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Cooking Class: Steaming
Use this gentle method to enhance chicken, fish, vegetables, and more.
Cooking Class Series: Fundamental Techniques
Each 2008 issue of Cooking Light will cover one basic cooking technique. Master each skill with online videos and detailed instructions, then test yourself with related recipes.
Cooking Class: Sautéing
Use this quick and easy technique with tender seasonal produce to create speedy meals.
Cooking Class: Boiling and Simmering
Although they're variations of the same process, these methods are essentially distinct. Here's why it's good to know the difference.
Cooking Class: Braising
Use this slow-cooking method to deliver rich taste and tender meats.
Kitchen How-To: Make Compound Butter
Flavored with savory, sweet, or citrus ingredients, compound butter adds an elegant note to any dish.
Kitchen Tips
The Cooking Light Test Kitchen professionals share tried-and-true cooking tips.
Kitchen How-to: Preparing Pork Tenderloin
A step-by-step photograph guide
Kitchen How-To: Poach Fruit
Bring a simple, elegant dessert to the table with this technique.
Kitchen How-To: Frost a Cake
Get step-by-step instructions for sweet results.
Kitchen How-To: Working with Phyllo
Our guide to mastering this paper-thin dough
Kitchen How-To: Preparing Greens
Follow these steps to store and prepare fresh greens.
Kitchen How-To: Prepare Avocados
Learn the best technique for dicing avocados
Slide Show: International Braising Recipes
This simple cooking method suits a number of classic international dishes.
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