Food and Drink

Kid in the Kitchen: Stacked Summer Treat

“Today I made Berry-Ginger Mess. It was as delicious as it sounds. The meringues take several hours to bake and set, so I would make them ahead of time (even a day before). It’s important that no yolk gets in the egg whites before beating them, so make sure you separate the eggs very carefully. I also left the meringues […]

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Go Nuts! Homemade Almond Milk

Almond milk continues to gain popularity as a delicious alternative to its dairy counterpart, and here at Cooking Light, we can’t help but get in on the trend. We’re drawn to its many health benefits—low in calories and carbs, no cholesterol or saturated fat—and we’ve fallen in love with its wonderfully nutty flavor. In our August issue, we shared the results […]

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Taste Test: The Best Sriracha Sauces

Balance is key for this complex Thai-style sauce. We tested 5 Sriracha hot chili sauces. All had 150mg of sodium or less per teaspoon. These brands are good store-bought options to have on hand. For fun, you could make your own.

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Here Comes the Sun: Honey Sunflower Seed Butter

I was born with a tree nut allergy. But I consider myself lucky—and oh so thankful—for peanuts, the misunderstood member of the bean family. Peanut butter is one of those things in life that just makes sense. Why not grind up golden legumes into a creamy salty spread… and consequently put it on everything? In recent years, that genius idea has been applied […]

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Fresh Right Now: Key Lime Time

Summer is peak season for Key limes—a fruit no bigger than a walnut but mighty in intensity. In our panna cotta (on the next page), we use the aromatic juice with restraint to highlight the fruit’s floral notes along with its distinct tang. While tarter and more acidic than Persian limes, Key limes are actually a little sweeter. The juice […]

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Global Ingredient: Halloumi

In grilling season, Greek halloumi stands alone among cheeses. This briny goat- and sheep-milk cheese hails from Cyprus and boasts a high melting temp: The outside gets golden and crispy, while the inside softens lusciously. Grill slabs of it to accompany meat or veggie kebabs, or brown it in a nonstick pan over medium heat to add to summer veggie […]

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What Should I Drink with a July Fourth Picnic Plate?

A REFRESHING, CITRUSY BEER Good picnic beers need balanced flavors to complement foods yet still refresh. Check out summer beers, which offer more flavor and body than traditional lagers. Lightly hopped with citrus overtones, they’re dangerously easy to drink. Sierra Nevada, Summerfest, California ($1.50/bottle or can)  A ROBUST, DRY ROSÉ Refreshing and superversatile, rosé is the perfect summer sipper. Pale […]

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Kid in the Kitchen: Smoky Shredded Pork Tacos

“Today I made this delicious taco dish. It was one of the more difficult recipes I’ve made (I recommend taking a little extra time to prep the ingredients), but it was worth it and a real hit with my friends. We had fun putting together our own tacos. The sauce is a bit on the spicy side, but you can […]

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How To Use a Whole Watermelon in One Week

All year, I dream of watermelon–my face disappearing into a giant slice of sun-ripened fruit, juice escaping down my hands, as I chomp on more. In Birmingham, it’s that time of year where you can get a Death Star-sized watermelon for $7. Okay, that’s a slight exaggeration, more like a Lego Death-Star-sized watermelon. As a single woman, it can be quite […]

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Five on Friday: Red, White, and Blue Cheese for Fourth of July Celebrations

Each Friday, we share five things that are getting buzz around the Cooking Light offices—from what we’re reading around the Web, to what’s hot on Instagram, or even our latest favorite ingredient.  Leave up your patriotic regalia from cheering on the USA during the World Cup, and get out your banners and Uncle Sam top hats. The 4th of July […]

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