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To those of you who arrived here thinking you were visiting the website for Cooking Light magazine: turn around. Run. Far, far away. And whatever you do, don’t look back. For the rest of you,…

To those of you who arrived here thinking you were visiting the website for Cooking Light magazine: turn around. Run. Far, far away. And whatever you do, don’t look back. For the rest of you,…

This saucy vegetarian pasta takes on a subtle peppery bite from the arugula and watercress, so feel free to leave out the red pepper if feeding heat-sensitive palates.

From the June 2006 issue of Cooking Light magazine and featured in their Dinner Tonight section.  This is a simple and quick main dish that is recommended to be served with a 7-Layer salad for a full meal.  They suggest assembling the salad while the water comes to a boil for the pasta and making the sauce while the pasta cooks.  Quick and easy for a weeknight meal.

From the June 2006 issue of Cooking Light magazine and featured in their Dinner Tonight section. This is a simple and quick main dish that is recommended to be served with a 7-Layer salad for a full meal. They suggest assembling the salad while the water comes to a boil for the pasta and making the sauce while the pasta cooks. Quick and easy for a weeknight meal.

Taking On Magazines One Recipe at a Time: Beef and Broccoli Bowl from Cooking Light Magazine, October 2012

Taking On Magazines One Recipe at a Time: Beef and Broccoli Bowl from Cooking Light Magazine, October 2012

Scallops au Gratin | MyRecipes.com My MIL's recipe, revamped by Cooking Light Magazine and featured in their Lighten Up section.

Scallops au Gratin | MyRecipes.com My MIL's recipe, revamped by Cooking Light Magazine and featured in their Lighten Up section.

Cooking Light Annual Recipes 2013: Every Recipe...A Years Worth of Cooking Light Magazine by Editors of Cooking Light Magazine

Cooking Light Annual Recipes 2013: Every Recipe...A Years Worth of Cooking Light Magazine by Editors of Cooking Light Magazine

Thaw the artichoke hearts according to microwave directions or in the refrigerator for 2 hours. You can also place artichoke hearts in the baking dish and bake at 375° until thawed, then remove from the pan and continue the recipe. Try swapping artichokes and spinach for 1 (14-ounce) bag thawed frozen broccoli florets and Monterey Jack for cheddar cheese. View Recipe: Artichoke and Spinach Strata

Thaw the artichoke hearts according to microwave directions or in the refrigerator for 2 hours. You can also place artichoke hearts in the baking dish and bake at 375° until thawed, then remove from the pan and continue the recipe. Try swapping artichokes and spinach for 1 (14-ounce) bag thawed frozen broccoli florets and Monterey Jack for cheddar cheese. View Recipe: Artichoke and Spinach Strata

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