Cooking Light magazine contents for July 2012
July 2012 Recipe Index
Find all the healthy recipes from Cooking Light's July 2012 issue. moreEasy Quinoa Combos
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. moreDelicious Destinations
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
moreRadically Simple: Gazpacho
Blended, chilled soups packed with veggies or fruit make a delicious first course, a zingy entrée, and even a refreshing dessert. more52 Cherry Recipes That Will Dazzle Your Taste Buds
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.
moreCherry Varieties
Bright Red Sour Cherries, peachy-hued Rainier Cherries, or deep purple Dark Hudson Cherries—soon you'll be identifing cherry varieties with ease. moreTaste Test: Chocolate Ice Cream
Chocolate ice creams that really scoop the competition moreLighter Po'boys
We keep the bon temps rolling with crispy shrimp, spicy slaw, and 1,400 fewer calories. moreTop 7 American Cookbooks
Find our top 7 picks for the best American cookbooks of the past 25 years. moreDinner Tonight
One of these simple dinner menus can be on your table in well under an hour. moreHealthy Habits Hero: Joanne Weir
"I am not shy with the olive oil." moreHealthy Habits Graduate: Julianne Saratsis
Julianne Saratsis, Spanish instructor from Tacoma, Washington, shares her tips for eating more healthy fats. moreA Kid in the Kitchen: Grilled Ham and Pineapple Pizza
This month, our kid in the kitchen gets rave reviews on pineapple-ham pizza. moreThe Power in Potassium
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 moreCooking Light Nutrition Guideline
Put the nutrition analysis numbers that accompany each recipe to work for you.
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