When it comes to flavoring meat, celebrity chef Ina Garten has a few tricks up her sleeve. She uses little more than three ingredients for a flavorful fried chicken buttermilk marinade, while she ...

Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...

Add water, a little at a time, pulsing to form a thick but smooth paste. Rub paste onto pork, coating evenly, cover with foil and refrigerate 30 minutes. Rinse off paste and pat pork dry.

This miso-marinated pork will stay juicy no matter what. By Genevieve Ko Genevieve Ko tested this recipe with pork shoulder butchered six different ways. They all came out great. It was only a ...

Aji amarillo marinated grilled pork loin with pisco and mango gastrique and smoked chamomile salt. 1. In a large mixing bowl, whisk together aji amarillo paste, flax seed oil, garlic, orange juice ...

To make the marinade, place all of the marinade ingredients in a large bowl, season with salt and pepper and mix well. Add the pork to the marinade and turn until the pork is fully coated.