2,360 saute vegetable recipes

German chocolate pound cake with a dense, buttery crumb made from cake flour, buttermilk, and melted German sweet chocolate. Baked low and slow in a tube pan for a tender, fine-textured slice.

Creamy vegetable soup thickened with instant mashed potatoes and made from frozen mixed vegetables, milk, and chicken bouillon. A pantry-friendly shortcut soup.

Cinnamon sugar cookies with a tender shortening-based dough, brushed with egg white and topped with a cinnamon sugar sparkle. Crisp edges, soft centers.

Maple ginger snap cookies rolled in cinnamon sugar with real maple syrup, ground ginger, cloves, and cinnamon. Crispy, spiced, and coated in a sparkly sugar crust.

Fudgy chocolate brownie cookies topped with pastel-colored frosting and sugar crystals. Loaded with semisweet chocolate chips and finished with rainbow icing for a festive, party-ready treat.

German chocolate brownie cookies marry fudgy cocoa cookies with the classic coconut-pecan caramel topping. Brown-sugar dough loaded with chocolate chips, crowned candy-bar style.

Old fashioned ginger muffins made with molasses, cinnamon, cloves, and ground ginger. A cup of hot water creates a tender, moist crumb that tastes like classic gingerbread in muffin form.

Old-fashioned blueberry cake topped with hard sauce and a hot lemon-blueberry compote that melts the butter into the warm cake. A classic New England dessert with bright berry flavor.

Baked empanadas with a flaky cornmeal pastry crust stuffed with spiced ground beef, raisins, and spaghetti sauce. A Mexican-inspired hand pie with sweet and savory picadillo-style filling.

Slice-and-bake coconut refrigerator cookies with a coconut-crusted exterior and a pecan half on top. Crispy, buttery, and freezer-friendly for up to three months of fresh-baked cookies on demand.

Maple syrup is the only sweetener in these soft, chewy oatmeal cookies with rolled oats, raisins, and chopped walnuts or pecans. Old-fashioned and refined-sugar-free.

Calzoni di ricotta are Italian fried half-moon turnovers stuffed with creamy ricotta, diced ham, and provolone, sealed in a lemon-kissed dough and fried golden. A crisp shell, molten cheese center, perfect antipasto or quick lunch.

Kasha Rustica with toasted buckwheat groats, bow-tie pasta, sauteed onions, and browned mushrooms in vegetable stock. A hearty vegetarian take on classic kasha varnishkes.

Soft drop cookies made with mashed cooked carrots and finished with a warm orange glaze. The vintage Depression-era cookie that still makes sense today.

Hungarian pork stew with paprika, caraway seeds, roasted vegetables, red peppers, and tomatoes braised until fork-tender. Serve over wide noodles or rice for a hearty dinner.

A vintage marble cake swirled with cinnamon, cloves, nutmeg, and molasses through a tender vanilla batter, topped with butter frosting. Can also be baked as cupcakes for a fun party treat.