October 2008

Cooking Light magazine contents for October 2008.
October 2008 Magazine Cover from Cooking Light

October 2008 Recipes

Check out our new recipes from this month's issue. more

Online Features - October 2008

What's new this month at Cooking Light. more

A Milk Primer

Everything you need to know about moo juice more

Fiber Fundamentals

Its multiple healthful benefits can be enjoyed with a few easy strategies and these delicious recipes. 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


Simple Shaker Fare

Seasonal ingredients and unfussy food reflect the Shaker way of life. more

Editor's Take: About the Shakers

Hear former Executive Editor Billy Sims tell the story of the Shakers and their culinary approach―good food, prepared simply. more