Recipe Roundup

15 Dinners That Are Worth the Wait

From brines to marinades, the best way to eat dinner is when you overnight it.
Spatchcocked barbecue spicebrined turkey on a black serving dish.
Barbecue Spice–Brined Grilled TurkeyPhoto by Christopher Testani
  • Image may contain Food Dish and Meal
    Michael Graydon and Nikole Herriott
    1/15

    Pickle-Brined Fried Chicken

    The best fried chicken of the year doesn't soak in buttermilk, it soaks in pickle juice. The salty solution—based on apple cider vinegar—acts as a tenderizer.

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  • Photo by Christopher Testani
    2/15

    Barbecue Spice-Brined Grilled Turkey

    Not all brines have to be liquid. Using a dry spice mixture and salt works to tenderize this spatchcocked turkey. After it's brined, this turkey cooks in less than a hour.

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  • Peter Frank Edwards
    7/15

    Tea-Brined Buttermilk Fried Chicken and Gravy

    Sweet tea is a good beverage but makes a surprise turn as a fried chicken marinade. Bonus points if you save the chicken skins for rendering—they'll make a killer gravy.

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  • Hirsheimer & Hamilton
    8/15

    Citrus-Marinated Chicken Thighs

    Chicken thighs have everything going for them. They're richly flavored, inexpensive, and cook quickly. But if you have a little bit of time to plan, an overnight citrus marinade will greatly give them just a little bit more.

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  • 9/15

    Gigante Beans

    Bigger beans=bigger flavor. Soak these gigante beans before tossing them with tomato and oregano in this Greek-inspired side.

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  • Todd Coleman
    10/15

    Squid with Ginger-Soy Sauce Marinade

    Does grilling squid seem tough? That could be because the thick skin needs some marination overnight. This soy sauce-soaked squid caramelizes on the grill and maxes out in the richness department.

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  • Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian
    11/15

    Hot Chocolate Baked French Toast

    Soak French toast in hot chocolate (like where this is going?) for a decadent make-ahead breakfast. Add a scoop of ice cream, and it just became dinner's dessert.

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  • Ditte Isager
    12/15

    Pan-Seared Pork Blade Chop

    No need to be a chemist with your marinades here—this tenderizing version is only four ingredients. Let the pork soak for 8 hours in the fridge and then 30 minutes at room temperature before searing the juicy result.

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  • Gina Homolka
    13/15

    Buttermilk Oven "Fried" Chicken

    Looks like fried chicken. Crunches like fried chicken. Soaks in buttermilk like fried chicken. But this bird is baked, and it's just right for weeknight dinners.

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  • 14/15

    Brothy Beans

    These beans take a little advance planning but not a lot of effort. Soaking them before a long cook lets nature do most of the work.

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  • Peden + Munk
    15/15

    Herb Grilled Chicken Wings

    You could let these herb-rich chicken wings soak for just an hour in an olive oil marinade, but for maximum flavor, this recipe gets better overnight.

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