10,000 saute recipes

Speedy pat-in pastry: oil-based pie crust mixed and pressed right in the pie plate. No rolling pin, no cold butter, no chilling. A reliable crust for bakers who fear pastry.

A simple and delicious cheddar cheese bread that tastes amazing plain or toasted!

Set-it-and-forget-it French bread for your bread machine. Six ingredients including bread flour and a touch of butter for richness. Press start and walk away.

Creamy Egyptian red lentil soup flavored with cumin, garlic, and caramelized onions. This velvety, protein-rich bowl gets finished with olive oil and lemon for a satisfying vegetarian meal.

How to cook medium bulgur wheat on the stovetop with the correct water ratio. Simple vegan method for fluffy, tender bulgur in under 30 minutes.

Classic butter pound cake: rich, tender, golden loaf made the proper old-fashioned way with butter, sugar, eggs, flour and vanilla. Just five ingredients and a long, careful cream.

Whole red snapper stuffed with a creamy filling of sour cream, dill, lemon zest, and seasoned breadcrumbs, then baked until the flesh flakes apart. An elegant centerpiece for seafood dinners.

Czech-style bread dumplings (knedliky) shaped into small loaves, wrapped in foil, and boiled. Tender, sliceable rounds for soaking up gravy.

Try something different when it comes to bread with this delicious recipe that's hassle free!

Deep fried cod in a light egg batter with sesame seeds. Cod fillets are dipped in a simple flour and egg coating, then fried golden brown for a crispy, flaky fish dinner.

A quick and easy chicken casserole main dish. Great to use up leftover chicken. Dinner on the table in 20 minutes flat.

Collard greens go Thai-style in this quick wok stir-fry with garlic, soy sauce, bean paste, and vegetarian oyster sauce. Swap in bok choy, mustard greens, or broccoli for easy variations.

Thai-style stir-fried chicken with aromatic lemongrass, roasted cashews, and fiery chilies in a savory oyster-fish sauce glaze. Quick weeknight cooking with bold Southeast Asian flavors.

Acadian plogues, thin buckwheat pancakes cooked on one side only until bubbled and firm. A traditional Maritime Canadian breakfast made with just flour and water.

Crispy Danish flatbread made with ground oats and buttermilk. Skillet-fried or oven-baked until spotted and golden. High fiber, no yeast, and ready to spread with butter, jam, or honey.

Grilled veal rib chops marinated in lemon and shallots, served with a reduced cream sauce brightened with fresh chives and lemon juice. An elegant main course for special dinners.