10,000 saute recipes

A simple marinade that can be used on steak, pot roasts or even burgers.

A classic Persian eggplant salad layered with golden fried slices and cool, garlicky yogurt. Topped with chopped walnuts and served chilled, this borani is a showstopping appetizer or mezze spread.

A dead-simple 30-minute vegetarian dinner: chickpeas and brown rice simmered in a garlicky crushed tomato sauce. Five ingredients, six servings, zero stress.

Homemade Italian pepperoni sticks smoked and dried from scratch with beef, anise, allspice, and hot chili peppers. A serious charcuterie project for sausage makers.

Vegetarian tofu chili with crumbled frozen tofu, kidney beans, tomato sauce, chili powder, and cumin. A hearty meatless chili with surprisingly meaty texture.

Ebi kimizushi: elegant Japanese stuffed-prawn sushi, with butterflied vinegar-marinated prawns filled with a silky, seasoned golden egg-yolk paste. A refined, bite-sized appetizer.

Mash black-eyed peas with fork, cook with tomatoes and golden onions, stir in ground peanuts for this unique Kenyan vegetarian stew over rice.

Homemade boiled and baked bagels with a chewy crust and dense crumb. Shaped by hand, simmered in sugar water, and finished with sesame, poppy, or caraway seeds.

Vegetarian mapo tofu (Mabo Dofu) with silken tofu, mushrooms, leeks, and sake in a savory soy-sesame sauce. A quick Japanese-style tofu stir-fry ready in 15 minutes.

Chez Melange gazpacho is a chilled tomato and tri-color pepper soup brightened with cucumber, dill, cilantro and a touch of beef stock for savory depth. No-cook summer starter.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Broiled chicken wings seasoned with five-spice powder, dipped in a sticky teriyaki-oyster-BBQ sauce, then broiled again until glazed and crusty. Finger-licking good in under 35 minutes.

Thin-pounded rump steak rolled around onion strips, glazed with teriyaki sauce, and grilled into bite-sized pinwheels. A Japanese-inspired beef appetizer that's easy to make and fun to eat.

Pancakes made with wattleseed and served with riberry confit. Perfect as a breakfast or dessert.

Try this succulent pancakes, cornmeal and buck wheat are a delicious combination, blueberries add extra juicy bites.

Khao niao mamuang, the classic Thai mango sticky rice with coconut cream-soaked glutinous rice, ripe mango slices, and toasted sesame seeds. Sweet, creamy, and tropical.