Cooking Light, December 2013 Pages 89, 94 & 152

Updated December 07, 2012
Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower

Since multiple recipes appear on pages 89, 94 & 152, select the one(s) you want to save, share or create a shopping list for, here.

Start Slideshow

1 of 3

Roasted Side of Salmon with Shallot Cream

Credit: Johnny Miller; Styling: Sarah Smart

Roasted Side of Salmon with Shallot Cream Recipe

This dish is as simple as it gets, and yet it's very impressive for company. Shallots, dill, and lemon are classic flavorings for salmon. If you can't find crème fraîche, use sour cream.

Advertisement
Advertisement

2 of 3

Lemon Couscous

Credit: Randy Mayor; Styling: Melanie J. Clarke

Lemon Couscous Recipe

This recipe goes with Prosciutto-Wrapped Shrimp with Lemon Couscous.

3 of 3

Garlic Haricots Verts

Credit: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower

Garlic Haricots Verts Recipe

French for "green beans," Haricots Verts refers to a longer, thinner type of green bean than the typical American green bean. Garlic, olive oil, salt and pepper is all you need to bring out the best flavor in this dish.

Advertisement
Replay gallery

Share the Gallery

Up Next