The rosemary and lemon zest make this marinade a great complement for the somewhat grassy and gamey flavor of lamb, but it's also great for dark meat chicken, pork chops, and beef (we especially love it with tritip!).As always, one of the most effective methods for even marinating is to put your protein in a Ziploc-type bag, pour your marinade in, coat the protein, suck all the air out of the bag before you seal it so that the bag clings to the protein, and then lay it flat in the fridge, flipping it over halfway through the marinade time. (Except in the case of something like rack of lamb where all the muscle is on one side, in which case, just leave the meat side down.)If I have a considerable about of marinade left, I often like to make extra sauce of it by bringing it to a gentle boil on medium high heat for about 1 minute with about a Teaspoon of oil (and maybe also a Tablespoon of brown sugar), and then bring the heat down to low and simmer for another 3 or 4 minutes before cutting the heat. I then just spoon it over the meat before serving, and that extra punch of flavor always goes over well.

I mainly use this marinade for the chicken in my Chinese Chicken Salad. But it's also great on other meats as both a marinade and for basting while you grill. I've also used it for seasoning my homemade fried rice and other Asian inspired stir-fries. Good to have in the fridge because it keeps a long time and is so versatile.

I love seafood.This tasty dish needs to chill, so it is good to cook beforehand and leave in the fridge.Please adjust the vinegar and soy sauce amounts as you like.If you add a pinch of roasted garlic powder, it deepens the taste with a roasted aroma.If you use sashimi grade octopus, boil the water first, turn off heat, and add the octopus, leaving it for just 20-30 seconds. This texture and sweetness is perfect!! Recipe by pisyu

I tried adding cherry tomatoes to the usual marinated octopus. Ponzu is so versatile; I end up using it in a lot of dishes.Be sure to chill well before serving.You could use the onion without soaking in water, but one time they were pretty harsh, so I soak them just in case. It could depend on the type of onion though. For 2 servings. Recipe by Ayatan

I love sunomo (dishes with vinegar marinades), so came up with recipe! Be sure to drain the cucumber and wakame well. You can substitute the grated ginger sold in a tube if you want. Adjust the amount of shirasu sardines to your liking. You don't have to use them. Recipe by Kumahachi

This is a delicious marinade for making fajitas. The chicken has tons of flavor and great color.I use this as my go-to marinade - even works great for steak!

I wanted to eat plenty of vegetables for weight loss and health. I don't like commercial marinades that aren't sweet, so I made a sweet version that I like, and my family loves it too.Olive oil, which is a good oil to have on a diet, hardens in the refrigerator, so I add it separately.I use Lakanto S artificial sweetener.The granulated version doesn't dissolve well when it's cold so I used the liquid type, but if you're using it directly on vegetables, use the regular granulated kind.It is probably different from any other sweetener you may be using, so adjust the amount. Recipe by Sayaa

I had some eggplant and peppers leftover from making ratatouille the other day, so I made a marinade.When cooking the eggplant, don't worry if the surfaces dry out since the ingredients will be added later.Omit the Japanese mustard if you prefer. Recipe by NohohonchaPC

My family likes highly nutritious and delicious dried vegetable dishes.Fresh shimeji mushrooms are fine to use too, but they have quite a bit of moisture so you have to cook them well before marinating them. Use lemons that you can use the skins! If you don't have those lemons, you can use lemon juice. If you marinate the lemon for too long it will become bitter, so p be careful. Recipe by Heartful Kitchen Rei

My copy cat version of Krafts steak and chop. It could be even better:) and if ur drilling it's,best to let marinade and let meat absorb juices,til Yvette meats room temperature makes,the food taste better!

Carne asada is a great way for the whole family to enjoy a better cut of meat in a taco rather than the usual ground beef, on a limited budget.Make a couple of tacos by adding some shredded cabbage, fresh pico de gallo, a squeeze of lime, and a drizzle of crema or slightly thinned sour cream wrapped in charred corn tortillas, and you have a healthful, delicious, balanced and inexpensive meal.If you prefer chicken, this marinade also works great with boneless, skinless chicken thighs.The recipe will make enough taco or burrito filling for 4 and is easily doubled.