5,428 saute recipes

Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.

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.

Louisiana seafood gumbo with shrimp, crab, and okra in a deep brown roux, simmered with the Cajun holy trinity, tomato, and a hit of Tabasco. Served over rice for a true Gulf Coast supper.

Old-fashioned split pea soup simmered for hours with 3 pounds of pork spareribs, leeks, carrots, and a bouquet garni. The kind of thick, rib-sticking soup your grandmother's kitchen smelled like all winter long.

Authentic Hanoi-style beef pho with charred aromatics, star anise, cinnamon, and a 6-hour broth. Crystal-clear, deeply savory, topped with paper-thin raw beef cooked by the hot soup.

Shredded Mexican beef filling for flour tortillas: braised skirt steak with tomatoes, bell peppers, and a heavy hand of garlic. Perfect for tacos, burritos, or breakfast egg tacos.

Pappardelle smothered in a chunky red sauce with artichokes, roasted peppers, cannellini beans, and sun-dried tomato pesto. Hearty, rustic Italian comfort in 40 minutes.

BBQ Beans with molasses, chili powder, cumin, mustard, and tomato sauce, sauteed oil-free and ready in 30 minutes. Serve on buns like sloppy joes, over whole grains, or as a picnic side.

Vegan spaghetti with mashed tofu, nutritional yeast, and tamari stirred into tomato sauce. A quick, high-protein plant-based pasta dinner for two.

Stunning braided vegetable bread made from three colorful doughs: tomato red, spinach green, and beetroot pink. A showpiece loaf that's as fun to bake as it is to eat.

Fig jam muffins with homemade dried fig jam spooned into the center of each muffin before baking. A from-scratch breakfast treat with warm spiced fig filling.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

Flageolet beans sauteed with garlic and tarragon, tossed with fusilli pasta and finished with balsamic vinaigrette. A light, French-inspired vegetarian pasta dish with creamy beans.

Vegan barley mushroom casserole simmered low and slow with onions, sliced mushrooms, and vegetable broth. Naturally low-fat, high-fiber, and packed with savory umami depth.

Lentejas en Adobo: Mexican lentils with pork, ancho chilies, sweet plantain, and pineapple. A traditional sweet-savory Oaxacan adobo stew with deep fruit and spice.

These were really crispy and tasty! We make perfect onion rings at home.