Eat Your Mulch: Tips to Get Better Groundcover from the Cooking Light Gardener

No palate for pine bark? Spare your imagination–no recommendations to munch on woody mulch here. Mulch is a marvelous addition to all gardens, especially our edible one. We’d rather spend time harvesting and eating than weeding. Any groundcover that sufficiently blocks sunlight from nourishing those weed seeds lurking in the soil is a smart solution. Use landscape fabric, black plastic, two inches of […]

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My New Favorite Gluten-Free Bread

If you suffer from Celiac disease, have allergies, a sensitive stomach, or are just choosing to eat gluten-free, you  probably realize that the market sans-gluten is growing daily. Though I tend to eat foods that are naturally gluten-free, like vegetables, protein, and whole-grains, sometimes a girl needs a slice of bread. And as a gluten-sensitive newly wed married to a “gluten-obsessed” husband, we have […]

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Fresh Right Now: Avocado

California avocado farmers owe their livelihoods to one thing: America’s love of guacamole. But there’s a lot beyond dip-making to do with this fruit, which is chock-full of healthy fats. Peruvian chef Martin Morales blends it into a luscious chicken sauce, and avocado smoothies are a popular sweet treat in many countries. Eaten alone, a sprinkle of salt and lime—or […]

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How Your Diet Can Sabotage Your Exercise

It’s easy to overestimate the power of exercise to help weight loss, especially if you increase your fitness regime at the same time you embark on a diet. The weight begins to drop, and the running shoes get to take a victory lap. It feels as if you’re just burning those pounds off. Then: the infamous plateau. “Chasing a calorie […]

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Kitchen Tip: How to Prepare Baby Artichokes

Spring is prime time for baby artichokes—those tender beauties with their nutty flavor. Our editor recently used them on a pizza, microwaving them first for 5 minutes to ensure they got fully tender. Roasting is another great way to cook them; serve as a side dish, or toss with pasta and olive oil for a main (Try Pan-Roasted Artichokes with […]

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My New Favorite Cooking Gadget

This is a screenshot from my new favorite cooking tool, the iGrill2, which is scheduled to be released at the end of May. It has the ability to report up to 4 temperatures on your phone in a graph form. If you are a nerd (like me), you’ll love this. The top graph shows the temperature of my smoker, while the bottom shows the […]

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Global Ingredient: Sofrito

Think of this as the Latin American answer to Louisiana’s Holy Trinity of celery, onion, and bell pepper. It’s an essential cooking base for classic dishes like rope vieja (braised beef) or arroz con pollo (chicken and rice). Goya‘s sofrito is a mix of tomatoes, onions, peppers, cilantro, and garlic, deeply caramelized in olive oil and pureed. Use a heaping spoonful to jump-start a […]

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Brown Rice Bowls Under 400 Calories

Brown rice used to be a 45-minute cooking job, and if you forgot to put the pot or rice cooker on, it could really slow down a dinner. But the precooked supermarket pouches have changed that: very good quality, very fast. Just add veggies, greens, lean proteins, even leftovers. Start with 3/4 cup cooked brown rice; then top, toss, and […]

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Sunday Strategist: A Week of Healthy Menus — April 21-25

Every Sunday, we publish a week of Cooking Light dinner plans–new recipes from current issues matched with previously published favorites. Each meal is designed to be ready and on the table in 45 minutes or less. The Plan Monday: Fried Rice with Sweet Soy Sauce and Sesame Broccoli Tuesday: Grilled Ham and Pineapple Pizza and Simple Salad with Lemon Dressing Wednesday: […]

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Booze Blog: Light Spring Beer

We tested three beers, because… Friday. Spring has sprung, he wrote sarcastically. Here in Birmingham, we, like the majority of the country, anxiously await spring’s permanence. Keep the April showers and give us the May flowers already. BUT when spring finally arrives, what better way to enjoy it than with sunshine at your back and a frosty beverage in hand? Ergo, […]

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