Cooking Light

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.

MASTHEAD

INTRODUCTION

WHAT HEALTHY MEANS NOW

A PERFECT PUMPKIN LOAF • This breakfast bread serves up comforting autumnal aromas with fewer calories, less saturated fat, and more fiber than the classic coffeehouse loaf.

GUIDE TO PLANT-BASED MILKS • If you’re looking for a dairy-free alternative to cow’s milk, there are a number of nondairy “milks” on store shelves. Here’s how popular alternatives to cow’s milk stack up, cup for cup.

4 GO-WITH-ANYTHING SIDES • Use seasonal fresh fruits and vegetables to make these easy salads and side dishes that can round out any meal.

BOWL BENEFITS • GET YOUR PROTEIN FROM A BOWL FILLED WITH HEARTY, HIGH-FIBER GRAINS, PROTEIN-PACKED BEANS, AND FRESH VEGGIES.

SALAD DAYS • START WITH CRISP FRESH GREENS AND PILE ON ADDITIONAL VEGGIES, FRUITS, AND PROTEINS. MEAT IS ALWAYS OPTIONAL.

GREEK VEGETABLE COOKING • “This is the traditional way people eat in Greece—lots of vegetables,” says Aglaia Kremezi, chef instructor and cookbook author. “Meat was not something people ate every day; it was scarce,” she says. “The traditional Mediterranean diet is vegetarian not by choice but by necessity.” Greek home cooks made necessity the mother of deliciousness, concocting celebrated dishes from a bounty of fresh seasonal produce.

STIR CRAZY • FRESH VEGGIES ARE FRONT AND CENTER IN THESE CRISP, FLAVOR-PACKED ONE-PAN MEAL STIR-FRIES.

PASTA & PIZZA • MINIMIZE THE MEAT AND MAXIMIZE THE VEGGIES IN THESE HEARTY PIES AND NOODLE DISHES.

VIETNAMESE VEGETABLE COOKING • Bring the vibrant colors and flavors of Vietnam to your table with dishes that light up the senses. “Vietnamese cuisine is based on resourcefulness, not extravagance,” says cooking instructor Andrea Nguyen. Meat was sparse, but vegetables were abundant: Dishes evolved as a play among their colors, textures, and flavors—ripe or unripe, slowly charred or cool and crisp—changing again and again in unexpected ways. “By the time you get to the meat, it’s practically a garnish.”

PERFECT UNDER PRESSURE • MAXIMIZE THE FLAVOR OF FRESH PRODUCE WITH THE PRESSURE COOKER FUNCTION OF A MULTICOOKER.

MEXICAN VEGETABLE COOKING • At its roots, Mexican cooking is one of the world’s most plant-forward cuisines. Many plant-based cornerstones of the global kitchen are native to Mexico: corn, beans, chiles, tomatoes, avocados, even chocolate and vanilla.

HOLIDAY FAVORITES • MOVE THE MEAT ASIDE AND LET THESE FRUIT, VEGGIE, AND GRAIN DISHES TAKE CENTER STAGE AT YOUR HOLIDAY FEAST.

SWEET TREATS • ADD MORE FRUIT TO YOUR DAY IN THE SWEETEST WAY WITH THESE SEASONAL DESSERTS.

COOKING LIGHT ALL ACCESS

RECIPE INDEX • COOKING LIGHT | PLANT-BASED RECIPES