10,000 saute recipes

Overnight sourdough pancakes with a tangy, fermented flavor and tender, lacy edges. The best way to use up your sourdough discard while creating a Sunday-worthy breakfast.

The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.

Buttermilk waffles whip a simple batter of flour, buttermilk, eggs, and a full cup of butter for ultra-rich, crisp-edged Belgian-style waffles. Classic weekend brunch recipe.

Easy guacamole with ripe avocados, fresh tomato, jalapeño, garlic, and a hit of lemon. Chunky, bright, and ready in 15 minutes. Vegan and gluten-free.

A simple recipe to make the Indian flat bread using a bread machine.

An easy make-ahead side dish. Highlights the flavor of each ingredient.

Classic Italian bread with a crispy crust and pillowy interior, made from scratch with a cold-rise technique. The overnight refrigerator rest develops incredible flavor while fitting into your schedule.

Buttermilk pancakes with both baking powder AND soda for maximum lift, plus a splash of oil for a tender bite. Eight ingredients, fluffy stack, ready in 15 minutes.

Soft, sweet bread, that can be eaten neat, or with sweet or salty supplements. Kids love it, grown-ups love it. Not as sweet as brioche, though. It's always a success!

An easy classic that's even easier using a microwave oven.

Flaky, buttery pie shell built for pecan pie filling, with a sturdy bottom that holds up to sticky filling. Made with butter, shortening, and an egg-white wash for golden crispness.

Cranberry meatballs glazed in a sweet-tangy sauce of melted cranberry, chile sauce, brown sugar, and lemon. A three-ingredient glaze, dumped in the slow cooker, and they're party-ready.

Old-fashioned yeast-risen buckwheat buttermilk pancakes with a tangy, earthy flavor. Mix the batter the night before and wake up to pancakes with zero morning effort.

Kona Inn banana bread, a Hawaiian classic studded with macadamia nuts and packed with six ripe bananas per batch. A tender, butter-rich loaf with island flavor that makes two loaves at a time.

Minted split and green pea soup blends earthy split peas with sweet green peas and fresh mint. A bright, low-fat soup that works hot in winter or chilled in summer.

A favorite has to be the buttermilk biscuits, they are so light and fluffy, they just melt in your mouth. They were made fresh daily in every store. Now due to the popular demand of these biscuits, they come frozen.