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 2011.
"The touch of mustard at the end adds a little tangy punch that sets off the robust flavors of the hearty, slowly simmered
broth," said Robin Bashinky, recipe taster and developer.
View Recipe: Guinness Lamb Stew
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Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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