How to cook anything
Don’t know steaming from sautéing? Blanching from braising? Here, basic techniques demystified—with recipes to get you started
Sauté
This stovetop method cooks foods relatively quickly in a small amount of fat. Choose a roomy pan; crowding causes foods to steam rather than sauté. Preheat the pan for 1 minute over medium-high heat. Add oil, swirl to warm, then add food. Shake the pan to toss foods, or stir with a wooden spoon. When just cooked (vegetables until tender; meats should be opaque), remove food. To deglaze pan, pour off any excess fat, then add a small amount of wine, broth, or vinegar. Scrape and stir to remove the rich, browned bits from the pan bottom. Pour glaze over finished food. Best for: Leafy greens, quick-cooking vegetables, thin slices of meat, fish, or chicken.
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Sautéed Chard with Almonds and Dried Apricots
Serves 4 / Bits of apricots and nuts add sweetness and crunch. Prep tip: For a spicier version of this easy dish, substitute escarole for the chard and add red pepper flakes. Serving tip: Serve alongside salmon, with a side of steamed cauliflower dressed with olive oil and fresh basil. View the Sautéed Chard with Almonds and Dried Apricots recipe
Braise
Braised Red Cabbage with Currants and Honey
Because it uses minimal oil and develops a deep, full flavor over time, braising is an excellent low-fat, low-sodium cooking method. To braise, heat oil in a Dutch oven or large pan on stovetop, then add food and lightly brown. Add a little cooking liquid, such as broth, wine, or water; cover pan very tightly and cook at low-medium heat (stovetop) or 275 to 325 degrees (oven), until food is very tender. Best for: Thick cuts of meat, root vegetables
Roast
Serves 6–8 / Braising mellows cabbage’s natural pungency, making it lightly nutty and sweet. Serving tip: Serve this rich dish with lighter entrées, like mild fish. View the Braised Red Cabbage with Currants and Honey recipe
Lemon and Rosemary Roasted Chicken Breasts
High-heat roasting caramelizes sugars and fats on foods’ surface, necessitating little or no salt for additional flavor. To roast, lightly coat vegetables or meat with oil and place in a large roasting pan. Roast in a hot oven—usually around 425 to 500 degrees—for 20–40 minutes, or until cooked through. Best for: Sturdy root and cruciferous vegetables, meats
Serves 4 / An easy crowd-pleaser. Serving tip: Great with a side of whole-grain orzo and a salad of mixed field greens. View the Lemon and Rosemary Roasted Chicken Breasts recipe
Freelance writer and recipe developer Lisa Turner uses whatever cooking method will work to get her boy to eat his vegetables.
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