4,899 saute recipes

Vegetable latkes with shredded potato, zucchini, and carrots fried crispy in canola oil. A colorful twist on traditional potato latkes with rosemary.

Slow cooker chicken fricassee with onions, celery, and carrots in a thick flour-thickened gravy served over noodles. A classic comfort dish that cooks itself all day in the Crock-Pot.

Homemade Cajun spice blend with paprika, filé powder, cumin, coriander, fenugreek, and fennel. Ornish-friendly with no added fat. Makes 2 cups in 10 minutes flat.

Asian-style burger sauce with soy sauce, sherry, garlic, and ginger thickened with cornstarch. A 5-minute teriyaki-inspired topping for grilled burgers.

A bright Vietnamese salad of diced shrimp and pork tossed with lime, garlic, coriander, chili, and fresh mint. No cooking required, ready in 20 minutes.

Steamed ground turkey dumplings (shu mai) with ginger, garlic, sesame oil, and scallions in wonton wrappers. Served with a tangy fish sauce, vinegar, and chili dipping sauce. Makes 40 bite-sized gems.

Southern hush puppies made with grits and buttermilk instead of cornmeal. Deep-fried golden in 3 minutes with a gritty, crunchy texture you can't get any other way.

Vegetarian chili with kidney beans, crushed tomatoes, green pepper, and chili powder simmered for one hour. No meat, no fuss. A big-batch meatless chili that's naturally vegan and full of smoky, tomatoey flavor.

Reduced-sodium sliced dill pickles canned in a vinegar-sugar brine with celery seed, mustard seed, onion, and fresh dill heads. A USDA-tested low-salt canning recipe.

Slow cooker split pea and ham soup made with a meaty ham bone, green split peas, and aromatic herbs like marjoram, thyme, and celery seed. Just load the pot and let it go for 10 hours.

If you're big on taste, you will love this savory soup made with kidney beans, bacon and a variety of spices.

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

Fruited rice pudding made with skim milk and brown sugar, topped with fresh nectarines and plums. A creamy, low-fat stovetop dessert you can serve warm or chilled.

Asparagus and mushrooms stir-fried with garlic and fermented black beans get tossed in a savory sauce made with rice vinegar, tamari, and sake for a quick Asian-inspired vegetable dish.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.