4,449 saute onion recipes

White bean chili with five spices: cumin, coriander, oregano, cloves, and cayenne, simmered in chicken broth with green chiles. A quick, light chili ready in 30 minutes.

People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.

Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.

Salsa cruda with fresh tomatoes, tomatillos, Anaheim chiles, and jalapeños in a cumin-lime dressing. A no-cook fresh salsa that improves overnight and keeps for weeks.

South Indian green pepper curry with ground coconut, poppy seeds, turmeric, and coriander. A simple vegetarian curry with a fragrant masala paste and fresh cilantro.

Safaid channe is a Pakistani white chickpea curry with ginger, coriander, cardamom, and tomatoes. A fragrant vegetarian dish served with puffy bread.

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

Vegetarian lentil pie in a whole wheat double crust with celery, Brazil nuts, soy sauce, and warming spices of cinnamon and cloves. A hearty meatless main with savory-sweet depth.

Vegan garbanzo squash stew with chickpeas, winter squash, tomatoes, and fresh spinach simmered in spicy tomato broth. A high-fiber plant-based one-pot stew that comes together in under an hour.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Vegetarian Thai drunkard's noodles stir-fried with green chilies, garlic, kaffir lime leaves, and fresh basil. Spicy, aromatic, and on the table in under 40 minutes. A fiery wok-tossed noodle dish for heat lovers.

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

Salt-smothered chicken buried in a bed of red-hot rock salt with ginger, tangerine peel, and Szechuan peppercorn marinade sealed in the cavity. An ancient Cantonese technique that steams the bird to silken tenderness.

Blue cheese potato salad with red potatoes, yogurt, buttermilk, and scallions. A lighter, tangier twist on classic potato salad with no mayonnaise.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Italian rice and spinach soup (minestrina) simmered in chicken broth with arborio rice, garlic, and olive oil, finished with freshly grated Parmesan. A light, brothy bowl from the Italian home cooking tradition.