Enter Provencal Deviled Eggs from Cooking Light. Filled with bits of olive, caper, sun-dried tomato, Dijon, and various herbs, it's a fabulously briny, lighter twist on the classic appetizer. More

I needed a quick and easy meal to make for my cousin last night and this Balsamic Pork with Shallots from the March issue of Cooking Light definitely fit the bill. Easily a 30 minute meal, the recipe is straightforward... More

Lately I've grown a little tired of store-bought hummus. Many of the flavors are bordering on bizarre (dill? French onion?), and often I find the taste of tahini overwhelming. And commercial hummus is always pureed until it is super-smooth. I... More

Cheryl Alters Jamison and Bill Jameson are two of my favorite cookbook authors, so when I saw that they had created the cover recipe for the October issue of Cooking Light—Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice—I knew I... More

When I was a kid, my mom often put a homemade brownie in my lunchbox along with a ham and cheese sandwich, a handful of grapes, and a small bag of Cape Cod potato chips. Not surprisingly, these remain some... More

©iStockphoto.com/Laborer The olive and I have a loving and long standing relationship, but recently I've been having a little affair—a summer fling, if you will—with the caper. What started as a passing sprinkle atop a lox-laden bagel has become a... More

My parents' birthdays are four days apart, so usually I just make one cake for them both. Every year it poses a bit of a challenge. My mom is fond of carrot cake, cream cheese frosting, and chocolate, while my dad is more of a plain butter cake or upside-down fruit kind of guy. The one flavor they both love? Lemon. More