Find all the healthy recipes from Cooking Light
's April 2011 issue. more
One of these simple dinner menus can be on your table in well under an hour. more
You'll feel good about feeding your family these creatively delectable recipes.
April's Goal: Eat three more servings of whole grains each day more
“I’m confused about what I’m getting—or not getting—when I read the labels.” - Adam Hickman: Age 25, Recipe Tester and Developer, Birmingham, Ala. more
“I don’t really pay attention to whole grains, but this is a chance to get healthier.” - L’Anne Gilman: Age 42, Gallery Owner, Ketchum, Idaho more
“I don’t have much time to cook whole grains, and my husband doesn’t love them.” - Sarah Sorensen: Age 30, Tucson, Ariz. more
You'd think fat would be the problem with chicken strips. Not so. more
A calories is a calorie, no matter how you eat it, right? more
We radically slim down one of the most egregiously over-the-top cakes in the universe. By Sidney Fry, MS, RD more
Roasted lamb leg is a seasonal classic, we'll walk you through the basics. more
When you grow up eating both Easter and Passover meals, you have lots of delicious flavors to draw on for one of the first feasts of spring. By Allison Fishman more
Celebrate the season with Allison Fishman's menu featuring traditions for both Passover and Easter.
Cow-Pooling 101—from sourcing and ordering to storing and defrosting—here are the basics if you’re thinking about starting a cow-pool. more
If you've wondered about grass-fed beef, here's the skinny on price, quality, taste, and cooking. By Kim Cross more