Food and Drink

Taste Test: Roasted Red Peppers

We tried 16 bottled roasted peppers and rested the two finalists in our Roasted Red Pepper Dip to select the favorite. OUR FAVORITE Mancini Sweet Roasted Peppers $2.99 (12 ounces) Most of the peppers we tested were stored in oil or vinegar, which sometimes gave them an astringent or metallic taste. The water brine for these peppers kept the flavors […]

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Local Finds: Rachel’s Ginger Beer

About a year ago, we featured Rachel’s Ginger Beer in our 2,000 Calories/10,000 Steps in Seattle story. But the majority of us didn’t get the opportunity to even try the ginger beers. So naturally, we’ve been clamoring to get our hands on some for since then. RGB is known for being fresh, not too sweet, and unashamedly zingy. They partner with local Seattle […]

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Booze Blog: He Said He Said Pumpkin Beers

This fall, we were tipped off by some of our favorite beer lovers that 21 Amendment Brewery and Elysian Brewing produced a pumpkin centered four-pack that was utterly unique in flavor and design. They weren’t kidding. The story of He Said, He Said began with Shaun O’ Sullivan, 21 Amendment’s brewmaster and Dick Cantwell, co-founder of Elysian Brewing. In a conversation […]

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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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Today’s Special: Warm-Spiced Butternut Squash Soup with Chef John Fraser

Cooking at his Manhattan restaurants—Michelin-starred Dovetail and the newer Narcissa—chef John Fraser has proven himself a tenth-level produce wizard, able to coax incredible flavors and textures from veggies of all stripes. With a winter kitchen staple ingredient like butternut squash, Fraser capitalizes on its versatility, roasting and charring it to caramelize and emphasize its natural sugars, blending it into satiny […]

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Nut Butter Sandwiches, 6 New Ways

Peanut butter now has plenty of company in the supermarket—nearly every nut has a spreadable counterpart that’s both tasty and full of healthy plant-based fats and protein. You can make your own, too: Whir toasted nuts, a pinch of salt, and drizzle of oil in a food processor until smooth. Extra layers of complexity—macadamia is buttery, pecan is pleasantly bitter—make […]

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5 on Friday: 5-Ingredient Holiday Appetizers

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. Little effort, big flavor: Our easy party nibbles get you in and out of the kitchen (and store) in a flash. If one of these doesn’t suit your tastes, we’ve got […]

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Do-It-Yourself Mulling Kit

Share the sweet tradition of warm mulled wine this holiday season with our easy hand-made gift. Just slip aromatic spices into a cheesecloth or drawstring muslin bag, bundle dried orange slices together with string, and package it all up with a couple of bottles of zinfandel. The rich berry notes of the wine complement the bold flavors of warm spices […]

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Give Cookie Dough to Stretch the Holiday Cheer into the New Year

Each year, my wife and I pass out cookie dough to friends around Christmas. With the glut of sweets around the holidays, our friends can just make them according to “need” after the holidays settle down. You can do the same for your friends and family members. Make cookie dough according to the cookie’s recipe. Portion each cookie out as […]

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