Worth the Effort

Mad Delicious Lesson: Grilled Short Ribs

If you’ve been to a Korean barbecue restaurant, you’ve probably enjoyed kalbi, grilled flankenstyle short ribs, which are long and thin and cut across the bone. But it’s unlikely that you’ve had grilled English-cut short ribs (the type you typically braise). A straight-ahead dry rub with a touch of cornstarch traps in juices just enough to allow quick formation of […]

Read More

Build Cleaner, Smarter Summer Salads

Salads always seem like the healthy option—a quick way to meet your daily, fruit, and veggie quota. Added bonus: They’re a simple, no-cook approach to summer supper, and most are clean without much effort. But a heavy hand with dressing, combined with calorie-dense toppers like cheese, bacon, and even heart-healthy nuts, can quickly turn those bountiful greens into a 1,000-calorie […]

Read More

Clean Summer Salad of the Day: Balsamic, Beet, and Berry Salad with Balsamic Rosemary Vinaigrette

If you’ve got a bounty of berries coming from your garden or farmers’ market, there’s no reason you shouldn’t toss them into a salad for a sweet-tart twist on a classic dinner salad. In this one, we’ve used strawberries, blueberries, and blackberries, but feel free to use any berries you have. BALSAMIC ROSEMARY VINAIGRETTE 3 tablespoons olive oil + 1 […]

Read More

Is It Clean?: Whole Grains

Are whole grains considered clean? Yes—in fact, we encourage them! Grains: they’re not inherently bad for you, we promise. The right ones are actually very good for you. The trick to eating clean whole grains though is to stick to whole grains such as quinoa, brown rice, farro, and oats. Shop the bulk section at stores such as Whole Foods […]

Read More

Clean Summer Salad of the Day: Shrimp, Squash, and Bacon Salad with Sweet Cilantro Vinaigrette

Consider this salad a summery spin on a classic Cobb. Grilled shrimp replaces chicken, and we’re piling up some shaved summer squash for a truly seasonal twist. Sweet Cilantro Vinaigrette 3 tablespoons olive oil + 1 tablespoon distilled white vinegar + 1 teaspoon light agave nectar + ¼ teaspoon kosher salt + ¼ teaspoon pepper + 1 teaspoon finely chopped […]

Read More

Is It Clean?: Bread

We here at Cooking Light are avid grocery shoppers. Personally, I’ve been known to go through every single aisle reading every single label until I find exactly what I’m looking for. This process definitely helps when I’m trying to eat clean, but it doesn’t help when my boyfriend is following me around asking if I’m done yet. (Thank goodness for Whole Foods’ full-service […]

Read More

Clean Summer Salad of the Day: Peaches and Green Salad with Red Wine Vinaigrette

The true summer jewels, peaches and tomatoes, shine in this simple salad with prosciutto, almonds, and a hint of blue cheese. Top with a simple Red Wine Vinaigrette (recipe below) and let the produce be the star of this refreshing salad. Red Wine Vinaigrette 3 tablespoons olive oil + 1 tablespoon red wine vinegar + ¼ teaspoon salt + ¼ teaspoon […]

Read More

Today’s Special: Ken Oringer’s Watermelon Salad with Feta and Pickles

Certain ingredients perfectly embody a taste. Lemons are tart. Radicchio is bitter. And watermelon is sweet. Ken Oringer, chef of acclaimed Boston restaurant Clio, makes the argument that to eat watermelon on its own is to shortchange it. “As sweet as it is, you can get more dimensions out of watermelon by pairing it with opposing flavors,” he says. “It […]

Read More

Mad Delicious Lesson: Charred Okra

Okra polarizes. Some love it, serving it up in all forms: pickled, roasted, stewed, grilled, and fried. But I’m pretty sure even those folks who aren’t okra fans will be swayed by this dish. The key is in the high-heat sear, which cooks off much of the mucilage that makes okra unappealingly slippery for some. A screaming-hot pan (use a […]

Read More

Why Homemade Salad Dressing Is Best

Nearly all store-bought dressings list water as the first ingredient. This may sound like a calorie-saver, but what it actually does is cause all that diluted dressing to drip off the leaves, leaving you with soggy greens and a bunch of flavor in the bottom of the bowl. And store-bought dressings aren’t cheap, either, considering you end up paying mostly […]

Read More