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.

Continue reading “Salmon with Fennel Baked in Parchment” »

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.

Continue reading “Salmon with Fennel Baked in Parchment” »

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.

Continue reading “Salmon with Fennel Baked in Parchment” »

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.

Continue reading “Salmon with Fennel Baked in Parchment” »

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.

Continue reading “Salmon with Fennel Baked in Parchment” »

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.

Continue reading “Salmon with Fennel Baked in Parchment” »

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