10,000 saute recipes

Thai coconut rice made with jasmine rice simmered in coconut milk and coconut cream with a touch of sugar and salt. Fragrant, slightly sweet, and rich, the classic side dish for Thai curries.

Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.

My husband and son liked this dish so much, I made it twice within three days. There wasn't a drop of sauce left, they soaked it all up with bread. It was that good.

SIMPLE VERY GOOD SAUCE ALONE OR ADD YOUR FAVORATE SPICES

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

One of my favorite things to do with garden peas is to make a pea purée. Think of mashed potatoes only with peas instead.

Chocolate meringue puffs with melted semi-sweet chocolate, walnuts, and a touch of vinegar folded into glossy egg whites. Crisp outside, fudgy inside, and naturally gluten-free.

A honey-sweetened oatmeal bread machine recipe with a soft, tender crumb and buttery flavor. Includes both regular and large loaf sizes. Works with regular, rapid, or delayed time bake cycles.

Within about 15 minutes, you can enjoy these crispy and healthy oven fried sweet potato wedges.

Whole wheat cream cheese pastry gives these mini pecan tarts a nutty edge, while vanilla-spiked filling adds aromatic warmth to the classic brown sugar and pecan combo.

Italian pistachio pilaf with basmati rice, seitan, sweet bell peppers, fennel, scallions, and a generous cup of pistachios. A vegetarian Mediterranean main with serious Italian-sausage flavor.

Pork Belly is roasted with lots of garlic and sage, it is very easy to make, and loaded with the flavor!

Dilly beans pack fresh green beans into pint jars with garlic, dill heads, and cayenne, then water-bath canned for shelf-stable spicy snap. A classic pickled green beans recipe for canning.

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

A rich, velvety Chesapeake-style oyster bisque simmered with bay leaf, finished with cream and a splash of dry sherry. Serves 24 for elegant entertaining.

Four-ingredient peanut butter and orange sandwich filling sweetened with honey. A no-cook lunchbox spread with bright citrus chunks that brings something fresh to the PB&J game.