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Cooking Light

Cooking Light August 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.

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United States
Meredith Corporation
4 Issues

in this issue

2 min.
note from the editor

I know what some of you might be thinking: “A whole feature section dedicated to recipes, techniques, and shopping tips for seafood? What gives?” We get it. You may be tepid about cooking seafood at home, but the fact is, like fresh produce, we should all be eating more seafood for our health. Bonus: It’s among the easiest proteins to cook well if you simply start by buying the best fresh or frozen fish and shellfish you can find. Looking for recipe inspiration? Start here with my Garlic-Parsley Shrimp, a buttery, saucy sauté meant to be spooned on toasted baguette slices for an appetizer or on a large piece of toast or pasta for dinner. (If you follow my step for salting the shrimp first, you’ll get extra-flavorful and tender…

1 min.
what’s cooking @ cl headquarters

The Prep Our (free!) weekend newsletter helps you plan dinners for the week ahead and gives you bonus dishes, meal prep tips, and more. Sign up at cookinglight.com/newsletters, and show us how you prep on social: #CLMealPrep. We Learned Not all kosher salt is created equal. Different brands have different weights by volume, which can affect saltiness (a teaspoon of one brand will be denser than another). See p. 122 for a gravlax recipe that uses Morton kosher salt for perfect results. Behind the Scenes Outdoor, high-heat cooking requires serious gear. While testing fish turners for “What’s Fresh Now,” we discovered our non-heat-resistant spatula (left) couldn’t cut it. Learn more about the one that passed the test on p. 14. #TheNewHealthy Crisping cabbage wedges in the oven, like @leah.vander, is a genius way to prep the humble…

1 min.
trending: health

WHAT YOU EAT MAY AFFECT BRAIN SIZE A new study in Neurology suggests that people who eat healthy diets (specifically ones that resemble the Mediterranean diet) may have larger brain volumes, more gray and white matter (which measures nerve density), and a larger hippocampus (area of the brain responsible for processing memories). THIS EXERCISE COULD RELIEVE DEPRESSION According to a new review of more than 30 studies, strength training is significantly associated with a reduction in depressive symptoms. Some research suggests that by increasing blood flow to the brain, exercise can change the structure and function of the brain, create new brain cells, and trigger endorphins. SOCIAL MEDIA MAY HURT YOUR MEMORY People who documented and shared their experience on social media formed less precise memories of those events, says a new paper in the…

4 min.
shore things

Baby Pineapples These South African imports make a fantastic snack—intensely sweet, juicy, and easier to prep than their larger counterparts. + Buy Find online at specialty grocery sites like Melissa’s, where they’re sold by the crate (that holds about 6) for $33, and have them drop-shipped to your final destination. + Prep The fruit part (minus the stem) is a little less than 5 inches tall, yielding around a cup of peeled fruit. First, lop off the stem and a little of the base, then slice the skin off as you would a regular pineapple. The baby fruits have tender, edible cores, so there’s less knife work needed. + Savor Cube peeled fruit and seal in plastic bags or thread onto skewers for surfside snacking. It also can make its own bowl: Cut unpeeled fruit in half,…

1 min.
dinner tonight

Chicken and Bulgur Salad with Peaches Active: 20 min. Total: 20 min. A quick-cooking whole grain, bulgur is perfect for time-crunched weeknight cooking. If you can’t find it on the grains aisle, you can substitute quinoa or whole-wheat couscous. 11/3 cups water2/3 cup bulgur Cooking spray1 lb. chicken breast cutlets1 tsp. kosher salt, divided½ tsp. black pepper4 cups packed arugula2 cups halved cherry tomatoes2 cups sliced fresh peaches3 Tbsp. extra-virgin olive oil2 Tbsp. rice vinegar 1. Bring 11/3 cups water and bulgur to a boil in a small saucepan over high. Reduce heat to medium-low; cover and simmer 10 minutes. Drain and rinse under cold water. Drain well; let dry on paper towels. 2. Meanwhile, heat a grill pan coated with cooking spray over high. Sprinkle chicken with>½ teaspoon salt and pepper. Grill chicken, turning…

1 min.
pork chops with corn relish

Active: 20 min. Total: 20 min. 2 medium-size green tomatoes, cut crosswise into¼-inch-thick slices4 (6-oz.) bone-in center-cut pork chops (about 1 inch thick)1 tsp. kosher salt, divided1 tsp. black pepper, divided2 large ripe peaches, cut into ½-inch cubes (about 1½ cups)1 cup fresh corn kernels (from 2 small ears)¼ cup extra-virgin olive oil2 Tbsp. chopped fresh flat-leaf parsley2 Tbsp. white wine vinegar1 tsp. chopped fresh thyme 1. Heat a grill pan over medium-high. Add tomato slices in a single layer; cook until slightly softened and lightly charred, about 2 minutes per side. Transfer to a cutting board; let cool slightly. 2. Season pork chops on both sides with ½ teaspoon salt and ½ teaspoon pepper. Add chops to grill pan; cook over medium-high until a thermometer inserted in thickest portion registers 145°F, about…