5,428 saute recipes

Buttermilk cranberry cornmeal muffins combine yellow cornmeal and whole wheat flour with tart fresh cranberries and orange zest. A heartier, more rustic muffin with a crisp top and tender, grainy crumb.

Tomatoey tabouli: a hearty Middle Eastern grain salad with bulgur and pearl barley soaked in tomato juice, finished with lemon, olive oil, parsley, and scallions.

Fluffy pumpkin pie with whipped egg whites folded into a rum-spiked custard, baked in a three-temperature method for a tall, mousse-light filling. Two pies for the holiday table.

In this fabulous recipe, we use several kinds of seasonal root vegetables, braising them with red wine, let the whole dish become more tasty, you can serve it as a vegetarian dish or a side-dish with turkey, chicken or beef.

Cream cheese chocolate chip cookies: a full block of cream cheese creamed with two butters for an extra-tender, slightly tangy cookie loaded with semi-sweet chocolate chips. Makes 4 dozen.

Carrot soup with coriander purees sweet carrots and potato in chicken broth, finished with milk and a splash of sherry. Topped with sour cream and cilantro for a vibrant orange starter.

Sweet potatoes wit apple cider, cinnamon and bacon for your slow cooker.

Roasted Poblano pepper along with a filling bean and Jack cheese grilled to perfection.

Serve in buns or as a main course, hot or cold. Can be frozen.

High-protein chocolate chip cookies built with soy flour and crushed roasted soybeans alongside the usual flour and chocolate chips. A heartier, fibre-rich take on the classic with a slight nutty undertone.

Spanish spiced chicken breast with fresh avocado, orange dressed boston lettuce.

Authentic Lebanese tabbouleh with mountains of parsley, just a touch of bulgur, fresh mint, tomatoes, and lemon. Levantine herb salad in 20 minutes.

Have these delicious yet healthy whole wheat pancakes for breakfast, topped with maple candies pecans, fresh pineapples and kiwi fruit.

Big-batch homemade tomato soup base for canning. Fresh tomatoes simmered with onion, celery, parsley, and warm spices, then jarred for shelf-stable winter pantry stock.

Classic oatmeal raisin cookies with cinnamon, nutmeg, and chopped pecans. Three full cups of quick oats for a chewy, hearty texture in every bite.

Vegan pumpkin biscuits use silken tofu and pumpkin puree instead of butter for a tender, whole-wheat morning bake spiced with cinnamon, ginger, and nutmeg. No dairy, no eggs, ready in 25 minutes.