Tag Archives: Cooking Light magazine

Red Tag Sale photo_featured

Christmas in July Red Tag Sale: Magazine-Inspired Guide for Your Holiday Wish List

Take your mind off the hotter temps by thinking about the cooler Christmas season. Plus with these deals on some of our best magazines, you can plan those wish lists early.

Though the weather outside is frightfully warm, we’re in a cooler state of mind—and we’re passing that along to our customers through our Christmas in July Red Tag Sale! Right now we’re offering hot savings of up to 90 percent off on select magazine subscriptions.

Think the holidays are too far away? Think again! It’s never too early to start filling out your wish lists. Not sure where to begin? Turn to these titles featured in our Christmas in July Sale, based on what you want, to get a head start on dropping hints about what you’d like to see under the tree.

You Want to Be More Fashionable: What fashion-forward gal doesn’t want the scoop on the latest trends, hairstyles and beauty tips? With a monthly dose of style in InStyle magazine—just $26 for a two-year subscription—describing those boots you’ve just got to have has never been easier.

You Want to Be More Hip: Stay on top of the hottest music—from up-and-coming bands to must-see music festivals with Rolling Stone magazine. Get one year of issues for only $19.95 and you just may get your favorite musician’s latest anthology or tickets to the concert of the year under the tree.

You Want to Travel More: Get some help crossing off destinations on your bucket list here or abroad. With Travel + Leisure magazine just $29.95 for two years, you’ll be able to plan the perfect getaway for less, hint at any special travel necessities and help make any monetary gift contributions go further.

You Want to Be More Healthy: Vowing to exercise and diet in the new year is a common—and commonly-broken—resolution we make to ourselves. Perhaps new kitchen tools and cookware will inspire you—or maybe just two years of Cooking Light magazine at $24 will do the trick.

You Want to Be a Better Photographer: Want to improve your work behind the lens? Learn how to take better landscape, wildlife and action shots with one year of tips from Outdoor Photographer magazine for $10.98—and find out what equipment you’ll need to ask for to make it happen.


The 10 Best Magazines to Keep in the Kitchen

Make sense of everything that goes on in your kitchen with these must-have magazines. You’ll never have to wonder what to cook or how to store, budget or plan ahead again.

There’s a seemingly endless list of dilemmas we face in the kitchen—from how to best store fresh produce to organizing grocery lists and preparing healthy, but quick (of course) meals. Often, the answers to these culinary conundrums come a little too late—if we’re even aware to seek them out at all. But that’s exactly why these ten magazines made our list of must-haves in the kitchen.

Cook’s Illustrated: Even if the trial and error behind each recipe doesn’t interest you, the double-page spread of reader-submitted tips is packed with enough useful storage, organization and prep advice to make this worthwhile.

Everyday Food: This Martha Stewart publication not only makes the grade for its very convenient size, but also for its in-season profiles and multiple recipes in every issue that help you get the most out of  the freshest fruits and veggies.

Cooking Light: Lighter eating doesn’t have to mean blah. Not with these made-over meals that trim the fat and calories from foods you’ll actually want to eat. Budget-conscious beer and wine pairing advice and recommendations included.

Family Circle: Who isn’t trying to feed a family on a budget these days—much less trying to make it healthy, fast, tasty and exciting? It may sound impossible, but these recipes cover a lot of ground for less—and even break down the cost per serving.

Every Day With Rachael Ray: Take that budgeting and meal planning a step further with Rachael’s weeknight planner, shopping list and projected grocery bill in each issue. You’ll never get halfway through a recipe and realize you forgot an ingredient.

Food Network Magazine: Your favorite cooking celebs bring out the fun in food with creative presentation and recipes “copied” from famous restaurants. Each issue’s tear-out booklet features 50 variations on one food, like milkshakes, burgers and more.

EatingWell: Snacking can be the slippery slope that derails the best of us when it comes to healthy eating. Not so with these low-fat, low-cal treats that include everything from cookies and pies to prepared fruits and, yes, even cheesecake.

Vegetarian Times: Even if your diet isn’t meat-free, these recipes are worth having on hand for any guests—or for incorporating a vegetarian night into your own regimen. Regardless, it’s a great resource for hearty salads and sides.

YUM Food & Fun for Kids: Banish summer boredom or come to the rescue on rainy days with nutritious snack ideas and creative desserts kids can help make themselves. Your little ones will be well-fed—and entertained.

