4,899 saute recipes

Buttery almond crescent cookies with oats, dusted in powdered sugar like fresh snowfall. A melt-in-your-mouth holiday cookie that bakes in under 20 minutes.

Savory curry crepe batter made with chicken broth, curry powder, and butter in a blender. A spiced twist on French crepes that pairs with chicken, vegetables, or chutney fillings.

Traditional Mexican pozole with slow-simmered pork loin and canned hominy in a simple garlic broth. Five ingredients, big flavor, and endlessly customizable with toppings.

This is really a nice baked brie, especially with jalapeno. Big hit!

This is a vegetarian pizza, tastes very great, fresh and yummy!

It is a very nice meat pie, easy to make, and just half an hour, you can taste a good meat pie.

SIMPLE VERY GOOD SAUCE ALONE OR ADD YOUR FAVORATE SPICES

This simple side works with various meat main dishes.

Tart green mango, fresh lemongrass, and red chili slices create a bright Southeast Asian salsa that cuts through rich grilled meats and seafood in just 8 minutes.

Sea perch fillets cooked in white wine and white wine vinegar and seasoned with lemon myrtle.

Sourdough starter crescent rolls topped with egg wash and caraway seeds, baked golden and crunchy. A savory bite-sized bread that's ideal for parties and appetizer spreads.

A silky, puréed cauliflower soup with fresh ginger and onion, made with vegetable stock. Naturally vegan, dairy-free, and full of warm, earthy flavor.

Old-fashioned sweet crispy pickles brined for 14 days then finished in a cinnamon-clove vinegar syrup. A heritage canning recipe that rewards patience with the crunchiest, sweetest pickles you'll ever jar.

Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.

Crisp-tender carrot sticks pickled in a sweet cinnamon-spiced vinegar syrup and water-bath canned in small jars. A gorgeous homemade gift and the crunchiest cocktail snack in the pantry.

Crispy-skinned roast goose glazed with honey, soy, and lemon. This Chinese banquet centerpiece requires patience for air-drying but rewards with lacquered, golden skin and succulent meat.