Ina Garten’s bag marinade is part of her Barefoot Contessa version of Greek street food. The Food Network star puts pork, onion, garlic, bell pepper, lemon zest, olive oil, and herbs in a bag ...

For the grilled chicken: Place the chicken in a zip-top gallon bag. Add all of the marinade, seal the bag, and refrigerate for 30 minutes (or up to 4 hours). Meanwhile, preheat 1 side of the grill ...

Steak is a premium meat, often the most expensive thing on a restaurant menu, and it can be hard to replicate that restaurant ...

Put the turkey in the bag, neck first. Pour in the brine and ... Slather the turkey inside and out with the marinade, cover, and refrigerate for 24 hours. Preheat the oven to 325°F.

Remove about half of the marinade to a separate bowl to serve as a sauce. Place the shrimp in a plastic bag or bowl and pour marinade over shrimp. Press the air out of the bag and seal tightly.

A small light bulb went off in my head: Instead of making a separate marinade, I added the chicken parts to a zip-top bag and dumped in a bunch of the vinaigrette. I massaged it into the chicken ...

Now I’ve embraced a third chewy dimension: marinated tofu. In the belly of a Boeing 747, I met my muse. Instead of frantically buying a bag of cheese popcorn at the airport, I planned ahead and ...