Chef Eric Robbins adapted this recipe from “Plenty” by Yotam Ottolenghi. The parchment parcel serves as the vessel, instead of a pot or skillet. Serves 4 as a side dish. Ingredients 1 pound wild ...

2circles of aluminum foil or parchment paper about 12 inches in diameter Preheat oven to 450 degrees. Spray center of each paper or foil circle with olive-oil spray. Place a salmon fillet in center of ...

Not only are these parcels of chicken packed with flavor thanks to a complex blend of spices, they look elegant to boot. Substitute collard, turnip, beet or other greens as desired. Instructions: Toss ...

Last weekend, we left the city behind and drove about an hour south to my mother-in-law’s kibbutz to see the rolling fields of ripening wheat ready to be harvested just before the Shavuot holiday, ...

Fresh salmon topped with vegetables and dill is cooked in a parcel to make a light summer supper. Steamed in its own juices, the fish is succulent and the vegetables are cooked just right. Once the ...

Make creamed leeks: Preheat a griddle or cast-iron pan over high heat. Drizzle leeks with ½ tablespoon oil. Place leeks on hot griddle and cook, flipping occasionally, until slightly charred, about 7 ...

The Weekly's Food Director Fran Abdallaoui shares her recipe for these savoury sides. The Christmas holidays are a welcome opportunity to celebrate with loved ones, relax and enjoy the fruits of life ...

This delicious recipe from Avoca's Fern House Café in Wicklow is great for entertaining as it is prepared in advance and then cooked just as everyone’s sitting down for starters. The combination of ...

Preheat your oven to 200°C. Mix the egg yolk with the ground almonds and butter. Stir in 1 tbs of the sugar. Spread your puff pastry sheets out and cut each one into 4 squares. Spread a scoop of the ...

Blend the cream cheese with the lemon juice in a medium-size bowl, then mix in the prawns. Line the moulds of a 12-bun fairy-cake tin with smoked salmon, cut to fit (it doesn’t have to be a single ...