10,000 saute recipes

Homemade chocolate covered peanut clusters with just four ingredients: semisweet chocolate chips, corn syrup, water, and salted peanuts. Drop, chill, and devour. The easiest candy you'll ever make.

Buttery, melt-on-your-tongue Mexican wedding cookies rolled in powdered sugar with crunchy pecans and vanilla. Only 6 ingredients and 30 minutes from bowl to cookie tray.

Beef liver seared and simmered in stewed tomatoes with green pepper, basil, sherry, and garlic, spooned over hot rice. Old-school Cajun comfort for liver lovers.

This silky and rich custard pie always brings back rave reviews.

Sage-rubbed bone-in pork loin roasted on chine bones with a silky cream gravy built from pan drippings, mirepoix, stock, milk, and roux. A professional-quality Sunday roast.

Deep-fried cucumber slices double-coated in cracker crumbs and egg for a crispy, golden side dish. An unexpected way to cook cucumbers that's ready in 20 minutes.

Basic Rice: a foolproof 3-ingredient method for fluffy white or brown rice. Classic 2:1 water-to-rice ratio, simmered low and covered. Two-cup yield, ready in 20 to 40 minutes.

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.

Classic French-Canadian tourtiere with seasoned ground pork, mashed potatoes, sage, and nutmeg baked in a flaky yogurt pastry crust. A hearty meat pie that's a holiday tradition in Quebec kitchens.

A simple marinade that can be used on steak, pot roasts or even burgers.

Cornmeal hoecake made with just cornmeal, water, and salt cooked on a hot greased griddle. A three-ingredient Southern flatbread with a crispy golden crust and soft cornmeal center.

Classic Southern hominy grits cooked slow and creamy with just salt and water. Serve with butter and gravy for breakfast, or chill, slice, and pan-fry the leftovers until golden.

Five pounds of onions slow-cooked for 3 to 4 hours into a deep, reddish-brown onion marmalade. Just onions, oil, and salt. Three ingredients, zero shortcuts, incredible depth of flavor.

Classic Southern grits cook low and slow with constant stirring until they reach creamy, spoonable consistency that's neither runny nor stiff.

Easy oil pie crust with just four ingredients and no butter to cut in. This no-chill pastry rolls out fast for any single-crust pie.

A quick and delicious polenta recipe that's very easy to make and tastes great the next day! Best served with a bit of parmesan cheese.