10,000 saute recipes

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

Soft, buttery homemade yeast rolls shaped into crescents and baked golden brown. A classic from-scratch dinner roll with a velvety-smooth dough and three rises for the lightest texture.

German-style sauerkraut salad with juicy blue grapes, julienned ham, and a creamy yogurt-honey dressing. Tangy, sweet, and savory all tossed together in 10 minutes.

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.

Slow cooker beef and pork chili with secret Southern twists: bacon drippings, coffee, cocoa, and a touch of sugar for deep complexity. Simmer for hours until thick and rich.

Classic French breakfast omelet with butter, eggs, a touch of cream, and seasoned salt. A fluffy 5-minute folded omelet ready for fillings or served plain over toast.

Grilled yellowfin tuna with a fresh mango-papaya relish: half pureed for body, half diced for texture, brightened with lemon juice and cilantro. A tropical seafood plate ready in 30 minutes.

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

Nicomedes' anchovy, an ancient Roman culinary trick: blanched turnip slices shaped like anchovy filets, dressed with olive oil, salt, and poppy seeds to mimic fish without fish. Brilliant vegetarian party piece.

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.

Eye of round roast marinated overnight in Chinese hot mustard, garlic, soy, and Worcestershire, then high-heat roasted with potatoes. A budget cut cooked right.

Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.

Microwave omelet cooks four whisked eggs in a buttered pie pan covered with plastic wrap. A no-pan, no-flip method that delivers a tender, folded omelet in under five minutes.

Grilled swordfish steaks basted with a homemade barbecue sauce of ketchup, lemon juice, Worcestershire, and hot sauce. Marinated an hour then grilled over coals.

A basic yet tasty corn bread is easy to make, and it goes well with any kind of chili, stew or roast.

Avocado and grapefruit salad layers buttery Hass with bright pink grapefruit and razor-thin red onion, drizzled with sweet-tangy poppy seed dressing. Four-ingredient brunch starter ready in 10 minutes.