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Cooking LightCooking Light

Cooking Light

December 2018

Live life deliciously with Cooking Light magazine—vibrantly designed as a digital edition, with all of the recipes and gorgeous photos of the magazine. Each issue is packed with seasonal, delicious and nutritious recipes, quick ways to plan everyday menus and helpful tips on how to live a healthier lifestyle. For annual or monthly subscriptions (on all platforms except iOS), your subscription will automatically renew and be charged to your provided payment method at the end of the term unless you choose to cancel. You may cancel at any time during your subscription in your account settings. If your provided payment method cannot be charged, we may terminate your subscription.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
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IN THIS ISSUE

access_time2 min.
yule love scottsdale for the holidays

Tell ho-hum holidays to take a hike – you’re going to Scottsdale! Here, resort winter wonderlands, farmfresh season’s eatings, holiday events and millions of glittering lights will put some serious sparkle in your season. And best of all, our sunny skies and warm winter temperatures mean you can enjoy all the season’s finest offerings without a snow shovel in sight. RESORT WINTER WONDERLANDS Every year, Scottsdale’s resorts transform into enchanting winter wonderlands swathed in all the splendor of the season. In true Fairmont style, “Christmas at the Princess” features a four-story musical Christmas tree, desert ice skating rink, and Santa’s Secret Headquarters. At the Hyatt Regency Scottsdale Resort & Spa, a life-size Gingerbread Cottage is sure to induce dreams of sugar plums and candy canes. And at The Phoenician, posh holiday offerings…

access_time1 min.
apps that every holiday party guest will love

MERRY MEDITERRANEAN Whisk your guests away to the Mediterranean with this Greek salad-inspired cracker. Spoon a dollop of your favorite plain Greek yogurt onto a Crunchmaster Multi-Grain Roasted Vegetable cracker. Add one thin slice of cucumber and one pitted kalamata olive, using a tiny dot of yogurt to hold the olive in place. GIFT OF GOAT CHEESE Take the flavors from your traditional holiday cheese platter—and put them on a delicious cracker! In a 350° oven, toast raw, shelled pistachios until fragrant (about five minutes). Let cool and then chop and add salt. To make goat cheese spreadable, add a splash of milk and mix with a fork. Put a dollop on a Crunchmaster Multi-Seed Original cracker. Sprinkle with pistachios and finish off with a spoonful of pitted chopped fresh cherries or cherry…

access_time4 min.
note from the editor

“I share these stories with you because I suspect many of you have similar ones—that Cooking Light has held a special place for you and your best friend, or your mother, or your supper club group.” A few years back, my nephew Henry came home from school to the savory fragrance of Beef Daube Provençal, a favorite Cooking Light recipe of my sister-in-law/best friend, Becky. “It smells like the past,” Henry said dreamily. His phrasing was both prophetic and symbolic: After this issue, Cooking Light magazine—the monthly editions chock-full of new, kitchen-tested recipes; nutrition coverage; and engaging stories—will be a thing of the past. And it will always have a special place in so many people’s lives, a source of deep nostalgia for great memories shared with family and friends. That’s what…

access_time3 min.
your tastiest winter ever

Perfect Panettone Culinary nomad Roy Shvartzapel studied under an Italian master baker to develop a mail-order holiday bread that now has a cult following. + How Traditional Italian holiday sweet bread, panettone is a naturally fermented brioche loaf studded with fruit and sometimes nuts. Shvartzapel, a San Francisco–based pastry chef, thought most panettone available in this country was dense and dull. So in 2006, he traveled to Italy to learn craft secrets from panettone savant Iginio Massari. + Why His panettone loaves masterfully combine rich, indulgent flavor and ethereally light texture. And since launching his online mail-order bakery three years ago, he’s built a passionate fan base of food obsessives and top chefs. + Buy Available in three flavors: candied orange–raisin (shown), chocolate, and pecan-chocolate-caramel. ($50/loaf, thisisfromroy.com) Sip This Vegan Eggnog Active: 5 min.Total: 2 hr. 35 min. Cashew milk is…

access_time1 min.
creamy four-cheese pasta with spinach

Active: 10 min.Total: 15 min. 8 oz. uncooked quinoa or chickpea pasta (such as rigatoni, penne, farfalle, or rotini)1 Tbsp. olive oil8 cups baby spinach1 Tbsp. chopped garlic2 oz. fontina cheese, shredded (about 1/2 cup)1/2 cup low-fat ricotta cheese1 oz. 1/3-less-fat cream cheese, softened1/4 tsp. kosher salt1/8 tsp. cayenne pepper1/4 cup finely grated Parmesan cheese 1. Prepare pasta in a large stockpot according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid. Return pasta and reserved cooking liquid to stockpot. 2. Heat oil in a large saucepan over medium-high. Add spinach and garlic; cook, stirring often, until spinach wilts and garlic is slightly softened, about 3 minutes. Add fontina, ricotta, and cream cheese; cook, stirring constantly, until cheeses melt and mixture is creamy, about 30 seconds. Immediately remove…

access_time1 min.
filet mignon with apple-fennel slaw

Active: 15 min.Total: 20 min. 4 (4-oz.) beef tenderloin fillets1 tsp. ground fennel seeds11/2 tsp. black pepper, divided11/4 tsp. kosher salt, divided3 Tbsp. olive oil, divided2 Tbsp. red wine vinegar1 Tbsp. canola oil2 cups thinly sliced fennel bulb, fronds reserved for garnish (optional)11/2 cups thinly sliced unpeeled Fuji apple1/2 cup thinly sliced red onion1 cup torn fresh flat-leaf parsley 1. Preheat oven to 425°F. Coat fillets on both sides evenly with ground fennel seeds, 1 teaspoon pepper, and 3/4 teaspoon salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high. Add fillets; cook until browned on both sides, about 2 minutes per side. Transfer skillet to oven; cook at 425°F until a thermometer inserted in thickest portion registers 130°F to 135°F, 3 to 5 minutes. Transfer fillets to a…

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