10,000 saute recipes

A new but scrumptious side dish that can be served with baked fish or a pot roast.

Stunning braided vegetable bread made from three colorful doughs: tomato red, spinach green, and beetroot pink. A showpiece loaf that's as fun to bake as it is to eat.

Italian red snapper in brodetto: pan-fried whole fish pieces simmered in a tomato-vinegar broth with onions and scallions, served over creamy bay-leaf polenta. Coastal Italian classic.

Traditional Armenian braided string cheese made from mozzarella curd, flavored with aromatic mahleb and black seeds. Hand-stretched, twisted, and braided into beautiful ropes.

Canned asparagus topped with a hot bacon and onion dressing made with vinegar and sugar substitute. A low-calorie Southern-style side dish at just 31 calories per serving.

Eggplant kugel with green pepper, pine nuts, basil, and crumbled matzoh bound with eggs. A savory Jewish holiday casserole that's Passover-friendly and dairy-free.

Overnight starter pizza dough baked on a stone for a chewy, blistered crust with real pizzeria flavor. Just flour, water, yeast, and salt. Save a piece of dough as your next starter.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A simple German-inspired side dish with just four ingredients ready in 25 minutes.

A hearty flatbread with whole wheat and rye flours.

Creamy sour cream clam dip with lemon juice, celery salt, and minced onion. A no-cook retro appetizer that comes together in minutes using canned clams.

Homemade beet horseradish with fresh grated beets and horseradish in a sweet vinegar brine. A fiery, vibrant condiment for roast beef, gefilte fish, or your holiday table.

If you want to add some spice to your meat loaf, try this recipe that will surely make you a fan.

Homemade apple pie with a flaky vinegar-egg crust and spiced Granny Smith filling. Includes options for solid top or woven lattice crust with sugar-brushed finish.

Scallops and red pepper are skewered and brushed with a Hoisin-inspired barbecue sauce before being char-grilled for an Oriental flavor sensation.

New York crumb buns with rich enriched dough and a thick almond paste cinnamon crumb topping. The classic deli pastry from old-school Brooklyn and Queens bakeries.

Fried calamari done the simple way: fresh squid dredged in flour, fried golden, then hit with lemon, salt, and pepper. The classic Italian-American appetizer with no fussy batter.