilling Cookbook, with recipes from the past century (or so) of outdoor cooking. All your favorite authors contributed recipes, but we're crazy about this Greek-style fish recipe from Mark Bittman's The Minimalist.Reprinted with permission from The Essential New York…

If you're ready to take on the wide world of home butchering, make sure you pick up a copy of The Meat Hook Meat Book. Tom Mylan, co-owner and executive chef at the Brooklyn sustainable butcher shop wrote this formidable tome that's equal parts butchery handbook and recipes — for that which you just butchered,…

Well this is just ridiculous. I got a can of Bud Light Lime-A-Rita in some kind of demented goody bag and was about to chuck it when I realized I had nothing with which to marinate that night's chicken. Well, I had olive oil and a lemon and some dried herbs. But that's boring. That…

If you're venturing out to learn a new cuisine, trust the professionals at Cooking Light. Global Kitchen, by New York Times best-selling author David Joachim, for your new go-to book for making easy global recipes at home. Some of the best grilled chicken around comes from India, where a simple, healthy and very effective marinating…

Grilling Month is upon us! We're busting out the whisks and whipping up our favorite recipes for marinades so our steaks and chops are ready to go the minute grilling season begins (in 5, 4, 3, 2...). Besides tenderizing meat, marinades pack in a ton of flavor and give you all the creative freedom in…

You're always going to need to know the basics, so you might as well master them. That's why we picked up From Scratch, a book of classic recipes for preserves, pickles, spreads, charcuterie and more by French cookbook authors Laurence and Gilles Laurendon. Preserving tangy feta cheese in olive oil enhances its flavor and makes…

"I was a vegetarian for 19 years," says Aaron Chambers, Executive Chef at Boulud Sud across from NYC's Lincoln Center. Of course, things have changed now that he heads the kitchen at Daniel Boulud's Mediterranean-influenced restaurant, where spice-marinated, flame-grilled Colorado lamb kebabs are not to be missed. We followed him around the kitchen to learn…

We've got a few projects on deck to keep you occupied this weekend: two beverage-oriented endeavors, plus a fantastic little bar snackeroo to go with them. Although if you're pairing marinated mushrooms with shrubs, you might want a little cheese to temper the acid. Here are five French ones to seek out right now. Now…

We ’ll never forget the first time we had this delicious steak. Exhausted and starving, we stopped at a roadside taco stand on the outskirts of Puerto Vallarta and could not believe how tender and juicy the meat was. The four-foot-tall, gold-toothed cook told us her secret ingredient: tequila.

There's no need to overcomplicate marinades. You simply need a tenderizing agent, which can definitely multi-task as a flavoring agent. That's right, Guinness is a double agent. And it also loves mustard. Two cats out of the bag right there.You can use another stout, but I love Guinness' mellow sweetness and lighter carbonation. It should…

When it comes to Florida cuisine, the conversation starts with Norman Van Aken. The chef and author was among the first to realize the tropical food goldmine of the region, and his restaurants and cookbooks have had a huge influence. Now the chef/owner of Norman's at the Ritz-Carlton, Grande Lakes, Orlando and Director of Restaurants…

There are plenty of bottled “mojos” being produced. Avoid them at all costs. Manufacturers have yet to capture the perfection of what you can make and make easily at home. The versatility of this mojo is unparalleled. I have used it for years on a dish in my cookbook called “Yuca Stuffed Shrimp con Mojo.”…

If you’re into cooking, you’re into flavor. However, we often find ourselves being slaves to superficial seasonings alone — we paint thick ribbons of barbecue sauce on grilled fare, drown chicken breasts in segregated marinades of lemon and oil, and roll tenderloins through mounds of meticulously curated spice rubs. I can tell you that there’s…

This year, we're trying something new for our Thanksgiving turkey. I'm making a marinade of coconut milk, buttermilk and pomegranate juice. I think this will ensure a really moist holiday bird.Start this the day before by brining the turkey in a saltwater mixture. Then on the day of, transfer the turkey to a flavorful marinade…

It may look cruel, but immunizing your meat against blandness is actually the kindest thing you could do. This more direct approach to marinating results in tender, flavorful steaks and poultry that tastes like it's been basted from the inside out. Not all flavor injectors are the same, however, so we vaccinated anything that would…

A few weeks ago at the Saveur BBQ Summer Kickoff in New York City, one of the most unexpected dishes from a slew of noteworthy chefs came from Taj Boston, an Indian restaurant in a Boston luxury hotel. Executive Chef Michael Mondato and Indian Specialty Chef Malay Halder presented a fish tikka kebab recipe with…