At first I was skeptical of oil-free cooking. So many of the dishes I made growing up started with sautéing garlic and onions, and how could you possible bake without fat? I was delighted to discover that cooking without oil is surprisingly easy. To keep foods from sticking in the pan, you can sauté in wine, sherry, broth, vinegar, or just plain water. The trick is to just use a little liquid at a time.
