January/February 2011 Recipe Index

Find all the healthy recipes from Cooking Light's January/February 2011 issue.

Cooking Light January/February 2011 Cover

  • Provençal Beef Daube Recipe

    105 Slow-Cooker Recipes

    Our escape on a chilly evening? The slow cooker. Come home to our favorite main dishes, sides, appetizers, and drinks that are sure to soothe your family with the simple joys of comfort food.

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  • Citrus Fruits

    Season's Best: Citrus Fruits

    Citrus fruits offer a burst of bright, fresh flavor during winter months. Find our Executive Food Editor's tips and favorite recipes.

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  • Hot Chocolate Fudge Cakes Recipes

    100 Chocolate Desserts

    Chocolate doesn't have to be deadly to your diet. Try one of these lightened yet decadent chocolate desserts.

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  • Cooking Light's Healthy Habits Program

    12 Healthy Habits

    Join the Cooking Light staff and challenge yourself to develop habits that positively affect your overall health, one month at a time.

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  • Simmer and Boil

    Blog

    Check out our blog for more tips, tricks, and thoughts from the Cooking Light staff.

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  • Denver, Colorado Skyline

    The Hungry Traveler

    Discover our picks for the best local restaurants in various destinations, plus find menus and healthy recipes for iconic dishes from that area.

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  • Meringue-Topped Cranberry Curd Tart Recipes

    Best of 2010

    See the stand-out recipes that became staff favorites from each issue.

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APPETIZERS

BREADS

DESSERTS

GRAINS

MAIN DISHES

Beef

Fish and Shellfish

Pork

Poultry

Vegetarian

Lamb

PASTA

SALADS

SANDWICHES

SAUCES, ETC

SIDES

SOUPS AND STEWS

SEE MORE

Note: We decided to jazz up our Jan/Feb cover with side dishes but then regretfully failed to add the recipes to the magazine. The polenta side is just basic polenta, made following package instructions. Here’s how to make the broccoli rabe dish:

Trim 1 1/2 pounds broccoli rabe (rapini); cut into 3-inch-long pieces. Cook in boiling water 1 1/2 minutes; drain and rinse under cold water. Drain well. Heat 1 tablespoon olive oil and 11/2 teaspoons butter in a large skillet over medium-high heat. Add 1 cup vertically sliced onion; sauté 2 minutes or until lightly browned. Add broccoli rabe; sprinkle with 1/4 teaspoon salt, and toss to combine. Cook 1 minute or until heated. Sprinkle with 2 tablespoons toasted pine nuts. Yield: 4 servings. CALORIES 132; FAT 7.7g (sat 1.6g); SODIUM 209mg

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