Cooking Light Magazine, November 2014: Holiday Cookbook Double Issue

  • Leg of lamb with shaved fall vegetables

    Leg of lamb with shaved fall vegetables (page 14)

    from Cooking Light Magazine, November 2014: Holiday Cookbook Double Issue Cooking Light Magazine, November 2014

    • Categories: Spice / herb blends & rubs; Main course; Cooking for a crowd; Fall / autumn
    • Ingredients: garlic powder; cumin seeds; coriander seeds; sweet paprika; ground cinnamon; harissa paste; fennel seeds; leg of lamb; sweet onions; mint; parsnips; carrots; butternut squash; turnips
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  • Published Nov 01 2014
  • Format Magazine
  • Page Count 268
  • 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.