Cooking Light, July 2013 pages 34-35

December 07, 2012
Photo: Iain Bagwell; Stylist: Cindy Barr
Since multiple recipes appear on pages 34-35, select the one(s) you want to save, share or create a shopping list for, here.
Start Slideshow

1 of 4

Mardi Gras Slaw

Photo: Iain Bagwell; Stylist: Cindy Barr
Mardi Gras Slaw Recipe
The traditional colors of Fat Tuesday celebrations are purple, green, and yellow, and this vibrant slaw mimics that combo. Use a mandoline or very sharp knife to cut the cabbage, and you'll avoid the rather strong smell that often comes when you shred it.
Advertisement
Advertisement

2 of 4

Roasted Potato Salad with Creamy Dijon Vinaigrette

Photo: Iain Bagwell; Stylist: Cindy Barr
Roasted Potato Salad with Creamy Dijon Vinaigrette Recipe
Here's a new twist on potato salad--a warm dish of golden-brown potato wedges with a creamy-tangy dressing drizzled on top. You can also serve it at room temperature.

3 of 4

Quick Classic Baked Beans

Photo: Iain Bagwell; Stylist: Cindy Barr
Quick Classic Baked Beans Recipe

Our baked beans are cooked mostly on the stovetop and then briefly broiled for crusty edges. If you want extra herby flavor, garnish with fresh thyme leaves.

Advertisement
Replay gallery

Share the Gallery

Up Next

Advertisement