Cooking Light Complete Cookbook: A Fresh New Way to Cook by Cooking Light Magazine

  • Pappardelle with lemon, baby artichokes, and asparagus

    from Cooking Light Complete Cookbook: A Fresh New Way to Cook Cooking Light Complete Cookbook by Cooking Light Magazine

    • Categories: Pasta, doughs & sauces; Main course; Spring; Italian; Low fat; Vegetarian; Low calorie
    • Ingredients: pappardelle pasta; lemons; baby artichokes; asparagus; parsley; thyme; Parmigiano Reggiano cheese
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Notes about Recipes in this book

  • Whole wheat pizza dough

    • rionafaith on November 01, 2016

      p. 149 -- Decent dough. It's very sticky (even though I ended up adding the full amount of flour), and patting/stretching it into shape worked much better than rolling it like the recipe suggests. (Why?? Who uses a rolling pin for pizza?) The result is more of a bready pizza that puffs a lot in the oven -- this is NOT a thin-crust style at all, which is fine because I actually prefer a doughier, crustier pizza. I do wish it had more whole-wheat content though -- this only has 1 cup with 2-1/2+ cups of AP flour.

  • Irish bread pudding with caramel-whiskey sauce

    • ashallen on November 27, 2019

      A delicious and not-too-heavy bread pudding, though it'd be easy to make it richer by replacing some of the milk with cream, if desired. I usually use golden raisins - their flavor seems to go with the other ingredients better than that of dark raisins. Good with or without the caramel-whiskey sauce.

  • Monterey Jack, corn, and roasted red pepper risotto

    • Christine on September 01, 2014

      This recipe uses decidedly non-Italian flavor combinations for a risotto which was interesting to try and turned out really excellent, though I did make some changes. I roasted my own yellow and green pepper slices and used fresh corn as that is what I had on hand. I skipped the optional ground coriander and substituted a finely diced shallot for the green onions, sauteing it at the beginning instead of stirring in at the end. Finally, I didn't have Monterey Jack cheese, so I substituted cheddar and some additional hot sauce to make up for the missing spice. Will definitely make again -- as written or with slight changes depending on what I have available.

  • Ziti with sausage, onions, and fennel

    • aceedubs on October 21, 2023

      Can add a 14 oz can of tomato sauce in lieu of 2 cups of water

  • Traditional Yankee pot roast

  • Lamb shanks Hestia with cucumber raita

    • rionafaith on November 17, 2016

      I halved the ingredients and only made 2 shanks, but after tasting this I probably should have just made the whole recipe for tons of leftovers. It's GOOD. I used marsala wine, and canned crushed tomatoes with basil for the tomato sauce. The golden raisins just kind of melt into the sauce and really make the dish special. I did NOT make the cucumber raita (and after eating the dish I'm glad, as I don't think it would have been the best combination).

  • Thai cabbage slaw

    • csavegetablesfan on September 21, 2019

      Recipe is on page 463 in the Salads section. It's not in the index under Thai or Slaw or Cabbage. Only after the fact did I find it in the index under Salads, subheading, Slaws!

  • Romesco sauce

  • Shrimp-and-corn chowder

    • FontQueen62 on November 07, 2025

      I added some salt and next time maybe some Cajun/Ole Bay seasoning for a boost in flavor. All in all, it was very good.

  • Roasted asparagus with balsamic browned butter

    • mjes on April 08, 2017

      Time to check out old favorite vegetable recipes for my contribution to Easter dinner. This is one of two favorite simple asparagus recipes. Now I need to find the other. So glad to have EYB to help.

  • Bay leaf and thyme-scented roasted winter squash and garlic

    • Dannausc on April 23, 2022

      Good and easy.

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  • ISBN 10 0848731972
  • ISBN 13 9780848731977
  • Linked ISBNs
  • Published Apr 01 2008
  • Format Misc. format
  • Language English
  • Countries United States
  • Publisher Oxmoor House

Publishers Text

It's here! The most comprehensive Cooking Light collection of healthy and tasty recipes ever combined in one cookbook is now available in a kitchen-friendly ring-binder format, complete with 20 tabbed dividers, page lifters, and a bonus recipe chapter.

Shrink-wrapped and specially packaged, the Cooking Light Complete Cookbook also has a bonus gift tucked into the front pocket: a free interactive DVD with 100 menu ideas, recipes, shopping lists, and how-to video clips inspired by the popular "Dinner Tonight" column in the magazine.

Serving up a whopping 1,200 health-conscious, tasty recipes, 630 inspiring photographs, 750 kitchen secrets and shortcuts, plus 50 menus for everyday cooking and holiday entertaining, Cooking Light Complete Cookbook is THE most comprehensive collection ever by Cooking Light, America's leading epicurean magazine and trusted authority on healthy cooking.

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