Cooking Light, October 2013 pages 98-99

December 07, 2012
Photo: Oxmoor House
Since multiple recipes appear on pages 98-99, select the one(s) you want to save, share or create a shopping list for, here.
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Cumin-Crusted Sablefish

Photo: Raymond Hom; Styling: Pamela Duncan Silver
Cumin-Crusted Sablefish Recipe
Most crazy-delicious reader-submitted recipe ever.

We made an important update to this recipe, changing it for sustainability. It originally called for Chilean sea bass--and although you can sometimes find a sustainable type of that fish (longline-caught in the McDonald and Falkland islands), sablefish (also known as black cod) and white sea bass are consistently good choices with a similarly rich, buttery texture. It's worth the tiny bit of effort to toast and grind your own cumin seeds--the flavor payoff is huge.

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2 of 6

Chicken, Kale, and Quinoa Soup

Photo: Raymond Hom; Styling: Pamela Duncan Silver
Chicken, Kale, and Quinoa Soup Recipe
Best mash-up of all your favorites.

We took four of the top recipe search categories from our website--chicken, kale, quinoa, and soup--and combined them into one tasty dish that we think will become your new favorite. Rinse the quinoa to ensure that any bitter coating is removed.

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Chicken Enchiladas

Photo: Johnny Autry; Styling: Mary Clayton Carl
Chicken Enchiladas Recipe

Chicken Enchiladas are the ultimate in family-favorite dishes.

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Green Curry Fritters

Photo: Raymond Hom; Styling: Pamela Duncan Silver
Green Curry Fritters Recipe
Global flavors favorite.

Talk about flavor! Green curry paste (found in the Asian-foods section) and chile paste impart tons of savory-spicy-fragrant hits to ground chicken. Only a tiny tweak to this recipe: Our fritters got a little too browned, so we reduced the cooking temperature from medium-high to medium and cooked them a little longer.

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Banana Bread with Chocolate Glaze

Photo: Raymond Hom; Styling: Pamela Duncan Silver
Banana Bread with Chocolate Glaze Recipe
Most tempting of all our quick breads.

Mom's Banana Bread, a recipe dating back to 1996, when it was submitted by reader Stacey A. Johnson, has been a consistent staff and reader favorite. The new chocolate topping makes it even more irresistible.

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Spinach-and-Artichoke Dip

Photo: Oxmoor House
Spinach-and-Artichoke Dip Recipe

Best Appetizer. This warm, creamy, cheesy dip appears frequently at staff gatherings. People make it time and again because it's tasty and a snap to prepare. Assemble up to two days ahead, and bake just before serving.

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