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Cooking Light

Cooking Light October 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.
note from the editor

Every year when the afternoon sun draws longer shadows, a Pavlovian urge kicks in to text Willis the wood guy. A few days later he backs up his red 1978 Ford pickup truck to the top of my driveway and stacks a payload of seasoned white and red oak into a tidy pile under the magnolia tree. We make small talk as Willis smokes a Pall Mall and rests his elbows on the tailgate, our dog Birdie wagging her tail at his feet. Willis reminds me that he grew up down the road from my house, remembers it being built in 1967, and says that they don’t make chimneys as sturdy as mine anymore. A series of fall rituals ensues, rituals that give comfort and pleasure: Saturday morning pancakes and Sunday…

1 min.
chicken and mushroom stew

Active: 40 min. Total: 1 hr. 40 min. 2 oz. chopped bacon1 Tbsp. olive oil1½ lb. boneless, skinless chicken thighs, cut into 2-inch pieces¾ tsp. kosher salt½ tsp. black pepper8 oz. button mushrooms, quartered1 medium carrot, diced1 medium onion, diced3 garlic cloves, chopped2 bay leaves¼ cup apple cider vinegar3 Tbsp. unsalted butter¼ cup all-purpose flour1 cup 2% reduced-fat milk2 cups low-sodium chicken broth½ tsp. dry mustard2 Tbsp. chopped fresh parsley4 cups cooked wild rice 1. Preheat oven to 325°F. Cook bacon and oil in a Dutch oven over medium-high until bacon is crisp. Transfer to a bowl. Add chicken, salt, and pepper to pot; cook until browned. Transfer chicken to bowl with bacon. 2. Add mushrooms to pot; cook 5 minutes. Transfer to bowl with meat. Add carrot, onion, garlic, and bay leaves…

4 min.
what we’re loving this season

Pretty and Practical Pots Go oven-to-table in style this fall with Staub’s specialty pumpkin cocottes, whether you choose cast-iron or ceramic. + Discover The cast-iron cocottes are heavy-duty Dutch ovens with thick metal sides. The porcelain finish on the ceramic versions matches the cast-iron models, but the ceramic pieces are oven-safe up to 574°F as well as microwave- and dishwasher-safe. + Cook The 3½-quart cast-iron cocottes cook evenly and retain heat exceptionally well, so they’re ideal for cooking and then serving long-simmered fall veggie stews or hearty pot roasts. The smaller ½- and ¾-quart ceramic cocottes are darling used as individual baked egg dishes or mini soup tureens. + Buy Various models (from $35) are available from retailers like Williams Sonoma and Sur La Table or online at staub-online.com. Colors include burnt orange, matte black, white, and…

8 min.
dinner tonight

STUFFED TO THE MAX Brisket and mushrooms team up with crispy onions and blue cheese in these knockout spuds. Loaded Steakhouse Baked Potatoes Your family will flock to the kitchen when they get a whiff of these over-the-top spuds. We packed them with a bounty of spinach, plus a savory mushroom blend that would go great spooned over your favorite steak. Active: 30 min. Total: 30 min. 4 (5-oz.) russet potatoes¼ cup 1% low-fat milk2 Tbsp. unsalted butter, divided1 tsp. kosher salt, divided¾ tsp. black pepper, divided1 Tbsp. olive oil8 oz. cremini mushrooms, sliced2 tsp. roughly chopped fresh thyme½ cup unsalted beef broth2 tsp. sherry vinegar2 tsp. lower-sodium Worcestershire sauce2 garlic cloves, thinly sliced10 oz. fresh baby spinach8 oz. shredded smoked brisket, warmed1 oz. blue cheese, crumbled (about ¼ cup)¼ cup crispy fried onions (such…

2 min.
4 go-with-anything sides

KOHLRABI AND APPLE SLAW Kohlrabi is a good source of vitamin C; it makes a great stand-in for celery in this riff on Waldorf salad. Whisk together ¼ cup canola mayonnaise, 1½ tsp. apple cider vinegar, 1 tsp. honey, and ¼ tsp. black pepper in a large bowl. Add 1 (12-oz.) kohlrabi, peeled and cut into thin strips; 1 small Fuji apple, unpeeled and thinly sliced; and 2 Tbsp. thinly sliced scallion. Toss to coat. Top with 2 oz. shaved aged Gouda cheese. SERVES 4 (serving size: 1 cup) Calories 133; Fat 8g (sat 3g, unsat 5g); Protein 5g; Carb 11; Fiber 4g; Sugars 7g (added sugars 1g); Sodium 244mg; Calc 13% DV; Potassium 9% DV FRIZZLED KALE WITH CHILES Massaging the kale first helps tenderize it slightly; this technique is also handy when using…

6 min.
20-minute mains

TRY THIGHS If boneless chicken breasts are your go-to cut, give boneless thighs a try. Not only are they more moist and flavorful, they’re also much less expensive. Seared Chicken with Shallots and Grapes This rustic skillet supper is the ultimate company-worthy comfort food. Juicy, antioxidant-rich red grapes combine with shallots, vinegar, and cardamom to yield an intriguing balance of tart and sweet flavors. Active: 20 min. Total: 20 min. 1 Tbsp. olive oil1½ lb. boneless, skinless chicken thighs (about 6 thighs)½ tsp. black pepper¾ tsp. kosher salt, divided1½ cups seedless red grapes1 cup thinly sliced shallots¾ tsp. ground cardamom½ cup unsalted chicken stock1½ Tbsp. red wine vinegar2 Tbsp. chopped fresh flat-leaf parsley1½ tsp. unsalted butter 1. Heat oil in a large skillet over high. Sprinkle chicken with pepper and ½ teaspoon salt. Add chicken to…