Cooking Light, December 2013 Pages 91, 94

Since multiple recipes appear on pages 91, 94, select the one(s) you want to save, share or create a shopping list for, here.

1 of 4

Photo: Johnny Miller; Styling: Sarah Smart

Apple Brandy-Glazed Pork Tenderloin Recipe
A quick baste midway through cooking flavors the pork crust, promotes browning, and keeps the meat moist.

Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower

Roasted Brussels Sprouts Recipe

Photo: Jonny Valiant; Styling: Deborah Williams

Wild Rice Dressing with Roasted Chestnuts and Cranberries Recipe
The nutty, almost smoky flavor of wild rice pairs beautifully with game birds and other poultry.