put it on paper!
Cooking in parchment (en papillote) is a classic technique for preparing nofuss healthy meals. Perfect for the home cook in a hurry, parchment packets can be prepared a day in advance. This magical method holds in moisture and the steam roasts food in a flash for meals that basically clean up after themselves.
picking your paper
Unlike wax paper, which is not heat-resistant, parchment paper is ideal when cooking up to 425°. To start, tear off a large piece of parchment paper at least 18 inches long and fold in half like a book. Place the paper on a rimmed baking sheet.
the proper procedure
Place your ingredients just off center next to the crease, leaving a wide border around the edges. Fold the parchment paper over to close the “book.” Crimp the edges to seal the packet.
what cooks best
Quick-cooking proteins are the best choice for parchment cooking. Avoid thick cuts of meat, including steak, bone-in chicken, or pork chops. Stick to fish fillets, shellfish, chopped vegetables, and boneless, skinless chicken breasts.
pitch it in the right place!
Because it’s coated with food-safe silicone instead of wax, parchment paper is biodegradeable and compostable. Toss it in with your yard waste to provide food for next year’s garden.
soy-citrus tilapia and vegetables en papillote (in parchment)
45 minutes | makes 4
lemon whitefish in parchment
40 minutes | makes 4
orange creme whoopie pies
35 minutes | makes 24