These are my go-to seasoning combinations that you can use not only on meat but on chicken, fish, tofu, and vegetables as well. The first chart is for traditional wet marinades, whereas the second lists what I’ve come to call “rub-in-ades,” which flavor the ingredients faster than wetter marinades and can help develop a lovely crust. I’ve listed combinations of ingredients rather than specific quantities so you can season to your own taste as you do with salt and pepper.




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