Cooking Light Magazine, August 2012

  • Grilled lobster tail with confetti relish

    Grilled lobster tail with confetti relish (page 12)

    from Cooking Light Magazine, August 2012 Cooking Light Magazine, August 2012

    • Categories: Chutneys, pickles & relishes; Grills & BBQ; Main course
    • Ingredients: green onions; shallots; yellow bell peppers; orange bell peppers; red bell peppers; thyme; lobster tails; watercress
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  • Corn pancakes with smoked salmon and lemon-chive cream

    • Rinshin on February 17, 2015

      Very good and very good use of buttermilk. Fluffy and savory. Next time I make this I like to add 2 tsp sugar instead of 1. Otherwise perfect for my taste. Certainly tastes great with salmon and sour cream sauce.

  • Pasta with roasted tomatoes and garlic

    • Globegal on August 05, 2019

      Am overrun by cherry tomatoes this year. This as a staple in the past whenever I had an abundance (mine and neighbor's garden). Have done it roasted in oven and pan. Not enough difference to me so I go with pan.

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  • Published Aug 01 2012
  • Format Magazine
  • Page Count 158
  • Language English
  • Countries United States

Publishers Text

Cooking Light is the world’s largest and most trusted food and lifestyle brand—making healthy food taste great, and making healthy living an enjoyable part of our every day lives.

Cooking Light offers fresh, nutritious and easy-to-follow kitchen-tested recipes for every day living or special occasions. So whether you are in a hurry to prepare a quick and easy dinner tonight or need a game plan for the perfect party, Cooking Light provides the tools for cooks of all levels to feel confident in creating great tasting, healthy meals along with a variety of tips and advice for ways to embrace a healthier and happier lifestyle.