Greatest Hits: 2011
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.
"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.
"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.
"The rich saffron broth and smoky flavor from the hickory chips make this dish worth the effort," said Tim Cebula, Associate Food Editor.