Cooking Light Recipes
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Korean-Style Skirt Steak Salad | This dinner salad is an exciting twist on a taco salad: Crisped wonton wedges replace tortilla strips, marinated skirt steak stands in for ground beef, and bok choy subs in for lettuce. Gochugaru—Korean red pepper flakes—is worth seeking out at an Asian market. It has a slightly sweet, deeply roasted flavor and not as much chile heat as you’d expect. Use it anywhere you want some gentle heat and a robust savory note: sprinkled on eggs, kebabs, hummus, roasted
This Tahini Ranch Dressing Has Just 53 Calories—And No Added Sugar | This sauce tastes like ranch that’s just had touch of a makeover: smooth and nutty with a nice jolt of lemon and herbs. Serve drizzled over a grilled steak, a grain bowl, grilled vegetables, or any green salad, or use as as dip. For the best-tasting tahini, select one that looks smooth and almost drippy in the jar or can. And be sure to completely combine the paste with any oil that’s separated to the top before using.
25 Best Dessert Recipes | From cookies to cakes, any of these decadent treats will end your meal on a high note. Indulge in one of these all-time favorite delicious treats, from a home-style cobbler to decadent brownies for the perfect ending to dinner. In honor of our 25th anniversary, we compiled a collection of our editors' and readers' favorite dessert recipes from the past 25 years. Based on that research, these 25 Cooking Light dessert recipes received the most votes and highest star ratin
Horseradish-Dill Sour Cream Sauce | We absolutely love the pungency and heat of prepared horseradish. While too hot to eat on its own, it absolutely sings in a rich sour cream sauce. Dollop the sauce over steak or salmon, or serve with roasted potato wedges. You can also use horseradish to add dimension to a cheese sauce or bolster a crunchy, creamy coleslaw.
Shrimp-And-Orange Salad | Practice and show off your knife skills by making this main course salad. Zest the orange before segmenting it. To give precooked shrimp a refresh, toss them in a good 1/2 teaspoon salt, then rinse and pat dry. Cutting the shrimp in half symmetrically makes it go further and makes them easier to eat.