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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.

We love the combination of apples cooked in caramel and a flaky pastry crust. For more tips on caramelizing, check out our guide.

Becky Luigart-Stayner, Text: Jason Horn

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October: Tarte Tatin

Legend has it this dish was created by two French sisters trying to correct a baking mistake. A happy accident it was, as we love the combination of apples cooked in caramel and a flaky pastry crust. For more tips on caramelizing, check out our guide.

View Recipe: Tarte Tatin

NextOctober: Classic Crème Caramel

This flavorful salad was legendary chef Eric Ripert's entry in our Market Basket Challenge.

Previous Slide October: Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette

This rich custard gets its color and flavor from a caramelized-sugar topping that you can learn how to make in our guide to caramelizing.

Next Slide October: Classic Crème Caramel

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We love the combination of apples cooked in caramel and a flaky pastry crust. For more tips on caramelizing, check out our guide.

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