Greatest Hits: 2008

All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. Here are the best of 2008.

Duck and Black-Eyed Pea Cassoulet
Becky Luigart-Stayner

December: Duck and Black-Eyed Pea Cassoulet

Down-home Southern soul food meets high-class French fare in this recipe for Réveillon―a 19th-Century Christmas-meal tradition among French Creoles that's still alive in New Orleans. Smoked bacon, mushrooms, and tender braised duck bring deep flavor to this dish that's warm, hearty, and perfect for a meal with family and friends on a cold winter night.

View Recipe: Duck and Black-Eyed Pea Cassoulet

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