10,000 saute recipes

Sardinian pasta with fresh tomato basil sauce made from plum tomatoes cooked slowly in olive oil and finished with butter. Five-ingredient Italian pasta that showcases peak summer tomatoes.

Napa cabbage and sheep cheese salad with sautéed onions, fresh thyme, and white wine vinegar. Tossed and rested for an hour so the flavors meld. Simple and satisfying.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Italian-style stuffing with crispy pancetta, lentils, arborio rice, and fresh sage simmered in broth. Built for breast of veal but works beautifully in chicken, pork, or as a hearty side dish.

Canned salmon salad with dill and sesame seeds spooned into avocado halves. A no-cook, high-protein lunch that comes together in 10 minutes flat.

Meaty sausage pizza sauce with browned pork sausage simmered in tomato sauce with oregano, mustard, and garlic. Freezer-friendly and ready in 25 minutes.

Traditional German Christmas roast goose stuffed with tart apples, thyme, and onions, roasted until the skin is shatteringly crisp. Served with rich giblet gravy, red cabbage, and mashed potatoes.

Fresh raspberry pie with chopped mint, baked in a double crust until golden and bubbling. Unexpected herb twist on classic fruit pie.

Apricot pot roast: a slow-braised beef roast finished in a glossy glaze of apricot syrup and sherry, with tender herbs and whole apricots spooned around. A sweet-and-savory twist on Sunday pot roast.

Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.

Melon, cucumber, and tomato salad tossed in a lemon-mint dressing with fresh parsley. A refreshing vegan summer salad that balances sweet, tangy, and herbal flavors.

Mexican chicken rice soup with shredded chicken, chayote, leeks, and arborio rice in a lime-bright broth finished with epazote. A homestyle pot-of-soup dinner with bones in the broth for flavor.

Lentil tomato casserole simmers brown lentils with onion, carrots, herbs, and tomatoes, then bakes with a sherry-spiked white sauce and bread crumbs. A hearty vegetarian main dish.

Chilled orange-carrot soup with ginger and leeks, pureed smooth and thinned with fresh orange juice. A refreshing cold soup garnished with orange slices and mint.

Herb dinner rolls use the bread machine for dough, infused with sauteed garlic, onion, oregano, basil, and tarragon. Tear-apart soft rolls baked golden for the dinner table.

Grilled soft shell crabs basted in a tarragon and lemon pepper marinade. Cooked slow over indirect heat for crispy shells and sweet, tender meat. A Chesapeake Bay summer classic.