Cooking Light Contributor

Recent Posts By Cooking Light Contributor

What Should I Drink with a Greek Salad?

A DRY, JUICY ROSÉ Olives and feta cheese provide richness that can handle the soft, berry fruit of a dry rosé. Great rosés can come from anywhere, but seek a lighter, paler style. Its complexity, great acidity, and flavors of dried herbs and berry fruit will connect with the diverse flavors and textures of a Greek salad. Skouras, Zoë Rosé, […]

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Five on Friday: A Better Breakfast

Rise and shine! These fun picks are sure to add some joy to your morning meal. –by April Hardwick

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Five on Friday: Lovely Linens

Cloth napkins aren’t just for special occasions. These fun finds dress up everyday dining. By April Hardwick 1 PRETTY AS A PAINTING Dinnertime has never looked prettier: Kerry Cassill’s Watercolor napkins are elegant but whimsical. They’re just as artful as they are useful. $13 each, kerrycassill.com 2 INDIGO IS IN These yarn-dyed chambray napkins by Portland, Oregon’s Nell & Mary […]

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Kid in the Kitchen: Stacked Summer Treat

“Today I made Berry-Ginger Mess. It was as delicious as it sounds. The meringues take several hours to bake and set, so I would make them ahead of time (even a day before). It’s important that no yolk gets in the egg whites before beating them, so make sure you separate the eggs very carefully. I also left the meringues […]

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What Should I Drink with a July Fourth Picnic Plate?

A REFRESHING, CITRUSY BEER Good picnic beers need balanced flavors to complement foods yet still refresh. Check out summer beers, which offer more flavor and body than traditional lagers. Lightly hopped with citrus overtones, they’re dangerously easy to drink. Sierra Nevada, Summerfest, California ($1.50/bottle or can)  A ROBUST, DRY ROSÉ Refreshing and superversatile, rosé is the perfect summer sipper. Pale […]

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Local Finds: Buzz Thrill

California-based Bloom Honey produces a line of golden nectars with an array of tastes that reflect the graceful, fragile dance between terroir and the bees that pollinate it. Buckwheat, blackberry, pumpkin, and avocado are just a few of the exotic single-origin honey varietals that David and Kelly Jefferson produce. Wild Cherry—the newest flavor, with elegant notes of natural cherry—is made […]

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Kid in the Kitchen: Smoky Shredded Pork Tacos

“Today I made this delicious taco dish. It was one of the more difficult recipes I’ve made (I recommend taking a little extra time to prep the ingredients), but it was worth it and a real hit with my friends. We had fun putting together our own tacos. The sauce is a bit on the spicy side, but you can […]

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FoodCorps Update: Third Graders Make Rad-icle Change

by Eliza Hudson, FoodCorps service member, Guilford County, North Carolina, Guilford County Cooperative Extension “Would you like to try this Rad-Cuke salad today? It’s got radishes, cucumbers, lemon, olive oil, salt and a liiiittle pepper in it. You can vote for what you think at the end of lunch. Did you know we’re growing radishes—that’s what the ‘rad’ is for—in our school […]

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5 on Friday: 5 Made in the USA Picks

Take “buy local” to the next level with these patriotic picks. By April Hardwick, Photos by Randy Mayor

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Diet Distortions: “Weighing Every Day is a Bad Thing.”

For many years there has been a common belief that daily self-weighing might lead to frustration and less weight loss or even promote eating disorders. Like many bits of conventional wisdom that turn out to be false, this one seems intuitively plausible. But it turns out that none of these fears is justified when one actually looks at the scientific […]

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