If you have to drive to work rather than walk, if you live in a neighborhood that is not well served by restaurants, bars, and corner food stores, then your daily steps have to be planned. They don’t happen as an organic part of daily life. Most Americans who live outside the downtowns of major cities experience this: Naturally occurring […]
Recent Posts By Scott Mowbray
The fear arrived about two days before we were going to serve the sort of meal that would normally come from a kitchen staffed by a squad of chefs backed by a platoon of assistants. For our six-course meal serving eight people, there would be two of us cooking in a fairly tight apartment kitchen. At our Thursday afternoon meeting, […]
I’ve asked everyone on the editorial team—the people who make the magazine, not the marketers or sellers—to talk to readers and website/mobile users. Yup: on the phone, in person. Won’t take long. What we want to know is this: In a world in which food and food information are changing by the second, what can we do at Cooking Light […]
Here are some of our favorite cookbooks of 2013, from little guides to coffee table tomes.
Amid the deluge of new, pricey, bitter high-percentage chocolate bars, Komforte‘s thick, fun alternatives still stand out a few years after introduction. Tortilla-Lime has big chunks of crunchy tortilla and a nice lime edge. Apple Pie has a thick graham layer. French Toast tastes sort of syrupy. And they’re not $7 a bar: Click to buy at komfortechockolates.com, and they’re […]
Sauces and Shapes By Oretta Zanini de Vita and Maureen B. Fant W. W. Norton & Company, 400 pages, $40 This book, by an Italian food scholar/cook and an American translator who lives in Rome, seduced me in the introduction, when I read that many Italian cookbooks refuse to take a position on things like time and temperature. These writers […]
I wanted a new Thanksgiving treat—small, spicy-pumpkin-ish, but in cheesecake form. This variation of our mini cheesecakes swaps in pumpkin, fall spices and, a brilliant suggestion by Ann Taylor Pittman (who developed the original recipe), uses crushed gingersnaps for the crust. If you eat just one, it’s probably not unreasonable, given the relaxed standards mandated by the traditions of Turkey Day, […]