Cooking fish al cartoccio—literally, “in a bag”—is a technique that’s been used by Italians (and other cultures) for a long time. It’s actually a method of steaming rather than baking; the tight wrapping seals in all the juices and aromas so you end up with a mouthwatering combination of flavors. Traditionally, the fish is wrapped in parchment paper, but I like to use aluminum foil because it’s easier to close tightly. (It’s not as pretty or traditional as parchment paper, but aluminum foil is one modern convenience that I’m just not willing to forgo for the sake of prettiness or tradition.) You can cook almost any fish you want in foil or parchment, and indeed in Italy it’s usually used for swordfish and sea bass, not salmon, which doesn’t swim in the Mediterranean; but I love salmon’s creaminess and year-round availability, so I’ve taken my liberties with the al cartoccio tradition. This method also produces superb vegetables and chicken. And a bonus: It’s mess-free.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.