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 rich saffron broth and smoky flavor from the hickory chips make this dish worth the effort," said Tim Cebula, Associate
Food Editor.
View Recipe: Grill-Braised Clams and Chorizo in Tomato-Saffron Broth
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Pasta salad is a perfect dish for versatility; it's easily portable and can be served either hot or cold.
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