6,284 saute recipes

Bread machine buttermilk wheat bread with bread flour, whole wheat flour, butter, and just a touch of sugar. A soft, tangy sandwich loaf with minimal effort.

Garbanzo sandwich spread mashed with salsa, lemon juice, tomatoes, cilantro, and cayenne. A five-minute, no-cook vegan spread that works on sandwiches, wraps, or as a dip.

Traditional stovetop split pea soup thickened with a classic butter-flour roux for hearty, stick-to-your-ribs comfort. Old-fashioned technique delivers rich flavor.

Braided honey yeast bread with an optional golden saffron tint and raisins, mixed in a food processor for easy kneading. A beautiful three-strand loaf brushed with honey for a glossy, sweet crust.

Old-fashioned Pennsylvania ginger cakes with molasses, brown sugar, and a butter-lard shortening blend baked in muffin pans. Dense, spicy, and rich with that deep molasses flavor.

Fresh Corn with Cream, Chiles, and Cheese This is a very rich dish, and is very good served as a separate course with hot tortillas.

Georgia Waldorf salad with a Southern twist: crisp apples, celery, and chopped peanuts in a creamy peanut butter mayonnaise dressing. Served on a bed of mixed greens.

College Park fire alarm chili with two pounds of ground beef, chili beans, canned tomatoes, and a generous hit of chili powder. Hearty, no-fuss, and simmered for an hour.

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

Classic zucchini bread with grated zucchini, cinnamon, and a moist oil-based crumb. Bakes two 8x4 loaves at once, freezes well, and only gets better the next day.

Stuffed baked mussels on the half shell topped with reduced tomato sauce, chiffonade basil, and crisp breadcrumbs. Restaurant-style Italian appetizer in under an hour.

Monsters are quick yeast-raised donut holes dropped into hot oil and rolled in sugar. A fast, no-rise fried dough treat from a sticky batter, ready in 25 minutes.

Hungarian-style peasant potato soup built on a paprika-tinted blond roux with cubed potatoes, carrots, tomato, and green pepper. Simple pantry ingredients, deep flavor.

Indian peas, potato, and eggplant curry with a blended garlic-ginger-chili-onion spice paste and turmeric. A simple vegetarian curry ready in 30 minutes.

Porridge meat loaf made with oatmeal, beef, and pork baked in a water bath for a tender, steamed texture. Seasoned with savory, thyme, and red wine.

Soft gingerbread cake with lard and butter for tender crumb, spiced with ginger and cinnamon, baked until edges pull away from the pan.