EXPLOREMY LIBRARY
Food & Wine
Cooking Light

Cooking Light Cooking Light Comfort Food

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
Frequency:
Quarterly
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4 Issues

in this issue

1 min.
introduction

Everybody has their own idea about what constitutes comfort food and why, but there are some general types of food that seem to always make us happy: salty snacks, creamy desserts, steaming soups, cozy casseroles, and fried foods. The problem is that many of these foods, while seemingly offering comfort, can really do a number on our health if we overindulge on a regular basis. However, at Cooking Light we believe that healthy eating is no longer about deprivation but rather a celebration of eating foods you love and paying attention to the colors, textures, flavors, and aromas that surround your senses as you come to the table. In this book, we offer lightened versions of common comfort foods, proving that food can be comforting to your soul as well as…

17 min.
crispy & crunchy

Crispy Potato Chips Photo p. 4 HANDS-ON 10 MIN. TOTAL 30 MIN. It may sound impossible, but you can create crispy potato chips without deep frying or even baking. The answer is the microwave. Use a mandoline to slice the potato thin enough to crisp, and then just place the slices on parchment paper and zap until crunchy. 1 medium-size purple sweet potato (about 8 oz.)1 medium-size baking potato (about 8 oz.)1 Tbsp. extra-virgin olive oil¼ tsp. salt 1. Cut purple sweet potato and baking potato crosswise into ⅛-inch-thick slices. Combine 1 tablespoon extra-virgin olive oil and ¼ teaspoon salt in a large bowl. Add potatoes; toss gently to coat. 2. Cut a circle of parchment paper to fit a microwave-safe plate. Cover plate with parchment paper; arrange purple potato slices in a single layer over paper.…

21 min.
breads & pasta

Whole-Wheat Pasta Carbonara Photo p. 17 HANDS-ON 15 MIN. TOTAL 22 MIN. When nothing else but creamy pasta carbonara will do, our double-boiler technique guarantees smooth success with this typically curdle-prone egg sauce. 3 large eggs, beaten1½ oz. pecorino Romano cheese, grated (about ⅓ cup)¼ tsp. kosher salt¼ tsp. black pepper8 oz. uncooked whole-wheat spaghetti¼ cup diced pancetta or bacon 1. Stir together eggs, cheese, salt, and pepper in a small bowl; set aside. 2. Cook pasta in a pot of boiling water until al dente. Drain pasta in a strainer over a stainless steel bowl large enough to cover the pasta pot. Let cooking liquid stand in bowl 2 minutes. Reserve 1 cup cooking liquid; return remaining cooking liquid to pot. Place bowl on top of pot to create a double boiler; transfer drained pasta to…

14 min.
smooth & creamy

Bittersweet Chocolate Pudding HANDS-ON 18 MIN. TOTAL 18 MIN. Bittersweet chocolate may be just what the doctor ordered for a broken heart. You can use either Dutch process or regular unsweetened cocoa—Dutch process cocoa is darker and has a more mellow flavor. 1 cup Dutch process or unsweetened cocoa3 Tbsp. cornstarch¼ tsp. salt3½ cups fat-free milk, divided1 cup sugar1 large egg, lightly beaten1 large egg yolk, lightly beaten2 oz. bittersweet chocolate, coarsely chopped1 Tbsp. vanilla extract 1. Combine first 3 ingredients in a medium bowl, stirring with a whisk. Gradually add 1 cup milk, stirring with a whisk until blended. 2. Cook remaining 2½ cups milk in a large heavy saucepan over medium-high to 180°F or until tiny bubbles form around edge (do not boil). Remove from heat; add sugar, stirring with a whisk until sugar…

18 min.
takeout turnaround

All-American Grilled Burgers Photo p. 38 HANDS-ON 20 MIN. TOTAL 20 MIN. Get back to basics with a grilled burger topped with lettuce, tomato, and onion. Don’t forget the side of fries. ¼ cup finely chopped iceberg lettuce3 Tbsp. unsalted ketchup3 Tbsp. finely chopped reduced-sodium dill pickle (about 1½ spears)1 Tbsp. grainy mustard1 tsp. hot sauce1 lb. 90% lean ground sirloin½ tsp. kosher salt½ tsp. freshly ground black pepperCooking spray4 iceberg lettuce leaves4 (1.8-oz.) sesame seed hamburger buns, lightly toasted4 (¼-in.-thick) heirloom tomato slices4 thin white onion rings 1. Preheat grill to medium-high (about 450°F). Combine first 5 ingredients in a small bowl. 2. Gently shape ground sirloin into 4 (4-inch-wide) patties. Sprinkle patties evenly with salt and pepper. Coat grill grate with cooking spray. Place patties on grate; grill 4 minutes on each side or to…

33 min.
comfort classics

Tuna-Noodle Casserole HANDS-ON 25 MIN. TOTAL 55 MIN. Boost the veggies, cut the heavy cream, and trim 250 calories with our modern makeover of a classic, creamy comfort food. 12 oz. uncooked whole-wheat egg noodles1 Tbsp. canola oil8 oz. cremini mushrooms, chopped1 cup chopped yellow onion1 Tbsp. minced garlic1 Tbsp. chopped fresh thyme leaves2 Tbsp. unsalted butter3 Tbsp. all-purpose flour2 cups unsalted chicken stock2½ cups 2% reduced-fat milk1 Tbsp. tomato paste2 tsp. Dijon mustard2 tsp. lemon zest plus 1½ Tbsp. fresh lemon juice1¼ tsp. kosher salt½ tsp. freshly ground black pepper3 (4-oz.) cans unsalted albacore tuna in water, drained2 Tbsp. chopped fresh dill, plus more for garnishCooking spray2 oz. sharp cheddar cheese, shredded (about ½ cup) 1. Preheat oven to 375°F. Cook noodles according to package instructions until very al dente, omitting salt and fat.…