6,284 saute recipes

The stalk of the broccoli is actually the most nutritious part of the vegetable so make sure to use it in dishes that call for the florets. Chop the stalk into smaller pieces and incorporate into your dish with the rest of the broccoli. 1 serving of broccoli (a large stalk) provides 46% of the recommended daily intake of vitamin A and 206% of the daily recommended amount of vitamin C!

Perfect for the summer, this scrumptious potato salad can satisfy anyone's appetite at lunch.

Pecan chess pie crosses Southern chess pie with classic pecan pie: a custardy cornmeal-laced filling studded with toasted pecans baked into a flaky crust. Less sticky than corn syrup-style pecan pies.

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.

High-fiber winter garden salad: shredded cabbage, carrots, broccoli, raisins, and sunflower seeds tossed in a curried yogurt and chutney dressing. Crunchy, sweet, lightly spiced.

Scotch shortbread balls dipped in fudgy chocolate frosting. Buttery, sandy crumb with a glossy chocolate cap. Holiday cookie tin essential.

Nothing beats a savory pot roast, so try this delicious recipe that uses red wine and a variety of vegetables.

Intensely fudgy brownie cookies loaded with chocolate chips and cocoa. Brown sugar and a short bake time keep these thick, chewy, and soft in the center. The key: pull them before they look done.

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.

Fat-free pumpkin pie with a bread crumb crust, egg whites, and skim evaporated milk. All the warm Thanksgiving spice flavor with none of the butter or yolks.

Creamy peach pie with fresh sliced peaches baked in heavy cream, sugar, and nutmeg in a single crust. A custard-style open-face pie thats simple and luscious.

Old-fashioned cake doughnuts made from scratch with nutmeg and vanilla, deep-fried and dusted with sugar. No yeast, no rising time, no fuss.

Creole-seasoned portobello mushrooms seared golden and served over angel hair pasta with fresh tomato sauce and Parmesan. A hearty vegetarian main dish with bold Southern spice.

Hearty meatless chili from Pawtucket, RI loaded with kidney beans, chickpeas, tomatoes, and a warm spice blend of cumin, oregano, and chili powder. Low-fat, plant-based, and ready in 40 minutes.

A fresh blueberry pie with a stovetop filling where most of the berries stay whole and uncooked. Poured into a baked pie shell and chilled, it's fruity, bright, and barely sweet.

A densely spiced cake loaded with chopped dates, walnuts, and hot applesauce, finished with a brown sugar base that bakes into moist perfection.