Sunday Strategist: A Week of Healthy Menus—June 27-July 1

Every Sunday, we publish a week of Cooking Light dinner plans filled with our favorite recipes—both from current issues and classics. Each meal is designed to be ready and on the table in about an hour so that you have more time to enjoy the food you’ve prepared and the company of those you’ve prepared it for. If you like having a healthy meal […]

Read More

Sunday Strategist: A Week of Healthy Menus—June 20 – 25

Every Sunday, we publish a week of Cooking Light dinner plans filled with our favorite recipes—both from current issues and classics. Each meal is designed to be ready and on the table in about an hour so that you have more time to enjoy the food you’ve prepared and the company of those you’ve prepared it for. If you like having a healthy meal […]

Read More

3-Ingredient Tropical Mango Pops

This summer, we’ve created a seriously delicious series of 3-ingredient ice pop recipes. If you can imagine it, we’ve managed to make our favorite summer flavors even easier to enjoy by combining them, freezing them, and licking them for a cool slurpable treat. Check back each week as we reveal another pop. Let us know in the comments if you […]

Read More

Good Food: Black Pig Meat Co. Cider Cracklins

By Kate Malin At Black Pig Meat Co., husband and wife team John Stewart and Duskie Estes know the importance of using whole animals, snout to tail. With this in mind, they developed a creative line of products to use the parts of the pig that are not used to make their award winning slow cured bacon. From lip balm […]

Read More

Chef Ashley Christensen Shares Her Favorite Southern Vegetable Recipes

Chef Ashley Christensen has made incredible strides in the food world in just a few short years. The James Beard award-winning chef runs seven Raleigh, NC restaurants in addition to an event business and commissary kitchen. Death & Taxes, her most recent restaurant, was just named to Food & Wine’s 2016 best restaurants. In our July issue, Christensen shares her favorite […]

Read More

Great Gifts for Dad

Father’s Day is just around the corner. Haven’t picked something up yet for your dad who’s always in the kitchen? Well we’ve got you covered with ten gift suggestions that are sure to thrill his inner foodie: For the dad who loves whipping up brunch for the whole family: Mauviel M’steel Crepe Pan ($25) Made of high density black steel, this crepe pan […]

Read More

Should I Wash My Farmers’ Market Produce Right When I Get Home?

In a word, nope. Washing produce immediately before storing it, whether the item needs to be at room temp or in the fridge, may seem like the smart route, but it actually causes the produce to spoil faster because dampness makes bacteria grow. Hold off until you’re ready to cut and use the produce before washing. While we’re on the […]

Read More

Slushy Sippers: Raspberry-Riesling Wine Slushies

Make mine a slushy, please! A wine slushy, that is. I guarantee you that on a hot afternoon or balmy evening, wine slushies are absolute perfection. They’re fantastically refreshing, stretch a modest bit of wine farther, and are chock-full of fruit. They taste like a virtuous fruit smoothie, but with a bit of a naughty edge … which is my idea […]

Read More

Taste Test: What We’re Snacking on This Week

The best part about working at Cooking Light? Tasting new healthy snacks before they hit the grocery shelves. With our help, you’ll choose the best store-bought products in both taste and nutrition. Snack smarter with these new winning picks. Garden Fresh Gourmet:  Available in an outrageous variety of flavors, Garden Fresh Gourmet’s salsas range from spicy to sweet to tangy. Low in calories but […]

Read More

5 Avocado Hacks That Make Almost Any Meal Healthier

It’s taken a long time for the avocado to really come into its own as the rich and versatile treat that it is. Fat-phobes were wary; many cooks didn’t realize that, beyond guac, this fruit enhances breakfasts, lunches, snacks, and even desserts (on the island of Java they make chocolate smoothies out of it). Today the plant fat is seen […]

Read More