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: John Autry
Food journalist and author Mark Bittman retooled classic bolognese sauce giving it less meat, more flavor, and the same luxurious creaminess as the traditional version.
"This smells incredible as it cooks, with a deep, earthy, mushroomy fragrance," praises Food Editor Ann Taylor Pittman. "And the flavor lives up to the promise of the aroma."