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Explore 248 recipes, 19 articles, 1 gallery, 151 videos, and more

Grilled Mustard-Garlic Chicken with Sausage

Ingredients
  • 12 chicken pieces (drumsticks, thighs, or breasts halved crosswise)
  • 8 garlic cloves
  • Coarse salt and freshly ground pepper
  • 1/2 bunch chopped fresh chives (1/4 cup)
  • 1/4 cup plus 2 tablespoons Dijon mustard
  • 1/4 cup extra-virgin olive oil, plus more for grill
  • 1 tablespoon sherry vinegar, or red-wine vinegar
  • 2 pounds sausage, preferably chicken
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Curried Lamb Kabobs with Cherry Tomatoes and Red Onions

Ingredients
  • 1 clove garlic, minced
  • 1/2 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup loosely packed mint leaves, chopped
  • 2 pounds lamb shoulder, cut into 1-inch cubes
  • 1 pound cherry tomatoes, mixed colors
  • 4 small red onions, cut into 8 wedges
  • 1 1/2 tablespoons coarse salt
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Marinated Flank Steak

Time:2 hours
Ingredients
  • 6 cloves garlic, minced
  • Coarse salt and ground pepper
  • 1 quart apple juice
  • 1/4 cup whiskey (optional)
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons olive oil, plus more for grates
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce, such as Tabasco
  • 2 flank steaks (about 1 1/2 pounds each), pricked all over with a fork
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Quick-Marinated Yellow Squash Salad

Time:20 mins
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Slow-Cooked Lamb Sandwiches with Marinated Artichokes

Ingredients
  • FOR THE LAMB
  • 2 pounds boneless lamb shoulder
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 medium yellow onion, finely chopped(about 1 cup)
  • 1 celery stalk, cut into 1/4-inch dice
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground allspice
  • 1 bay leaf
  • 3 tablespoons coarsely chopped fresh mint leaves
  • 1/2 cup dry red wine, such as Pinot Noir
  • 1 1/2 cups canned diced tomatoes with juice (from a 14 1/2-ounce can)
  • FOR THE ARTICHOKES
  • 1 lemon, halved crosswise
  • 6 long-stemmed or regular medium artichokes, or 12 baby artichokes
  • 2/3 cup sherry vinegar
  • 1 1/2 teaspoons coarse salt
  • 2 garlic cloves, thinly sliced
  • 1/2 small, hot red chile, such as serrano, seeded and thinly sliced
  • 1 1/4 cups extra-virgin olive oil
  • 2 tablespoons thinly sliced fresh mint leaves
  • FOR THE SANDWICHES
  • 1 to 2 cups sliced escarole
  • 1/4 cup coarsely chopped fresh mint leaves
  • 4 ciabatta or rosemary rolls, split
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Balsamic Marinated Skirt Steak

Time:40 mins
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Fried Chicken Paillard

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Emeril's Caribbean Chicken

Time:1 hour
Ingredients
  • 4 scallions, ends trimmed, cut into thirds
  • 2 to 4 Scotch bonnet or jalapeno chiles (or to taste), stems and seeds removed (use gloves)
  • 6 garlic cloves, peeled
  • 3-inch piece fresh ginger, peeled
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons light-brown sugar
  • 1 tablespoon pumpkin-pie spice
  • 1 teaspoon dried thyme
  • 1 whole chicken (about 3 1/2 pounds), giblets and liver discarded
  • Vegetable oil, for grates
  • Coarse salt
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Barbecued Pork Sandwich

Ingredients
  • 16 cloves garlic, peeled
  • 2 small yellow onions, coarsely chopped
  • 1 large carrot, peeled and chopped
  • 1 large rib celery, chopped
  • 3 tablespoons ground cumin
  • 1/4 cup coarse salt
  • 1 (5-pound) pork butt
  • 4 cups Barbecue Sauce
  • Shredded iceberg lettuce, for serving
  • 6 to 8 ciabatta rolls, halved horizontally, soft centers removed, toasted, for serving
  • Garlic Dill Pickles, for serving
  • Coleslaw, for serving
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Salt Cod with Peas, Mint, and Prosciutto

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