Cooking Light Annual Recipes 2013: Every Recipe...A Year's Worth of Cooking Light Magazine

522 Pages·2012·6.23 MB·English

by  Editors of Cooking Light Magazine

CONTENTS
A Year at Cooking Light
Our Favorite Recipes
January-February
March
April
May
June featuring The Cooking Light Summer Cookbook
July
August
September
October
November featuring The Cooking Light Holiday Cookbook
December
Contributors
Nutritional Analysis
Metric Equivalents
Menu Index
Recipe Title Index
Month-by-Month Index
General Recipe Index
Bacon and Butternut Pasta
Pasta and sauce canoodle in the oven so that the former absorbs the flavor of the
latter and softens deliciously, while the cheese topping merrily bubbles and
browns.
A Year at Cooking Light®
2012 was a great year in the Cooking Light Test Kitchen. As we celebrated our
25th anniversary year, we retested many of our best recipes and focused on
developing our best-ever fast dishes. We also continued to expand our global
horizons, using flavorful ingredients in new ways. Our commitment continues to
be innovative recipes that put healthy food into the hands of busy cooks who
want daily inspiration. But we know those same cooks enjoy soulful weekend
cooking for friends and family—comfort food, holiday food, indulgent desserts,
great food off the grill, and more.
Here are some of the year’s highlights:
• In January we scoured our archives to find the best, most delicious, most
chocolaty recipes ever and held a head-to-head competition: cake against
cupcake, pudding vs. mousse, fudge sauce against fondue, and pastry against
candy. We narrowed down our Sweet 16 contenders to a final winner—with
much debate and argument along the way—that delivers intense, deep chocolate
satisfaction in a deliciously lighter package.
• We know our readers are busy, but hectic schedules don’t have to mean
sacrificing a healthy dinner. April featured a collection of 40 meals that are all
ready in less than 40 minutes. The goal: healthy recipes that are easy to prepare
and can be on the dinner table fast.
• We tackled restaurant dishes in May, transforming some classic calorie-bomb
favorites into lighter versions of themselves—significantly slashing the calories,
sodium, and saturated fat. This section shared the ingredients and tips that made
that possible.
• Our Summer Cookbook is our annual homage to the glories of summer flavors.
It includes a wide selection of fresh, healthy recipes using the season’s best
produce.
• In August, we shared our Food Lover’s Guide to Super Simple Cooking.
Twenty-five tips help you get ahead in the kitchen, offer shopping advice, and
share strategies on ingredients, prep, equipment, and cooking techniques that
save time without sacrificing flavor.
• And we began the holidays with our reader-favorite Holiday Cookbook in
November. Around the holidays, tradition trumps innovation, but tinkering with
flavor can help keep things interesting from year to year. Here, we offer two
birds with an array of trimmings to choose from.
Readers are the reason we do what we do, and we enjoy hearing from you. We
receive so much positive feedback—mail, e-mail, Instagram comments, and
more. To all who cook from Cooking Light and share their insights with us:
thanks.
Scott Mowbray
Editor
Beef Filets with Red Wine Sauce and Roasted Veggie Fries
Finishing the sauce for the filet mignon, a dab of butter rounds out the flavor and
adds a supple, silky texture with rich buttery notes. Roasted cornmeal-dusted
baby carrots add color, sweetness, and interesting shapes when paired with
potato wedges for a stunning side.