5,193 saute recipes

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Chinese spring rolls with ground pork, cabbage, bean sprouts, and bamboo shoots in crisp fried egg roll wrappers. A classic takeout starter you can pull off at home.

Vegetarian fava bean burgers with oats, wheat germ, shredded carrots, and Italian herbs. Pan-fried and oven-finished for a crispy outside and firm, set center.

Fudgy chocolate brownie cookies topped with pastel-colored frosting and sugar crystals. Loaded with semisweet chocolate chips and finished with rainbow icing for a festive, party-ready treat.

Baked flounder fillets in a white wine and orange juice sauce with curacao, mushrooms, and green onions. A French-inspired fish dinner with citrus brightness in every bite.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that's pure sunshine on a plate.

Microwave taco salad with hot Italian sausage, green chilies, and Monterey Jack over crisp lettuce and tomatoes. Single-person dinner ready in 20 minutes start to finish.

Soft batch chocolate chip cookies using a clever two-temperature baking technique for chewy centers with golden edges. A small-batch recipe that makes exactly 13 cookies.

Pumpkin oat muffins with buttery crumb topping and sweet raisins. Quick 40-minute breakfast muffins baked with warm pumpkin pie spice. Serve hot with jam for fall mornings.

Apricot-orange whole grain muffins plump dried apricots in fresh orange juice, then fold them into a buttermilk batter built on whole wheat pastry flour and toasted wheat germ. Hearty, tangy breakfast fuel.

Velvety cold curried carrot soup with coconut milk, ginger, and lime, topped with crisp shrimp. A showstopping chilled soup starter that's worth every minute of chill time.

Arugula is most commonly employed in salads as in the infamous tricolor salad.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Vegetarian mushroom and spinach lasagna with ricotta, Swiss, Parmesan, and a roasted red pepper sauce with balsamic vinegar. Lighter than traditional lasagna.

Herb garden couscous salad with black beans, fresh dill, mint, parsley, tomatoes, olives, and a lemon-olive oil dressing. A bright, no-cook grain salad.