Have you ever baked salmon in parchment paper? It can look somewhat fancy and intimidating, but I assure you, it’s crazy easy to do. The fillets basically steam in their own juices, which are all contained in the parchment pouch. Preparing these salmon fillets takes just 30 minutes, including cooking time. If you don’t have parchment paper, you can use aluminum foil. The cool thing about the paper is that it’s pretty, and you can even serve the salmon in the parchment pouches, letting the diners unwrap them on their plates.

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4.32 / 5 Stars | 612 Reviews

by Robyn Webb

“White rice, garlic and onion is cooked in a nice vegetable stock for about 20 minutes. Black beans, cayenne and cumin are added to the pot, given a stir …and that ‘s it. Black Beans and Rice for six.”

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4.57 / 5 Stars | 684 Reviews

by 3LIONCUBS

“These muffins are just as delicious and moist as regular muffins! They’ll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.”

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Recipe: Wheat Berry Salad with Blood Oranges, Feta & Red Onion Vinaigrette

Happy weekend everyone! What’s cooking this weekend? We’re finishing up an editorial retreat and planning session with The Kitchn’s editors (we’re all so excited to share some new things with you this year!) and we’re about to head out for cocktails and pizza. What about you? Do you have big kitchen plans? A healthy winter meal for the weekend? Tell us — we’d love to hear all about it. More

I use Pinterest A LOT these days and the more current and relevant the boards are the more useful it is as a tool. It makes sense to tend it as you would your inbox or other paper files

• Tidy Up Pinterest Pins
  Apartment Therapy

What’s on the menu this weekend? We were eating lighter this week, with a quinoa salad tossed with black beans, and a lightened-up dairy-free fish chowder that’s still comforting and warm. We made homemade tortilla chips in the oven, and a sweet and savory roast chicken. Don’t forget to get your daily Vitamin C in too — how about a Pink Paloma cocktail with grapefruit juice? Juicy and pink! More

Name: Nikki
City: Baltimore
Resolution: Make a Book of Family Recipes

Here’s what Nikki says about her goal… More

Once a year, usually late December or early January, we receive a case of the sweetest pink grapefruits delivered to our doorstep. At first we love them. For breakfast, in salads, in cake and juiced. Then our citrus enthusiasm slowly begins to wane. There’s no avoiding the mound of softball- sized fruits each time I step into the kitchen. As with anything abundant in our culinary arsenal over to the bar they went. I decided it was time for them to have a go at the shaker. More

Q: I am getting married this summer and most of our guests will be from out of town. We’re hosting an open house the day after and don’t want to have to pay or deal with catering another event. Any ideas for food we could make ahead and freeze?

Sent by Samantha More