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Magazine Archives: Sept. 30, 2007

How To Cook: Sautéing & Frying

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.

For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.

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