lights


The lungs of an animal such as a calf or pig, sometimes used in various preparations like pâtés. Lights can also be sliced and sautéed or used in a stew such as civet. Though readily available in Europe, lights are rarely seen in U.S. markets. See also variety meats.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Next Up

Light & Easy Breakfasts

Breakfast IS the most important meal of the day. It doesn’t have to be a large and complicated meal, but you do want to get a balance of nutrients from some simple and healthy ingredients (no toaster pastries, please!).

Taste Test: Light Beer

Cold beer just tastes better during the hot, steamy summertime. Light beers get a bad wrap on the flavor front, so we tested five popular brands (including the most requested ones from our Facebook fans) to see which brew tasted best. It was a hard job, but someone had to do it! Check out how your favorite brand measured up.

DIY Twinkle Light Cookies

Illuminate your holiday desserts!

11 Light and Lemony Desserts

End a spring meal with lemon cookies, lemon cake, lemon bars or lemon ice.

Light & Fresh Mardi Gras Menu

Don’t worry about your waistline this Fat Tuesday with this fun and guilt-free Mardi Gras menu.

Deck the Halls with Food Lights

Trade your traditional holiday lights for a string of fun food-themed ones from Food Network Magazine.

Charcoal Cocktails Light Up the Drink Scene

Charcoal — black, bitter and smoky — is the new “it” cocktail ingredient.

Related Pages