All New Complete Cooking Light Cookbook by Cooking Light Magazine

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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: red peppers; yogurt; cream cheese; ground cumin; parsley; dried red pepper flakes
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: peanut butter; tofu; limes; soy sauce; dried red pepper flakes
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: cream cheese; pumpkins; maple syrup; ground cinnamon
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: walnuts; raisins; yogurt; dried red pepper flakes; roasted red peppers
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: tahini; ground cumin; chickpeas; store-cupboard ingredients
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: dried pink-eyed peas; chile vinegar; mayonnaise; tahini; paprika
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: bacon; cannellini beans; red pepper hot sauce; paprika
    • Accompaniments: Rosemary pita chips
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: red lentils; bay leaves; pine nuts; tomato paste; coriander seeds; ground cumin; caraway seeds; dried red pepper flakes
    • Accompaniments: Pita crisps
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: mozzarella cheese; sour cream; Parmesan cheese; artichoke hearts; cream cheese; spinach
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: spinach; basil; cream cheese; yogurt; Parmesan cheese
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: portabello mushrooms; shiitake mushrooms; mayonnaise; Parmesan cheese; celery; parsley; garlic powder; artichoke hearts; cream cheese
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: sour cream; celery; chives; Thousand Island dressing; crabmeat
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: Kalamata olives; canned anchovies; capers; parsley
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: cilantro; limes; black beans; store-cupboard ingredients
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: smoked trout; sour cream; mayonnaise; carrots; green peppers
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: chicken livers; Port wine; thyme; nutmeg; ground cinnamon; ground allspice; sour cream; whole chicken; cream cheese
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: corn; sweet white onions; cilantro; yellow tomatoes; dried red pepper flakes
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: cantaloupes; mangoes; strawberries; cucumbers; green peppers; jalapeño chiles; mint; basil; limes; honey
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    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: avocados; tomatoes; jalapeño chiles; cilantro; limes
    • Accompaniments: Black bean tacos with avocado salsa
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    • Categories: Dips, spreads & salsas
    • Ingredients: apples; tomatillos; cilantro; limes; Anaheim chiles
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    • Categories: Snacks
    • Ingredients: cheese crackers; ginger stir-fry sauce; crispy rice cereal; pretzels; whole wheat crackers; chile powder; ground cumin
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    • Categories: Snacks; Asian
    • Ingredients: corn cereal; sesame rice crackers; wasabi peas; rice crackers; crispy rice cereal; pretzels; dry-roasted peanuts; curry powder; soy sauce; Worcestershire sauce; garlic powder; dried red pepper flakes
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    • Categories: Bread & rolls, savory; Snacks; Middle Eastern
    • Ingredients: pita bread; store-cupboard ingredients
    • Accompaniments: Spiced red lentil dip
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    • Categories: Snacks
    • Ingredients: Parmesan cheese; dried red pepper flakes; dried oregano; basil; egg roll wrappers
    • Accompaniments: Wild mushroom and artichoke dip
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    • Categories: Bread & rolls, savory; Snacks; Middle Eastern
    • Ingredients: rosemary; garlic powder; pita bread
    • Accompaniments: White bean and bacon dip
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Notes about this book

  • Eat Your Books

    2007 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Soba with sesame and tofu

    • PatriciaScarpin on April 01, 2011

      Quick and taste great - perfect for weeknight dinners.

  • Alfredo sauce

    • Aquila on April 12, 2011

      This was very tasty. Not quite the party in your mouth that a full fat Alfredo sauce is, but to this low fat eater's palate it was plenty rich without being leaden. Salt to taste if you are using salted butter.

  • Thai beet salad

    • jabplanalp on May 11, 2013

      This is actually a beef salad, not a beet salad

  • Galician pork and pepper pie

    • averythingcooks on December 31, 2018

      Based on the ingredients I expected this to be a winner but was disappointed. The filling smelled great while cooking and I did substitute crumbled cooked chorizo sausage for the Serrano ham (I did not have any and thought the sausage would up the flavour) but still I was surprised at the lackluster flavour of the meat mix. Lots of tweaking with additions from spice cupboard / fridge went in before filling the crust. I was also excited to try an olive oil pastry but this one turned out more like a heavy flatbread crust (however it did roll out beautifully). I will keep looking for a good recipe for this style of crust but I won't repeat this particular meat pie.

  • Ginger-lime swordfish

    • Mfrlindeman on July 15, 2020

      Marinade/sauce would work well on chicken. Had a leftover swordfish steak and some sauce. Used it to make a swordfish salad sandwich next day. Mixed the sauce in with the mayo..outstanding!

    • mpo on January 29, 2022

      I think this recipe list is missing some ingredients but I also added jalapeño and omitted the honey. Was a good, quick marinade.

  • 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.

  • Skinny turkey-spinach meat loaf

    • ashallen on September 22, 2019

      I like that this meatloaf contains lots of spinach without it dominating the flavor. Texture was moist and firm but tender. Nice sticky glaze. I deviated from recipe by subbing quick oats for dry breadcrumbs, ground chuck for extra-lean ground beef, and adding 2 tsp minced fresh thyme. I was a couple tbsp short on ketchup, so I mixed in a couple tsp cider vinegar and brown sugar. Good, strong flavor in the glaze, but meat tasted under-seasoned to me. I'll increase salt next time and/or adjust other flavorings, e.g., use more Worcestershire and/or thyme, add soy sauce and/or mustard. Took much longer to bake than specified in recipe - ~80 vs. 45 minutes. Also, cookbook photo meatloaf is much more homogenous than mine. I mixed vigorously, but there were still swirls of beef vs. turkey - quite pretty, actually, but doesn't match photo! Also, I used hand-chopped whole-leaf spinach - photo spinach looks like it might have been chopped in a food processor (not specified in recipe).

  • Quick buttermilk corn bread

    • kellilee on January 02, 2023

      Cooked this up on New Years Day to accompany the Hoppin' John Casserole. It was easy to pull together and cooked quickly in the oven. And it was delicious - no sugar and just the right amount of salt (1 teaspoon). I was prepared to try the Skillet Cornbread from Cheryl Day's Treasury of Southern Baking but saw the EYB member comment about the salt (that recipe calls for 1 tablespoon of salt plus more on top) and it took three times longer to bake so I opted for this recipe instead.

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  • ISBN 10 0848730232
  • ISBN 13 9780848730239
  • Published Sep 01 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Oxmoor House

Publishers Text

2007 IACP Award Winner!

Most of us simply aren't willing to sacrifice culinary excellence for meals that are good for us. It's no wonder, then, that Cooking Light is America's leading epicurean magazine and the most trusted authority on healthy cooking. And this newest hardcover beauty is the most comprehensive collection of 1,000 top-rated, double-tested, healthy, yet rich and tasty recipes ever combined in one cookbook. Features:

  • Over 1000 tips from the Cooking Light Test Kitchens experts

  • 200 step-by-step photographs simplify complicated cooking methods 50 new and varied menu options, including the Cooking Light staff's top 10 favorites

  • Cook & prep times, plus complete nutritional analysis for every recipe


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