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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.

This salad combines sweet caramelized peaches, crispy meaty prosciutto, creamy tangy goat cheese, and slightly bitter arugula in a balsamic-honey dressing.

Becky Luigart-Stayner , Text: Jason Horn

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June: Grilled Peaches over Arugula with Goat Cheese and Prosciutto

The 2008 Summer Cookbook included this salad, which combines sweet caramelized peaches, crispy meaty prosciutto, creamy tangy goat cheese, and slightly bitter arugula in a balsamic-honey dressing. It's the perfect mélange of tastes for a light lunch or first dinner course.

View Recipe: Grilled Peaches over Arugula with Goat Cheese and Prosciutto

NextMay: Cool, Creamy Chocolate Dessert

This dish is grilled first for a nice charred flavor, brushed with mustard and rolled in herbs to add a bright freshness you don't normally get with grilled food.

Previous Slide June: Beef Tenderloin with Mustard and Herbs

The Lighten Up column featured this pudding-and-whipped-topping creation, whose original version was jokingly called the "Girdlebuster."

Next Slide May: Cool, Creamy Chocolate Dessert

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This salad combines sweet caramelized peaches, crispy meaty prosciutto, creamy tangy goat cheese, and slightly bitter arugula in a balsamic-honey dressing.

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