10,000 saute recipes

Bangin' Bart is a home cook's take on Baigan Bartha, the Indian eggplant and tomato stew slow-cooked until thick enough to use as a dip. A simple, vegan, one-pan dish with deep flavor.

Salmon steaks rest under a blanket of sweet Bermuda onion slices with lemon juice and olive oil, then broil to a golden crust. Just six ingredients and almost zero effort for a clean, bright weeknight fish dinner.

Leg of lamb studded with garlic and rubbed with lemon juice roasts with potatoes until tender, creating bright Greek Sunday dinner.

Warm up your cold winter days with this hearty and delicious potato soup that will make your days seem a little bit brighter.

Stuffed mushrooms with whole littleneck clams topped with a spicy horseradish, mayo, and hot sauce mixture, then broiled until golden. A bold seafood appetizer.

Classic homemade peach pie with a flaky vinegar crust, warm cinnamon and nutmeg, and juicy sliced peaches. A from-scratch double-crust beauty ready in about an hour.

Stuffed elk steaks with a bread, green pepper, and celery dressing, browned and pressure cooked until tender. A classic way to cook lean game meat.

Authentic Carolina pork barbecue with a whole shoulder smoked low and slow over hickory, basted with a vinegar-Worcestershire-chili-red pepper sauce. Real pit barbecue, no shortcuts.

Traditional Egyptian green soup made with milookhiyya leaves (or spinach), garlic, and coriander in rich stock. This silky, earthy bowl is comfort food at its finest, served with rice and chicken.

Cantonese sweet and sour chicken stir-fry with snow peas, mandarin oranges, cashews, and fresh ginger. A quick wok dinner bursting with citrusy, tangy flavor in 40 minutes.

Thick rib eye steaks crusted in brown sugar, rubbed with garlic, and soaked in bourbon overnight. Simple, bold, and packed with sweet-smoky char on the grill.

Hickory-smoked BBQ pork ribs rubbed with olive oil and barbecue spice, then slow-smoked for tender, fall-off-the-bone meat with a sticky sauce finish.

Italian pasta with winter squash and potatoes cooked together in one pot, finished in a garlic and chile skillet with starchy pasta water for a creamy sauce.

Gedunstetes Weisskraut, a German skillet cabbage with shredded cabbage, celery, green pepper, and onion cooked crisp-tender in one pan with no fuss.

Two thick porterhouse steaks rubbed with crushed garlic and olive oil, scored, brightened with lemon, then broiled to a seared, juicy finish. Steakhouse flavor at home with just 6 ingredients.

French green salad with butter lettuce, spinach, and sauteed shiitake mushrooms in a lemon-Dijon vinaigrette topped with fresh basil. An elegant, earthy side salad.