Find all the healthy recipes from Cooking Light
's September 2012 issue. more
Our own Robin Bashinsky cooked up a week's worth of tasty dinners for four—for a total of just $50.
Diary of a Supermarket Tightwad:
We challenged our own Robin Bashinsky to deliver a week of great dinners for a lot less money. more
9 loud recipes for those times when you just crave crunch. more
Mighty rich flavors for much less money: These global dishes hail from humble but inspired kitchens. more
Smoothie joints can pack 400 calories in a 20-ounce cup. Here's how to downsize while getting lots of fresh fruit and flavor.
Find our top 6 picks for the best vegetarian and vegan cookbooks of the past 25 years. more
We cut calories, salt, and fat big time in both the chicken nuggets and the chips. By Sidney Fry, MS, RD more
If a dense artisanal loaf won't cut it with the kids, you can still find good choices in the supermarket. more
While the rest of the country heads back to school, late-summer harvests make September prime playtime for chefs in the City by the Bay. more
The chefs of our Light Up the Night
event are known for moving lighter foods into the spotlight. Our senior food editor asks why. By Tim Cebula more
Create restaurant-worthy meals from everyday ingredients. By Rozanne Gold more
Cooking and nutrition skills are crucial to a happy, healthy life. So why don't schools teach them? more
Our kid in the kitchen massages chicken and creates a new family fave. more
"Sustainable seafood is delicious, nutritious, and readily available at stores where we already shop." more
Jenny Ilderton, piano and voice teacher, Lancaster, PA, shares her tips for eating more fish. more
Costly crab, but too much filler? These crab cake recipes strike the perfect balance.
A favorite accompaniment to a hearty bowl of chili, these aren't the corn muffins you thought you knew. more
One of these simple dinner menus can be on your table in well under an hour. more
Put the nutrition analysis numbers that accompany each recipe to work for you.