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
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.