2874 sauteed tonnato Recipes

thick lamb rib chops (about 3 1/4 lb), frenched, if desired, olive oil, bearnaise butter

extra-virgin olive oil, divided, fresh shiitake mushrooms, stems trimmed, caps thinly sliced, coarse kosher salt, low-salt chicken broth or vegetable broth, divided, red swiss chard, rinsed , stems cut from center of leaves, leaves cut into 1-inch-wide ribbons, green swiss chard, rinsed , stems cut from center of leaves, leaves cut into 1-inch-wide ribbons, head of escarole, rinsed , leaves cut into 1-inch-wide ribbons, chopped onions, garlic cloves, chopped, dried crushed red pepper

grapeseed oil, minced shallot, brussels sprouts (about 1 1/2 lb), trimmed , leaves separated from cores (about 8 cups), cores discarded, shelled unsalted natural pistachios, fresh lemon juice

butter, granny smith apples (about 2 1/4 lb), peeled, cored , cut into 1/2-inch pieces, golden brown sugar, honey, ground nutmeg, ground cinnamon, grated orange peel

broccolini (sometimes called baby broccoli; 3 bunches), ends trimmed, olive oil, garlic cloves, finely chopped, salt, black pepper

broccoli rabe, garlic cloves, thinly sliced lengthwise, extra-virgin olive oil, salt (preferably sea ), or to taste, lemon wedges

kale , tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups), olive oil, red onion , halved lengthwise and thinly sliced crosswise, garlic clove, minced, dried hot red pepper flakes, red-wine vinegar , or to taste, salt

collard greens , leaves halved lengthwise and stems and center ribs discarded, vegetable oil

russet (baking) potatoes, unsalted butter, garnish: finely chopped fresh parsley

russet (baking) potatoes, peeled and cut into 1-inch cubes, tablespoonsclarified butter, chopped fresh flat-leaf parsley

baby red-skinned potatoes (about 1 1/4 lb), butter, chopped italian parsley

extra-virgin olive oil, carrots (about 4 large), peeled , cut into 3x1/4x1/4-inch sticks, parsnips, peeled , halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks, coarse kosher salt, butter, chopped fresh rosemary, honey (such as heather, chestnut, or wildflower)

swiss chard (preferably red; about 4 bunches), washed, olive oil, garlic cloves, minced, water

heads belgian endive , halved lengthwise, kosher salt, chicken stock or low-sodium chicken broth, orange, cut into 8 pieces, nonstick vegetable oil spray or 2 tbsp vegetable oil, celery roots (2 lb total), peeled and diced, heavy cream, kosher salt, egg yolks, garlic, peeled, white wine such as chardonnay, chicken stock or low-sodium chicken broth, unsalted butter, kosher salt, canola oil, turbot fillets,* skinned, kosher salt, unsalted butter, frozen black truffle,* defrosted

kale , center ribs and stems removed, leaves coarsely chopped (from about 1 1/2 lb), olive oil, divided, chopped onion, sweet or hot smoked paprika, generous pinch of dried crushed red pepper

grated unsweetened coconut * (1 1/2 oz), water, green beans, trimmed, vegetable oil, black mustard seeds, dried hot red chile, seeded and crumbled, turkish bay leaf or 1/2 california, salt, black pepper

butter, olive oil, sliced shallots, sugar snap peas, trimmed , strings removed, sliced radishes (about 1 large bunch), orange juice, dill seeds, chopped fresh dill

olive oil, red potatoes , cut into 1-inch pieces, grape tomatoes , halved crosswise