Cooking Light, July 2013 pages 96-97

Updated December 07, 2012
Credit: Iain Bagwell; Stylist: Cindy Barr

Since multiple recipes appear on pages 96-97, select the one(s) you want to save, share or create a shopping list for, here.

Start Slideshow

1 of 2

Mardi Gras Slaw

Credit: 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 2

Quick Classic Baked Beans

Credit: 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.

Replay gallery

Share the Gallery

Up Next