Ten Simple Sautés

Ten main courses in under an hour. Recipes from the F&W test kitchen.

    By Marcia Kiesel

Sauté literally means "to jump," which is exactly what food does when it hits a hot pan. If your schedule has you jumping, these simple sautés will take some of the heat off.

Sautéing is nothing more than cooking ingredients in a small amount of hot oil or fat. It is quick and easy, and the payoff is big--a one-pan main dish that needs only an uncomplicated accompaniment.

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Published January 1997

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