5,193 saute recipes

Charred poblano peppers meet sautéed red onions, fresh mint, and a splash of balsamic in this bold relish that brings smoky heat to grilled meats, tacos, and sandwiches.

Layered sausage and macaroni casserole with mushrooms, cottage cheese, and Italian herbs, topped with bread crumbs. A hearty weeknight bake with big savory flavor.

Freezer mix tacos: pre-cooked beef-tomato mix simmered with chili powder and cayenne for a fast weeknight taco night. Heat, fill, top, eat.

Butterscotch wheat germ brownies: chewy one-bowl blondies sweetened with brown sugar and packed with nutty wheat germ and walnuts. A wholesome, no-chocolate brownie with butterscotch flavor.

Curried shrimp toasts top toasted baguette with chopped shrimp in curry, mango chutney, and a soy-spiked mayo. Make-ahead-friendly cocktail party hors d'oeuvres.

This buttery, tangy and fruity plum tart is so delicious, the almond crumble adds the extra crunchiness.

Vegan mushroom ragout with dried porcini and fresh cremini sauteed in balsamic vinegar and mushroom soaking liquid, finished with Roma tomatoes and parsley. Served over polenta.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

East Indian curry chicken from scratch, very mild.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Provencal vegetable stew with fennel, potatoes, tomatoes, saffron, orange zest, olives, and white wine. A fragrant, hearty vegetarian one-pot meal served with garlic mayo.

Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.

Try this new and delicious spin on Thanksgiving where the pumpkins are stuffed with pine nuts, celery and apricots.

Chicken leg pieces marinated in spiced yogurt with ginger-garlic paste, mace, cumin, and gram flour, then roasted on skewers. Cook it tandoor-style, on the grill, or in your oven.

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Red snapper fillets topped with a shrimp and scallop mousse on wilted spinach, microwaved in white wine and lemon juice. An elegant seafood dinner for two in 30 minutes.