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.

  • Share
  • Yahoo BuzzFacebookTwitterDigg
  • |
  • Print
  • |
  • Email
  • |
  • Add Comment
  • |
Text size:AAA
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.
Becky Luigart-Stayner

October: Classic Crème Caramel

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

Next October: Seafood Risotto

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

Previous Slide October: Tarte Tatin

10 of 46
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.

Add your comment

The rules: Keep it clean, and stay on the subject or we might delete your comment. If you see inappropriate language, e-mail us. An asterisk * indicates a required field.

500 characters remaining

Cooking Light > To Go
  • Subscribe
  • Give a Gift
  • Newsletters
  • Books
Add Cooking Light to:
My Yahoo! My Google My MSN My AOL

Advertisement


Most Popular > Cooking Light
1
Leftovers vs. Lunch Out

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

Piggy bank image