7,050 saute recipes

Filipino pork skewers marinated overnight in soy sauce, lemon juice, and crushed garlic, then grilled or broiled. Only 4 ingredients for a tangy, savory pork barbecue.

Healthy chicken meatloaf with oats and applesauce instead of heavy binders. Lean ground chicken stays moist while poultry seasoning adds savory depth in just 1 hour.

Skillet BBQ pork chops marinated in Italian dressing, barbecue sauce, and chili powder. Just 4 ingredients and ready in about an hour with minimal hands-on time.

Budget-friendly turkey drumsticks browned and braised low and slow with poultry seasoning until fork-tender. Just 5 ingredients and a couple hours of hands-off cooking for juicy, fall-apart meat.

Tender caribou simmered in mustard oil with turmeric, cumin, ginger and garlic. This wild game curry brings bold Indian spices to lean, rich-flavored caribou meat.

Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.

Chunky guacamole salad with ripe avocados, garlic, tomato, green chili peppers, and lemon juice. Served on lettuce leaves with tortilla chips as a fresh Mexican-style appetizer or side.

Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.

Creamy potato ham soup thickened with a butter-flour roux and milk. A simple, comforting soup with diced potatoes, celery, onion, and ham.

Thai-style stir-fried eggplant with chicken or tofu, fresh basil, red chiles, and yellow bean sauce. Ready in 30 minutes with just 7 ingredients. Serve immediately for best color.

Hawaiian roast pork shoulder marinated overnight in soy sauce and liquid smoke, then slow-baked until fork-tender. Three ingredients, luau-style smoky flavor, no grill or smoker required.

Wild black duck browned in butter, then braised low and slow with white wine, thyme, basil, and onions until fork-tender. A splash of cream at the end builds a velvety pan gravy. Hunter's kitchen at its finest.

Broiled zucchini planks topped with garlic, basil, oregano and parmesan, blistered under the broiler until tender with a browned cheesy crust. A fast, low-carb side that's ready in minutes.

Variations: Omit parsley, add tarragon or rosemary.

Four-ingredient hot bacon dressing with picante sauce and red wine vinegar. Drizzle over spinach salads or sliced tomatoes for a smoky, spicy kick.

Pan-fried brook trout dusted in flour and cooked in butter until golden, served with a lemon-chive butter sauce. A simple, classic preparation for whole fresh-caught trout.