2,360 saute vegetable recipes

Roll-and-cut sugar cookies painted with egg yolk food coloring before baking. A fun decorating activity for kids with a crisp, golden result every time.

Cheese puff muffins made with choux pastry dough, sharp cheddar, eggs, and a hint of cayenne. Crispy outside, hollow and airy inside. A savory twist on classic French gougères.

Honey cut-out cookies with lemon extract, rolled thin and baked until lightly golden. A sturdy dough that holds its shape for holiday decorating with powdered sugar glaze.

Slice and bake gingersnap cookies with molasses, ginger, and cinnamon. Make the dough, freeze in logs, and bake fresh cookies anytime for up to six months.

Jalapeno pizza crust made in a bread machine with bread flour, diced jalapenos, and active dry yeast. A spicy homemade dough that adds kick to any pizza without extra toppings.

Classic raised yeast doughnuts fried until golden and tumbled in sugar. Soft, pillowy, and bakery-style at home with just flour, milk, eggs, and a slow rise.

Slice-and-bake molasses cookies with ginger, brown sugar, and a crisp, thin snap. Shape the dough into a log, chill, slice thin, and bake for 8 to 10 minutes.

Wild blueberry cookies with fresh or frozen berries, lemon zest, and a soft drop-cookie dough. Tender, cakey, and bursting with real fruit in every bite.

Chewy butterscotch bar cookies made with brown sugar, bran, and nuts, rolled in powdered sugar after baking. A simple vintage treat with a nutty, toffee-like flavor.

Virginia corn pones made with cornmeal, buttermilk, and shortening, shaped into oblong patties and baked golden at high heat. A classic Southern cornbread with no flour and no eggs.

Whole wheat pancakes made from scratch with just seven ingredients. Nutty, hearty griddle cakes with more fiber and flavor than white flour versions.

Homemade muffin mix with flour, baking powder, dry milk, salt, and shortening. A six-week pantry staple that replaces store-bought Bisquick for muffins, biscuits, and pancakes.

Light cream of mushroom soup with skim evaporated milk and white wine. Skips the heavy cream but keeps the silky texture, with deep mushroom flavor from a 30-minute simmer.

Pineapple muffin cookies: soft, cake-like drop cookies made with crushed pineapple and juice, warm nutmeg, and chopped walnuts. The tropical-twist church-supper cookie that's part muffin, part cookie.

Classic Joe Froggers are old-school New England molasses cookies sized like dinner plates, spiced with ginger, cinnamon, and nutmeg for a chewy, sailor-strong bite that holds up for weeks in a tin.

Classic cake doughnuts spiced with cinnamon and nutmeg, rolled, cut, and fried golden in hot oil. Old-fashioned cake donuts ready in 30 minutes, served plain, sugared, or frosted.