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category_outlined / Food & Wine
Cooking LightCooking Light

Cooking Light November 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.
scottsdale’s dining scene

Striking that perfect balance of natural splendor and the sweet life, Scottsdale is perhaps best known for its luxury resorts, rejuvenating spas, and myriad outdoor activities. But this cool desert city has also earned its culinary chops with an impressive roster of celebrity chefs and innovative restaurant concepts—not to mention some of the tastiest tacos around. OUTDOOR DINING Near the diverse hiking trails of the McDowell Sonoran Preserve, which winds through lush cacti forests and rugged rock formations, The Vig McDowell Mountain is a local pick for outdoor meals. The menu features creative salads like an avocado cobb or sunny kale and quinoa, as well as burgers and other fresh bites. FARM FRESH CUISINE There’s corn growing on the roof and squash on the patio of Old Town’s Second Story Liquor Bar, a chefdriven…

access_time2 min.
note from the editor

We food-media types keep strange calendars. While many of you were out of the office sipping margaritas, we were testing turkey recipes when the summer sun shone brightest. And maybe that’s appropriate, given that the bird is the sun of the Thanksgiving solar system. An entire day—heck, several days—revolves around coddling and embellishing a relatively flavorless oblong creature and precisely timing what pies and sides can be baked, stewed, or made ahead to accommodate it. Our editors have more than 200 years of collective Thanksgiving wisdom under their belts, which translates to a whole lot of expert advice and a whole lot of turkey—braised; spicerubbed; stuffed; confited; deep-fried; stewed; and, one of my favorite methods, a cumin-spiced, grilled, spatchcocked number redolent of wood smoke and bedecked with crispy skin. I…

access_time4 min.
the help you need this holiday

Serve This Cider-Bourbon-Honey Punch Active: 10 min. Total: 3 hr. 30 min. Make this cocktail the morning of—or the night before—the feast, then let guests ladle out cups as they arrive. We like to keep the punch chilled using an ice ring with lemon and apple slices frozen inside. 51/2 cups apple cider4 cinnamon sticks, plus more for garnish (optional)1/2 tsp. ground nutmeg2 large Honeycrisp apples, 1 cut into wedges and 1 thinly sliced, divided3/4 cup wildflower honey31/8 cups (25 oz.3 bourbon1 cup fresh lemon juice (from about 6 lemons33 cups seltzer water 1. Place apple cider, cinnamon sticks, nutmeg, and apple wedges in a medium saucepan, and bring to a boil over medium-high. Remove from heat, and let stand, uncovered, 20 minutes. Pour cider mixture into a large bowl, and whisk in honey until dissolved.…

access_time1 min.
dinner tonight

♦ STAFF FAVE Coffee-Rubbed Steak with Brussels Sprouts Salad Active: 20 min. Total: 20 min. 1 Tbsp. ground coffee beans3/4 tsp. kosher salt, divided3/4 tsp. black pepper, divided1 lb. hanger steak1/4 cup olive oil, divided1 Tbsp. apple cider vinegar2 tsp. Dijon mustard1 tsp. honey3 cups shredded Brussels sprouts1/3 cup chopped toasted pecans1 oz. blue cheese, crumbled (about 1/4 cup) 1. Heat a large cast-iron skillet over medium-high. Stir together coffee, 5/8 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle mixture evenly over steak, pressing gently to adhere. Add 1 tablespoon oil to skillet. Add steak; cook, without moving, until bottom forms a crust, about 3 minutes. Turn steak over; cook until a thermometer inserted in thickest portion registers 120°F, 6 to 7 minutes. Remove from skillet; set aside. 2. Whisk together vinegar,…

access_time1 min.
lemony greek chicken soup

Active: 20 min. Total: 20 min. 1 Tbsp. olive oil3/4 cup cubed carrot1/2 cup chopped yellow onion2 tsp. minced fresh garlic3/4 tsp. crushed red pepper6 cups unsalted chicken stock1/2 cup uncooked whole-wheat orzo3 large eggs1/4 cup fresh lemon juice3 cups shredded rotisserie chicken3 cups chopped baby spinach11/4 tsp. kosher salt1/2 tsp. black pepper3 Tbsp. chopped fresh dill 1. Heat oil in a Dutch oven over mediumhigh. Add carrot and onion; cook, stirring often, until vegetables are softened, 3 to 4 minutes. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. 2. Add stock to Dutch oven; increase heat to high, and bring stock to a boil. Add orzo, and cook, uncovered, until orzo is al dente, about 6 minutes. 3. Meanwhile, whisk together eggs and lemon juice in a…

access_time2 min.
sheet pan shrimp fajitas

Active: 15 min. Total: 20 min. 11/4 lb. peeled and deveined raw large shrimp1 red bell pepper, sliced1 orange bell pepper, sliced1 cup sliced poblano chile1 cup sliced red onion3 Tbsp. olive oil1 Tbsp. chili powder1 tsp. ground cumin3/4 tsp. kosher salt, divided1/2 tsp. ground coriander3/4 cup reduced-fat sour cream1 Tbsp. chopped fresh cilantro1 Tbsp. finely chopped seeded jalapeño1/4 tsp. lime zest plus 1 Tbsp. fresh lime juice1 small garlic clove, grated8 (6-inch) corn or flour tortillas1/4 cup packed fresh cilantro leaves2 limes, cut into wedges 1. Place oven racks in center and upper third positions of oven. Preheat oven to 400°F. Toss together shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, 5/8 teaspoon salt, and coriander on a baking sheet lined with aluminum foil. Place on middle rack of oven;…

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