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

Search this book for Recipes »

  • 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
    show

  • Asparagus salad with Caesar vinaigrette

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

    • Categories: Salads; Side dish; Spring; American; Low fat; Low calorie
    • Ingredients: asparagus; salad greens; anchovy paste; parsley; croutons
    show

  • Spring onion and morel galette

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

    • Categories: Pies, tarts & pastries; Main course; Spring; French; Low fat; Vegetarian; Low calorie
    • Ingredients: all-purpose flour; cake flour; sour cream; morel mushrooms; Gruyère cheese; spring onions
    show

  • Grilled lamb skewers with warm fava bean salad

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

    • Categories: Grills & BBQ; Main course; Spring; Low fat; Low calorie
    • Ingredients: fava beans; mint; store-cupboard ingredients; leg of lamb
    show

  • Sugar snap and green peas with lemon and mint

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

    • Categories: Side dish; Spring; Low fat; Vegetarian; Low calorie
    • Ingredients: peas; sugar snap peas; mint; lemons
    show

  • Cheesecake with fresh strawberry sauce

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

    • Categories: Cheesecakes; Dessert; Spring; Low fat; Low calorie
    • Ingredients: vanilla wafers; egg whites; cream cheese; eggs; strawberries; sugar
    show

  • Brandied berry milk shake

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

    • Categories: Beverages / drinks (no-alcohol); Summer; Low fat; Low calorie
    • Ingredients: vanilla ice cream; blackberries; blueberries; strawberries; milk; brandy
    show

  • Sweet corn and Parmesan flan

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

    • Categories: Egg dishes; Side dish; Appetizers / starters; Summer; Low fat; Vegetarian; Low calorie
    • Ingredients: corn; Parmesan cheese; eggs; cherry tomatoes; basil
    show

  • Oven-fried okra

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

    • Categories: Side dish; Summer; Low fat; Vegetarian; Low calorie
    • Ingredients: cornmeal; ground red pepper; buttermilk; okra
    show

  • Corn bread shortcake with ham and fresh peach salsa

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

    • Categories: Main course; Summer; Low fat; Low calorie
    • Ingredients: peaches; dried cranberries; oranges; shallots; cilantro; limes; ground cumin; ground red pepper; cornmeal; buttermilk; smoked ham
    show

  • Sesame-chile chicken with gingered watermelon salsa

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

    • Categories: Grills & BBQ; Main course; Summer; Asian; Low fat; Low calorie
    • Ingredients: soy sauce; sesame oil; chicken breasts; watermelons; cilantro; mirin; limes; fresh ginger; jalapeño chiles; Thai garlic chile sauce; yellow bell peppers; green onions
    show

  • Yellow squash ribbons with red onion and Parmesan

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

    • Categories: Side dish; Summer; Low fat; Vegetarian; Low calorie
    • Ingredients: yellow squash; red onions; dried red pepper flakes; Parmesan cheese
    show

  • Grilled ratatouille

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

    • Categories: Stews & one-pot meals; Grills & BBQ; Main course; Summer; French; Low fat; Vegan; Vegetarian; Low calorie
    • Ingredients: eggplants; zucchini; red onions; tomatoes; herbes de Provence; red bell peppers; green bell peppers
    show

  • Stacked heirloom tomato salad with ricotta salata cream

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

    • Categories: Salads; Side dish; Summer; Low fat; Vegetarian; Low calorie
    • Ingredients: country bread; ricotta salata cheese; silky tofu; tomatoes; basil
    show

  • Easy baked applesauce

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

    • Categories: Quick / easy; Side dish; Fall / autumn; Low fat; Vegan; Vegetarian; Low calorie
    • Ingredients: ground cinnamon; apples; store-cupboard ingredients
    show

  • Crostini with Gorgonzola, caramelized onions, and fig jam

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

    • Categories: Appetizers / starters; Fall / autumn; Italian; Low fat; Vegetarian; Low calorie
    • Ingredients: black mission figs; maple syrup; yellow onions; balsamic vinegar; thyme; Gorgonzola cheese; French bread
    show

  • Roasted garlic and butternut squash cassoulet

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

    • Categories: Stews & one-pot meals; Main course; Cooking ahead; Fall / autumn; French; Low fat; Low calorie
    • Ingredients: garlic; pancetta; butternut squash; thyme; cannellini beans; white bread; Parmesan cheese; parsley; bay leaves
    show

  • Sourdough stuffing with pears and sausage

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

    • Categories: Stuffing; Side dish; Fall / autumn; Low fat; Low calorie
    • Ingredients: sourdough bread; Italian turkey sausages; celery; carrots; mushrooms; pears; basil; tarragon; chicken broth
    show

  • Pumpkin mixed greens salad with maple vinaigrette

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

    • Categories: Salads; Side dish; Fall / autumn; Low fat; Vegan; Vegetarian; Low calorie
    • Ingredients: pumpkin seeds; pumpkins; thyme; maple syrup; salad greens
    show

  • Ginger-pear preserves

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

    • Categories: Jams, jellies & preserves; Fall / autumn; Low fat; Low calorie
    • Ingredients: pears; pear liqueur; fresh ginger; sugar
    show

  • Homemade pear crisp

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

    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; Fall / autumn; American; Low fat; Low calorie
    • Ingredients: ground cinnamon; pears; old-fashioned oats; store-cupboard ingredients
    show

  • Sweet potato casserole

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

    • Categories: Side dish; Fall / autumn; Low fat; Vegetarian; Low calorie
    • Ingredients: sweet potatoes; half and half cream; mini marshmallows; pecans; store-cupboard ingredients
    show

  • Rustic quince and sour cherry crumble

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

    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; Fall / autumn; Low fat; Low calorie
    • Ingredients: canned cherries; old-fashioned oats; store-cupboard ingredients; sugar; cinnamon sticks; quinces
    show

  • Apple-date bars

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

    • Categories: Brownies, slices & bars; Dessert; Fall / autumn; Low fat; Low calorie
    • Ingredients: all-purpose flour; ground cinnamon; applesauce; dates; apples; pecans; sugar
    show

  • Poached quinces

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

    • Categories: Baked & steamed desserts; Dessert; Fall / autumn; Low fat; Low calorie
    • Ingredients: sugar; cinnamon sticks; quinces
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • 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.

  • Romesco sauce

  • 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.

  • 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).

  • 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.

  • 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!

  • 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.

  • 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

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 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.

Other cookbooks by this author