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Marinades of the World

Appears in
Cooking One on One
Cooking One on One

By John Ash

Published 2004

  • About
An interesting marinade is pretty much the simplest way there is to add flavor notes to all kinds of meat, as well as fish, chicken, tofu, and vegetables, especially those vegetables that take well to grilling, broiling, or roasting. I think eggplant, zucchini, potatoes, cauliflower, broccoli, and asparagus are particularly good.

A marinade can be as simple as olive oil flavored with a little garlic and some fresh herbs or it can be a fancier, more complex, cooked concoction. Vinaigrettes often make very good marinades also. Every cuisine has its own special marinades. We could fill several books with all the possibilities! Here, I’ll share my own interpretations of some marinades from several cultures to get you started.

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