Saute

Breakfast, lunch, dinner—this recipe (known in Mexico as migas) is the all-in-one answer for leftover tortilla chips. A light crunch and the punch of chorizo makes it irresistible any time of day.

Flameado! Igniting the tequila in the skillet not only impresses onlookers—it also burns off the alcohol, leaving behind nothing but the spirit's famous bite.

This fragrant dish has a wonderful blend of spices and goes well with steamed basmati rice.

These gnocchi are also delicious with a creamy Gorgonzola cheese sauce. Stir 1 cup cream and 2 ounces crumbled Gorgonzola in a medium saucepan until smooth. Add cooked browned gnocchi and toss to warm through.

Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.

Making a fresh-tasting Asian-American meal at home is easier than you think. If you don't have Sherry in the house, you can substitute Scotch.

Just what we want on a sultry evening—tender shrimp and creamy beans are the mouthwatering core of this cool salad sparked with a lemony vinaigrette.

In this elegant twist on the traditional French method of cooking en papillote, fish fillets become incredibly moist as they steam inside a sheath of zucchini slices.

You'll find burrata cheese at some supermarkets and at specialty foods stores, Italian markets, and cheese shops.

Raita is India's signature yogurt and vegetable condiment. This one would also be good on pita or naan.

The carrot ribbons are simple: Use a vegetable peeler to make long strips.

Why you'll make it: Because it's the simple version of the omelet, and works as well for breakfast as it does for lunch, a late dinner, even with drinks.

For this Spanish-inspired pasta, you break the dried noodles and cook them more like rice — the result is a silky mix speckled with crunchy almonds, smoky chorizo, and aromatic saffron.

This simple vegetarian pasta is perfect for a summertime picnic.

Elizabeth likes to serve these with bacon. For the ultimate breakfast, she cooks the bacon first, pours off a bit of the grease, and cooks the pancakes in the same skillet.

This dish is a summery variation on the Northern Italian pairing of tomato-braised ossobuco and saffron-flavored risotto. Here the delicious classic combination is lightened up with orzo and wilted grape tomatoes.