March 2014 Magazine

Cooking Light magazine contents for March 2014

Cooking with Chicken Thighs

Find a variety of recipes that bring new flavor to classic chicken thighs. more

55 Rotisserie Chicken Recipes

This moist, plump, savory bird is one of your best allies from the supermarket for jump-starting creative home-cooked meals.

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March 2014 Recipe Index

Find all the healthy recipes from Cooking Light's March 2014 issue. more

6 Great Freezer Meals

Eat a batch tonight and freeze one for later. We’ve got the perfect freezer recipes that you can thaw in less than an hour. Learn our new tricks for quick-thawing perfection.   more

Me: Vegan!

Senior Food Editor Tim Cebula, omnivore, switched to an all-plant diet with the expert help of our favorite vegan chefs. He went in growling, came out crowing. more

How to Make Deli-Style Roast Beef

Learn how to cook lean, flavorful roast beef with these tips from our Cooking Class chef. more

How to Eat More Salads

Kenji shares how to make salads easier and tastier. more

Recipe Makeover: Cream Scones

Fruity, whole-grain, buttery goodness with 60% less fat more

Diet Myth: Cut or Burn 3,500 Cals, Lose a Pound?

Does cutting or burning 3,500 calories help you lose a pound? Learn the truth behind this weight loss myth. more

Willpower is Overrated

Emphasizing momentary failures hinders long-term weight-loss success. more

Global Pantry: What is Tahini?

Delicious new ideas take sesame butter way beyond hummus. more

Healthy Habits Hero: Mary Beth Shaddix

"Gardening brings me full circle and inspires me to cook again."-Mary Beth Shaddix, Cooking Light Gardener and author of Pick Fresh.  more

Taste Test: The Best Extra Virgin Olive Oils

We tested 14 well-priced EVOOs that pass the authenticity test of Tom Mueller, author of Extra Virginity, meaning they are not cut with cheaper oils. more

Dinner Tonight

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