583 sauteed recipes

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Pounded-thin veal scallops seared golden in minutes, then topped with wilted spinach, briny capers, and a bright lemon pan sauce. Just 6 ingredients and 45 minutes for an elegant Italian weeknight dinner.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Bistecca alla Fiorentina: thick T-bone grilled rare with Tuscan herbs, served with garlicky sauteed spinach and a glug of extra-virgin olive oil. Classic Florentine steakhouse plate.

Italian rabbit loin brined, seared, then simmered with braised fennel, balsamic, and white wine. Finished with a bright herb salsa verde for restaurant-level plating at home.

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.

Chicken satay skewers marinated in soy sauce, molasses, garlic, and red pepper flakes, broiled and served with a quick peanut dipping sauce. A Thai-inspired crowd favorite.

Baked red beans braised in red wine with garlic, bell pepper, tomato paste, and bay leaf. A simple, rustic bean casserole with deep, wine-rich flavor and almost no fat.

Indonesian tofu satés marinated in sweet kecap manis and garlic, skewered, and broiled until the edges catch color. Served with a quick peanut-chili dipping sauce for a vegetarian take on a Southeast Asian street food classic.

Indonesian satay shrimp skewered and broiled in a spiced peanut butter sauce with turmeric, chili, and lemon juice. Served over rice with a creamy peanut gravy.

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Red pepper hummus blends chickpeas with sweet sauteed red peppers, tahini, lemon, and cumin into a smooth, smoky dip, served with crisp homemade garlic-salt pita chips. A fast, vegan appetizer.

Delicate and flaky Tilapia with an orange tarragon cream sauce, perfect for two servings for a quick and seemingly sophisticated dish. Serve with a rice pilaf to make it a meal.

Nutty brown rice and chewy wheat berries simmered together and tossed with sauteed scallions for a wholesome whole grain side dish. Just 5 ingredients and zero fuss.

Kale and buckwheat with Brussels sprouts and mushrooms blends nutty whole grain with roasted sprouts, sauteed shiitakes, blanched parsnips, and onions. A hearty plant-based grain bowl packed with fiber.

Any tender green can be used in this recipe. Wilted and sautéed greens are brightened with Indian spices with a touch of creaminess.