10,000 saute recipes

Garden dill pickles with garlic, mustard seed, and a salty vinegar brine. Easy water-bath canning recipe that turns a glut of summer cucumbers into pantry pickles.

Five-ingredient whole wheat peasant bread for the bread machine. Just flour, water, honey, salt, and yeast for a simple, hearty everyday loaf.

Bread machine French bread with just six ingredients: flour, water, yeast, sugar, salt, and shortening. A crusty, simple loaf with zero kneading required.

Oatmeal leek soup made with just five ingredients: leeks, milk, oats, salt, and pepper. A simple, creamy Scottish-style soup thickened naturally with quick oats.

Old-fashioned yeast ferment bread with a simple dough of flour, sugar, salt, and shortening. Double-risen and baked hot for a crisp crust and chewy crumb.

Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

Lime hot pickle, a fiery South Asian condiment of cut limes cured for three weeks in their own juices with chili and pickling salt. Sharp, tart, and built to wake up bland curries and lamb.

Crispy chickpea flour shapes fried golden then simmered in a fiery berbere and cayenne sauce. Yeshimbra asa is Ethiopian fasting food that proves plant-based eating can pack serious heat and flavor.

Yeast rolls from Minnie and Aunt Pete's, soft and tender homemade dinner rolls baked in muffin tins. A heirloom Southern recipe with egg whites for an extra-fluffy crumb.

Garlic mashed potatoes made lighter with nonfat yogurt and nonfat sour cream instead of butter. Tiny new potatoes boiled with whole garlic cloves and mashed skin-on for a rustic, creamy side dish.

Indian-style garlic wheat flatbread with cardamom and crushed garlic, griddle-cooked into eight tender rounds. Yeast-free Indian roti-style bread for curries and stews.

Swiss rösti-style fried potatoes with onion and melty Gruyère pressed into a golden, crusty cake. A crispy-edged, cheese-laced side that turns heads at the table.

Broiled pineapple slices topped with buttery brown sugar and macadamia nuts until caramelized and bubbly. A five-ingredient tropical dessert ready in 20 minutes.

Pasta with bitter broccoli, garlic, and chili flakes: a Southern Italian classic scented with an almost reckless 14 cloves of garlic and a hit of red pepper heat. Weeknight dinner, minimal effort.

Huitlacoche para quesadillas is the classic Mexican quesadilla filling of black corn fungus (the "Mexican truffle") sauteed with roasted poblanos, onion, garlic, and epazote. Earthy, smoky, deeply savory street-food flavor.