10,000 saute recipes

Canned garlic dill pickles with pickling spices, dill seed heads, red chili peppers, and a sweet-salty vinegar brine. Water bath processed for shelf-stable storage that improves over two months.

Apple crunch muffins with shredded unpeeled tart apple baked in and a brown sugar pecan crunch topping. Best served hot from the oven with butter and jam.

Chewy oat crumble bars layered with a thick, glossy blueberry filling brightened with lemon juice. A nutty brown sugar base does double duty as the topping. Makes 15 bars.

Homemade cheese crackers made with sharp cheddar, flour, and butter, rolled thin and baked until crispy. Customize with curry powder, garlic salt, celery salt, or black pepper toppings.

Roasted tempeh and root vegetables baked in a tahini-tamari gravy with nutritional yeast and fresh herbs. A hearty vegan main dish with deep savory flavor.

Raw broccoli and cauliflower salad tossed in a sweet vinegar-mayonnaise dressing with onion rings, topped with crumbled bacon. No cooking, make-ahead friendly.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Orange, red pepper, radish, and red onion salad on romaine dressed with olive oil, lemon, cumin, and cayenne. A vibrant, crunchy Moroccan-inspired salad in 15 minutes.

Homemade grainy raspberry mustard with whole mustard seeds, raspberry vinegar, white wine, and seedless raspberry jam. A sweet-sharp condiment that keeps for up to a month.

Whole wheat onion focaccia with slow-cooked Bermuda onions on a chewy, olive oil-rich dough baked on a cornmeal-dusted pizza pan. Rustic Italian bread at its best.

Korean-style marinated mung bean sprouts (sukju namul) with sesame oil, toasted sesame seeds, garlic, and green onions. A crunchy, nutty side dish ready in under 20 minutes.

Hearty cinnamon buckwheat yeast bread with a dark golden crust and earthy, spiced crumb. Makes two loaves with a satisfying chew from bread flour and buckwheat.

Old-fashioned marshmallow fudge with unsweetened chocolate, milk, corn syrup, and vanilla. Cooked to soft ball stage, beaten until thick, then studded with marshmallow pieces.

Beet soup served in roasted acorn squash, it is a delicious way to serve both of these two root vegetables together!

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.

Fat-free oatmeal drop cookies with applesauce standing in for butter or oil, rolled oats, and raisins. No eggs, naturally vegan, and done in just 10 minutes.