Techniques

Appears in

Published 1996

Sautéeing. It’s a great, quick method of cooking that intensifies the flavor on the seared side.
Frying. What’s better than a perfect fried clam in the summer?
Roasting. The smell of a chicken roasting in your house is one of the top smells in the world.

While Shire says she also loves the charcoal flavor imparted by grilling, she admits, “I’m not much of a steaming person.”

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