All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. Keep checking here each month for the best of 2010.
Photo: Randy Mayor
Yes, it's possible to riff on the flavors of Spain's most famous dish and make a delicious Quick Paella. "It's amazing how a dish with so few ingredients has such big, smoky flavor," says Associate Food Editor Tim Cebula.