Cookbook Digest: Cookbook addicts, this is for you—one way or another. This magazine previews new cookbooks and lets you “try” multiple recipes before you buy, meaning you may add less—or more—to your collection.

EatingWell magazine April 2012

5 New Ways to Enjoy In-Season Asparagus

EatingWell magazine April 2012You never liked it as a kid, sure, but asparagus can be one of the most delicious (and nutritious) veggies when properly prepared.

Asparagus spears are sprouting up everywhere, from the grocery aisle to pages of April food and cooking magazines. The veggie is in season right now, so if you go for the freshest produce at the market, you’ll likely be buying a lot of it.

It’s only been a few years since I’ve incorporated asparagus into my diet, but eating them steamed or sautéed all by their lonesome can get old before too long if the veggie is a regular part of your menu. These five ideas culled from the latest issues of food magazines can take asparagus from breakfast to dinner and give new life to these tasty green spears.

1. Potato, asparagus and mushroom hash: This all-around healthy breakfast dish from EatingWell magazine gets the day off to a nutritious start. Containing no cholesterol and plenty of vitamins, these steamed, then sautéed veggies can stand alone or be topped with an egg and served with whole wheat toast.

2. Romaine, asparagus and watercress salad with shrimp: Cooking Light magazine’s protein-packed salad is ideal for lunch—or a light dinner. Shrimp and asparagus are sautéed in a mix of garlic, red pepper, fresh basil, paprika, black pepper and lemon juice, then tossed with romaine and topped with watercress for a whopping 26.2 grams of protein per serving.

3. Asparagus and cheese tart: With the combination of fontina and Gruyere cheeses, shallots, seasonings and, of course, asparagus, this hearty side for dinner or brunch from Food Network Magazine will look—and taste—like you slaved over it. But by using frozen puff pastry as your base, your hands-on time is only 20 minutes.

4. Parmesan-crusted asparagus: This flavorful and crunchy appetizer from Cook’s Country magazine’s test kitchen preserves the tenderness of the asparagus within a coating of cheese and bread crumbs. Honey helps the coating stick to the spears and adds just a touch of sweetness.

5. Beef-and-asparagus curry: Everyday Food magazine puts a Far East spin on asparagus by flavoring it (along with sirloin steak) with curry paste, peppers, fish sauce, brown sugar and coconut milk. Served over rice noodles with fresh lime wedges and cilantro, this dish packs in a lot of taste but doesn’t take much time to fix—only 30 minutes total.

Cooking Light magazine March 2012

Easy-to-Make Tomato Basil Soup Recipes You Have to Try

Cooking Light magazine March 2012You may not think you’re a fan of tomato soup, but two magazines put their own spin on the classic, and the results were delicious.

Unlike most people, I suppose, I don’t have fond childhood memories of being comforted with a warm bowl of tomato soup when I was sick or even on a cold day. But it wasn’t because of bad parenting; I was just a very picky eater.

Not until many years later, well into adulthood, did I even dare to taste tomato soup, and that was at the one and only place I’ve ever eaten it—Soho South Cafe in Savannah, Georgia. Fortunately for me, the tomato basil bisque is always on the menu, because it’s the one thing I must have when I eat there–even if it’s 80 degrees outside. It’s just that good.

Many times I’ve thought about how convenient it would be to recreate Soho’s bowl of deliciousness at home. And just as many times I’ve thought about how whatever I did would fall short—or, maybe worse, turn me off to tomato soup for good.

But the March issues of Southern Living and Cooking Light magazines gave me new hope (maybe). Both featured recipes for tomato basil bisque, and both seemed surprisingly easy.

For convenience, I’m leaning toward Southern Living’s version—the recipe promises that it takes 15 minutes total! Surely it’s because it uses canned tomato soup and canned fire-roasted tomatoes as its base, then easy add-ins like buttermilk, fresh basil and ground pepper cooked in a saucepan.

The finished product can be topped with even more fresh basil and ground pepper, as recommended, or Parmesan cheese.

Cooking Light’s version takes a few more steps but includes preparing toasted bread for dipping (a must, if you ask me). Those additional steps come in the form of sautéing the onion and garlic not found in Southern Living’s recipe.

Canned fire-roasted tomatoes are used in the presumably lighter version of the soup, but in this case, the mixture is cooked, blended and then put back into the saucepan to be seasoned before serving.

