Marinades & Rubs

Grace Parisi adores miso, the Japanese soybean paste. She particularly likes white miso because the flavor is mild, b...

Grace Parisi prefers the fresh flavors of green bell pepper, onion and garlic in Creole cooking to the gritty, harsh ...

Chinese five-spice rub is a bold mix of cinnamon, clove, fennel seed, star anise and Sichuan peppercorn. Grace Parisi...

Working a little of this paste into ground meat, steaks or chops adds incredible flavor. Grace Parisi likes to stuff ...

Moroccan cuisine is known for lamb, not beef, but Grace Parisi loves the way this Moroccan spice rub tastes with a go...

"Building layer upon layer of flavor is absolutely crucial to great barbecue," says Adam Perry Lang. For the ...

This basic dry rub is delicious on all types of foods, including chicken, although you can add more chili powder and ...

Russ and Carrie Pillar use this oil to enhance roasted meats and vegetables and almost everything that they grill. Pl...

This pungent, aromatic paste can be used as a marinade for meat, poultry and seafood or added to sauces. It can be re...

This pungent, aromatic paste can be used as a marinade for meat, poultry and seafood or added to sauces. It can be re...

This pungent, aromatic paste can be used as a marinade for meat, poultry and seafood or added to sauces. It can be re...