Our editors and Test Kitchen staff chose their favorite dishes from the first 20 years of Cooking Light. Here they are. By: Jason Horn
Randy Mayor and Iain Bagwell
This recipe received the Test Kitchens' highest rating, quite possibly because of the creamy, spicy aioli, a sophisticated alternative to tartar sauce. But let's not slight the fish: Firm-fleshed, meaty halibut holds up well to pan-frying, and our coating of crushed cornflakes ensures great crispy texture.