Cooking Light magazine has formed a partnership with Kimpton Hotels & Restaurants revolving around health and wellness. The deal is starting with discounted room rates for Cooking Light readers and ...

Cooking Light magazine has extended its brand to guests at the elegant New York Palace Hotel. An exclusive in-room menu, created by Cooking Light executive chef Billy Strynkowski, in tandem with James ...

Cooking Light magazine has launched its first reader recipe contest, which could net the winner thousands of dollars. Contestants should create a dish that reflects what you serve when feeding friends ...

Cooking Light 's version uses egg substitute instead of eggs to lighten the dish, and light coconut milk instead of milk to boost the flavor. The crowning touch was the compote made with fresh ...

For speedy, low-fat suppers, take home versatile flank steak, Alison Lewis suggests in a recent "Dinner Tonight" feature in Cooking Light magazine. For this rosemary-seasoned recipe, if you don't have ...

This recipe comes from a feature in Cooking Light magazine's September issue, on a menu for a "fabulous seafood supper." It is served with marinated mushrooms, made while you prepare the shrimp dish, ...