Cooking Light the New Way to Cook Light: Fresh Food & Bold Flavors for Today's Home Cook by Editors of Cooking Light

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  • Orange and avocado salsa
    • Categories: Dips, spreads & salsas; Cooking for a crowd; Mexican; Vegan; Vegetarian
    • Ingredients: oranges; pink grapefruits; red onions; cilantro; jalapeño chiles; limes; avocados
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  • Zesty green goddess dip
    • Categories: Dips, spreads & salsas
    • Ingredients: watercress; basil; parsley; green onions; Greek yogurt; anchovy paste; ground red pepper; mayonnaise
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  • Roasted tomato and green chile salsa
    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: tomatoes; jalapeño chiles; cilantro; limes
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  • Black bean hummus
    • Categories: Dips, spreads & salsas; Mexican; Middle Eastern; American; Vegan; Vegetarian
    • Ingredients: cilantro; tahini; limes; ground cumin; canned black beans; jalapeño chiles
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  • Artichoke, spinach, and white bean dip
    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: pecorino Romano cheese; ground red pepper; canned cannellini beans; baby artichoke hearts; frozen spinach; mozzarella cheese; mayonnaise
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  • Spicy tortilla strips
    • Categories: Snacks; Mexican; Vegan; Vegetarian
    • Ingredients: flour tortillas; ground cumin; ground red pepper
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    • Categories: Appetizers / starters; Vegan; Vegetarian
    • Ingredients: vegetables of your choice
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  • Salsa verde
    • Categories: Dips, spreads & salsas; Mexican
    • Ingredients: poblano chiles; chicken broth; tomatillos; limes; onions; cilantro; serrano chiles
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  • Marinated peppers and mozzarella
    • Categories: Quick / easy; Appetizers / starters; Vegetarian
    • Ingredients: baby peppers; lemons; dried red pepper flakes; baby bocconcini mozzarella cheese; basil
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  • Chickpeas and spinach with smoky paprika
    • Categories: Appetizers / starters; Cooking for a crowd; Spanish; Vegan; Vegetarian
    • Ingredients: onions; garlic; Spanish paprika; dry white wine; vegetable broth; fire-roasted tomatoes; canned chickpeas; spinach; parsley; sherry vinegar
    • Accompaniments: Grilled bread
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  • Tomato and arugula salad-topped eggplant crostini
    • Categories: Salads; Appetizers / starters; Italian; Vegetarian
    • Ingredients: eggplants; multigrain baguette bread; Greek yogurt; arugula; mixed cherry tomatoes; mint; Parmigiano Reggiano cheese
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  • Phyllo samosas with mint chutney
    • Categories: Chutneys, pickles & relishes; Pies, tarts & pastries; Appetizers / starters; Cooking for a crowd; Indian; Vegetarian
    • Ingredients: mint; cilantro; limes; jalapeño chiles; fresh ginger; carrots; frozen peas; mustard seeds; garam masala; mashed potatoes; phyllo pastry
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  • Grilled stuffed jalapeños
    • Categories: Grills & BBQ; Appetizers / starters; Entertaining & parties
    • Ingredients: bacon; cream cheese; extra-sharp cheddar cheese; green onions; limes; jalapeño chiles; cilantro; tomatoes
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  • Pan-fried egg rolls
    • Categories: Appetizers / starters; Cooking for a crowd; Chinese
    • Ingredients: sweet chile sauce; bean sprouts; egg roll wrappers; cooked shrimp; cilantro; peanut oil; rice vinegar; soy sauce; fresh ginger
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  • Skillet-cooked shrimp with romesco sauce
    • Categories: Sauces, general; Appetizers / starters; Main course; Spanish
    • Ingredients: red peppers; parsley; dried red pepper flakes; shrimp; slivered almonds; white bread; tomatoes; sherry vinegar
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  • Sweet chipotle snack mix
    • Categories: Snacks; Vegetarian
    • Ingredients: ground chipotle chiles; ground cumin; dried oregano; chile powder; egg whites; slivered almonds; roasted unsalted cashew nuts; roasted unsalted pumpkin seeds
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  • Toasted barley and berry granola
    • Categories: Breakfast / brunch; Snacks
    • Ingredients: maple syrup; ground cinnamon; ground cardamom; barley flakes; toasted wheat germ; dried blueberries; dried cranberries; sunflower seeds; roasted unsalted pumpkin seeds
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  • Peanut butter caramel corn
    • Categories: Snacks; Cooking for a crowd; Vegetarian
    • Ingredients: popcorn kernels; sliced almonds; light corn syrup; peanut butter
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  • Citrus, fennel, and rosemary olives
    • Categories: Snacks; Cooking ahead; Cooking for a crowd; Entertaining & parties; Mediterranean
    • Ingredients: mixed olives; olive oil; fennel; parsley; rosemary; lemons; dried red pepper flakes
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  • Caramelized onion spread
    • Categories: Dips, spreads & salsas; Cooking for a crowd; Vegetarian
    • Ingredients: yellow onions; garlic; cream cheese; chives; mayonnaise
    show

Notes about this book

  • kath on May 08, 2013

    This book was just given the 2013 James Beard Award for books in the "Focus on Health" category.

