Cooking Light, July 2013 pages 96-97

Updated: October 11, 2014
Since multiple recipes appear on pages 96-97, select the one(s) you want to save, share or create a shopping list for, here.
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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.
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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.

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