If you want a truly fantastic meat marinade, there's one key ingredient you'll want to add. It will taste great on just about ...

That's because marinating serves the purpose of tenderizing, something many fattier cuts of steak don't really need. Beyond ...

The flat iron steak, which sits on the shoulder blade next to the teres major, is great for marinating and grilling.

Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

Most steak gurus will tell you that a dry rub is best. But when you are feeling bold, try this marinade recipe from Quality Meats Steakhouse of NYC. It is the perfect tangy mixture that explodes ...

Traditionally used as a marinade for fish and seafood ... Place all the ingredients in a food processor and blitz until smooth. Alternatively you can very finely chop the coriander, parsley ...

Arrange cucumbers cut-side down, and set aside to marinate for 15 minutes. Remove cucumbers from marinade, letting excess liquid drip back into the dish, and transfer them to a rimmed baking sheet ...

Meanwhile, combine all the marinade ingredients in a bowl and set aside. Once the beetroot is cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth. Cut into ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...