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
If you don't count salt, pepper, and water, this is an five-ingredient dish. But the simplicity of its preparation belies its deliciousness. Long-braised leeks fall apart into a sweet and mild oniony sauce that's a great companion to the tender pork, with white wine adding a hint of acidity to brighten the dish.