Dry rubs make it so easy to add flavor. And they're very easy to make. Keep some on hand, as their versatility makes them ideal for experimenting on anything from meats and vegetables, to seafood and poultry.
This basic marinade, also good with chicken, imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and soft cheeses. The marinade doesn't work well as a sauce, so discard it before cooking.
This classic marinade pairs nicely with almost any meat, particularly shellfish and fish fillets. Don't marinate shellfish for longer than twenty minutes; the acid in the lemon juice will cook the flesh.
Soaking a turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Follow our instructions to prepare a perfect brined turkey for your next feast.