Maranides

These are from Martha Stewart.....

Six Marinades

Follow this formula for making marinades: In a small bowl, whisk together an acid (to tenderize); some oil or other liquid, such as buttermilk (to moisten); and assorted seasonings. These recipes make enough to marinate about 2 pounds of meat or fish.

Tangy

Use this to marinate lamb chops; grill over medium heat until seared outside, pink inside. Let stand, covered, 5 minutes.
1/2 cup olive oil
1/4 cup grainy mustard
2 tablespoons Worcestershire sauce
2 tablespoons red-wine vinegar
2 teaspoons dried thyme

Japanese

Besides chicken and fish, this marinade is good with steak, tofu, or vegetables. In place of the vinegar and sugar, try mirin, Japanese cooking wine.
1/2 cup canola oil
1/4 cup rice-wine vinegar
3 tablespoons soy sauce
3 tablespoons chopped fresh ginger or 1 teaspoon ground ginger
2 tablespoons sugar

Deviled

This spicy marinade might overwhelm delicate fish but is appropriate for just about everything else, including grilled turkey.
1/2 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon red or green Tabasco sauce
1/2 teaspoon crushed red pepper

Buttermilk

Instead of dill, try finely chopped chives. Or substitute limes for the lemons. Use with chicken, fish, or other seafood.
1/2 cup buttermilk
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons chopped garlic (3 cloves)

Thai

This vibrant marinade goes well with shrimp, scallops, and firm-fleshed fish, such as red snapper.
1/2 cup unsweetened coconut milk
1/4 cup coarsely grated shallot (1 shallot)
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon chili paste

Indian

The yogurt helps keep chicken especially moist; add chopped fresh cilantro and ginger for deeper flavor.
1/2 cup plain whole-milk yogurt
2 tablespoons canola oil
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander