For pan-fried, drain them first then crisp them up in an additional skillet with a
good drizzle
of olive oil and a small
knob of butter, turning them until they crisp up golden on each side.
Sometimes, she suggests, it's knowing the little tricks that can highlight what's
best in a vegetable, and sometimes it's knowing when to leave
well enough alone — sprinkle tamari and sesame oil over quickly steamed baby bok choy, braise cabbage in an inch
of water with a
knob of butter, roast all the ingredients for Tomato and Vegetable Soup on one baking sheet to deepen the flavor, or combine raw corn kernels with nectarines or peaches and a squeeze
of lime juice for a sensational summer salad.