NCL teams with cooking magazine

One of the most widely read cooking magazines in the United States, Cooking Light, will continue working with Norwegian Cruise Lines to board more healthy choice meals starting in 2008.

The magazines has leant its name to NCL with branded meal options on its ships since 1999 and the announcement this week represents a renewed partnership between the cruise line and the magazine. As part of the agreement, Cooking Light will provide appetizer, entrée and dessert recipes that will be moved in and out of the menu on NCL ships, which have up to 10 restaurants on each vessel.

There will be a Cooking Light chef on each of the ships. Among the favorites of the Cooking Light fare were jerk-style chicken with cinnamon, thyme and jalapenos and allspice and sautéed tilapia in a lemon-peppercorn pan sauce.

This year, Cooking Light will have its annual Ship Shape cruise on the Norwegian Dawn from November 11-18 through the Caribbean. Guests will enjoy walks, customized shore excursions, cooking demonstrations and question and answer sessions with Cooking Light chefs.