January/February 2013

Cooking Light magazine contents for January/February 2013

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Online Features - January/February 2013

What's new in January and February at CookingLight.com

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  • How to Make an Omelet

    Perhaps the most flexible dish of all, perfect for a light breakfast, brunch, lunch, or dinner. Done well, it dazzles and satisfies. Here’s what you need to do it with style. Text: Tim Cebula

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  • Pairing Wine with a Creamy Mushroom Pasta

    We chose three types of wine that will go perfectly with a savory mushroom pasta dish.

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  • 200-Calorie Ideas for Toast

    The hot, crunchy breakfast standby, now decked out with savory and sweet toppings for 200-calorie (or fewer) meals to keep weekday mornings interesting.

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  • Handy Guide: Water-to-Grain Ratios

    Your quinoa should be chewy, not crunchy, and your oats should certainly not mimic soup. This guide will help you figure out how much water is needed to cook these grains, no matter how much or little you want to make.

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  • Healthy Frozen Pizzas

    Make your Friday nights lighter with these four frozen pizza pies.

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  • Organize Your Kitchen Drawer

    When a utility drawer becomes a cluttered repository of duplicate tools and useless gadgets, it can boost your blood pressure just to open it, let alone find what you’re looking for. Here’s the fix.

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  • 5 Beauty Boosts

    Because we find that looking great is linked to an instant lift of happiness levels.

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  • Answer These 5 Easy Sleep Questions

    Stress, overstimulation: A lot of things can prevent a good, healthy night’s sleep—and a bad one can affect health, including weight. Before it gets chronic, try this quiz.

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