Ask the Ex­perts

Just in time for fall en­ter­tain­ing, this cof­fee­house clas­sic serves up com­fort­ing au­tum­nal aro­mas for half the calo­ries and sat fat.

Cooking Light - - Contents -

Our ex­perts make health­ier pump­kin bread and big­batch dumpling soup and share tech­niques for the per­fect stock and steamed fish. Plus, chef Yo­tam Ot­tolenghi shares cook­ing tips for busy week­nights.


Soak­ing oats in rich but­ter­milk turns them soft and sup­ple, help­ing create lus­cious tex­ture while slip­ping in ex­tra fiber from whole grains.


Canned pump­kin puree adds lots of eye-healthy be­tac­arotene. Plus it helps keep the loaf moist, let­ting us scale back on oil to just 1/3 cup.


Swap­ping out gran­u­lated su­gar for nat­u­rally sweeter maple syrup al­lows a smaller amount to make a big im­pact, cut­ting su­gar by 26g per slice.

Darker maple syrup grades are richer in an­tiox­i­dants than lighter ones. Oats of­fer a fiber called beta-glu­can that’s good for your heart and can help con­trol hunger. Canned pump­kin puree adds 6g fiber to this loaf and is easy to find year-round.

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