5,428 saute recipes

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.

Acorn squash stuffed with brown rice cooked in chicken broth, unsweetened applesauce, toasted pecans, celery, and ground ginger. A hearty fall side dish or light main.

Whole wheat flowerpot bread with oatmeal and molasses, baked in clay pots for a rustic round loaf. A fun yeast bread that rises right in the pot for a charming presentation.

Can use other grains or fruit that go with yogurt.

Perfect for leftovers and feeding friends and family by letting your crockpot do the work!

Broiled chicken seasoned with cumin and oregano, topped with seasoned black beans, jalapeño, green onions, and melted Monterey Jack cheese. Tex-Mex made easy.

Portuguese rubble soup with dried red beans, bacon, pumpkin, turnips, carrots, potatoes, and hand-torn cabbage. Even better with a ham bone simmered in the pot.

Whole wheat quick bread with buttermilk, molasses, walnuts, and raisins. No yeast needed for this hearty, slightly sweet loaf with a dense, rustic crumb.

Carrot soup with North African spices: velvety pureed carrots warmed with cumin, coriander, and ginger, brightened with orange juice, and finished with a swirl of creme fraiche. A vibrant vegetarian bowl.

Herb bread for the bread machine pairs dill, basil, and rosemary with chopped onion in a low-fat applesauce-based dough. A hearty savory yeast loaf for sandwiches and dinner.

Savoy cabbage rolls stuffed with turkey sausage, rice, scallions, and celery, simmered in a rosemary-thyme tomato sauce. A lighter version of classic stuffed cabbage.

Slow cooker baked beans with navy beans, salt pork, molasses, and brown sugar. Cooked low and slow for up to 14 hours, these old-fashioned crockpot beans are thick, smoky, and deeply sweet.

Whole wheat soft pretzels, a chewy, golden twist made with just whole wheat flour, yeast, and water, brushed with egg and sprinkled with sea salt. A high-fiber, homemade take on the snack-stand classic.

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Raisin English muffins: homemade yeasted muffins studded with plump raisins, cooked griddle-style on cornmeal for craggy nooks and crannies. Toasted with butter, they beat any grocery-store version.

Grilled flounder fillets with lime, lemon, and quick-pickled cucumber noodles. A bright citrus-forward seafood dinner with a refreshing salad base.