How To Cook: Sautéing & Frying

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for the Sept. 30, 2007 issue

See Also
How To Cook: Braises & Stews: Daniel Boulud
How To Cook: Braises & Stews: Recipe: Daniel Boulud's Veal Shoulder Forestière au Riesling
How To Cook: Braises & Stews
How To Cook: The Cellar
How To Cook: Getting Started
How To Cook: Getting Started: Alice Waters
How To Cook: Getting Started: Recipe: Alice Waters' Mesclun Salad With Anchovy Vinaigrette
How To Cook: The Grill: Recipe: Michelle Bernstein's Mixed Grill
How To Cook
How To Cook: The Grill: Michelle Bernstein
How To Cook: Poaching, Steaming & Boiling
How To Cook: Poaching, Steaming & Boiling: Emeril Lagasse
How To Cook: Poaching, Steaming & Boiling: Recipe: Emeril Lagasse's Warm Spicy Butter-Poached Shrimp
How To Cook: Roasting
How To Cook: Roasting: Charlie Trotter
How To Cook: Roasting: Recipe: Charlie Trotter's Whole-Roasted Squab
How To Cook: Sautéing & Frying: Eric Ripert
How To Cook: Sautéing & Frying: Recipe: Eric Ripert's Sautéed Cod
How To Cook: Soups, Stocks & Sauces: Mario Batali
How To Cook: Soups, Stocks & Sauces: Recipe: Mario Batali's Ragù Bolognese
How To Cook: Soups, Stocks & Sauces
How To Cook: The Grill

Issue: September 30, 2007

Foods cooked in fat, whether sautéed or deep-fried, make for speedy entrées, taking a lot less time to cook than roasts or braises. From French fries to classic Southern fried chicken, fried foods have gotten a bad rap in recent years, but they can be healthful, not to mention delicious, if done right.

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