En papillote

When you see a dish that’s “en papillote,” you know immediately that whatever it is — and it can be almost anything from chicken to cherries — has been encased in a parchment or foil packet and cooked, usually in the oven. It’s an old and very healthful way of cooking, and while the packet might be baked, the food inside is really steamed. Because everything you put in the packet stays there — the juices, aromas, and nutrients — you can cook many things en papillote without oil. However, I usually add a smidgen of oil or butter to the packet for flavor and to help the juices form a more coherent sauce.

Dorie Greenspan