Foods by "Saute" category| Page 12

Italian Stuffed Mushrooms

Author: Elisa Mazzaferro-Rosenberg

Sweet and Spicy Nuts

Moroccan Chicken with Preserved Meyer Lemons and Green Olives

Wild Mushroom and Spinach Stuffing

Author: Sara Foster

Black Bean Chili with Butternut Squash and Swiss Chard

Author: Bon Appétit Test Kitchen

Mushroom Ragoût with Paprika

Lamb Chops with Artichokes and Rosemary

Author: Mark Taylor

Pan Seared Steak Pizzaiola

Author: Bon Appétit Test Kitchen

Fish Fillets with Tomato Zucchini Sauce

Wild Mushrooms, Haricot Vert, and Shallot Sauté

Scrambled Eggs

Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture remains soft and creamy.

Author: Marion Cunningham

Mexican Lime Soup

Chicken with Gingered Apricot Sauce

Eula Mae's Chicken and Ham Jambalaya

Author: Eula Mae Doré

Spaghetti and Swiss Chard With Garlic Chips

Executive food editor Kemp Minifie brought the idea for this restorative pasta from her own home. Everyone in the test kitchen loved the briny intensity of feta and olives offset by sweet currants and...

Author: Shelley Wiseman

Seared Sea Bass with Fresh Herbs and Lemon

An easy Seared Sea Bass with Fresh Herbs and Lemon recipe that can be prepared in 45 minutes or less.

Pork Chops with Sweet Curried Onion

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.