October 2008

Cooking Light magazine contents for October 2008.

  • Share
  • Yahoo BuzzFacebookTwitterDigg
  • |
  • Email
Text size:AAA

Market Basket Challenge

We asked some of our favorite cooks to prepare a recipe using the same items. The result: seven deliciously different innovations.

more
  • Pedal Power

    Learn the basics of biking with pro-advice, confidence-building drills, and a training plan developed by Cooking Light expert Gin Miller.

    more
  • Cooking Class: Braising

    Frugal-minded cooks find braising a godsend. The method involves slowly simmering food, usually meat, in a moderate amount of liquid in a covered pot. It works wonders with inexpensive, tough cuts, such as bottom round, pork shoulder, and short ribs-meat that would be tough without a long, slow simmer in aromatic broth. It's also a forgiving technique. If you use a little more onion, a little less carrot, that's OK. After an hour or more of cooking, the flavors meld, and no one will know the difference.

    Braising is sometimes confused with stewing. In a stew, the ingredients are submerged-as in soup. In a braise, the meat and vegetables are partially submerged (the liquid shouldn't reach more than halfway up the sides of the meat) so that they are cooked both in steam and liquid, a combination yielding richer results and more profound layering of the flavors.

    We'll explore this easy technique and explain how, why, and when it works.

    Bruce Weinstein and Mark Scarbrough

Cooking Light > To Go
  • Subscribe
  • Give a Gift
  • Newsletters
  • Books
Add Cooking Light to:
My Yahoo! My Google My MSN My AOL
Most Popular > Cooking Light
1
Staff Favorites

Ever wonder what Cooking Light staff members serve for the holidays? Here's your answer.

Pecan Sticky Rolls