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.
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. It's a great make-ahead dessert that's sure to impress any gathering.
View Recipe: Classic Crème Caramel
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We crunched the numbers to learn the real cost of eating out. See what lunches from leftovers can save your waist (and your wallet). By Katherine Brooking, MS, RD
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