We’ve come to use the word sauté anytime we’re cooking something on the stovetop in a skillet in which we’ve heated a fat, such as butter or oil. This is a fine practical definition, but technically the term, which comes from the verb sauter, meaning to jump, refers to a method of cooking in which the heat is high, the fat minimal, the action fast, and the food cut into small pieces and tossed and turned as it cooks. Rather than use specific terms, I’ve written the recipes with instructions telling you how much oil to use in what size pan over how much heat for how long.

Dorie Greenspan