Low-fat cream cheese and low-fat milk cut calories in Cooking Light’s recipe as opposed to the buttermilk used in the Southern Living one, but that’s one of the few differences aside from the extra preparation time.

One key advantage to Cooking Light’s version is the toasted bread, rubbed with garlic and topped with Asiago cheese to complement the soup. I’d say that’s probably worth the extra steps it takes to pull off this recipe.

Then again, adding bread to Southern Living’s 15-minute fix is easy enough if you’re crunched for time.

Bon Appetit magazine March 2012

Make Artisanal, Low-Calorie Pizza at Home Without the Fuss

Bon Appetit magazine March 2012

Bon Appetit's tomato and stracciatella pizza

Enjoying a tasty slice of pizza at home doesn’t have to mean settling for a frozen pie or ordering in. Get the gourmet taste and stay in for the night with these great tips.

Hearty, delicious—and even healthy—pizza ideas have been popping up in several recent magazine issues, which means you can get that gourmet pizza taste without leaving home. If you want to really get serious about your pizza making, turn to Better Homes and Gardens magazine’s February issue or Bon Appetit magazine’s March issue. Both tell you how to build your pie from scratch–from the crust up.

If you have even more time to devote to making dinner, Better Homes and Gardens even has recipes for from-scratch pizza sauce and multipurpose herb oil. Looking at its multigrain pizza dough with honey recipe makes me think it could be well worth the extra effort.

Bon Appetit chimes in with only one pizza recipe—tomato and stracciatella–and Better Homes and Gardens gets you started with three—margherita, mushroom-garlic and marinated artichoke–but still gives some good general advice to follow when topping your own.

For the most variety and low-calorie options, Cooking Light magazine’s March issue has pizza lovers covered. There’s no from-scratch dough recipe, which means you can use another of your favorites or even get going with fresh, store-bought dough.

Eight 200-calorie-per-slice combinations from Cooking Light weigh in at 100 or more calories less than those from the popular delivery chains. Little Caesars registered as the lightest when it comes to delivery, sitting at 250 calories per slice. (As a side note, Better Homes and Gardens pizzas were comparable per-slice with Cooking Light’s.)

Several flavors like Hawaiian, barbecue chicken, Greek, chicken pesto and prosciutto with cheese and arugula, are somewhat similar to what you’d find at chain or local pizza purveyors. Other options like beet, walnut and goat cheese, or bagel and lox are not so common.

Whatever option you go with, though, pizza night just got a whole lot tastier—and healthier.

Everyday Food January/February 2012

Celebrate National Soup Month With Minimal Work

Everyday Food January/February 2012

Cover of Everyday Food Jan/Feb 2012

With winter’s chill sticking around, several January magazines offered their best takes on the healthiest and most satisfying soups–homemade or from the can.

Right about now the weather outside is getting pretty frightful—or at least it’s just downright cold. Good thing, then, that you can warm up and observe National Soup Month in January with one of your go-to favorites or something new. Multiple food and cooking magazines this month are packed with ideas for soups, not to mention stews and chilis if you want something even heartier.

Maybe it’s because we’re in the thick of cold and flu season, but chicken soups got a lot of attention in January issues. Don’t think, however, that  you have to be under the weather to try them. Every Day With Rachael Ray, Cooking Light and Everyday Food each tackled this classic.

Cooking Light and Everyday Food crossed signals somewhat with their coverage on chicken soups enhanced with flavors from around the world, though the closest duplication in both was a recipe for a Mexican chicken soup.

Every Day With Rachael Ray wowed with the most impressive range, including chicken parmigiana, chicken and shrimp paella, Vietnamese chicken pho and andouille gumbo among its 10 variations.

Taste of the South magazine expanded its coverage with the addition of recipes for those all-important sides like parmesan peppercorn flatbread, zucchini-cheddar bread and chive corn sticks.

Making soup for a meal can be relatively quick, but if you just don’t have time for much more than opening a can, Whole Living magazine shares its top five picks for the best—and healthiest—prepackaged soups.

The soups that made the cut include: Pacific Foods organic light sodium creamy tomato; Muir Glen organic reduced sodium chicken noodle; Amy’s Organic lentil; Imagine creamy portobello mushroom and Kettle Cuisine three bean chili.

Before you make a special trip to purchase any one of these, check the manufacturers’ websites to see if a store in your area carries the brands you want to try.