5-Star Reviews

"This recipe was amazing! I love the taste and texture. My coffee cake came out looking exactly like the picture in the Cooking Light Magazine. I had one slice and can't wait for another!"

"This was the best veggie burger I've ever made! The consistency of this one was very close to a meat burger. And the seasoning were great- very tasty!" -seemad9000

"This recipe was quick, easy, and delicious. I made it exactly as stated and didn't change a thing. It cooks quickly though, so you may want to monitor it closely for the last 30 minutes or so."

"I made these for a family gathering. They were a hit!" -Crystal

"These are excellent and leftovers reheat beautifully. I used a full cup of ham and would suggest using all the asparagus (not just the 3-inch tips) in order to make these heartier without a great impact on the calories." -bergen8441

"SO much better than store bought and amazingly easy to make. I thought it was fabulous!" -amy

"THIS WAS OUTSTANDING! my boyfriend couldnt get enough of them, he licked his fingers, the plate, everything, he couldnt believe how good the sauce was and asked for it again....so easy in the crockpot and the house smelled great !"

"This is a wonderful simple recipe that is great for company as well as for family. I used the canned tomatoes that have the added basil and oregano and threw in a few splashes of dry white wine." -MaryB

"Fantastic! My husband ranks this up there with "Company Dishes" (great enough to serve friends/family company). The salsa sounds like an odd mix, but put all together it is bursting with flavor and perfect." -Katharine

"The result is delicious! The caramelized flavor of the bananas is great as is the browned butter icing. I'll be making these again! I made these on Valentine's day and cut them into heart shapes with a cookie cutter. They were cute to serve with coffee in the morning." -Anne

"This is truly outstanding! Simple, tasty and so light. I can't believe it is only 100 calories. I am going to make this every week." -joannaholder28

"We really enjoyed this recipe. I made it as written. It was very juicy and tasty. Very quick and easy for a weeknight dinner." -rescraps

"These are DELICIOUS! Light, crisp, refreshing...the perfect beverage for any occasion. My friends served them for my baby shower and everyone loved them. I would definitely make them again." -mamarazzo

"These are soooo good! They're *seriously* chocolate-y. I made the variation with the peppermint filling, but I think I'll be trying them all. My best new discovery in this year's holiday baking binge--definitely a keeper!" -MaryMc

"Super easy, very, very tasty. I served with fresh blackberries and syrup. It was wonderful!!! I will definitely make again!" -Donna D

“This tasted wonderful! Baked in my heart-ring pattern bundt pan. I can't think of a more lovely food gift to welcome new neighbors or to impress afternoon guests. I stored it in my glass dome cake platter immediately after removing from the pan and glazing. This locked in the moisture and kept it really soft and delicious.” -BetteDavisLies

"Yum yum yum! So amazingly good! The combination of the sweet cranberries, the tart sauce, and the toasted almonds is great. I couldn't find fig vinegar, so I used white wine, but it was still fabulous. Its a nice change from salad to a rice, and all the veggies blend perfectly. Would make again! " -saecca

"So easy and incredible! The cooking spray you put on before baking really gives it that crunchy deep-fried texture!! They tasted better than some I've had in restaurants." -Jennifer

"I really enjoyed these, and will keep the recipe to make again. They are simple to prepare, but have a complex set of flavors. The sauce is also delicious. Next time I may make them into a sandwich with english muffins." -E

"I don't know if I'll ever appreciate store-bought baklava again. It tastes so much more amazing when it's homemade. The nutella definitely took it over the top." -Diana

"This is one of those rare dishes that is easy to make, pretty healthy and so unbelievably delicious that guests think you spent hours and had to take cooking classes to learn how to make something so wonderful!" -Melissa

"Hard to believe how simple this cake it. I kept re-reading the recipe to make sure I hadn't left anything out. Took just minutes to make and is absolutely delicious. I had half and half instead of cream, so I added an extra egg yolk for richness. The strawberries are fabulous--just a first-rate combination." -island2

"""I've been a subscriber for 7 years and I think this is Cooking Light's best recipe yet! The morels are expensive, but well worth it. This is perfect for impressing guests!" -Jenscruton

"The dish overall reminds me of something a 5 star restaurant would serve. This is definitely a great recipe that I plan to make again and again.." -beingoofy

"Great flavorful burgers. Goat cheese, parsley and rosemary go well together. These are best prepared on the grill. It's also fairly quick to put together and cook"

"This pie was wonderful. Just the right amount of tartness from the rhubarb and sweetness from the raspberries. I substituted Chambord raspberry liquor for the creme de cassis and it gave a nice added raspberry flavor. Everyone who has tasted this pie has raved about it. Definitely a winner."

"TO DIE FOR! Recipes don't get much easier than this and the result was spectacular....even better than I expected. The bread was delicious and when plated it looked as good as it tasted. Impressive in every way." -Stork Lady

"This is a good example of a recipe that derives its taste from high-quality intense flavors rather than the labor of the chef. The combination of dried fruit (I used prunes, dried apricots and dried apples) and green olives is delicious. Wonderful!" -Sarah

"This is sooooooo yummy. I served it over brown rice and added some asparagus to round out the meal. Super quick and easy to make. This is a dish all of our friends love." -MandyLou

"My husband and I loved this risotto - delicious! It was worth all the constant stirring. Still can't believe it's "light". Definitely best with thin spears of asparagus rather than thicker spears." -Laura