Cooking Light Magazine, November 2017: 30th Anniversary Issue

  • Beet chips with turmeric-yogurt dip

    Beet chips with turmeric-yogurt dip (page 14)

    from Cooking Light Magazine, November 2017: 30th Anniversary Issue Cooking Light Magazine, November 2017

    • Categories: Dips, spreads & salsas; Appetizers / starters; Vegetarian
    • Ingredients: beets; Greek yogurt; chives; turmeric; onion powder; ground red pepper
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Notes about Recipes in this book

  • Chicken piccata

    • Dannausc on November 12, 2017

      Pretty decent, but I’ve had better.

  • Eggplant Parmesan

    • Nealm on May 28, 2024

      Also found in Cooking Light, Eat More Veggies, Spring 2024 p58

  • Ginger coins

    • Barb_N on December 24, 2017

      These were a disappointment in terms of flavor- even with the square of crystallized ginger on top the ginger flavor was barely discernible. These tasted of 'cookie'

  • Garlicky New York strip steak

    • Dannausc on November 06, 2017

      Good and easy.

    • GiselleMarie on April 26, 2020

      My cast iron skillet is packed away in the basement after a renovation and I couldn’t find it. I used my Emeril frying pan instead, so I couldn’t heat it as high as the recipe directed. Still, even with longer cooking, the steaks came out nicely pink in the center. The flavor was pretty good and this recipe is very easy with a short list of ingredients. I didn’t have fresh rosemary so I gave the steaks a sprinkling of ground rosemary as a finishing touch and that was good. I used salt as directed but I should have been more heavy-handed with it. Next time I’ll know lots of salt would help give these steaks more flavor. I plan to use the leftover meat to make a steak salad.

    • jhallen on January 11, 2023

      These are very tasty. Easy and delicious way to make steak.

  • Roasted butternut squash with sticky walnut topping

    • Aggie92 on December 29, 2017

      This was a huge hit at our Christmas Eve dinner. I am not a huge fan of syrup on an already sweet vegetable, but somehow this worked amazingly. I got a late start cooking dinner so I peeled and chunked up the squash to speed up the cooking time. The consensus after the meal was that the sauce would also be great with acorn squash, kabocha squash, or sweet potatoes.

  • Harissa-roasted eggplant with minced chicken

    • Dannausc on November 06, 2017

      Really good!

  • Parsnip spice cake with caramel icing

    • bellatavia on December 10, 2017

      I don't like sheet cakes so I cut it in half and make it a layer cake. This was a delicious cake!

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  • Published Nov 01 2017
  • Page Count 222
  • 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.