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I recently rediscovered a cooking method that I just love—Cooking in Packets or what the French call cooking “en papillote.” It may sound fancy, but the concept is simple—the ingredients are cooked inside a parchment or aluminum-foil pouch. The steam created inside the pouch locks in the flavor while keeping the ingredients juicy and tender. Since you’re using steam to cook your dinner, you don’t need to use much oil, making cooking in packets a great option for folks who are looking for an über-healthy dinner.But my favorite part about cooking in packets? It’s virtually mess free. You can cook and even eat out of the packets you create without ever dirtying a pan.
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Atlanta celebrity chef Virginia Willis has a new story on EveningEdge.com with photos and video demonstrating how she made Herb-Crusted Fish Fillets and two sides in 30 minutes. She writes in her article that fish is the ultimate convenience food because it's easy to make, tastes great and is... Read More »
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Cooking extra portions and saving them for left-overs is an easy way to save on cooking and to give yourself options for a good lunch or another dinner. Feeding Frenzy blogger Jeanne Besser writes about leftovers in a new blog post. She writes about a weekend barbecue that resulted in lots of... Read More »
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