5,428 saute recipes

Oatmeal raisin bread for the bread machine, sweetened with honey and warmed with cinnamon. A whole-grain loaf with chewy oats, plump raisins, and a tender crumb that makes great breakfast toast.

Quick 20-minute red beans and rice with canned kidney beans, crushed tomatoes, and Cajun seasoning. Sauté onions, celery, and red peppers, simmer with spices, and spoon over brown rice for easy weeknight comfort.

Chicago-style deep-dish pizza crust, Part 1: a cornmeal-laced yeast dough shaped with high walls and parbaked for 4 minutes. The foundation of authentic Chicago deep-dish at home.

Bran molasses muffins made with All-Bran cereal, dark molasses, and plump raisins. A hearty, old-fashioned breakfast muffin with a dense, moist crumb and rich caramel sweetness.

Chocolate almond pound cake baked in a bundt pan with melted unsweetened chocolate, almond extract, and cornmeal for a dense crumb with nutty crunch.

Raspberry sour cream pie with five cups of fresh berries under a thick sour cream-flour-sugar topping that bakes into a chewy almost-cobbler crust. Single-crust pie with a no-fail spread-on top.

Applesauce spice cake baked in canning jars and sealed hot for shelf-stable storage. A spiced cake with cinnamon, cloves, and nuts that makes a unique homemade gift.

A scrumptious side dish that is made with zucchini, corn and black beans.

Vegetarian spaghetti with mushroom bolognese, shallots, carrot, tomatoes and oregano. Hearty meatless pasta sauce that tastes like the real thing in under 40 minutes.

Lolly's Swiss steak: round steak layered with onion, green pepper, mushrooms, garlic, and stewed tomatoes, microwaved into a quick single-serving comfort meal.

North African lamb and vegetable stew over fluffy couscous, built on a garlic-ginger paste with cumin and tomato. One pot, layered vegetables, tender-braised lamb.

Crisp, crumbly Swedish coconut cookies leavened with baker's ammonia for an ultra-light snap. Rolled into walnut-sized balls and baked until golden. Makes 4 dozen buttery, coconut-flecked treats in under an hour.

Maryetta's Italian sausage bread wraps sweet Italian sausages in a saffron-and-fennel-scented yeasted dough, then bakes them in a clay pot until the loaf thumps hollow. Rustic regional Italian with an unforgettable golden crumb.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Red beans and rice with smoked sausage and ham shank, simmered low with thyme, sage, and cayenne. A New Orleans Monday tradition cooked from dried beans.

Try this blend of the sweetness of the salmon, richness of black beans and the zestiness of the topping for a taste treat.