November 2010

Cooking Light magazine contents for November 2010

Holiday Kids' Treats

Your kids will enjoy finding just the right treat for everyone on their list—not to mention themselves. more

100+ Holiday Recipes

Start planning your festivities here. Choose from hundreds of our best-ever holiday recipes.

more

What to Eat After a Workout

What you eat after a workout matters. Here are a few of our favorite post-workout foods. more

November 2010 Recipe Index

Find all the healthy recipes from Cooking Light's November 2010 issue. more

Best of 2010

See the stand-out recipes that became staff favorites from each issue. more

Dinner Tonight

One of these simple dinner menus can be on your table in well under an hour. more

103 Money-Saving Recipes

You'll feel good about feeding your family these creatively delectable recipes.

more

The Hungry Traveler

Discover our picks for the best local restaurants in various destinations, plus find menus and healthy recipes for iconic dishes from that area. more

Pairing Wines and Pasta

Find our favorite bottles for 4 pasta classics. more

100+ Holiday Recipes

Start planning your festivities here. Choose from hundreds of our best-ever holiday recipes.

more

3 Meals in Seattle

Find 3 classic meals in Seattle (and how to make them at home) more

Handmade Japanese Miso

this couple's miso is sweet-salty, nutty, and rich. more

The New Adventures of Generation F: Handmade Food

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

Taste Test: The Best Whole-Wheat Crackers

Our picks for the best whole-wheat crackers don’t skimp on taste. more

How to Make Rémoulade Sauce

Learn how to make an easy and versatile Rémoulade sauce with our step-by-step guide. more

How to Make Béchamel Sauce

Learn how to make Béchamel Sauce, one of French cuisine's "mother sauces," with our step-by-step guide. more

How to Make Slow-Roasted Tomato Marinara Sauce 

Learn how to make delicious Slow-Roasted Tomato Marinara sauce with our step-by-step guide. more

How to Make Red Wine Reduction

Learn how to make a Red Wine Reduction pan sauce with our step-by-step guide. more

How to Make Mushroom Gravy

Learn how to make a savory Mushroom Gravy with our step-by-step guide. more

Navigating a Mexican Menu

We'll show you the healthiest choices (and splurge-only dishes) to help you order wisely at Mexican restaurants. more

Lighter Chicken Strips

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

Long-Distance Running Tips from our Lifelong Runner

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

How to Make Layer Cakes

You can have your cake, eat it, and eat the crumbs, too. more