Recipes in "Sauté" category| Page 24

Veal Chops with Tomato Orange Basil Sauce

Drunken Noodles

Pan Fried Jerusalem Artichokes in Sage Butter

Author: Bruce Aidells

Sauteed Radishes and Sugar Snap Peas

Fried Rice with Bacon, Scallions, and Water Chestnuts

Author: Susan Ueki

Fried Matzoh

Author: Carole Chernick

RED PEPPER COULIS

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

GARLIC TOMATO BASIL BUTTER

Celery Root and Potato Latkes

Indian Potatoes

Lobster Curry

Cape Malays were the first to braise lobster in spices, which resulted in this delicious curry, for which many variations exist. Earlier writers specify tamarind juice; more recently this has been replaced...

Author: Lannice Snyman

Spicy Thai Shrimp with Mint Raita

Ricotta Gnudi with Wild Mushroom and Truffle Sauce

Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.

Seared Shrimp Tostadas with Avocado Salsa

Toasted Orzo with Peas, Onion and Bacon

Author: Gail Conde

Tagliatelle with Chestnuts, Pancetta, and Sage

Broccoli and Broccoli Rabe with Roasted Red Peppers

Author: B. Smith

Linguine Avgolemono with Artichoke Hearts and Green Beans

Author: Bon Appétit Test Kitchen

Beef and Barley Soup

Ham Steak with Brown Sugar and Lime Glaze

Author: Wendy Popp

Tuna with Orange, Ginger, and Lemongrass Sauce

Mashed Potato and Vegetable Patties with Ginger Cilantro Chutney

Author: Neelam Batra

Beets with Stout and Sauteed Beet Greens

Open Shrimp Ravioli with Lime Ginger Butter

Tagliatelle with Baby Vegetables and Lemon Parmesan Sauce

The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce.

Author: Bon Appétit Test Kitchen

CANDIED JALAPENO & HOT CORN DIP WITH SPICED POTATO SKINS

Hungarian Goulash Soup

Chicken Normandy Withrow

Author: Danny C. Withrow

Fresh Herb Spaetzle

These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.

Author: Dorie Greenspan