Notes about Recipes in this book

  • Chicken puttanesca

    • Aggie92 on December 02, 2015

      Delicious, quick weeknight dinner. I substituted chicken tenders for the cutlets, canned diced tomatoes for fresh, and 1/2 tsp. anchovy paste for a canned fillet.

  • Chicken enchilada casserole

    • Aggie92 on February 02, 2016

      Not sure how to rate this recipe. Hubby loved it and I thought it was just okay. Surprisingly for all the really flavorful ingredients, it tasted kind of flat. One thing for sure it is neither quick nor easy. This is definitely a weekend recipe when you have lots of time for the prep work. Makes lots of dirty dishes too. All in all, there are better chicken enchilada casserole recipes out there.

  • Wild rice stuffing

    • Aggie92 on November 25, 2016

      I love rice dishes like this at the holidays. Made (a half batch) for Thanksgiving so my gluten free mom would have a starchy side she could eat. I used a brown basmati/wild rice mix that I bought at Safeway and cooked it in my rice cooker with the chicken broth. Then I added the sautéed veg and the rest of the ingredients and let it stay on the Keep Warm setting until ready to serve. So easy. I forgot to add the sage before serving but I don't think anyone missed it. I also did not have any dried apricots so I doubled the amount of dried cherries. I don't see why you couldn't substitute dried cranberries for the cherries and even golden raisins for the apricots.

  • Cabernet short ribs with Parmesan polenta

    • EdM on February 07, 2022

      Quicker than usual cooking of short ribs, and definitely less rich sauce than typical recipe, yet very flavorful. Depending on size of ribs, will usually need more than recommended 1.5 hours at 350 to achieve proper tenderness - reduce heat to 300 for 30 minutes more, 2 hours total, worked for me.

  • Chermoula-marinated lamb loin chops

    • chawkins on November 13, 2018

      Very simple and easy recipe even though the chops were not as flavorful as I expected them to be, but the marinade did tenderize the meat and impart a nice flavor. I marinated for about 19 hours. Given the simplicity, I will make these again.

  • Sausage and cheese breakfast casserole

    • dinnermints on October 10, 2015

      Delicious! This is more of a bare-bones strata in that there aren't any veggies or herbs, but that does make it easier to put together the night before. I used precooked spicy italian chicken sausage and skipped the first step, making it that much easier. Also used Trader Joe's 100% whole wheat pain pauline, did not remove crusts. Did not use reduced fat cheddar (used some kind of aged cheddar). Would make again and add more veggies/herbs if I had the time.

  • Farfalle with creamy wild mushroom sauce

    • dinnermints on October 10, 2016

      This was pretty good, something to make with leftover bits of cream. Next time I'd definitely salt the pasta and decrease the salt elsewhere. I made .75 recipe, and we had some home-canned tuna on the side since it's a bit light on protein.

  • Turkey cabbage cups (Larb)

    • vikingcook on April 02, 2015

      Delicious & lo-cal! Quick to fix!

  • Roasted Moroccan-spiced chicken with grapes

    • AnnieNeu on November 18, 2018

      My family LOVES this recipe. There is something really satisfying about the crunchy skin, sweet warm grapes, salty olives, caramelized onions and juicy chicken. I like to serve it with rice.

  • Spicy honey-brushed chicken thighs

    • jay.moe on July 22, 2022

      Slightly spicy, slightly sweet, this chicken is a family favorite. Cooked on the grill adds a bit of smoky, charred flavor and makes for easy clean up. Great on a salad, sandwich, or just as a main protein. Quick, easy and great flavor!

  • Cauliflower with garlicky panko

    • jay.moe on December 19, 2021

      Added a little parmesan cheese after it was taken off the heat. Tasted good. Will definitely make again.

  • Fruit and walnut-stuffed pork loin

    • jay.moe on January 29, 2022

      The family liked the bread crumb crust but was a little disappointed with the filling.

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  • ISBN 10 0848734688
  • ISBN 13 9780848734688
  • Published Oct 16 2012
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher Oxmoor House

Publishers Text

An Instant Classic! Inspired by fresh, local ingredients; and infused with bold, authentic flavors, Cooking Light The New Way to Cook Light is a celebration of healthy cooking and eating in America today. The more than 400 mouth-watering recipes, tips, and techniques in this book represent the new way to cook light--fresh, healthy, and--most importantly--delicious. With Nine Simple Principles of Cooking Light as a guide, this beautiful collection contains recipes that are as fun and satisfying to cook as they are to eat. Enjoy a wide variety of dishes, including quick weeknight meals and special occasion dishes perfect for the holidays.

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