Cooking Light Contributor

Recent Posts By Cooking Light Contributor

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 […]

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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 […]

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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. […]

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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 […]

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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

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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 […]

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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 […]

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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 […]

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Local Finds: Fat Toad Farm

Goat’s milk is the key ingredient in the velvety caramel sauces made at Vermont’s family-run Fat Toad Farm. A take on Mexican cajeta, they’re like caramel without the cloying sweetness. Instead, a tangy soupçon of goat’s milk and a slight aftertaste of Vermont’s green grasses linger on the tongue. Pairing the sauce with sweets is obvious, but try enlivening savory […]

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Global Pantry: Cooking with Cardamom

Cardamom, the intensely aromatic sweet spice native to India, is a precious asset to cooks all over the world. You’ll see it sold pre-ground or as green pods with small seeds packed inside. Buy the pods, if possible; the spice loses aroma and flavor quickly once ground. Crack open the pods, remove the seeds, and grind to a powder in […]

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