sauté

That’s line-cook joy, kitchen–brigade joy — a very specific, slightly masochistic ecstasy that tends to belong to people who’ve burned off their fingerprints on sauté pans.

Reach for a rotisserie chicken or sauté fresh cubes in your skillet so you get those savory browned bits that make a cream sauce sing.

They hurled dirty sauté pans and pots across the kitchen and into my pot sink with casual accuracy.

“But it has a great affinity for flavors like garlic, ginger, sesame and soy. Pairing those flavors in a quick sauté or a sauce to marinate after grilling or before grilling is a really nice way to bring out a whole other flavor profile.”

When garlic scapes become too bitter for your liking, it’s best to cook or sauté them and not eat them raw.