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Fish is one of those things that is deceptively easy to cook yet also deceptively impressive. One of Dish+Drink writer Rebecca Chodorkoff's favorite ways to cook fish is en papillote, or “in parchment,” a French technique which more or less ensures that flavor and moisture will be infused into your fillet. The flavoring in this particular recipe should provide a balance of richness, zest, and just a hint of sweetness and spice.
A firsthand look into one of the hottest kitchen trends.