Saute

This is the ultimate turkey sandwich.

This stuffing pairs perfectly with roast turkey.

A super-easy compound butter features the flavors of the classic French sauce without the fuss. The butter tops the lamb chops and is stirred into the Smashed Fingerling Potatoes.

Looking for an elegant entrée to serve on Christmas Eve? You just found it.

This versatile side dish is part of a menu chef Kent Rathbun created for Epicurious's Wine.Dine.Donate program.

The garlicky spread that tops this steak is also excellent on fish, chicken, and pasta. Make extra and freeze it for a super finish for future weeknight dinners.

Sherry lends a nutty note to a big-flavored and colorful sauce.

A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.

We couldn't improve much on traditional beef Stroganov, but we did decide to trade up: The usual small tenderloin pieces are replaced by whole steaks, which make for a more striking presentation on the plate.

Liberate your green beans from casserole purgatory with a lively mix of butter, ginger, and lemon zest. It's a refreshing departure from a plate heaped with heavy fare.

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

If you find it difficult to get excited about Brussels sprouts, then it's likely you've never sampled baby ones. The tiny sprouts—less than an inch across—lack the bitterness of their full-grown counterparts. Paired with buttered pecans, they may just become your new Thanksgiving favorite.

This dish, inspired by a recipe from Gray Kunz's Elements of Taste, is a great alternative to roasting a whole chicken. To ensure that the bird lies flat and cooks evenly in the pan, we've used the spatchcock technique, which entails simply removing the backbone of the chicken and tucking the legs up and out of the way. Don't worry if the instructions seem a bit confusing when you're reading through the recipe — the steps become obvious once you have a chicken in front of you.

Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.

Chopped fresh mint lends an unexpected twist, giving broccoli a brand-new identity.

Joseph Gomes, chef at Bombay Talkie in New York City, sprinkles this dish with classic Indian seasonings.

Gnocchi à l'Alsacienne In the winter, we serve gnocchi with squash and sage crisped in brown butter, an ever-satisfying combination that also works well with just about any pasta. In this dish, the gnocchi are browned in butter, then tossed with sautéed mushrooms and squash and returned to the pan; lemon is added at the end to complete what becomes a classic brown butter sauce, used throughout bistro cooking.