Cooking Light October 2015, Page 28

August 26, 2015
Since multiple recipes appear on page 28, select the one(s) you want to save, share or create a shopping list for, here.
Start Slideshow

1 of 3

Breaded Pork Cutlets with Root Veg Mash and Sage Gravy

Photo: Greg Dupree; Styling: Claire Spollen
Breaded Pork Cutlets with Root Veg Mash and Sage Gravy Recipe

Wondra flour has a fine, powdery consistency that yields smooth sauces and crispy crusts. Sifted cake or rice flour would also work if you can't find Wondra.

Advertisement

2 of 3

Sautéed Lemony Brussels Sprouts

Photo: Greg Dupree; Styling: Claire Spollen
Sautéed Lemony Brussels Sprouts Recipe

Sautéing brussels sprouts with lemon rind gives this side dish a lemony flavor. 

Replay gallery

Share the Gallery

Up Next

Popular in Magazine and Cookbooks

All Topics in Magazine and Cookbooks

Advertisement