Cooking Light Way to Cook: The Complete Visual Guide to Everyday Cooking by Cooking Light Magazine

  • Champagne-pomegranate cocktail

    from Cooking Light Way to Cook: The Complete Visual Guide to Everyday Cooking Cooking Light Way to Cook by Cooking Light Magazine

    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: pomegranate juice; ginger ale; Champagne wine; pomegranates
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Salmon en papillote with dill-yogurt sauce

    • mharriman on November 02, 2017

      Steaming food on parchment isn’t my favorite way to prepare food because it’s usually bland, but this recipe looked tasty, so I gave it a try. The dill- yogurt sauce definitely makes the steamed salmon pop with flavor. It was pretty tasty, easy to put together, and easy to cook since it’s baked in the oven. I didn’t really get why you’re supposed to cut a heart out of parchment for each entree. Next time I would just cut a rectangle and fold the edges for each piece. I served this with orzo and it was a great pairing.

  • Beef tenderloin steaks with shiitake mushroom sauce

    • mharriman on November 05, 2020

      Good tasting tenderloin steak and mushroom recipe but not one of my very favorites - probably because of the lower fat content (even with mushrooms sautéed in butter). Husband loved the mushrooms with fresh thyme, balsamic vinegar and soy sauce. Paired well with sour creamed mashed potatoes. Pan sautéed steak and mushrooms made for an elevated, easy, and fairly quick weeknight dinner.

  • Ma po tofu

    • mharriman on April 18, 2021

      Delicious way to eat tofu. I need to watch my sodium intake so this recipe doesn’t do that well with even reduced sodium soy sauce, but other than that, it hits all the targets for me- lower calorie and lower fat, tasty, and easy to prepare.

    • robdurante on February 10, 2024

      page 174

  • Crab cakes with roasted vegetables and tangy butter sauce

    • mharriman on August 26, 2017

      I was interested in the crab cake recipe only and found it very easy to put together and pan fry. The consistency is excellent- crab is substantial; the red onion/ parsley/ Old Bay seasoning / Dijon mustard/ mustard/ eggs /bread crumb filling didn't overtake the crab and enhanced the cake. After 30 minutes in fridge, the mixture was very easy to put into patty cakes that didn't fall apart. Served this with roasted red potatoes and coleslaw - recipes from the same cookbook. Made crab cake according to directions and came out well.

  • Buttermilk oven-fried chicken with coleslaw

    • mharriman on September 09, 2017

      My favorite oven fried chicken recipe. I bake the chicken on a jelly roll pan rather than in the same frying pan it's browned in. I also love the coleslaw recipe that's on the same page. It has enough mayo in it to be lightly creamy but not so much that it's overpowering. I add cut up a Grammy Smith apples to the slaw mix which creates a nice crunchy texture. Pairs well with corn on the cob or baked beans for a picnic inside or outside.

  • Lamb chops with herb vinaigrette

    • mharriman on August 05, 2021

      We liked this quick and tasty treatment of lamb loin chops. Five minutes broiling time on each side made for medium red meat centers, which we prefer. Even with mashed potatoes and steamed broccoli accompaniments, everything was on the table in under 35 minutes. We liked that the herb dressing was flavorful but didn’t overpower the chops. Worth repeating.

  • Orange-herbed asparagus

    • mharriman on November 27, 2020

      Wonderful! Fast and easy. The fresh thyme and orange zest helps elevate plain asparagus spears. My spears were on the thin side, so only took 5 minutes to roast under broiler (8 inches from element).

  • New England clam chowder

    • mharriman on April 11, 2019

      Easy to prepare and tastes Very good. It took me only an hour from start to finish (chopping, mincing bacon and vegetables, sautéing them; adding and cooking remainder of ingredients). This recipe calls for four cans (6.5 oz. each) of clams and more clam juice than other clam chowders I’ve made— which makes for a meaty and truly clam tasting chowder — even with three cups of chopped potatoes. Nice! Served with a sourdough baguette and a green salad. I plan to repeat this recipe.

  • Grilled salmon with Korean glaze

    • mharriman on May 03, 2022

      This is similar to other glazes I’ve used for fish ( ie soy- salmon glaze) but this one has more brown sugar than anything else, so it’s pretty sweet on the tongue. Quick and easy recipe once you have the grill ready. Went well with jasmine rice and Korean cucumber salad.

  • Flaky buttermilk biscuits

    • mharriman on February 28, 2021

      Yum! I’ve been on a quest to find a buttermilk biscuit recipe that turned out flaky, well risen biscuits and this one may well be the end of my discovery journey. I carefully followed the directions and the biscuits turned out light, fluffy, flaky, and delicious at 11 minutes in my 400 degree electric oven.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0848732928
  • ISBN 13 9780848732929
  • Linked ISBNs
  • Published Oct 30 2009
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Oxmoor House, Incorporated
  • Imprint Oxmoor House, Incorporated

Publishers Text

This is the only how-to book focusing exclusively on healthy cooking, and it comes from a trusted source--Cooking Light, the number one epicurean magazine in the country and premier authority on healthy cooking.

With more than 350 full-color how-to images, this visual guide shows readers the way to cook good food that's good for you. There's also an image of every recipe that appears in the book--more than 150.

Detailed information and tips for buying and storing ingredients, basic cooking techniques, and how-to cooking methods teach readers the fundamentals of preparing healthy and delicious meals.

Each technique is supplemented by recipes so readers can apply the information they've learned to create flavorful dishes. And each of the more than 150 recipes is guaranteed to work because it has been tested twice, often three times, to ensure quality.

Other cookbooks by this author