Marinades & Rubs

Chef Tim Love rubs meat with a bit of sugar to help brown it but finishes the dish over low heat so the sugar doesn&#...

Chris Cosentino spices his bison strip loin with juniper, since juniper berries often grow where bison graze; the bis...

Panzanella, the Italian salad, is typically made with tomatoes, onions and chunks of bread. In her smart version, Kor...

This roast chicken is foolproof and fantastic. Plus, it's versatile enough for a weeknight dinner or weekend dinner ...

For this intensely flavorful rib eye steak from chef Bernie Kantak, restaurateur Peter Kasperski skips the obvious ch...

Paul Kirk, a native of Kansas City, Kansas, jokes that this sauce reflects the style of his hometown "because I said ...

A good, complex curry powder is the key ingredient in the fragrant rub here, says Marcia Kiesel. The rub also gets an...

F&W's Marcia Kiesel says Scotch bonnets and habaneros have a taste like no other chile: They are wonderfully frui...

With lots of ouzo, fennel and dill, this marinade packs great anise flavor. Melissa Rubel Jacobson says to leave it o...

Hot, sour, salty and sweet are the main flavors in this Vietnamese-style marinade from F&W's Melissa Rubel Jacobs...

To get the most out of a quick Spanish-inspired rub, Marcia Kiesel turns to pimentón de la Vera, the Spanish smo...

This recipe from Melissa Rubel Jacobson is based on Peruvian rotisserie chicken. It's deliciously lemony and garl...

"Wet" rubs generally combine vegetable oil with flavorings—like the lemongrass, ginger, garlic, cilantro and jalape&#...