Phoebe Wu

Recent Posts By Phoebe Wu

3 Cocktails to Ring in the New Year

This New Year’s, skip plain ol’ Champagne, and celebrate with one of these easy, festive cocktails instead. Cranberry Kir Royale: This blush-toned sparkler makes good use of leftover cranberry sauce. Just be sure to let the liqueur steep in advance 4 days before the party! Sparkling Pomegranate Cocktail: Ready in under 5 minutes, this fizzy drink features one of winter’s […]

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TGIF: What to Drink Now

Every Friday, we select a new beer, wine, or liquor to put through the tasting gauntlet. Here’s our latest pick. The holidays are upon us, and if you’ve got a beer lover on your list, look no further than the Duchesse de Bourgogne ($13/750 ml) Belgian red ale. Underneath its creamy, tan head, this unusual, dark amber brew wakes up […]

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Gold Star Drink: The Best of Two Worlds

Here at Cooking Light, we’re big fans of both coffee and beer. And the opportunity to combine the two? Sign us up. Brewed with oats, coffee, and chocolate, Founders Breakfast Stout ($9.99/4-pack) doesn’t disappoint. Nearly pitch black in color, this well-balanced beer is deep, nutty, and super smooth, hiding a surprising 8.3% ABV. This brew received a unanimous thumbs up […]

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Mornings with matcha

If you’re down with the tea lingo, you might know about matcha—the finely milled powdered green tea. It’s great by itself, whisked into almost-boiling water, and you can cook with it too. Lately, I’ve been starting my mornings off with this Roasted Rice U-Matcha from The Republic of Tea ($17.50, Verdant powdered matcha is combined with roasted rice, resulting in an […]

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Salad Saturday: Quinoa Salad with Oven-Roasted Corn and Tomatoes

May is National Salad Month, and if there's one thing Cooking Light readers and editors love, it's a fresh, seasonal salad. As spring's first bounties are coming to market, we put our editors to the test to come up with some salads never before seen in the magazine. When warm weather rolls around, I'm all about the grain salad. It's […]

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With Spring Comes Morels

Fresh morel mushrooms are starting to pop up in grocery stores, just in time for spring. Deeply earthy and delicately flavored, morels have an innate savory mushroominess and an incredible meaty texture, thanks to its sponge-like appearance. Sadly, morels aren't cheap to buy, but a little goes a long way.  I stopped by our local Whole Foods in search of […]

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For the love of seafood

I must confess: I was quite excited when I heard about this month's goal. If I were only able to eat one thing for the rest of my life, it'd probably be some kind of seafood. Truly, that briny sweetness calls to me. I'd happily pass up warm loaves of bread, perfectly seared steaks, and every single sweet if I […]

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Calling all carnivores

As an enthusiastic carnivore, I surprisingly go meat-free for many meals. The reason? There's three:1. Meat is usually the most expensive item in my cart, and cheap ol' me will put it back on the shelf.2. Veggies are easier to cook, anyway.3. The meatless dishes I tend to make generally hit the spot sans-meat. Unless you're awkwardly frugal like me […]

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Looking Back at June

When I first embarked on June's Healthy Habit, I read over the strength training tips in the issue. My challenge, is nearly word-for-word Jeff Vincent's challenge (The Cardio-Happy Traveler). Although I don't travel nearly as often as he does, I, too, treat strength training in an unstructured way, doing exercises, using machines, and counting reps randomly whenever I had energy […]

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Breakfast? It's a problem.

Back in February, I shared with Cooking Light readers about my Achilles tendon injury and how that hindered my exercise progress. And although that was (and still is) a big challenge, May's Healthy Habit to eat a healthy breakfast is even more of a struggle. Most days, I don't eat breakfast. It's not a calorie-saving effort; it's more of a lack […]

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