7,050 saute recipes

Citrus baked trout with fresh lemon, orange sections, sliced onion, and white wine, covered and roasted until flaky. A simple whole fish recipe with bright, clean flavors and minimal prep.

Curried beef meatballs made with ground beef, herb stuffing mix, and curry powder, cooked in the microwave in minutes and served with a sweet-tart dipping sauce.

Tender chicken meatballs made from ground chicken breast, onion, and parsley, then simmered right in a fresh blended tomato sauce and served over spaghetti. A light, kid-friendly take on meatballs.

Hazelnut oil, balsamic vinegar and a bit of orange juice. How can you go wrong?

This very quick and easy sidedish can be made very quickly. A great compliment to the grilled salmon I had with it.

A quick raspberry walnut vinaigrette whisked from fruity raspberry vinegar, nutty walnut oil, honey mustard, and fresh tarragon. An elegant five-minute dressing for spinach, greens, or a fall salad.

Classic chopped liver made with calves liver, caramelized onions, hard-cooked egg, and butter, ground twice for a smooth, rich spread. Serve chilled on dark rye with tomato and cucumber.

Thai-style coconut tofu soup with golden-fried tofu, galangal, kaffir lime leaves, and chili in a silky coconut milk broth. Vegan, naturally gluten-optional.

Instead of firing up the barbecue, try this succulent and scrumptious chicken dish that will make you forget about barbecue sauce.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Upside-down deep dish pizza layers seasoned beef, marinara, broccoli and mozzarella in a baking dish, then caps it with pizza dough that bakes into a golden crust on top. An easy family dinner.

Triple-cheese crustless quiche featuring nutty Jarlsberg, cream cheese, and Parmesan in a buttery cream sauce custard. Makes two pies to feed a crowd at brunch.

Stuff your chicken breasts with this easy to follow recipe that uses mushrooms, ham and parmesan cheese.

Homemade monastery-style herbal sausage with pork, beef, thyme, marjoram, pimento, and ground cinnamon stick. Hand-ground and stuffed into pork casings for traditional European sausage making.

Black bean chicken stir-fry with soy-marinated chicken breast in a glossy black bean sauce. Cantonese takeout classic that comes together in 15 minutes once the wok is hot.

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.