Disclosure: I was not compensated for this post. As a member of Cooking Light’s Bloggers’ Connection, I was provided with a cookbook to review and one to give away, but the thoughts and opinions are my own.
You may be surprised by my pick as the most brilliant page among all the brilliant pages of The New Way to Cook Light, a new cookbook by Cooking Light. There is the flawless Pumpkin Cranberry Muffins I’ve made a half dozen times, the Orange and Avocado Salsa that Deanna and I have both made and loved and the Quick Chicken Noodle Soup that I cooked all winter long.
Now these recipes are obviously simple – so simple that I have just winged-it when I’ve made salsa or soup in the past.
But my results from ‘winging it’ have been inconsistent.
That’s why this cookbook really is brilliant – it has recipes for stand-by classics that are really, really good; and recipes for dishes which are a little more special like Shrimp Pad Thai or Sesame-Ginger Glazed Asparagus.
Now to my pick for the “most brilliant” page: Page 23, entitled “Diverse Dippers,” and here’s why:
When I am grilling bread, making Spicy Tortilla Strips or toasting Basic Crostini, it’s usually for party guests. Thus, I’m likely stressed and rather pressed for time. So, having carefully tested, tried-and-true instructions written out for me (yes, even for toasting bread so I don’t burn it and ruin the entire appetizer) is of great help. (Plus if you’re doing a Crudite Tray, will no longer have to search on your smart phone to discover about how long to blanch green beans or asparagus…while chatting with an early guest. Yes I’ve done this.)
The meticulous test kitchens at Cooking Light have done all recipe-testing (and timed bread toasting!) It’s become my go-to-guide.Print
Orange Rhubarb Sauce
- 1 teaspoon orange zest
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/8 teaspoon Kosher salt
- 2 tablespoons fresh orange juice
- Combine orange zest, rhubarb, sugar and 1/3 cup water in a medium saucepan. Cook over medium heat – stirring occasionally – 6 to 8 minutes, until rhubarb is very soft and just starting to fall apart.
- Stir in salt and orange juice.
- Serve warm over ice cream, or room temperature/cold on toasts with cheese.