For years we’ve encouraged you to marinate proteins before cooking. Well, we were sort of wrong (sorry!). Here’s how to get that picture-perfect sear and still pack in tons of flavor.
You may be tempted to eat this tangy steak all by itself, but the payoff of building it into a salad with funky blue cheese and juicy tomatoes is well worth it.
Make this easy recipe for Marinated mozzarella balls at the last minute or up to two days in advance. It’s the perfect appetizer to pair with an antipasto platter or charcuterie board.
This mojo marinade recipes makes enough to marinate 2 pounds of pork (tenderloin, shoulder, or bone-in chops) or fish (firm, white-fleshed fish such as sea bass; shrimp or scallops).
A marinade can make all the difference between "good" and "holy geez, that is amazing." But first, mix together a better marinade by avoiding these common mistakes.
The best thing you do with feta is marinate it with a whole bunch of olive oil and fresh herbs. Buy an extra pack of crackers—you're going to go through this quickly.
Join Molly Baz in the Bon Appétit Test Kitchen as she makes coconut grilled chicken, skirt steak and shrimp. Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice. This one’s just as awesome with shrimp or flank or skirt steak as it is with chicken thighs.
Check out the recipe here: https://weightloss-tricks.today/recipe/spicy-coconut-grilled-chicken-thighs%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-578d2eced6e20cf6325f692b">
Marinated olives are insanely easy to make at home and go great next to cured meats and cheeses on any antipasti platter. That's why they're in our recipe arsenal and should be in yours as well.
