7,050 saute recipes

Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.

Quick garlic marinara sauce with canned Roma tomatoes, olive oil, oregano, and parsley. A 5-ingredient Italian tomato sauce ready in 20 minutes.

The tang of Dijon mustard and the smoothness of whipping cream combine with the light flavor of champagne or white wine to make this a wonderful, easy sauce for fish.

Papaya tomatillo relish with cinnamon, cayenne, brown sugar, and dried currants. Serve hot or cold with lamb, pork, or curries. Keeps 3 weeks refrigerated.

A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.

Grilled filet mignon pounded thin and served on toasted buns with creamy tartar sauce and fresh watercress. A luxurious steak sandwich that comes together in just 20 minutes.

Five-ingredient herb butter sauce with rosemary, tarragon, and lemon that doubles as a grilling baste and warm dipping sauce for shrimp, crab, lobster, and crawfish.

Greek-style broiled eel drizzled with ladolemono, a bright olive oil and lemon sauce loaded with fresh herbs. Simple, rustic Mediterranean seafood ready in 30 minutes.

Quick-sautéed cucumber and red onion relish with fresh mint and red wine vinegar, served warm as a bright side for grilled fish or lamb.

Peanut-chile sauce: a spicy, creamy dipping and drizzling sauce with serrano, piquin, garlic, ginger, lime, and peanut butter. Perfect for satay, noodles, and grilled meats.

Fresh salsa with chopped tomatoes, onion, and green chili peppers seasoned with garlic salt. No cooking required, just chop, mix, and chill for bold, clean Mexican flavor.

Tangy-sweet rhubarb chutney with fresh ginger, garlic, jalapeno, mustard seeds and currants in a brown sugar vinegar base. A sharp Indian-inflected condiment for grilled meats, cheese boards and curries.

A smoky Mexican salsa made with fried dried chili peppers blended with fresh orange juice and garlic. Bright, fruity, and full of heat, this salsa con jugo is unlike anything from a jar.

Marinaded the beef ribs with this bourbon mustard glaze, and also basted the meat during the grilling as recipe directed. The grilled beef ribs was succulent. Will be using this glaze a lot to marinade other meats.

Fresh pico de gallo salsa with serrano chiles, tomatoes, onion, garlic, cilantro, and red wine vinegar. No cooking required, bold heat from six serranos.

Tangy barbecue sauce simmered with fresh tomatoes, green peppers, and red wine, spiked with mustard, capers, and cumin. A bold, piquant sauce for grilled meats that skips the bottled stuff.