Q&A with Laura Russell, author of Brassicas

It’s not exactly a secret that for a lot of folks, broccoli isn’t much of a treat. Neither are Brussels sprouts. Or cabbage. But when so many of us grew up identifying these veggies as the vile piles of odorous, off-colored greenish mush that stood between us and dessert, hard feelings are justifiable. At least they were justifiable until the […]

Read More

Wow! You’ve Got to Try This—Inside-Out Pancakes

Here’s a great way to fun-up pancakes and make them perfectly portable: Turn them inside out! In this easy twist, we stuff pancake batter with brown sugar mixed with toasted nuts and cinnamon; as the pancakes cook, the sugar melts to a yummy molten syrup. You can work with any pancake batter you like: To keep things super quick, you […]

Read More

Fresh Right Now: Morel Mushrooms

Morel madness sets in with seasonal-food fiends this time of year. If you haven’t had a fresh morel, the $30-a-pound price might seem insane. But you don’t need many to get that morel essence, and they’re not heavy. What you get is this: a delightfully chewy texture and woodsy, almost smoky flavor in a mushroom that has a pleasing honeycomb […]

Read More

Sunday Strategist: A Week of Healthy Menus — April 7-11

Our entire May issue is fast—each recipe is ready in 25 minutes or less. That means we’ve upped the ante for our Sunday Strategist this week. Instead of a leisurely 45 minutes, we challenged ourselves to create a delicious, healthy, and well-rounded menu that only takes 25 minutes each night. Can it be done? Yes! Be sure to pick up our May […]

Read More

5 on Friday: 5 Tasty Ideas for Asparagus

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. I’ve only recently developed a love for asparagus. My first introductions to the stalky green vegetable were of the canned variety—slimy, pale, and salty. Asparagus casseroles haunted my visions any time someone […]

Read More

What’s in a Squirt, a Squeeze, and a Pour?

Here’s what you’re getting when you self-serve a restaurant condiment. Ketchup Pump One 2-ounce paper cup holds 1/4 cup of ketchup, and two full pumps from the ketchup dispenser will fill it. 1/4 cup ketchup = 80 calories, 0g fat, 640mg sodium Soy Sauce Splash It takes just under 4 seconds to pour 1 tablespoon. 1 tablespoon soy sauce = 10 calories, 0g fat, […]

Read More

You’re going to love these healthy chips

We’re tasting a lot of alternative-grain and non-wheat-flour chips these days. One problem: Not only do they not taste like potato or corn chips, but it’s often hard to pinpoint what they DO taste like. Not so with the chickpea chips from the great Maya Kaimal. Her just-released Seeded Multigrain Chickpea Chips have delicious spice notes hinting of papadums and […]

Read More

What Should I Drink with Roast Pork with Apples?

In life, there are many tough questions– why are we here; what are we here for; how has Hollywood not made a sequel to Willow; why haven’t I won the lottery yet? Yet, out of all the confounding consternations, perhaps one of the more confusing conundrums is this: What should I drink with my meal? If you’re dining on succulent Roast Pork […]

Read More

Books for Cooks: Eggs

Michael Ruhlman’s Egg is a must-have. Ingeniously organized, this book maps out egg-centric dishes, plus those in which eggs play a critical supporting role. Poaching and omelet instructions yielded perfection. We also love Greg Marchand’s Frenchie for inventive bistro treats: Mussels with Jerusalem Artichokes and Chorizo; Roasted Carrot, Orange, and Avocado Salad. Egg: Little, Brown, 236 pages, $40 Frenchie: Artisan, 144 pages, $23

Read More

Update: Starbucks rethinks their new food strategy

Starbucks sits on a high throne of coffee supremacy, but they’ve never really been able to capture a market that seems natural to morning caffeine seekers: breakfast. In an attempt to squeeze out a few more bucks from their devoted coffee fans, Starbucks purchased La Boulange, a San Francisco-based artisanal bakery for $100 million in 2012. Late last year, La […]

Read More