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
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.