You may have heard of the magazine “Cooking Light,” but did you know they compile their recipes and release them as a hardcover book every year? It has a three-way index: one is listed by main ingredient, one by the month in which it originally appeared, and one by the name of the dish. Recipes cover everything from appetizers to desserts, and each includes nutrition information. There are also mini-features discussing everything from seasonal vegetables to what the various cuts of beef mean. After Joy of Cooking, I probably use Cooking Light the most–I just made their version of coconut shrimp last weeekend and loved it. The brilliant folks at Cooking Light demonstrate that it’s more than possible to come up with a more-nutritious version of all of our favorite comfort foods.