10,000 saute recipes

Old-fashioned mixed mustard pickles with cauliflower, green tomatoes, cucumbers, pearl onions, and bell peppers in a tangy mustard-turmeric-vinegar sauce. Canned in pints.

Mock parmigiana shapes seasoned beef patties, bakes them in a mushroom-tomato sauce, then tops with melted mozzarella. The veal parmigiana shortcut for any weeknight.

Caribbean ginger pepper sauce with pineapple, jalapeno, cayenne, lime, and Chardonnay. A sweet-hot tropical sauce for grilled swordfish or chicken breast.

A bold, slow-simmered tomato sauce spiked with beer, molasses, Dijon mustard, and a powerhouse blend of nine spices including cayenne and cumin. Two hours on the stove builds serious depth.

Fire-roasted poblano chiles line a pie pan and cradle a creamy filling of Monterey Jack, eggs, garlic, and homemade crema fresca. A savory Mexican chile pie baked golden.

Dressed-up French dressing with mashed avocado, blue cheese, hard-boiled egg yolk and a hit of soy sauce. Quick creamy salad topper for steak or wedge salads.

Classic Italian pasta sauce from Amatrice with bacon, onions, tomatoes, and red wine. Rich, savory, and deeply flavored after a long simmer.

Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.

Welsh laverbread and crab souffles with a cockle cream sauce. Individual souffles puffed golden with seaweed, fresh crab, and nutmeg. A traditional Welsh seafood dish.

Vegan curry marinade with safflower oil, white wine, lemon juice, and shallots. Brush it on grilled eggplant and potatoes or use it to marinate cubed tempeh for bold, spiced flavor.

Add some sophistication to your dinners with this scrumptious pasta dish you will love.

No-cook Thai peanut sauce with smooth peanut butter, soy sauce, rice and cider vinegars, sugar, and a drop of sesame oil. A 10-minute dip for satay, noodles, or spring rolls.

Homemade hot barbecue sauce with tomato juice, brown sugar, chili powder, and cider vinegar. Aromatics steep in the sauce then get removed for a clean finish.

Frozen pudding made with vanilla ice cream, chopped walnuts, and preserved fruits, served with a creamy royal grape sauce. A vintage frozen dessert with an elegant custard topping.

Plum tomato salsa with sherry vinegar, shallot, serrano, thyme, and cilantro. A bright Mediterranean-leaning fresh salsa for spooning over grilled fish and chicken.

Saltsa Kima, the classic Greek meat sauce with ground beef, cinnamon, bay leaf, red wine, and tomatoes. Perfect over pastitsio, pasta, or moussaka.