The New Way to Cook Light Recipes
Fresh Food and Bold Flavors for Today’s Home Cook By: By: Scott Mowbray & Ann Taylor Pittman
"Fully delicious is what interests us: food that proves that a desire to eat healthfully need not sideline you from what I call the revolution in American eating. Millions of Americans are now excited about food that is local, global, authentic, fresh, slow, organic, heirloom, heritage, artisanal: real food. Our nation’s fantastic stew of cultures has put more and more global ingredients onto store shelves, and more global dishes onto restaurant menus. At the center of all this fun and ferment stands you, the home cook, who wants to turn out great food for the people you care the most about." -Scott Mowbray, Cooking Light Editor
Crowned our best chocolate recipe ever when we did a 25-year look-back, these deliver that intense, back-of-the- throat chocolate satisfaction from the first bite.
Bread salads put day-old loaves to brilliant use. The crunchy bread (it needs to be good, chewy bread) sops up the dressing, softens, and makes a counterpoint to the vegetables. Toss in grilled shrimp or chicken.
Jilt the traditional super-sugary sweet potato casserole for this more streamlined, fresher, and certainly healthier version. Sweet potatoes are already naturally sweet. Why lay on more sugar? Here caramelized shallots add a savory note. Olive oil provides richness and bypasses the saturated fat you’d get from butter.
This dish is a Thai-restaurant standby, but worth making at home, especially if you can put your hands on some excellent shrimp. To avoid mushy noodles, undercook them a bit—they continue to absorb liquid from the sauce during the stir-fry action. Heat lovers will want to lace the bowl with bit of extra Sriracha.
Each bite has you spooning through meaty mushrooms, then cracking that cheesy crust to reach velvety polenta.
View Recipe: Fontal Polenta with Mushroom Sauté
Watch: How to Make Fontal Polenta with Mushroom Sauté
A mock hollandaise sauce, made from mayonnaise and buttermilk, replaces the traditional clarified butter. Big chunks of sweet lump crabmeat drenched in creamy egg yolk are a welcome, fancier change from the traditional Canadian bacon. Serve with steamed asparagus.