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
With a wildly popular story called Out of the Frying Pan, into the Oven, we found a way to recreate the crunch of fried foods without drowning them in oil. The oven-fried recipes in that story were all great successes, but these French fries stand out even among them. High-heat roasting ensures a golden brown, crispy fry, and then a toss with garlic butter and Parmesan cheese completes the picture, all for less than 8 grams of fat per serving.