Cooking Light, April 2013 page 68

Updated: October 11, 2014
Since multiple recipes appear on page 68, select the one(s) you want to save, share or create a shopping list for, here.
Start Slideshow

1 of 4

Manhattan-Glazed Chicken

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Manhattan-Glazed Chicken Recipe
Serve with Glazed Baby Carrots and Wilted Spinach with Fresh Chile. Here we riff off the flavors of a Manhattan cocktail, which is traditionally made with rye whiskey or bourbon, maraschino cherries, and orange rind. For less of a bourbon kick, boil the bourbon in the sauce for a minute before spooning over the chicken.
Advertisement
Advertisement

2 of 4

Glazed Baby Carrots

Photo: Johnny Autry; Styling: Cindy Barr
Glazed Baby Carrots Recipe
To save time, look for prepeeled real baby carrots in microwavable bags.

 

3 of 4

Wilted Spinach with Fresh Chile

Photo: Johnny Autry; Styling: Cindy Barr
Wilted Spinach with Fresh Chile Recipe
You'll often see spinach cooked with dried red pepper flakes; here fresh chile gives that tired treatment a delicious flavor boost.

 

Advertisement
Replay gallery

Share the Gallery

Up Next

Popular in Magazine and Cookbooks

All Topics in Magazine and Cookbooks

Advertisement