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The article presents a number of recipes that would be appropriate for Thanksgiving and holiday meals, including Spicy Maple Turkey Breast With Quick Pan Sauce, Green Beans With Caramelized Onions and Walnuts, and Browned Butter Bourbon Mashed Sweet Potatoes.

Several recipes that were popular in previous issues of "Cooking Light" magazine are presented including Singapore Barbecue Squid (Sotong Bakar), Bourbon-Caramel Truffles, and Creamy Four-Cheese Macaroni.

The article considers crunchy foods, offering healthy alternative versions of popular American snackfoods like pizza and toffee. Topics include the evolutionary reason the human brain prefers crunchy foods; the comparative crunchiness of foods including candies, carrots, and tortilla chips; and suggested dishes from around the world from chefs including April Bloomfield, Andy Ricker, and Bryce Gilmore. Recipes are presented for Crunchy Chickpeas, Celery-Apple Salad, and Tah Dig.

Recipes for grilling are presented, including Parmesan Buffalo Burgers with Balsamic Ketchup, Grilled Chicken Thighs with Ancho-Tequila Glaze, and Vampire Steak with garlic.

Several recipes are presented, including Lemony Grilled Potato Salad, Melon and Fig Salad With Prosciutto and Balsamic Drizzle, and Herby Cucumber Salad.

Several recipes are presented, including Balsamic & Shallot Chicken Breasts, Shrimp and Corn Cakes With Heirloom Tomato Salsa, and Pork Patties with Plum Sauce and Napa Valley Cabbage Slaw.

The article presents several recipes that feature jarred pasta sauce including Chicken Cacciatore, Eggs Poached in Tomato Sauce with Onions & Peppers, and Chicken & Sausage Stew.

Several holiday recipes are presented including Steamed Clams with White Wine & Tomatoes, Grilled Chicken Caesar Salad, and Cantonese-Style Shrimp & Napa Cabbage.

Several recipes for Thanksgiving Day dessert pies are presented including Maple-Bourbon Pecan Pie, Quince Tart with Pine Nut Caramel Glaze, and Cranberry-Apple Pie.

Several recipes for turkey are presented including Maple-Cider Brined Turkey with Bourbon-Cider Gravy, Braised Turkey Roulade with Pancetta, Shallots, & Porcini Gravy, and Slow-Roasted Turkey with Cream Gravy.

Several recipes using ground beef are presented including Quick Pastitsio, Classic Meat Loaf, and Tortilla Meatball Soup.

The article presents information about pears. Several different types and their characteristics are noted including Anjou, Bartlett, and Bosc. The article also presents several recipes using pears including Pear and Gruyère Strata, Whole Roasted Endives with Pear, Arugula, and Walnut Salad, and Pear Chutney Bruschetta with Pecans and Blue Cheese. Notes on how to choose, handle, and store pears are also provided.

Several summer recipes are presented for salads and sides dishes including Summer Tomato, Feta, and Basil Galette, Fig, Tomato, and Sweet Onion Salad, and Stuffed Zucchini with Cheesy Breadcrumbs.

Several summer recipes are presented for hot and cold main dishes including Grill-Braised Clams and Chorizo in Tomato-Saffron Broth, Burgers with Blue Cheese Mayo and Sherry Vidalia Onions, and Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing.

The article offers tips on broiling, discusses various utensils for broiling, and recipes including Broiled Tenderloin Steaks With Ginger-Hoisin Glaze, Broiled Oysters With Garlic-Buttered Breadcrumbs, and Broiled Pineapple With Bourbon Caramel Over Vanilla Ice Cream.

The article offers healthier versions of typical take-out foods including Chicken Fried Rice, Chicken Souvlaki, and Shrimp Pad Thai.

Several dinner recipes are presented including Chicken, Sweet Potato and Apple Skillet, Beef, Vegetable and Almond Stir Fry, and Couscous with Chickpeas, Drief Fruit and Cilantro.

The article presents a series of recipes for holiday desserts in smaller, calorie-controlled portions, including Ice Cream Pielettes, Banana-Chocolate Tartlets, and Peanut Butter Cookies with Chocolate Chunks.

The article offers recipes to enjoy in the hot weather. They include ginger-chocolate chunk ice cream sandwiches, green tea and honeydew granita and peach-raspberry tequila sunrise.

Several recipes for outdoor eating with friends, family, or a lover, including Poached Shrimp with Lemon, Celery, and Olive Oil, Grilled Portobello, Fennel, Red Onion, and Orzo Salad, and Raspberry Honey are presented.

The article presents a recipe for Spaghetti and Meatballs in Tomato-Basil Sauce.

Several five-ingredient recipes are presented including Fresh Mozzarella, Heirloom Tomato, and Basil Pizza; Halibut With Bacony Corn Sauté, and Tomato Ravioli.

