Cookbooks & Resources

Amazing Recipe Makeovers Revamps Your Favorite Recipes to Be Healthier

We all have our own food guilty pleasures. Even the editors of Cooking Light aren’t immune. Maybe it’s a big bowl of pasta, greasy takeout, or traditionally less-than-healthy Southern fare like fried chicken. Thankfully, our newest book, Amazing Recipe Makeovers, takes these favorites and remakes them at half the fat, calories, salt, or sugar, but keeps all the flavor!  Our editors worked […]

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Q&A with Dina Cheney, Author of “The New Milks”

As consumers not only increasingly accept, but increasingly demand, non-dairy milk and milk derived products, alternative milks have staked their claim on grocery store shelves, as well as in the culinary spotlight. Dina Cheney knows a thing or two (or 10 thousand) about plant-based—i.e. “alt”—milks. In fact, nut, seed, legume, and grain milks provide the foundation for her new dairy-free […]

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Worlds Collide: The Walking Dead and Whole Grains

I am an openly devout fan of The Walking Dead: love it, never miss it, obsess over it, dream about it. (I typically cannot handle anything in the horror genre—but this show is about so much more! It’s character-driven, you know.) And I never, ever thought that the show would touch on anything related to my work life. But that all changed Sunday […]

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Books for Cooks: Around the Fire by Gabrielle Quiñónez Denton and Greg Denton

Need to thaw out? Try Portland chefs Gabrielle Quiñónez Denton and Greg Denton‘s inspired grilling recipes, particularly for vegetables, and slather their Black Gold, a basting sauce created by heating herbs and garlic in rendered animal fat, on everything. (Ten Speed Press, $35, Amazon) More Great Cookbooks: Review: My Kitchen Year by Ruth Reichl Zahav by Michael Solomonov Sneak Peek from The Food […]

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My Organic Life: A Chat with Chef and Author Nora Pouillon

D.C. diners and organic aficionados may already be familiar with the culinary delights of Nora Pouillon, but we all owe a great deal to this internationally-renowned chef. Her Restaurant Nora in Washington, D.C., opened in 1979 and eventually became the country’s first organic certified restaurant. She also helped craft organic certification standards for restaurants, was a founding member of the Chefs […]

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Emeril’s Watercress and Celery Salad

With a delicate and fresh flavor, celery adds depth in many recipes but is not often a star ingredient. In his new cookbook Essential Emeril, Emeril Lagasse challenges you to showcase the oft-neglected vegetable with his Watercress and Celery Salad.   By peeling the stalks and thinly slicing on a mandolin, the celery’s refreshing flavor shines through, adding brightness to […]

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Indulge! Our Newest Desserts Cookbook Is Finally Here

We have a secret weapon in the Cooking Light Test Kitchen: Deb Wise, a professional baker who has perfected the art of creating luscious, indulgent, and healthy desserts. In her first cookbook, Incredibly Decadent Desserts (on shelves today!), Deb shares more than 100 of her most delicious recipes—each with 300 calories or less per serving—and the foolproof techniques that ensure success. […]

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Review: My Kitchen Year by Ruth Reichl

The title, My Kitchen Year: 136 Recipes that Saved My Life may sound a bit dramatic, and she’s been teased time and again for her rather rapturous tweets, but Ruth Reichl delivers on her premise. After the abrupt close of Gourmet, Reichl found solace and strength in the kitchen—every recipe proceeds a moment in her life that led to that exact […]

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Books for Cooks: Zahav by Michael Solomonov

Chef Michael Solomonov shares the food of his much acclaimed flagship Philadelphia restaurant in his first cookbook, Zahav. Though the book and the restaurant share the same name, this is not a glossy tome of “tackle this if you dare” cuisine. Zahav is an exploration of what Solomonov grew up eating and what he loves. Images include an overflowing dining […]

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Help Me, Kenji — What Are Your Best Tips for Tastier Salads?

Q: Your new cookbook, The Food Lab, is packed with brilliant tips on the hows and whys of good cooking. Can you give us a sneak peek at a couple of your favorite tips? A: Gladly! Let’s start with salads. Ever notice how halved cherry tomatoes and diced cucumbers can turn a nice chopped salad watery? Try salting them 15 […]

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