10,000 saute recipes

Portuguese salt cod (bacalhau) casserole layered with sliced potatoes and golden onions, topped with breadcrumbs, olives, and hard-boiled eggs. Served with vinegar, olive oil, and pepper.

Try this tantalizing chicken dish made with lemon juice and white wine.

Homemade salt substitute blend of basil, savory, celery seed, cumin, sage, thyme, and marjoram. A pungent, sodium-free seasoning for low-sodium diets that adds real flavor.

Homemade version of seasoned salt. There's no need to buy spice mixes when it's cost effective and easy to make your own.

Salt-smothered chicken buried in a bed of red-hot rock salt with ginger, tangerine peel, and Szechuan peppercorn marinade sealed in the cavity. An ancient Cantonese technique that steams the bird to silken tenderness.

Salted cod pudding with rice, eggs, and milk, baked until set. A traditional Scandinavian or Portuguese bacalhau-style fish pudding that's simple, high-protein, and ready in 1 hour.

A quick and easy homemade chili seasoning mix with just a bit of heat and no salt.

Salted peanut bread machine loaf with dry roasted peanuts, whole wheat flour, and butter. A sweet-salty yeast bread with crunchy peanut pieces in every slice.

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.

Salted peanut chews with a brown sugar shortbread crust, gooey marshmallow layer, and a crunchy peanut butter chip topping loaded with crisp rice cereal and salted peanuts.

No need to buy store-bought salt substitute, because this recipe is so easy, and you probably have already had most of these spices in your pantry. Much cheaper and tastier at the same time.

Old-time country stew of pinto beans and white hominy simmered low and slow with salt pork and a whisper of marjoram. Frontier comfort food that fills the kitchen with smoky depth.

This is a good "guest" food. You can appear to have mastered esoteric Oriental cooking techniques without ever having actually prepared the dish before... Unless you drop the pot on the kitchen floor and set it on fire with the hot salt, it's a pretty foolproof cooking technique.

Japanese rice porridge (okayu) simmered with white miso, silky tofu, umeboshi plums, spinach, and napa cabbage. Warm, soothing, and soul-restoring on cold days.

Here, fava beans are paired with salt cod in a rich and filling salad. To compliment the rustic flavors of this dish, serve with toasted garlic-rubbed baguette slices and a soft goat cheese.