Our editors and Test Kitchen staff chose their favorite dishes from the first 20 years of Cooking Light. Here they are.
Randy Mayor and Iain Bagwell
All stews are wonderfully warm and comforting, but this recipe stands out for its simplicity and versatility. Spend 10 minutes browning the meat and garlic, then toss in the oven or slow cooker and your work is done. Ingredients you likely have in your pantry right now combine for deep flavor that can be a weeknight family dinner as easily as the centerpiece of a fancy party.