April 2011

Cooking Light magazine contents for April 2011

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  • Cooking Class

    Today's Lesson: Roast Lamb

    Roasted lamb leg is a seasonal classic, we'll walk you through the basics.

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  • Features

    A Celebration of Traditions

    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

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  • Features

    Spring Celebration Recipes

    Celebrate the season with Allison Fishman's menu featuring traditions for both Passover and Easter.

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  • Cow-Pooling Made Easy

    Cow-Pooling 101—from sourcing and ordering to storing and defrosting—here are the basics if you’re thinking about starting a cow-pool.

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Cooking with Quinoa: 25 Recipes

High in protein and fiber, quinoa [KEEN-wah] is not only versatile, it also tastes wonderful and has a nice crunch. Find 24 delicious recipes for cooking with this ancient whole grain.

Quinoa with Roasted Garlic, Tomatoes, and Spinach Recipe