10,000 saute recipes

Hearty vegetable burgers with bulgur, walnuts, chickpeas, mushrooms, tahini, and sunflower seeds seasoned with cumin and dill. Vegan and packed with protein.

Lower calorie pie shell with less shortening than traditional crusts. Three simple ingredients, one hour chill, and a flaky crust for any pie recipe.

Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.

Kulikuli are crispy West African peanut balls made from ground roasted peanuts, onion, and cayenne, deep-fried until golden. A popular Nigerian street snack.

This unique bread made of honey, lamb and tomatoes is a great addition to dinner. Can be served plain or with a spread of your choice.

Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.

Sausage and biscuits smothered in creamy homemade gravy made from pan drippings, flour, and milk. A classic Southern breakfast ready in 30 minutes.

Spiced sweet and sour pickled carrots canned in a vinegar-sugar syrup with mixed pickling spices. Old-fashioned pantry preserves that brighten up any cold meat or cheese plate.

Grandma's New England pickles: whole cucumbers pickled in a vinegar, salt, sugar, and dry mustard brine for 30 days. Tangy, addictive, old-school homemade pickles with a bite.

Wild venison steaks slow-braised in cream of mushroom soup with sliced onions and a splash of Worcestershire. A hunter's-camp classic that turns lean, gamey meat fork-tender.

Eggless corn muffins use just seven pantry staples and no eggs at all. Lightly sweet, tender, and ready in 40 minutes start to finish. A solid pick for egg allergies or when the carton's empty.

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

Toss those pork chops into the crockpot with simple recipe that will have everyone licking their chops!

A high-protein twist on classic Boston baked beans using soybeans instead of navy beans. Slow-baked with molasses, ketchup, mustard, and Worcestershire until thick and smoky-sweet. Hearty, plant-powered comfort food.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A simple German-inspired side dish with just four ingredients ready in 25 minutes.

Light, crisp zucchini slaw with sweet Vidalia onion, red bell pepper, basil, and a tangy apple cider vinegar dressing. No mayo, no cooking, ready in under 45 minutes.