COOKING LIGHT’S NOVEMBER ISSUE FEATURES GLOBAL TWISTS ON THANKSGIVING LEFTOVERS AND THE LOWDOWN ON NIBBLING WHILE YOU COOK....
Plus: The Annual Holiday Cookbook with Recipes for Starters, Sides, Desserts & More
The November issue of Cooking Light magazine features its annual Holiday Cookbook to help readers prepare for the season. Also in this issue, the editors calculate how many calories you consume while preparing Thanksgiving dinner. A bite here and a nibble there can equal nearly 800 calories before you even sit down to eat the meal. Plus, tired of the same old leftover turkey sandwiches? Cooking Light created recipes for Thanksgiving leftovers that are inspired by cuisines from all over the globe.
What the Cook Nibbled (p. 56) - Anyone who has ever cooked a Thanksgiving dinner knows that the cook often nibbles their way through the preparation. The editors offer a chart of how many calories each nibble and bite will cost you during your cooking process.
• A heated roll straight from the oven = 106 calories
• Five perfectly toasted pecans = 49 calories
• A glass of wine while basting the turkey = 125 calories
Global Twists on the Same Old Leftovers (p. 224) – There’s nothing finer than a turkey-and-stuffing sandwich the day after the big feast. But when that’s been munched, turn to more unique recipes for your leftovers with global flair. Recipes include Columbian Turkey Arepas; English Cottage Pie; and Greek Green Bean, Feta, and Black Olive Salad.
The 2010 Holiday Cookbook (p. 147) – Cooking Light created a huge selection of recipes to help readers through this busy and food-crazed holiday season. Recipes are divided into categories – Starters and Drinks, Sides, Main Dishes, Desserts, and Extras – so readers can easily find exactly the right dish to make their holiday meal perfect.
Nights of Wine and Pasta (p. 67) – For a relaxed weekend get-together, pair a comfort food favorite like baked pasta with a nice glass of red wine. Our experts offer perfect pairings of pasta and wine for cold autumn nights.
Feed 4 for Less Than $10 (p. 283) – Bold flavors bring warmth and comfort to the table without breaking the bank. This month’s recipes that cost under $2.50 per person include: Sesame-Soy Meatballs; Rotini and Cheese; and Balsamic-Glazed Pork Chops and Polenta.
The Pleasure of Learning to Cook in France (p.250) – Cooking Light Editor Scott Mowbray recounts his three-day experience of cooking in the small city of Louviers, just northwest of Paris.
Cooking Light is the nation’s number one epicurean brand with the largest audience, most epicurean editorial and the most recipes. Founded in 1987, Cooking Light makes healthy food taste great. Each month, nearly 12 million readers turn to Cooking Light and cookinglight.com for innovative recipes; nutrition advice and food and fitness tips. Cooking Light is published by a subsidiary of Birmingham, Alabama-based Southern Progress Corporation.
*Disclaimer: I receive a free monthly magazine in order to do this review.*