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
"Duck fat, potato strips, and a topping of salty cheese is a divine combination," says Timothy Q. Cebula, Associate Food Editor. Oven-frying the potatoes in duck fat adds a rich, meaty flavor and gives them a gorgeously crisp texture. Look for duck fat in specialty markets, or order from Amazon.com.