Cooking Light Contributor

Recent Posts By Cooking Light Contributor

Bulk Bartending: Make-Ahead Manhattans

When you’re ready to settle down with your favorite sipper, few things are better than knowing it’s already ready and waiting for you. Like our premixed Bottled Negronis featured in the June issue, the following bulk Manhattan recipe is as easy to mix up as it is to make a single cocktail. While it’s great to have an evening drink […]

Read More

Beyond Chips and Milk: 4 Ways to Jump on the Coconut Trend

The coconut is one hot fruit, basking in the glow of a health halo. Despite its high saturated fat content (12g per tablespoon oil), coconut products are showing up everywhere—from the baking aisle to the snack section. Although innovative and tasty, coconut doesn’t automatically mean healthy. Many products are higher in calories and sat fat with added sugars and salt, […]

Read More

Skip the Excuses: Why You Can (and Should) Eat Breakfast Every Day

  Despite what we’ve all heard from health advocates and Mom about breakfast being the most important meal, we’re a nation of breakfast-skippers. Thirty-one million of us go without it, according to the market research firm NPD Group. That’s a bad dietary strategy, says nutrition expert Bonnie Taub-Dix, RD, author of Read It Before You Eat It. “Ditching breakfast can […]

Read More

Local Finds: Live the Good Life

In 2008, Dee Freestone gave up on store-bought granola. “I wanted a granola with an ingredient list that resembled real food,” she says. Thus her Good Life Granola was born, with simple ingredients: oats, brown sugar, and fruit sourced from local producers. The Freestones operate in the heart of Michigan’s fruit belt, turning out approximately 75,000 bags of granola each […]

Read More

What should I drink with glazed pork?

A ZIPPY, OFF-DRY WHITE From chops to tenderloin, the light saltiness of pork coated with a sweet and mustardy glaze will be gracefully accentuated by a white with bright fruit and mouthwatering acidity. Try a riesling from Germany. Some of the world’s best, these whites’ vibrant acidic zing and hint of sweetness will exuberantly highlight roasted pork’s complex flavors. Dr. […]

Read More

Kids in the Kitchen: Sweet-Tart Orange Salad

Dress juicy citrus with honeyed vinaigrette for a bright salad the whole family will love. CITRUS SALAD WITH BALSAMIC HONEY AND PISTACHIOS Hands-on: 17 min. Total: 17 min. Blood oranges are a little bit tart; navels are sweeter—try a mix of the two for a colorful, tasty combo. ¼ cup pistachios* ¼ cup olive oil 1½ tablespoons white balsamic vinegar 1 […]

Read More

5 on Friday: Must-Have Tools for Your Coffee Break

From beans to brew, the very best gadgets for enjoying your cuppa. By April Hardwick

Read More

Kid in the Kitchen: Carrot Soup with Parmesan Crisps

“Today I made Carrot Soup with Parmesan Crisps. When I first heard about this dish, I have to admit I was not too sure. Lesson to myself: Don’t underestimate the humble carrot soup. This soup is now at the top of my list. It’s packed with flavor. The white wine vinegar adds a hint of sweet and sour flavor at […]

Read More

Pairings: What should I drink with smoked salmon dip?

Q: What are the best beverage bets when enjoying Smoked Salmon Dip? A VIVACIOUS WHITE Salmon dip and other indulgent holiday fare call for a wine to both match and cut their opulence. A white with round body yet crisp acidity is ideal. Try a pinot gris from Oregon (a state also known for its salmon). Here, the grape finds […]

Read More

Kid in the Kitchen: Fresh, Fast Pasta

“Today I made pasta with spinach and tomatoes. I grated the lemon rind, juiced the lemon, and sliced the tomatoes and basil earlier, so I just had to cook the pasta at the last minute and throw in the final ingredients. A great, fast way to halve the tomatoes is to put them on a plate, put another plate on […]

Read More