6,284 saute recipes

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.

Baked mac and cheese with tomato sauce, sharp cheddar, and chicken broth soaked into the noodles before baking. A Southern-style casserole with no cream sauce needed.

An easy and tasty classic Chinese dish. Slice potato, carrots and bell pepper into matchsticks, quickly stir-fry with a Chinese sweet-sour sauce. Serve with steamed rice.

An easy, tasty and low fat Mediterranean style chicken and figs, serve over a bed of rice or a few slices of bread.

Rosemary basmati rice with toasted walnuts, sauteed onion, celery, garlic, and tamari. A fragrant, savory vegetarian side dish with nutty crunch and herbal depth.

Ground beef, rice, and mushrooms wrapped in tender cabbage leaves, baked in a sweet-tangy tomato sauce. Classic stuffed cabbage rolls that taste like grandma's kitchen.

Crunchy soysprout salad with fresh mango, julienned carrots, and sliced almonds in a pear juice vinaigrette with a Tabasco kick. A raw, vibrant no-cook salad.

Tuna and olive spaghetti tossed with marinara, garlic, Greek olives, and Italian oil-packed tuna. Pantry pasta ready in 25 minutes.

Classic Russian Olivier salad with boiled potatoes, carrots, peas, chicken, apples, and orange in a creamy egg yolk, mayonnaise, and sour cream dressing. Chilled overnight for deep, layered flavor.

Kosher Creole seafood gumbo built on the holy trinity of onion, pepper and garlic, simmered with tomatoes, okra and tender fish fillets over rice. A shellfish-free gumbo that freezes beautifully.

Three-meat chili loaded with ground beef, steak, pork, and linguica sausage, slow-simmered with black beans, green chilies, and beer for deep, layered heat that feeds a crowd.

A wonderful cold summer soup made with juicy tomatoes, fresh basil and sweet bell peppers.

Grilled shark steaks marinated in lime juice, beer, cumin, and Dijon mustard, topped with fresh salsa and avocado slices. A bold Mexican-style fish for the grill.

Shrimp tossed in a tangy Creole sauce with tomato puree, Worcestershire, hot sauce, mustard, and a hit of orange juice. Light, bold, and ready in 35 minutes.

This recipe would have been 5 stars without the sliced sun-dried tomatoes. The tomatoes dominated the flavor of the sauce so much that it didn't allow the mushrooms to shine through. My wife liked it, but I noticed she was picking out the tomatoes too.

Curry-spiced chicken simmered with whole tomatoes, green pepper, and plump raisins for a sweet-savory weeknight dinner. Served over rice and ready in under an hour.