Find all the healthy recipes from Cooking Light
's July 2012 issue. more
Fear not this grain: Quinoa is fast-cooking and makes tasty salads. You can cook on Sunday, chill, eat over the next few days, and tote to work. more
Little burgers, big flavors! See how we tackled the slider craze.
Out on the road to find inspiring, less-well-known nabes devoted to the fresh, the local, the sustainable—and the drinkable. Produced by Cindy Hatcher
Blended, chilled soups packed with veggies or fruit make a delicious first course, a zingy entrée, and even a refreshing dessert. more
Tangy-sweet cherries make an easy and healthy snack, but there's so much more to these summertime stone fruits. Whether baked into pies and cobblers, piled over a fresh salad, or cooked down into a sauce, cherries lend themselves to a myriad of uses. These recipes are jam-packed with delicious ideas for pies, cobblers, salads, tarts, sorbet, and so much more. more
Bright Red Sour Cherries, peachy-hued Rainier Cherries, or deep purple Dark Hudson Cherries—soon you'll be identifing cherry varieties with ease. more
Chocolate ice creams that really scoop the competition more
We keep the bon temps rolling with crispy shrimp, spicy slaw, and 1,400 fewer calories. more
Find our top 7 picks for the best American cookbooks of the past 25 years. more
Tips and tricks on how to prepare shrimp on a grill. more
One of these simple dinner menus can be on your table in well under an hour.
"I am not shy with the olive oil." more
Julianne Saratsis, Spanish instructor from Tacoma, Washington, shares her tips for eating more healthy fats. more
This month, our kid in the kitchen gets rave reviews on pineapple-ham pizza. more
This stealth nutrient may serve as an "antidote" to sodium. Getting more is easy—if you know where to find it. Sidney Fry, MS, RD more
Put the nutrition analysis numbers that accompany each recipe to work for you.