1. You almost never need the amount of fat called for in a recipe. If you use a nonstick skillet, you can cut the amount of butter or oil in the recipe by half without sacrificing the end result If the amount of fat is crucial to the success of the recipe, substitute oil (canola, safflower, olive) for at least half of the indicated amount of butter.
2. Some vegetables, especially mushrooms, eggplant, zucchini and onions, soak up the oil or melted butter in your pan, so you use far more than is really necessary. Try this: use just a bit of butter, if you must, and a flavored liquid of your choice (wine, beef, chicken or fish stock) to cook those vegetables. The liquid will boil off, and your…