The New Way to Cook Light

Cooking Light Editors Scott Mowbray and Ann Taylor Pittman give tips, strategies, and recipes for creating fresh, flavorful food that is healthy without compromising great taste.

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Buy the Book! The New Way to Cook Light  

Fresh Food & Bold Flavors for Today's Home Cook

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Peaches

The Nine Simple Principles of The New Way to Cook Light

Nine easy concepts that guide us today: great ingredients, reliable recipes, and, when possible, smart shortcuts that can open up a world of healthy cooking for both weeknights and weekends.

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Fresh, light, fully delicious food

Recipes from The New Way to Cook Light

Fresh Food and Bold Flavors for Today’s Home Cook

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Fast Cooking

5 Strategies of the Fast, Healthy Cook

Cooking more often is the best strategy for healthy eating. The cook is the gatekeeper for what goes into his or her food, and all the more so if he or she does most of the household shopping. Lack of time is a universal affliction of modern life, though, and is a deal-breaker for many cooks on many days—but it doesn’t have to be.

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Flavors

The Flavor Principles of Healthy Cooking

There is no mystery about light cooking, but attention needs to be paid to flavor balance when you cut fat and salt. Through trial and error and 25 years of experimentation, our Test Kitchen has coaxed out solutions to these challenges. Here are a few things we’ve learned.

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