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How to Sauté, Sauté Recipes, Sautéing Tips and More
Calamari with Chorizo and Artichokes
Squid and artichokes are sautéed in the paprika-laced drippings of chorizo.
Kufteh (Herb Meatballs in Tomato-Plum Sauce)
These tender meatballs are simmered in a sweet-tart tomato and dried plum sauce.
Chicken and Dumplings
This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken.
Shrimp and Grits
Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue...
Saag Paneer (Spinach with Fresh Indian Cheese)
It's not hard to love North Indian saag paneer—meltingly soft spinach strewn with chunks of mild paneer, or fresh cheese—especially when scooped up with hot flatbread.
This Dominican-style hamburger is topped with sautéed cabbage, onion, and tomato and doused in a Worcestershire-spiked ketchup-mayonnaise blend known as
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
Sauerkraut with Fish in Cream Sauce
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
Sautéed Mixed Mushrooms
The key to achieving perfectly browned mushrooms is to heat the oil in the pan before adding them, and then stir the mushrooms only when necessary, so each side can sear without steaming. A touch of butter adds richness.
Whether they're sauteed, roasted, or braised, vegetables make excellent and hearty wintertime sides.
Pappardelle with Duck Sugo
This satisfying dish was adapted from Lidia Bastianich's cookbook
Crispy Duck Breasts with Glazed Carrots
Associate test kitchen director Farideh Sadeghin learned the technique for this wonderfully crisp duck with soy glaze while working in the kitchen at Huka Lodge in Taupo, New Zealand.
Pear Tarte Tatin
Autumn-ripe pears create a tasty twist on this classic French dessert.
Gulai Sayur (Indonesian-Style Collard Greens Curry)
The key step in making this Indonesian dish is to create a base of flavors by gently sweating the paste of chiles, turmeric, ginger, and garlic before stewing the collard greens in coconut milk.
Apple, Sage, and Sausage Stuffing
A combination of apples and sausage lends a nice sweet-savory balance to a simple stuffing enhanced with sage.
See the recipe »
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