Foods by "Saute" category| Page 10

Pasta with Creamy Vodka and Herb Sauce

Author: Christina Dong

Rye Bread Stuffing

Author: Ian Knauer

Quick Chicken and Chorizo Paella

A quick and easy Chicken and Chorizo Paella

Toasted Blue Cheese and Caramelized Onion Sandwiches

Beef Bourguignon

An easy Beef Bourguignon recipe

Steak Florentine

Author: Klaus Fritsch

Sauteed Chayote with Garlic and Herbs

Look for chayote at supermarkets, Latin markets, and natural foods stores - it's a light-green pear-shaped squash that's mild and crisp.

Author: Norma Shirley

Penne with Mushroom Pesto

Chicken with Artichokes

Fettuccine with Morel and Asparagus

BAY SCALLOPS AND LINGUINI

West Indian Beef Stew

Red Snapper with Potatoes, Tomatoes and Red Wine

Turkey Burgers with Mushroom Gravy

Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries

Author: Michael Mina

Petrale Sole with Lemon Shallot Brussels Sprouts

To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...

Author: Jill Silverman Hough

Whole Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.

Lemon Garlic Lamb Chops with Yogurt Sauce

Pan Seared Chicken with Tarragon Butter Sauce

Chicken Breasts with Tomato Herb Pan Sauce

The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.

Author: Bon Appétit Test Kitchen

Spring Lamb Stew

Author: Danielle Brackett

Halibut Steamed with Oranges, Tomatoes, and Olives

Butternut Squash with Shallots and Sage

Scallion Mashed Potatoes

Shrimp with Spicy Creole Sauce

Roast Goose with Garlic, Onion and Sage Stuffing

Author: Don Shingler, Jr.

Smoked Ham, Barley, and Vegetable Soup

Smothered Yellow Squash with Basil

Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.