2,360 saute vegetable recipes

Gluten-free pizza with a rice and potato starch crust, topped with a slow-simmered roasted red pepper and tomato sauce. A revelation for celiac and wheat-free eaters.

Sour cream chocolate layer cake with a tangy, moist crumb and a rich sour cream chocolate frosting. Old-school bakery flavor from a one-bowl batter.

Homemade yeast cinnamon rolls rolled with brown sugar, cinnamon, raisins, and nuts, then topped with creamy evaporated-milk vanilla icing. A from-scratch, double-rise dough that bakes up soft and pillowy.

Creole tomato bread machine loaf studded with mushrooms, celery, red pepper and pimento, spiced with chili, paprika and cayenne. New Orleans flavors baked right into the crumb.

Homemade chicken pie with a rich thyme-and-nutmeg roux filling loaded with carrots, potatoes, and celery, topped with golden cheddar buttermilk biscuits. From-scratch comfort.

Chunky cold gazpacho with black beans, ham, fresh tomatoes, cucumber, and spicy vegetable juice. Hearty chilled Mexican soup perfect for summer meals and meal prep.

Homemade onion-mustard sandwich rolls with dry mustard, black pepper, and rehydrated onion flakes baked into the dough and sprinkled on top with poppy seeds. Makes 18 buns.

Pumpkin raisin cookies with canned pumpkin, cinnamon, and raisins, topped with a simple butter-vanilla frosting. Soft, cakey fall cookies that stay moist for days.

Creamy navy bean soup simmers soaked navy beans with carrots, celery, tomato puree, and thyme, then finishes with cream and milk for a silky high-fiber bowl. A vegetarian, gluten-free comfort soup.

Spiced pecan drop biscuits with cinnamon, nutmeg, ginger, and allspice, loaded with chopped pecans and raisins. Buttermilk biscuits with a warm holiday spice profile.

One-pot rice and black beans with garlic, carrots, thyme, and allspice simmered in stock. Low-fat, filling, and topped with cool yogurt and fresh parsley.

Poppy seed ravioli cookies filled with a blended almond-poppy seed-honey filling, folded like tiny ravioli, and brushed with honey after baking. A unique holiday cookie project.

Hawaiian chocolate chip cookies loaded with macadamia nuts, shredded coconut, oats, and semi-sweet chocolate. Big, chewy island-style cookies flattened with a glass.

Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.

Waldorf Astoria red velvet cake made with buttermilk, cocoa, and red food coloring, topped with a cooked flour frosting that tastes like whipped cream. The legendary original recipe.

Waldorf red cake is the original 1920s Waldorf-Astoria red velvet cake with cocoa, buttermilk, and vinegar, finished with the classic ermine (cooked flour) frosting that ages out a true red velvet from cream cheese cake.