Foods by "Sauté" category| Page 11

Lamb Chops with Cumin, Cardamom, and Lime

Cornish Game Hens with Dried Fruit and Honey

Sea Bass with Tomatoes and Onions

Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish

Rice and Chicken Pilaf with Dried Currants and Toasted Almonds

Italian Sausage with Red Grapes

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

Braised Chicken in Sun Dried Tomato Cream

Spaghetti Squash with Sausage Filling

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil

Author: Janet Fletcher

Chicken Fricassée with Lemon Mustard Sauce

There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.

Chicken with Roasted Lemon and Rosemary Sauce

Author: Michael Chiarello

Sauteed Red Snapper Fillets with Lemon Asparagus Purée

Chilled Cucumber Soup with Smoked Salmon and Dill

Pan Seared Rib Eye Steaks with Porcini and Rosemary Rub

Author: Bruce Aidells

Chorizo and Scrambled Egg Breakfast Tacos

Split Pea and Green Pea Soup with Fresh Dill

Pan Seared Swordfish Steaks with Shallot, Caper, and Balsamic Sauce

Green Beans with Shiitake Mushrooms

Pasta with Garbanzo Beans

Corn, Zucchini and Poblano Chili Sauté

Split Pea Soup with Sausage and Potato

Author: Shari Ledwidge

Lamb Chops and Fresh Persimmon Chutney

Sausage, Cheese and Basil Lasagna

Veal Cordon Bleu

Walnut Chicken with Pomegranate Sauce

Couscous with Zucchini and Cherry Tomatoes

Mashed Potatoes with Leeks and Sour Cream

HACHIS PARMENTIER

Cuban Style Picadillo

Eli Gorelick of West Orange, New Jersey, writes: "As a kid growing up in Cuba, I worked alongside my mother every day in the kitchen, learning how to make specialties like picadillo and fried bananas....

Author: Eli Gorelick

Green Pea Soup with Tarragon and Pea Sprouts

Author: Bon Appétit Test Kitchen

Cornbread Stuffing with Fresh and Dried Fruit

Broccoli Sautéed in Wine and Garlic (Broccoli al Frascati)

Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.

Author: Mario Batali