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Recipes
Dinner Tonight
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| Balsamic Vinegar Chicken With Almond Peppers | | Recipe by Rozanne Gold | | | | | Barbecue Roasted Salmon | | Recipe by Robin Vitetta-Miller >>> If you eat fish regularly, then you’ll love this unusual Barbecue Roasted Salmon, which debuted in our September 1998 issue. The flavor is an intriguing blend of sweet (thanks to brown sugar and cinnamon), spicy (chili powder and cumin lend a barbecue taste), and tart (from lemon rind). Try it with asparagus, or--for a Cinco de Mayo twist--with a side of jicama salad. However it’s served, we think this memorable dish deserves heavy kitchen rotation. | | | | | Beef Carbonnade | | Recipe by Linda Romanelli Leahy | | | | | Buttermilk Pancakes | | Recipe by Jean Kressy Everyone knows that the simplest recipes are sometimes the most satisfying. So it is with these Buttermilk Pancakes - easy to make, easy to eat. Our light and fluffy hot cakes may be the ultimate comfort food, perfect for gatherings of the whole family. In fact, since we introduced them in our March 1992 issue, Buttermilk Pancakes have been popular with many Cooking Light staffers and their kids. Try topping these hot cakes with maple syrup, fresh fruit, or jams and jellies. | | | | | Champion Chicken Parmesan | | Recipe by Karen Levin "The October 2000 cover recipe for Champion Chicken Parmesan looked so good that I had to make it right away. My husband raved about it being delicious all the way through dinner, saying it was like something you would get in a restaurant." -- Anna, Perth Amboy, NJ We agree with Anna, and guarantee this to be one of the best chicken dishes you've ever tried. For a sharper cheese flavor, try Asiago or provolone in place of mozzarella. | | | | | Chiles Rellenos Casserole | | Recipe by Alyson Moreland Haynes Jones | | | | | Cinnamon-Apple Cake | | Recipe by Greg Parent When we first tasted this cake by Contributor Greg Patent for our October 1997 issue, we knew that we'd hit culinary gold. That's why we've chosen it as one of our all-time favorite Cooking Light recipes. Cream cheese in the batter gives the cake lots of moisture. In fact, it's so tender, you'll need to use a serrated knife to cut it. | | | | | Creamy Caesar Salad With Spicy Croutons | | Recipe by Karen A. Levin | | | | | Filet Mignon With Mushroom-Wine Sauce | | Recipe by Elizabeth Taliaferro >>> Dabble a robust sauce on filet mignon, one of the most tender cuts of meat, and dinner can be downright sublime. Which is why we’ve included Filet Mignon With Mushroom-Wine Sauce, from our March 1995 issue, in our all-time favorite recipes. Dry Cabernet Sauvignon enhances the earthiness of shiitakes in the sauce; thyme adds depth. Preparation is simple and quick, which is good because you’ll want to make this impressive recipe again and again. While its 39 percent fat content might seem high, the 10.7 gram total is less than you'd get with a tablespoon of oil or butter. For an elegant and well-balanced meal, serve this with a vegetable and wild rice or some other delicious, carbohydrate-rich side dish. And don’t forget to pour yourself a glass of the remaining wine. >> | | | | | Fudgy Souffle Cake With Warm Turtle Sauce | | Recipe by Elizabeth Taliaferro >>> This glamorous dessert might look fussy and complicated, but Fudgy Souffle Cake With Warm Turtle Sauce is no prima donna. Making this intensely chocolaty treat couldn’t be simpler, and you probably have most of the ingredients on hand. No mad dash from oven to table is required; just bake, then serve warm, at room temperature, or chilled. Since the recipe debuted in our January/February 1997 issue, our food editors have made it often for TV demos--despite the ease of preparation, it has a wow charisma that’s right at home on the stage. But you don’t need a stage--you need a fork. >> | | | | | Peach Cobbler | | Recipe by Jeanne Jones When Henry David Thoreau said, "Simplify, simplify," his message was that cluttering life with worry about insignificant detail adds immeasurably -- and inexorably -- to stress. What's all that got to do with peach cobbler? A lot. This is the premier dessert of peach season, positively Thoreau-ian in its simplicity. When its main ingredient is at the apex of ripeness, the cobbler virtually makes itself. Here, brown sugar and slivered almonds show their affinity for the fruits of the season. And while this terrific cobbler has pastry top and bottom, it's an especially congenial type: Rather than fussing with the dough, you'll just fold the crust over the filling. What could be more simple -- or satisfying? >> | | | |
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