4,899 saute recipes

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Old-fashioned rabbit pie with slow-stewed meat topped with buttermilk biscuits and served with homemade gravy. A hearty country supper for a crowd.

Grilled orange salmon steaks basted with fresh orange butter and garnished with orange slices. A simple, elegant fish dinner ready in 20 minutes with just four ingredients.

Morisqueta, a traditional Mexican method for cooking perfectly fluffy white rice with separate grains. Soaked, boiled, and rested for light, non-sticky results every time.

Traditional Cape Breton oatcakes with rolled oats, brown sugar, and shortening. Crumbly, buttery Scottish-Canadian biscuits baked golden in just 40 minutes.

Steamed chickpeas soaked overnight and steamed until tender but chewy, seasoned with salt and garlic salt. A simple, high-protein vegetarian snack or side dish from dried beans.

These are best if they sit for a month or so after canning, to give them time to work

Solionye ogurtsy, traditional Russian salt-brined cucumbers fermented with dill, horseradish, garlic, and tarragon. Crisp, sour, and packed straight into jars with no vinegar in sight.

Perfect baked potatoes with crispy or soft skins, pricked and oven-baked directly on the rack. Topped with butter, salt, pepper, and paprika. A simple foundational recipe.

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.

No-yeast beer bread with just 5 ingredients: flour, beer, baking powder, honey, and salt. Mix, pour, bake for a crusty loaf in one hour with zero rising time.

Old-school sugar-cured ham dry rub: salt, black pepper, and red pepper flakes. A three-ingredient Southern heirloom mix for curing fresh ham the traditional way at home.

Lemon pressed cabbage is a quick Japanese-style pickle: savoy cabbage, cloud ear mushrooms, and thin lemon slices salted and weighted for an hour into a crunchy, refreshing side.

Traditional Ukrainian fermented beet juice made with just beets, salt, water, and a slice of sourdough bread. Tangy, earthy, and ruby-red after one to two weeks of natural fermentation.

Easy matzoh ball dumplings made with just 5 ingredients: eggs, matzo meal, fat, salt, and stock. Drop them into any soup for fluffy, tender dumplings that cook in 30-40 minutes.

Old-fashioned uncooked cucumber relish with onions and vinegar. Chop, salt, pack in jars, and let time do the work. Ready after one month of curing for a tangy, crunchy condiment.