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Cooking LightCooking Light

Cooking Light July 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.

United States
Meredith Corporation
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note from the editor

I love crunchy Little Gem leaves and romaine hearts, mellow-sweet Bibb and butter lettuces, bitter radicchio, and peppery arugula and mizuna. But what I really crave this time of year is the crisp texture of iceberg lettuce, the Rodney Dangerfield of supermarket salad greens. “No respect!” Every ingredient plays a role; iceberg’s job is to keep summer cool and crunchy. I tear the heads by hand into large, jagged hunks and dress them with Fancy Blue Cheese Dressing, which is a riff on a classic one that my mom and grandmother would shake up in blue-capped Hellmann’s mayonnaise jars to use up the last stubborn swipes of mayo hiding at the bottom. Respect! @notesfromacook…

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at my table

Fancy Blue Cheese Dressing Active: 5 min. Total: 15 min. Toast the pepper to add more pungency, and fine-tune the dressing to your taste with extra dashes of Worcestershire or Tabasco. Maybe even sneak in minced anchovies or chives. (Note: You’ll likely want more salt than our nutritional guidelines permit.) Spoon over iceberg lettuce, sliced tomatoes, radishes, avocado, or smoked chicken. 3 Tbsp. fresh lemon juice1 Tbsp. apple cider vinegar2 tsp. freshly ground black pepper1 tsp. Worcestershire sauce½ tsp. hot sauce (such as Tabasco)¼ tsp. kosher salt1 garlic clove, minced1 small shallot, minced⅔ cup whole buttermilk3 Tbsp. canola mayonnaise3 Tbsp. reduced-fat sour cream3 oz. blue cheese (such as Rogue Creamery or Maytag), crumbled (about ¾ cup) 1. Combine first 8 ingredients (through shallot) in a jar. Stir and let stand 10 minutes to macerate.…

access_time1 min.
what’s cooking

@ CL Headquarters We Learned Skratch Labs Hydration Drink Mixes are popular with professional athletes (see our interview with Taylor Phinney, p. 64), but their Anytime mix is ideal for keeping anyone feeling good during the sweaty days of summer. #TheNewHealthy Some of the best meals of the season don’t require a stove or an oven. This caprese from @feedtheswimmers is a classic way to let fresh flavors sing. Show us your food and cooking inspiration on Instagram with #TheNewHealthy for a chance to be featured. We Tried When the ice cream aisle calls, turn to p. 12 to check out three of our favorites, and then head to for a full roundup of our top 12 store-bought cold desserts. ThePrep Our (free!) weekend newsletter helps you plan the week’s dinners, plus gives you bonus dishes, meal…

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trending: health

LONELINESS MAY HURT YOUR HEART HEALTH If you’re socially isolated or lonely, you may be more likely to have a heart attack or stroke than those with strong social networks, per a new study in Heart. After accounting for health and socioeconomic factors, isolation bumped heart attack and stroke risk by 7% and 6%, respectively; loneliness raised them by 6% and 4%. DRINKING MAY UP YOUR GUM DISEASE RISK A new study published in Microbiome finds that drinking alcohol may negatively alter some of the bacteria in your mouth. Compared to nondrinkers, moderate and heavy drinkers had higher levels of several strains of bacteria linked to disease—including some cancers—and less of a type of protective bacteria. BABY ANTACIDS MAY NOT BE SO BENIGN Infants given drugs like Zantac or Pepcid are more likely to develop…

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what’s fresh now

Small-Batch America We salute products from the niche artisans and growers helping to make America delicious: frozen pops with cool flavors, the perfect beer for summer, dazzling copperware with throwback style (above), and award-winning Southern hot sauces. Copperware to Covet Wisconsin-based House Copper & Cookware crafts glorious, gleaming copper pots, pans, and bowls. Cookware from $165, + Discover House Copper owner and metalsmith Sara Dahmen designed her iron-handled copper pots to be taller than they are wide. “I didn’t want to just replicate what they have in France and Belgium,” Dahmen says. “This is authentic 19th-century American design.” + Cook Copper is a better conductor than stainless steel, so it heats more quickly and evenly. Like the best copperware, Dahmen’s products are lined with tin, which turbocharges conductivity. + Flaunt Copperware is pricey, but, if well cared for,…

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dinner tonight

STAFF FAVE Pork Tenderloin with Bourbon-Peach Sauce Active: 40 min. Total: 40 min. 3 Tbsp. olive oil, divided1 lb. pork tenderloin, trimmed1 tsp. kosher salt, divided1 tsp. black pepper, divided2 cups sliced peeled fresh peaches2 Tbsp. (1 oz.) bourbon3 Tbsp. apple cider vinegar, divided2 Tbsp. honey, divided1 Tbsp. unsalted butter1 Tbsp. Dijon mustard3 cups shredded green cabbage (from 1 medium)½ cup toasted sliced almonds¼ cup chopped fresh flat-leaf parsley2 tsp. finely chopped fresh thyme 1. Heat a large cast-iron skillet over medium-high, and add 1 tablespoon oil. Season pork with ½ teaspoon salt and ½ teaspoon pepper. Add to skillet, and cook, turning to brown all sides, until a thermometer inserted in thickest portion registers 140°F, 5 to 6 minutes per side. Transfer to a plate. 2. Add peaches to skillet; cook, stirring often, until…