5,428 saute recipes

Rice and bean casserole with brown rice, pink beans, cottage cheese, and wheat germ, topped with sesame seeds. A high-protein vegetarian one-dish meal.

Bacon-laced venison stew with potatoes, carrots, tomatoes, and fresh peas, thickened with a flour roux and simmered until the wild game is spoon-tender. Serve with buttered corn muffins for a hunter's feast.

Ultimate chocolate chip cookies with shortening, light brown sugar, pecans, and semi-sweet chips baked until just set and still moist. A chewy, thick cookie that stays soft for days.

Egg and beansprout risotto made with cracked wheat instead of rice, simmered with tomatoes, mushrooms, green pepper, and satay sauce. A hearty vegetarian one-pan dish with an Asian-British fusion twist.

Old-fashioned Southern cream cookies made with sour cream, walnuts, and pressed flat with a cinnamon-sugar glass. Soft, cakey drop cookies that yield six dozen from one batch.

Christmas treasure nugget cookies: chewy oat and cereal drop cookies, each topped with a whole blanched almond like a buried treasure. A crunchy holiday cookie tin classic that bakes up fast.

The surprise? Sauerkraut. Rinsed and squeezed dry, it melts invisibly into this spiced apple cake, adding incredible moisture. With cinnamon, nutmeg, Granny Smith apple, and chopped pecans, nobody will ever guess the secret.

Freeze-ahead oatmeal cookie dough made with vegetable shortening, ready to slice and bake whenever cravings strike for chewy raisin nut cookies.

Graham granola bread machine loaf with whole wheat, rolled oats, buttermilk, and walnuts. Hearty breakfast-bread texture packed with crunch and fiber.

Taillaule is a rich Swiss celebration bread from Neuchâtel, studded with raisins and lemon zest, brushed with apricot glaze, and finished with water icing and toasted almonds.

Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.

New Mexico spoon bread baked in a cast iron skillet with creamed corn, green chiles, and melted cheese. A custard-soft cornbread with Southwestern heat you slice like pie.

Old-fashioned bean and bacon soup made with dried pinto beans, smoky bacon, carrots, celery, and a splash of vinegar at the end. Slow-simmered, hearty, and far better than the canned version.

Thick, hearty lentil soup with chunks of smoked sausage, potatoes, carrots and a surprising strip of orange zest that brightens the whole pot. A filling main-course bowl ready in about 80 minutes.

Orange molasses quick bread with chopped nuts, orange zest, and evaporated milk. A dense, aromatic loaf with deep caramel sweetness and bright citrus.

Moist pumpkin spice bundt cake with tangy cream cheese frosting. Easy one-bowl recipe uses canned pumpkin and oil for tender crumb. Perfect fall dessert in 90 minutes.