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

  • Baba gha-hummus

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; Middle Eastern; Low fat; Vegan; Vegetarian; Low calorie
    • Ingredients: eggplants; tahini; ground cumin; ground coriander; ground cayenne pepper; chickpeas
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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.

  • Spice-crusted shrimp with rémoulade sauce

    • Cathyschuh on January 12, 2022

      Excellent recipe that I made in the air fryer. I used the same spices as the rub in the yogurt dip. Really yummy and quick

  • 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.

  • Iceberg salad with ginger dressing

  • 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.

  • Spicy mulligatawny

    • Cathyschuh on January 12, 2022

      Good recipe. I switched out 1/4 cup of cornmeal for the beans since I do not tolerate that as well. Nice deep flavors. You can switch out the protein and double the soup base easily.

  • Cinnamon-apple cake

    • Cathyschuh on July 15, 2022

      the best apple cake ever-one of my most requested recipes. tastes even better day 2. I make 2-3 at a time, they freeze well. Use a springform pan

  • 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.

  • French vanilla summer trifle

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  • ISBN 10 1582098123
  • ISBN 13 9781582098128
  • Published Jan 01 2004
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Oxmoor House

Publishers Text

Over 500 of all-time greatest recipes in this largest ever collection of the best of the best for tasty light food.

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