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Cooking Light

Cooking Light September 2018

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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

1 min.
what’s cooking @cl headquarters

We Learned Devoting an extra 10 minutes to steaming grains can make a big difference (see “Breakfast in a Bowl,” p. 98). Remove them from heat, and let them sit, covered—they’ll absorb any remaining traces of cooking liquid and plump up beautifully. Taste Test Awards We blind-tasted more than 300 products to find the healthiest, best-tasting super-market snacks out now. The entire list is live on cookinglight.com/tastetest, and you can see some of our faves on p. 110. #TheNewHealthy These breakfast “nachos” from @checkoutmy foodie are just what we need for high-speed, grab-and-go mornings. Show us your food and cooking inspiration on Instagram with #TheNewHealthy for a chance to be featured. We Love Cooler weather means it’s time for warmer flavors, and the brand-new Cinnamon Almond Butter from Justin’s delivers. The addition of cinnamon spice makes it…

1 min.
trending: health

THE SCIENCE BEHIND WHY WE GET HANGRY A series of experiments (recently published in the journal Emotion) found that both being in a stressful situation and not being in tune with your emotions may make a person cross the line from hunger into “hanger.” Per the researchers, feeling hungry can turn up the dial on lots of negative emotions, such as anger or stress. WHAT TO EAT TO BEAT BREAST CANCER Women with breast cancer who lowered their fat intake to about 20% of their daily calories (about 30% calories from fat is average) and were encouraged to eat more fruits, veggies, and whole grains lowered their risk of dying from the disease by 22%, versus women in a regular diet group, per a new JAMA Oncology study. ARE YOU FIT? SITTING MIGHT NOT…

4 min.
nibble on this

Concord Grapes You can find red and green table grapes nearly year-round, but Concords are only ripe right now. Here’s why they’re worthy of a nosh. + Convenience Grapes are a great desk-drawer fruit—just wash and eat, no peeling or coring needed. Concords traditionally have seeds, but newer seedless versions have become widely available at supermarkets. + Flavor Concord grapes deliver the quintessential American grape taste you find in purple jams and juices. Their thick skins yield with a satisfying snap. Bitter tannins in the skin blend with the candy-sweet and musky taste of the juicy, almost jellylike pulp. + Health Concord grape skins are tannin-rich, making them a source of polyphenols like resveratrol, the heart-healthy compound also in red wine. Studies show Concord grape juice might help brain function and stave off memory loss. Eat This Sweet and…

2 min.
dinner tonight

Chicken Stir-Fry with Bok Choy Active: 35 min. Total: 35 min. 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces3 Tbsp. plus 1 tsp. cornstarch, divided¼ cup canola oil, divided⅓ cup fresh orange juice2 Tbsp. lower-sodium soy sauce2 Tbsp. rice vinegar1 tsp. honey½ tsp. crushed red pepper2 Tbsp. sesame oil, divided4 (4-oz.) baby bok choy, trimmed and halved lengthwise¼ cup water¼ tsp. kosher salt1½ Tbsp. minced peeled fresh ginger3 large garlic cloves, minced1 Tbsp. sesame seeds, toasted2 Tbsp. sliced red Fresno chile 1. Toss chicken with 3 tablespoons cornstarch; shake off excess. Heat 3 tablespoons canola oil in a large non-stick skillet over high. Add chicken; cook until browned, about 8 minutes. Set aside; wipe skillet clean. 2. Combine orange juice, soy sauce, vinegar, honey, red pepper, and remaining 1 teaspoon cornstarch; set…

1 min.
peppery beef and broccoli

Active: 35 min. Total: 35 min. 2 Tbsp. canola oil, divided1 (1-lb.) flank steak¾ tsp. kosher salt, divided¾ tsp. black pepper, divided1 (12-oz.) pkg. broccoli florets1 cup sliced red onion¼ cup water3 large garlic cloves, thinly sliced¼ cup canola mayonnaise1 Tbsp. fresh lemon juice 1. Heat 1 tablespoon oil in a large skillet over high. Pat steak dry; sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Cook until browned and a thermometer inserted in thickest portion registers 135°F, 4 to 5 minutes per side. Remove from skillet; cover to keep warm. Wipe skillet clean. 2. Heat skillet over medium-high. Add broccoli, onion, and remaining 1 tablespoon oil. Cook, stirring occasionally, until broccoli is slightly charred, about 4 minutes. Add ¼ cup water and garlic; cook until water evaporates and broccoli is crisp…

2 min.
creamy corn-mushroom risotto

Active: 30 min. Total: 30 min. 4½ cups water2 cups fresh corn kernels (from 5 ears), divided2 Tbsp. olive oil1½ cups chopped fresh mushrooms1 cup chopped yellow onion1 cup uncooked Arborio rice3 garlic cloves, minced4 tsp. fresh thyme leaves, divided½ cup dry white wine2 oz. Parmigiano-Reggiano cheese, grated (about ½ cup) and divided1½ Tbsp. unsalted butter⅝ tsp. kosher salt2 Tbsp. toasted pine nuts 1. Process 4½ cups water and 1 cup corn in a blender until smooth, about 1 minute. Pour through a fine wire-mesh strainer into a large measuring cup; discard solids. Add water, if necessary, to equal 4½ cups. Transfer to a saucepan; bring to a simmer over medium-high. Reduce heat to low. 2. Heat olive oil in a Dutch oven over medium-high. Add mushrooms, onion, and remaining 1 cup corn.…