In this week's installment of "Recipes Tested," Adrienne Penaloza makes fish in paper.
My main concern when cooking isn’t overcooking the meat, burning the garlic, or even adding a tablespoon of salt when the recipe calls for a teaspoon (that yielded some very salty cookies). My main concern is doing the dishes. This is why I hardly ever bake—by the time the cake is in the oven, I’ve got a kitchen sink full of measuring cups and spoons, a spatula, mixing spoon, mixing bowls, and then there’s the cake-encrusted pan. I just can’t help but feel a sense of dread when, after enjoying my meal, I’ve got to roll my sleeves up and get my hands dirty again. That’s why I love to make soups and pasta, because these one-pot meals require minimal cleaning.
