7,050 saute recipes

Mock haggis: an easy, accessible version made with beef and beef liver, toasted oatmeal, and suet, steamed in a basin with no stomach casing needed. Serve it with neeps and tatties, or slice and pan-fry the leftovers.

Butterflied leg of lamb marinated overnight in pomegranate juice, red wine, garlic, and basil, then grilled or roasted. A show-stopping Persian-inspired main course.

Kraut burgers (bierocks) stuffed with seasoned ground beef, shredded cabbage, and onion wrapped in soft bread dough and baked golden. A Midwest German-American classic you can make with frozen dough.

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

Bay scallops poached in white wine with a bouquet garni, then draped in a velvety Dijon mustard and butter sauce with capers. A refined French classic from the Savoie region.

Sweet and sour green tomato pickles with brown sugar, vinegar, and a bouquet of pickling spices. The classic end-of-summer way to use up unripe tomatoes from the garden.

Creamy farina porridge with chopped dates, vanilla, and cinnamon made with skim milk. A warm, naturally sweetened breakfast that's diabetic-friendly and ready in under 10 minutes.

Chinese BBQ pork lo mein stir-fried with bok choy, bean sprouts, ginger, and a savory sauce of oyster sauce, dark soy, and sesame oil. A takeout-style noodle dish ready in 35 minutes.

Sauteed plantains pan-fry ripe yellow plantains in canola oil until golden and caramelized. Three ingredients, ten minutes, the simplest Caribbean side.

Mee Krob: Thai crisp-fried rice noodles tossed in a sweet-sour-salty sauce with pork, chicken, or shrimp, topped with lacy fried egg nets. Crunchy, tangy, showstopping.

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.

Creamy scrambled eggs with tangy buttermilk stirred in for extra richness. This simple breakfast recipe creates fluffy, restaurant-quality eggs in just 15 minutes.

My husband and son liked this dish so much, I made it twice within three days. There wasn't a drop of sauce left, they soaked it all up with bread. It was that good.

Hot baked sourdough bread bowl stuffed with cream cheese, sour cream, dried beef, cheddar, and a kick of hot sauce. Wrap in foil, bake, and tear into it with friends.

Fiery hot broiled chicken wings coated in hot sauce, vinegar, and garlic. Just 5 ingredients and 14 minutes under the broiler for crispy, spicy wings. Works on the BBQ too.

Belgian endive halves browned in butter until caramelized, then braised in chicken broth. A 30-minute European side dish with a bittersweet, nutty flavor and silky texture.