6,284 saute recipes

Corn salsa with green chilies, jalapeno, bell pepper, and white wine vinegar. A sweet, tangy, no-cook salsa made from pantry staples and ready after a quick chill.

This is not called chicken dopiaza by M. Jaffrey. But last night I was at my favorite Indian restaurant here and I asked the owner what chicken dopiaza was and he told me it was this.

Basic Italian tomato sauce with peeled plum tomatoes, garlic, basil, a splash of red wine, and a knob of butter for a silky, restaurant-style red sauce in 40 minutes.

North Indian almond pistachio saffron curry sauce with dry-roasted nuts, cardamom, mace, and heavy cream simmered into a luxurious, golden coating for grilled meats and chicken.

Spaghettini with red clam sauce tosses thin pasta in a garlicky tomato and clam-juice sauce, with fresh spinach wilted in and a shower of parmesan. A quick, brothy weeknight seafood pasta.

Italian Sausage and White Wine Spaghetti Sauce recipe

Ricotta and pignoli sauce tosses fresh ricotta, toasted pine nuts, mint and basil with rotelle pasta in a quick tomato saute. A creamy Sicilian-inspired meatless pasta dinner.

Chicken piccata with mushrooms, lemon, and white wine sauce. Thin-pounded chicken breasts pan-fried golden then simmered in a bright, reduced pan sauce.

This extravagant salsa is the perfect conversation starter at dinner parties. Can be served with tortilla chips and on burgers.

Pasta with pesto and grilled chicken: linguine tossed with jarred or homemade pesto and charred chicken pieces. Quick 30-minute dinner, warm or room temperature.

Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.

Mock parmigiana shapes seasoned beef patties, bakes them in a mushroom-tomato sauce, then tops with melted mozzarella. The veal parmigiana shortcut for any weeknight.

It's light, fast, and a perfect complement to pies, puddings, and fruit compotes.

Onions slow-braised in butter for an hour until deeply caramelized, finished with Madeira wine, and tossed with pasta and Parmesan. Five ingredients, one knockout sauce.

A freezer-ready chili base made from roasted pasilla, Anaheim, and red peppers with tomatoes, cumin, and cinnamon. Portion it out, freeze for 6 months, and build any chili you want.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.