Comments on: Vegetables Baked In Parchment

By: It’s Food and Wine Night! « Life In An Apartment Near Chinatown

It’s Food and Wine Night! « Life In An Apartment Near Chinatown — Thu, 27 Jan 2011 15:32:56 +0000

[...] started by getting my recipes and ingredients together for Vegetables Baked in Parchment and Fennel [...]

By: A Day of “To-Do’s” « Life In An Apartment Near Chinatown

A Day of “To-Do’s” « Life In An Apartment Near Chinatown — Tue, 25 Jan 2011 21:53:35 +0000

[...] Food and Wine Experimentation night again! We’re making Fennel Salad from Food and Wine and Vegetables Baked In Parchment from Chow [...]

By: chow

chow — Mon, 11 Jan 2010 17:05:31 +0000

maggie – The brand I used is Reynolds, but I’m sure there’s other brands out there. Most supermarkets carry parchment paper. Hope that helps. :-)

By: maggie

maggie — Mon, 11 Jan 2010 10:59:38 +0000

I am a Chinese girl,I saw your website, Do you know the vegetable parchment paper? I want to buy the vegetable parchment paper,but I don’t know the vegetable parchment paper’s company website,can you tell me that?I’m waiting for your reply,thanks very much~

By: chow

chow — Sat, 24 Jan 2009 17:12:24 +0000

I had no idea fresh thyme makes it taste saltier, that’s a great tip! Thanks Veggie Wedgie! :-)

By: Veggie Wedgie

Veggie Wedgie — Sun, 11 Jan 2009 01:03:44 +0000

This looks great!Fresh thyme makes roasted vegetables soooo tasty, and it make them taste a bit saltier so you can cut back on the salt!

By: chow

chow — Tue, 06 Jan 2009 02:45:43 +0000

Thanks Lisa, I was just thinking why don’t I cook with parchment more often. It really is a great technique to use.

By: lisa (show me vegan)

lisa (show me vegan) — Sat, 03 Jan 2009 23:46:43 +0000

This does sound healthy with only a teaspoon of oil! And festive too. I’ve been thinking of trying this technique. Thanks for the recipe!