Fresh, Light, Fully Delicious Food
"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
Classic Fudge-Walnut Brownies
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.
Marinated Peppers and Mozzarella
Chickpeas and Spinach with Smoky Paprika
Do not make this until you’ve located real sherry vinegar (nutty and complex) and Spanish smoked paprika (almost bacon-y).
Lattice-Topped Blackberry Cobbler
Pan-Fried Egg Rolls
This Chinese menu staple gets a makeover with a cooking method that yields crispy egg rolls without the fuss, fat, and mess of full-on deep-frying.
Peanut Butter Caramel Corn
Barcelona Hot Chocolate
Cocoa and espresso together: not as sweet, deeply flavorful.
Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado
Fennel Salad with Meyer Lemon and Goat Cheese
Grilled Tilapia with Smoked Paprika and Parmesan Polenta
French Frisée Salad with Bacon and Poached Eggs
Ranch Steak Bruschetta Salad
We’re not above reaching for a bottle of supermarket ranch dressing, if we can jazz it up with horseradish and ancho pepper. Top the toast slices with the salad mixture if you like. Ancho chile powder is made from a dried poblano chile; it has mild to medium heat and a slightly sweet fruit flavor, with hints of coffee.
Prosciutto and Melon Salad with Cantaloupe Vinaigrette
Rice vinegar and cantaloupe in the dressing completely reset this ham-and-melon classic. Peppery arugula adds bite.
Bayou Catfish Fillets
Spicy Shrimp and Grits
Crab Cakes with Spicy Rémoulade
Tofu Fried Rice
Fall Vegetable Curry
Stuffed Whole Roasted Yellowtail Snapper
Many home cooks avoid the whole-fish routine, thinking it tricky. It’s not. Just as cooking meat on the bone makes for richer flavor and extra succulence, so does cooking fish this way. Scoring the fish helps it keep its shape during cooking. Select whole fish with clear eyes, shiny scales, pink gills, and moist skin. Use this versatile preparation with almost any small, whole fish and your favorite fresh herbs. Garnish with chopped fennel fronds.
Carne Asada Tacos with Avocado Pico de Gallo
Simmered Cabbage with Beef, Shan Style
This is one of the most delicious dishes we tested in 2011—a sublime Southeast Asian riff on beef and cabbage from Naomi Duguid. Slow simmering like this is favored in northern Thailand and among the Shan people in Myanmar. Ingredients that have been combined with very little water and little or no oil are cooked under a tightly sealed lid. The result is ethereal.
Walnut and Rosemary Oven-Fried Chicken
Lemony Chicken Saltimbocca
Old-Fashioned Chicken Potpie
Arctic Char with Blistered Cherry Tomatoes
Apple-Poblano Whole Roast Turkey
A hint of Southwest spice and chile heat blend with sweet apples for a crowd-pleasing change from traditional turkey. Brining is the key to a moist bird.
Sausage and Cheese Breakfast Casserole
Pop a prepared casserole in the oven and let it bake while you sip coffee—that’s the way to wake up on a lazy Sunday. Seems like every family has a beloved version of this type of breakfast strata. This one is much lower in fat than most.
Fresh Cherry Galette
Creamy, Light Macaroni and Cheese
Butternut Squash, Caramelized Onion, and Spinach Lasagna
Soy-Citrus Scallops with Soba Noodles
Pepperoni Deep-Dish Pizza
Multigrain Pilaf with Sunflower Seeds
Loaded Potato Soup
Peanut Butter–Banana Bread
Spicy Jalapeño Corn Bread
Slow-Roasted Grape and Yogurt Parfaits
Burgers with Blue Cheese Mayo and Sherry Vidalia Onions
Bell Pepper, Tomato, Cucumber, and Grilled Bread Salad
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.
Chermoula-Marinated Lamb Loin Chops
White Beans with Prosciutto
The convenience of canned beans is a gift. In less than 20 minutes, you can have a meaty, herbed bean side. For lower-sodium beans, buy organic or no-added-salt canned versions.
Shaved Summer Squash Salad with Prosciutto Crisps
Bucatini with Green Peas and Pancetta
Spinach and Smoked Gouda Quiche
Whole Roasted Endives with Pear, Arugula, and Walnut Salad
Rosemary Mashed Sweet Potatoes and Shallots
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.
Margarita Ice-Cream Sandwiches
Cabernet Short Ribs with Parmesan Polenta
Beef Pot Roast with Turnip Greens
Baked Flounder with Fresh Lemon Pepper
Roast Pork Tenderloin with Plum Barbecue Sauce
Tempeh and Green Bean Stir-Fry with Peanut Sauce
Grilled Corn on the Cob with Roasted Jalapeño Butter
Meyer Lemon Chicken Piccata
Tenderloin pairs beautifully with an herb-packed sauce based on classic South American chimichurri. Serve with mashed potatoes and garnish with fresh cilantro.
Classic Roast Chicken
Shrimp Pad Thai
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.
Haricots Verts with Warm Bacon Vinaigrette
Boston Cream Pie
The state dessert of Massachusetts isn’t a pie at all but is welcome anywhere that approves of vanilla pudding between cake layers, coated with chocolate glaze. Our version boozes up the chocolate glaze with a bit of Cointreau, though that can be omitted.
Cheesy Meat Loaf Minis
Fontal Polenta with Mushroom Sauté
Each bite has you spooning through meaty mushrooms, then cracking that cheesy crust to reach velvety polenta.
Blackened Tilapia Baja Tacos
Beet, Blood Orange, Kumquat, and Quinoa Salad
Shrimp Cobb Salad
Crab Eggs Benedict
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.
Smoked Potato Salad
Prosciutto, Fresh Fig, and Manchego Sandwiches
Herbed Chicken Salad Sandwiches
Spicy Thai Coconut Chicken Soup
Apple-Cinnamon Bundt Cake
Quick Chicken Noodle Soup
An almost-homemade chicken noodle soup made faster with store-bought stock. The broth mixture is heated in the microwave to jump-start the cooking. Meanwhile, sauté the aromatic ingredients in your soup pot to get this dish under way.
Vanilla-Bourbon Pumpkin Tart
Key Lime Pie
Sesame Albacore Tuna
Texas Sheet Cake
Truffles typically have lots of cream and butter. Our bite-sized treats forgo those riches while maintaining the soft, creamy texture.
Agua Fresca de Pepino
Cilantro-Jalapeño Latkes with Chipotle Sour Cream
The traditional Jewish favorite gets a makeover with the lively flavors of lime, jalapeño, cilantro, and smoked chiles.