The eternal question: What can I make for dinner that’s quick, flavorful, healthy and won’t fill my sink with dishes? We have the answer: Cook your meal en papillote.
What does that even mean? En papillote (say it with us: on-pap-ee-ote) means “in parchment” in French. Protein, vegetables and aromatics are folded inside a pouch of tightly sealed parchment paper and baked. The paper traps moisture, which turns into steam and cooks the food. Think of it as the original one-pan meal: zero cleanup and almost no dishes. Oh, and professional cooks love it (like Ina Garten—ever heard of her?).
The method is often used for fish and vegetables, but any type of protein (like chicken, shrimp or lamb) works. Bonus: You don’t need any cooking fat, so it’s as healthy as it is easy (though we wouldn’t scoff at a pat of butter for flavor). And because the steam is trapped in such a small package, any additional herbs or flavorings concentrate and permeate the food.
