Find all the healthy recipes from Cooking Light
's November 2010 issue. more
See the stand-out recipes that became staff favorites from each 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.
Discover our picks for the best local restaurants in various destinations, plus find menus and healthy recipes for iconic dishes from that area. more
Find our favorite bottles for 4 pasta classics. more
Start planning your festivities here. Choose from hundreds of our best-ever holiday recipes.
Find 3 classic meals in Seattle (and how to make them at home) more
this couple's miso is sweet-salty, nutty, and rich. more
The foodie old guard is rapidly being replaced by passionate, mostly young, often nerdy urban artisans. With their rise, the next chapter in America's food revolution begins. By Timothy Taylor more
Our picks for the best whole-wheat crackers don’t skimp on taste. more
Learn how to make an easy and versatile Rémoulade sauce with our step-by-step guide. more
Learn how to make Béchamel Sauce, one of French cuisine's "mother sauces," with our step-by-step guide. more
Learn how to make delicious Slow-Roasted Tomato Marinara sauce with our step-by-step guide.
Learn how to make a Red Wine Reduction pan sauce with our step-by-step guide. more
Learn how to make a savory Mushroom Gravy with our step-by-step guide. more
We'll show you the healthiest choices (and splurge-only dishes) to help you order wisely at Mexican restaurants. more
Leaving the deep fryer in the ditch, we create a crunchy new version of a fast-food staple that adults (and kids) will love. more
One of Cooking Light's founding editors, Mary Creel, is set to run her 50th marathon this month. Who better to talk about motivation, training, and the joys of the long-distance runner? By Brandy Rushing more
You can have your cake, eat it, and eat the crumbs, too. more