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Ann Pittman

Recent Posts By Ann Pittman

Breakfast Salads: Bacon, Egg, & Kale

Yes, that’s right—breakfast salads! They’re a thing, and they’re fantastic. If this concept is new to you, just hear me out, please. A salad in the morning is a great way to work in a serving or two of veggies (or whole grains, or fruit—more to come in this series!) right off the bat. They’re light, fresh, and balanced, preventing that all-too-familiar […]

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Basic Kitchen Kit for Your Vacation Rental

Summertime = happytime! It’s the season of vacay, of road trips and beach stays, amusement parks and unabashed tourism. And if you’re an avid cook, chances are you’ll want to play around in your rental kitchen and whip up a good meal or two. You can usually count on some solid basics in a vacation rental—dishes, glassware, flatware, some standard cookware, maybe […]

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Sunday Strategist: A Week of Healthy Menus — June 22-26

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 45 minutes or less 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 […]

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Breakfast Salads: Greek Cucumber and Chickpea Bowl

Yes, that’s right—breakfast salads! They’re a thing, and they’re fantastic. If this concept is new to you, just hear me out, please. A salad in the morning is a great way to work in a serving or two of veggies (or whole grains, or fruit—more to come in this series!) right off the bat. They’re light, fresh, and balanced, preventing […]

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Breakfast Salads: Fried Egg and Rye

Yes, that’s right—breakfast salads! They’re a thing, and they’re fantastic. If this concept is new to you, just hear me out, please. A salad in the morning is a great way to work in a serving or two of veggies (or whole grains, or fruit—more to come in this series!) right off the bat. They’re light, fresh, and balanced, preventing […]

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What Internal Temp Should I Use for Pork Chops?

Whether you’re cooking boneless or bone-in pork chops, whether you’re grilling, sautéing, roasting, broiling, or pan-frying, the rule for pork chops is to cook them to an internal temperature of 145°. Way back in the olden days (prior to May 2011), the USDA’s safe temperature guideline for pork chops was 160°, which basically resulted in tough, dry shoe leather. The […]

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What’s the Best Way to Cook and Shred Chicken?

  When you want moist, plump, shredded chicken—I’m thinking about casseroles, soups, chicken salads—try poaching your chicken. When you sauté, grill, or sear, you end up with a crust on the outside; it’s delicious, no doubt, but sometimes you just want softer pieces. Shredding the meat is easy once you have nicely cooked chicken. Check out the video to see how […]

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Sunday Strategist: A Week of Healthy Menus—May 11-15

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 45 minutes or less 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 […]

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Hard-Boiled Egg Ideas: Lightened-Up Scotch Eggs

I adore hard-cooked eggs for several reasons: They’re cheap, ridiculously versatile, and great to have on hand—they last in the fridge for 3 to 5 days if peeled and about a week if left in the shell. They also now have a clean bill of health. This isn’t new news, exactly, but the 2015 federal nutrition guidelines (still under review […]

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Hard-Boiled Egg Ideas: Cobb Salad Lettuce Wraps

I adore hard-cooked eggs for several reasons: They’re cheap, ridiculously versatile, and great to have on hand—they last in the fridge for 3 to 5 days if peeled and about a week if left in the shell. They also now have a clean bill of health. This isn’t new news, exactly, but the 2015 federal nutrition guidelines (still under review […]

Read More