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
"Love this different take on fried rice," said associate food editor, Tim Cebula. "Tastes like Thanksgiving." With only 26
minutes from start to table, this one is a no-brainer.
View Recipe: Chicken Fried Rice with Leeks and Dried Cranberries
"I could eat these fried chickpeas like popcorn, they're so addictive. I don't feel guilty when they come with a bright, fresh
salad," said intern Hannah Klinger.
View Recipe: Crispy Chickpea Salad with Grilled Prawns
"Meaty and starchy and absolutely comforting: I went out and bought a slow cooker just for this," said Sidney Fry, Nutrition
View Recipe: Brazilian Feijoada
"This creamy, crunchy dish will make you learn to love Brussels sprouts." said Tim Cebula, Associate Food Editor.
View Recipe: Crispy Topped Brussels Sprouts and Cauliflower Gratin
"The flavor from a handful of ingredients is amazing: sweet onions, woodsy thyme, tangy cheeses..." said Ann Taylor Pittman,
Executive Food Editor.
View Recipe: Onion Tart
"Love the crunchy rice on the bottom of the pan, and clams lend the dish a delicious sweet brininess," said Tim Cebula, Associate
View Recipe: Paella with Poblanos, Corn, and Clams
"The crisped skin and meaty texture of striped bass are fantastic," said Adam Hickman, Recipe Tester and Developer.
View Recipe: Striped Bass with Cilantro-Onion Salad
"Such a simple treatment, with incredible flavor. Tarragon is an unexpected, fresh touch," said Vanessa T. Pruett, Test Kitchen
View Recipe: Browned Butter Asparagus
"The rich saffron broth and smoky flavor from the hickory chips make this dish worth the effort," said Tim Cebula, Associate
View Recipe: Grill-Braised Clams and Chorizo in Tomato-Saffron Broth
"I am not a real sweets eater, but I sneaked into the kitchen to get another," said Tiffany Vickers Davis, Assistant Test
View Recipe: Brown Sugar Soufflés with Crème Anglaise