Steaming is healthy, everyone knows that, but it can be kind of boring. Cooking in parchment (or en papillote) is steaming too, but with an elegant name and, a lot more flavor. I'm combining flaky halibut, fragrant ginger and delicate napa cabbage in a waftable package of joy. Open packets at the table to make the most of the waft.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Halibut in Parchment - Everyday Food with Sarah Carey
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