10,000 saute recipes

A light, airy cherry souffle made with just pureed sour cherries, egg whites, lemon juice, and sugar. Only five ingredients stand between you and French pastry glory.

No-fuss chicken and rice casserole: chicken pieces baked over flavored rice and cream of mushroom soup. The 4-ingredient one-pan dinner that's been feeding families since the 1950s.

A classic Yunnan province dish: whole chicken gently steamed for 2 hours with ginger, scallions, and rice wine, producing silky tender meat and a pure, golden broth.

A vibrant Moroccan-style salad of grilled and skinned bell peppers, fresh tomatoes, and Spanish onion dressed in a simple garlic, olive oil, and vinegar vinaigrette. Served chilled for a refreshing side dish or starter.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

Add some new vegetables to your salad with simple and scrumptious recipe that will help your kids learn to enjoy their greens!

Persian-style steamed basmati rice with a golden, crispy tahdig crust on the bottom. Just three ingredients, an overnight soak, and patience create the fluffiest rice you've ever had.

Easy chocolate fudge with sweetened condensed milk, no candy thermometer needed and no boiling sugar to watch. Five ingredients, one double boiler, ready to chill in 10 minutes.

Chinese-style char siu pork strips marinated in soy sauce, hoisin, five spice, rice wine, and red bean curd, then oven-roasted and glazed with honey. Serve as a main course or slice thin for appetizers.

Philadelphia-style sour cream apple pie in a butter crust, topped with a brown sugar walnut streusel. The Pennsylvania classic that swaps lattice for custard and crunch.

Southern-style buttermilk cornbread with only 1 tablespoon of sugar. A traditional savory cornbread, lower in sugar and fat, that pairs with chili, beans, and barbecue.

Third bread: a hearty New England-style yeast loaf made with three flours (rye, bread, and cornmeal) sweetened with honey. Bread machine friendly with manual finish for two loaves.

Pork and succotash stew with browned pork shoulder, lima beans, corn, and red peppers braised in broth with caraway seeds and finished with yogurt.

Gesmoorde vis, the Cape Malay braised salt cod: desalted bacalhau simmered with golden onions, tomato, chili and potatoes. A South African classic, served with rice and a squeeze of lemon.

Crock-made crystal sweet pickles brined for 2 weeks, then dressed in a cinnamon and clove vinegar syrup over 5 days. A labor of love from grandma's kitchen that yields jars of glass-clear, spiced pickles.

Broiled open-face crab burgers loaded with cheddar, hard-boiled eggs, and a tangy mayo-ketchup spread on toasted bun halves. Bubbly, golden, and ready in 20 minutes.