The pairings and menu ideas are suggestions, not rules. Marinades are like condiments, rubs, and sauces -- they can be mixed and matched with a variety of entrees. While a recipe may call for pork, the marinade may also be great on poultry or fish. Be bold -- experiment!
"I like the flavor that grilled foods take on," says Lynn Blanchard, Director of the Better Homes & Gardens Test Kitchen. She prepares her pork roast with garlic, plus fresh herbs straight from her garden.
Fiery red curry paste mixes with sweet coconut milk and tangy citrus, bringing the flavors of Thailand to your dinner.
Jicama, a root vegetable usually associated with Central and South American cooking, is used here to great advantage. It adds moistness, crunch, and freshness to the salad.
This spicy, golden marinade, with a splash of sweet honey, is equally delicious as an enhancer for pork, chicken, lamb, or beef. You should grill long-cooking meats over indirect heat, so the honey doesn't burn during cooking.
A blend of goat cheese and fat-free cream cheese is spread over focaccia and filled with a colorful mix of grilled red sweet peppers, zucchini, and eggplant in this vegetarian sandwich.