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The Best of Cooking Light: Over 500 of Our All-Time Greatest Recipes by Cooking Light Magazine

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Notes about this book

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Notes about Recipes in this book

  • Sugar spot banana muffins

    • VeryVigario on July 22, 2018

      Good, I didn't have honey crunch wheatgerm so I just added oats- next time I'd probably lightly blend them then toast them for extra flavor.

  • Spinach, caramelized-onion, and feta quiche

    • Bob.NH on October 12, 2015

      Works with Swiss chard also.

  • 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.

  • Fettuccine and tofu with finger-licking peanut sauce

    • Globegal on April 27, 2016

      The sauce tastes GREAT!!!!!

  • Italian meat loaf with fresh basil and provolone

    • ssdrabek on August 28, 2012

      Steve and I thought yummy and delicious....kids did not care for...remember to presoak the tomatoes!!

  • Garlic-rosemary roasted chicken

    • bookish on November 02, 2010

      Page 228.

  • Rosemary potatoes

    • Globegal on September 17, 2014

      First made 9-16-14. Made half a recipe & cut the potatoes smaller (bite size). 15 minutes was too much, but flavor was there. Try at 10 min. I like that size.

  • Chile-vinegar turnip greens

    • Christine on May 16, 2016

      This was an easy, flavorful way to use up turnip greens from my weekly farm box, requiring only a few other pantry ingredients. I ate it for lunch over brown rice with a side salad. I didn't measure/weigh the greens which were from an average sized bunch of turnips, but in hindsight, I think it was less than the pound called for and I probably should have decreased the other ingredients as well. I used Sriracha sauce for the chile/garlic paste and the end result was pretty much at my limit for spiciness, so I would use a bit less next time. As with other cooking greens, this wilted and shrunk down rather a lot, as you would expect, so it doesn't make very many servings, even if served as a side dish as directed.

  • Tomato-basil soup

    • Christine on September 18, 2012

      I used fresh tomato juice leftover from making sauce. It tasted very summery and fresh and the tomato & basil flavors really came through. Since I was the only one in my house that would eat it, I did get a little bored of it after eating it several times, but it was definitely a tasty, successful recipe.

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  • ISBN 10 0848730615
  • ISBN 13 9780848730611
  • Published Jan 01 2005
  • Format Hardcover
  • Language English
  • Countries United States

Publishers Text

For the first time, Cooking Light has chosen more than 500 of its best recipes ever to create the beautiful mega-cookbook - The Best of Cooking Light! We've selected the best of the best from over 10,000 recipes that have appeared on the pages of Cooking Light magazine. These are the recipes readers like you have called about and the ones the Cooking Light food staff make in their own homes! From taste-tempting appetizers to mouthwatering desserts, you'll find a recipe for every occasion.

You'll get:

  • More than 500 sensational recipes, each tested at least twice by our professional test kitchen experts
  • Complete nutritional analysis with each recipe
  • Step-by-step instructions, ingredient substitutions, make-ahead tips, and cooking secrets to help you every step of the way
  • 225 beautiful color photographs
  • Plus much more!


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