Several recipes are presented including roasted baby artichokes with lemon aioli, roasted asparagus and arugula salad with poached egg, and spring pasta with fava beans and peas.

The article presents holiday-themed recipes meant to be served for family breakfasts including a sausage and polenta breakfast casserole, a pineapple and orange salad with toasted coconut, and streusel-topped French toast casserole with fruit compote.

This article presents recipes selected by readers of the magazine as the best weeknight dishes including Lemony Chicken Saltimbocca, Chicken and Mushrooms in Garlic White Wine Sauce, and Lemon Pepper Shrimp Scampi.

Recipes for corn are presented in honor of peak corn season, including saucy crawfish with whole corn grits, corn pancakes with smoked salmon and lemon chive cream, and grilled corn on the cob, as well as tips for buying corn.

Several recipes are presented, including Spicy Squash Pickles, Chilled Fresh Corn Soup With King Crab, and Peach Lemonade.

Recipes for pasta dishes involving seafood are presented, including Shrimp Scampi Linguine, Shrimp Lasagna with Creamy Tomato Sauce, and Pappardelle with Salmon and Peas in Pesto Cream Sauce.

The article presents several soup recipes including Moroccan Chicken & Butternut Squash Soup, Spicy Thai Coconut Chicken Soup, and Avgolemono.

Several recipes for Thanksgiving Day potato side dishes are presented including Mashed Potato Casserole, Parmesan-Coated Potato Wedges, and Truffled Pommes Anna.

Several recipes for turkey stuffing are presented including Ciabatta Stuffing with Chestnuts and Raisins; Fennel, Sausage, and Caramelized Apple Stuffing; and Corn Bread, Chorizo, and Jalapeño Dressing.

Several recipes with bright flavors are presented including Salmon with Red Pepper Pesto, Apple, Goat Cheese, and Pecan Pizza, and Pork Chops with Caribbean Rub and Mango Salsa.

The article presents several recipes using braised meat including Chicken with Dates, Olives, & Cinnamon, Beer-Braised Brisket, and Cabernet Short Ribs with Parmesan Polenta, along with tips for how to braise meat correctly.

Several recipes for roast lamb, and tips on how to roast a lamb leg are presented, including Garlicky Leg of Lamb with Yogurt Sauce, Marinated Lamb Chops, and Herb-Crusted Rack of Lamb.

A variety of recipes are offered including Beef-Broccoli Stir-Fry, Escarole, Mini Farfalle with Roasted Peppers, Onions, Feta, and Mint, and Barbecue Pulled Chicken Sliders.

In this article the author presents its personal narrative of their going to the Amish country with his family for shopping stuffs such as rhubarb stalks for her mother's recipe of rhubarb-apple crisp and also presents the recipe of Mom's Rhubarb-apple Crisp.

The article presents several recipes that serve four people and cost less than ten dollars including Pear, Blue Cheese, and Bacon Focaccia-Style Pizza, Pasta with Shrimp and Tomato-Caper Sauce, and Soy-Braised Pork and Rice.

Recipes are presented for dishes with white rice such as Prosciutto and Provolone-Stuffed Arancini, Mixed Rice Pilaf with Dried Fruit and Nuts, and Seafood Biriyani.

The article offers recipes for Rigatoni with Meaty Mushroom Bolognese and Roasted Chicken Thighs with Brussels Sprouts.

The article presents recipes with beans including Italian Three-Bean Salad and Chilled Butter Bean Soup with Basil-Corn Relish, with information on bean varieties, storage, and preparation.

The article presents recipes for tomatoes including Penne with Herbs, Tomatoes, and Peas, Green Tomato and Fig Cupcakes, and Heirloom Tomato and Beet Salad, with information on tomato varieties, growing, and storage.

The article presents recipes for Hot Pepper Vinegar and Sweet and Spicy Pepperonata, with information on hot pepper varieties, growing, and cooking preparation.

The article presents recipes for a Grilled Eggplant Banh Mi Sandwich and Grilled Eggplant with Roasted Red Pepper Sauce, with information on eggplant varieties, storage, and growing suggestions.

The article presents several omelet recipes including Western Omelet, Classic French Omelet, and Mushroom Frittata.

The article reviews several recipes including Lamb Burgers With Cilantro Raita, Hoisin-Glazed Salmon Burgers With Pickled Cucumber, and Cheddar Cheeseburgers With Caramelized Shallots.

Several dessert recipes are presented, including Peach and Basil Shortcake, Lemon-Earl Grey Squares, and Lemon Verbena Ice Cream.

the article introduces custards and provides several recipes including bacon and cheese custards, lemon curd with berries and butterscotch pudding.

The article presents recipes that are inexpensive to make including tandoori chicken thighs, pork tenderloin with mango salsa and peanut-encrusted tofu tacos with tangy slaw.