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Vegetable soup with beef broth

Put water in the soup pot and put the pieces of meat to boil for 45 minutes. Finely chop the onion and put it to harden in olive oil, together with the sliced ​​carrot, then put it in the soup pot. cut into cubes and put them to boil. Beans and chickpeas are put near the end when the other vegetables are cooked.
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5 Tricks for Upping Your Hot Cocoa Game

When the mercury drops and the layers of clothes pile higher, it& 39;s time to heat up the kettle and keep warm with a steaming hot cup of cocoa. You can stick with the tried and true--our classic Hot Chocolate has just 177 calories in a 3/4 cup serving--or jazz it up with a few of these ideas.Eating healthy should still be delicious.
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Why You Should Start a Cooking Club

Going strong since 2002, a Nebraska group meets monthly to share great stories, delicious food, and powerful bonds.Fifteen years ago, Jennifer Allen found herself in a new city (Omaha, Nebraska), with a love of healthy cooking but no one to cook with. She was a fan of Cooking Light and had been a subscriber for years, so she knew about the rising trend of Cooking Light Supper Clubs—groups of like-minded people who found each other through the budding technology of the time, the bulletin boards on Our Site.
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Veal Sweetbread with Roasted Fennel-Garlic Ravioli

Preheat the oven to 375 degrees.Season the fennel with the salt and pepper, to taste, and wrap together with the ½ head garlic in aluminum foil. Transfer to a baking dish or sheet and roast until tender, about 45 minutes.Meanwhile, place the flour in the bowl of an electric mixer, and set the mixer speed to low.
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Chicken with Turnip and Pear

Chicken with Turnip and Pear Recipe Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.Ingredients3 tablespoons olive oil, divided4 skin-on, bone-in chicken thighsKosher salt, freshly ground pepper1 large onion, thinly sliced1 medium pear, peeled, cored, chopped1 medium turnip, peeled, chopped4 garlic cloves, finely chopped1 teaspoon fresh thyme leaves, plus more for serving½ cup salted, roasted macadamia nuts, choppedRecipe PreparationHeat 1 Tbsp.
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Lamb Kefta

This makes a great tapas or party appetizer!MORE+LESS-3cloves or minced garlicA few pinches chile flakeHide Images1Mix together and form into little balls.2To save time, roast them in a 375°F oven for about 15 or 20 minutes, until they’re browed evenly.3Serve these on skewers, or try flatbread and tomato-cucumber salad.
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