2,360 saute vegetable recipes

Oatmeal biscuits are hearty, lightly sweetened rounds made with quick oats and a touch of brown sugar. Tender inside, golden outside, and just right served warm with butter and jam.

These banana fritters stay crispy thanks to a flour-dusted coating under a light egg-and-milk batter. Deep-fried golden in minutes and served hot for a crunchy, sweet snack or dessert.

Thin, crispy butter wafer cookies with lemon extract, vanilla, and a pecan half pressed into each center. Delicate, elegant, and designed to pair with ice cream.

Quick ground beef gumbo made with condensed chicken gumbo soup, bouillon, and green pepper. A shortcut weeknight version served over rice or on toasted buns.

Yorkshire pudding with beef, gravy, and mixed vegetables spooned over a puffy, golden batter baked in a hot pan. A complete British-inspired comfort food dinner.

Sour cream sugar cakes, soft tender drop cookies made with sour cream and half butter, half shortening. Lightly sugared tops, cake-like crumb, a forgotten heartland classic.

If you love pastries, you will adore this scrumptious snack that will have you reaching for more.

Soft molasses sugar cookies with cinnamon, cloves, and ginger, rolled in sugar with a thumbprint filled with extra crunch. Crisp edges, chewy centers, warm holiday spice.

Famous Amos copycat chocolate chip coconut cookies with flaked coconut, chopped pecans, and semi-sweet chips in a buttery brown-sugar dough. Bigger and chewier than the bag version.

A Depression-era chocolate cake made with no eggs, no butter, and no milk. Mixed right in the pan with the famous three-holes method, topped with rich fudge frosting.

Almond Coconut Twinkles (1953 Pillsbury Bake-Off Winner): coconut-and-almond drop cookies topped with double-boiler chocolate frosting. A senior-division winner that still delivers.

Macadamia nut cookies with a whole nut wrapped in buttery shortbread dough and drizzled with melted chocolate. Bite-sized Hawaiian-inspired treats baked in 13 minutes.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

Finely chopped pork shoulder mixed with water chestnuts, dark soy, and sesame oil, topped with salty Tianjin preserved vegetable and steamed until tender. A traditional Cantonese home-style pork dish.

Ground beef hash with frozen hash browns, mixed vegetables, and melted cheddar cheese all cooked in one skillet. A fast, filling weeknight dinner the whole family will dig into.

Rindfleisch-Eintopf, a German beef stew with rump roast braised low and slow in a tomato, onion, and mustard sauce seasoned with celery seeds. Serve with oven-browned potatoes.