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  • 20-Minute Recipe: Halibut and Chorizo Stew with Garlic Toasts

    Halibut and Chorizo Stew with Garlic Toasts

    Firm-fleshed halibut works best in this stew, but cod would also be a tasty, more delicate choice. Pair this dish with a side salad for a complete meal.

    Halibut and Chorizo Stew with Garlic Toasts


    2 teaspoons olive oil, divided
    2 ounces Spanish chorizo sausage, diced
    1 cup chopped onion
    3 garlic cloves, sliced
    1/2 cup dry sherry
    1/2 cup fat-free, lower-sodium chicken broth
    1 1/2 tablespoons chopped fresh flat-leaf parsley
    1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    1 (28-ounce) can no-salt-added diced tomatoes, drained
    1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
    4 (5-ounce) skinless halibut fillets
    4 (1/2-ounce) slices ciabatta bread
    1 garlic clove, halved

    See More: 101 Healthy Soups


    1. Preheat broiler to high.

    2. Heat a large sauté pan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add chorizo; sauté 3 minutes or until lightly

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  • Our Best Fast Dishes Ever!

    Eight months ago we challenged our Test Kitchen Staff to cook up the best fast dishes ever. By Cooking Light

    If there's one thing we've heard consistently over the past 25 years, it's this: You want your healthy food fast. The quick recipe that really satisfies is cherished above all others. Sometimes it's a recipe that uses inherently fast-cooking ingredients. But even more dazzling is one that uses smart techniques to infuse a dish with the rich flavors that usually require hours on the stove. Every recipe devised for this challenge had to receive one of our top scores. These were the champs. Prepare to be amazed.

    *By fast we mean 30 minutes or less, using regular kitchen tools and appliances.

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  • Rozanne Gold's Radically Simple Thanksgiving Starters

    Endive and Watercress Salad with Bacon-Cider Dressing

    Pumpkins, corn, and other native foods typically show up on Turkey Day, but I like to give my Thanksgiving meal a tasty twist by blending traditions. Italy's prized cheeses, Belgium's bitter lettuces, Chinese five-spice powder, and flaky Greek phyllo make for delicious and sophisticated holiday starters that still marry beautifully with the more traditional dishes that are likely to fill the table. And because Thanksgiving is the official kickoff of the busy holiday season, radically simple ideas are most welcome. That's why all of these dishes can be made ahead or whipped up quickly.

    Phyllo cups filled with ricotta, chèvre, and thyme are the perfect crispy-creamy predinner nibble to offer guests along with a flute of fizzy Champagne as they settle in.

    When it's time to sit down to dinner, start with either soup or salad. The brilliant orange soup blends pumpkin, sweet potato, and red bell peppers until silky and finishes with a pat of butter for creamy flavor. Add texture

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  • How to Carve a Turkey

  • Great Turkey, 6 Steps

  • 20-Minute Recipe: Prosciutto, Fresh Fig, and Manchego Sandwiches

    Prosciutto, Fresh Fig, and Manchego Sandwiches

    Prosciutto, Fresh Fig, and Manchego Sandwiches

    Prosciutto and fresh figs are a classic Italian combination. Here, along with Manchego cheese and fig jam, they create a sweet-savory sandwich that's simple yet memorable. Great ingredients make all the difference here, so look for a fine loaf of artisan bread and quality prosciutto. Use a sharp vegetable peeler to shave the Manchego, a Spanish cheese similar to pecorino Romano (which you can substitute).

    See More: Global Recipes for Thanksgiving Leftovers


    4 teaspoons Dijon mustard
    8 (3/4-ounce) slices Italian bread, toasted
    1 cup baby arugula
    2 ounces very thin slices prosciutto
    2 ounces Manchego cheese, shaved
    8 fresh figs, cut into thin slices
    2 tablespoons fig jam


    1. Spread 1 teaspoon mustard over 4 bread slices. Arrange 1/4 cup arugula over each bread slice. Divide prosciutto evenly over bread slices; top evenly with cheese and fig slices. Spread 1 1/2

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  • Pie Secrets

    Walnut-Crusted Apple Pie

    Could new kitchen techniques improve on one of our very first recipes? Yes, with a secret ingredient in the crust. By Sidney Fry, MS, RD

    One of our first apple pies after launching this magazine had an interesting walnut crust, filled with healthy fats and nutty flavor. But to save 300 calories, the Test Kitchen had simply removed the bottom crust, yielding a sort of cobbler.

    We liked and kept the walnuts but decided we were willing to serve up a few more calories if we could get back that bottom crust. Yes, there are a few more calories than in 1987, but our new pie still has only half those in a typical bakery pie.

    See More: Perfect Thanksgiving Pies

    The Crust
    1987 | Just a top crust, more of a cobbler than a pie
    2012 | Double-crusted, fluted, and delicious

    The Fat
    1987 | Walnuts, margarine, and shortening
    2012 | Walnuts and just enough butter

    The Calories
    1987 | 209 per slice
    2012 | 281 per slice

    See More: Best

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  • Cool Whip Saved Our Cake!

    Baked Chocolate Mousse

    Here's how our recipe doctors lightened a classic dessert-Baked Chocolate Mousse.

    Baked Chocolate Mousse


    1/2 cup water
    1/3 cup Dutch process cocoa
    1 teaspoon instant espresso granules
    4 ounces bittersweet chocolate, finely chopped
    1 ounce unsweetened chocolate, finely chopped
    1 tablespoon brandy
    1/2 teaspoon vanilla extract
    2 large eggs
    2 large egg whites
    1/3 cup sugar
    Dash of salt
    1 1/2 cups frozen reduced-calorie whipped topping, thawed
    Baking spray with flour (such as Baker's Joy)

    See More: Chocolate Chip Cookie Recipe Makeover


    1. Preheat oven to 350°.

    2. Bring 1/2 cup water to a boil in a small saucepan. Add cocoa and espresso, stirring until smooth. Remove pan from heat. Add chocolates; gently stir until mixture is smooth. Stir in brandy and vanilla. Pour chocolate mixture into a large bowl. Let stand 10 minutes; stir occasionally.

    3. Combine eggs, egg

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  • 25 Best Soups and Stews

    Love the convenience of a one-dish meal simmering on the stovetop? Then prepare one of these top-rated soup recipes for some no-fuss hearty comfort food. Based on research from, we pulled the Cooking Light recipes that received the most votes and highest star ratings. By Cooking Light

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    Read More »from 25 Best Soups and Stews
  • How to Host Your First Thanksgiving: A Foolproof Guide

    Thanksgiving for the Novice

    If you're hosting your first Thanksgiving dinner, here's a traditional menu with tips to make everything easy.

    We recommend fresh turkey for superior flavor and texture, but frozen turkey is fine. Make sure you leave enough time and room to thaw it in the refrigerator. It takes about 24 hours for every 5 pounds―that's at least 2 1/2 days for the 12-pounder used in this menu. If you start to cut it close on time, submerge the frozen turkey in cold water in the sink, and change the water frequently. It will take about 30 minutes per pound.

    To prepare the turkey for roasting, take it out of the plastic bag. Remove the neck and giblets (the heart, liver, and gizzard) from the neck and body cavities. Use the neck, heart, and gizzard for Homemade Turkey Stock. Rinse the turkey thoroughly with cold water; pat dry with paper towels. If a metal clip secures the drumsticks, you won't have to tie them with cotton kitchen twine.

    The roasting rack is essential to keep the turkey from

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