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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.

The tomato-and-bacon sauce packs a red-pepper punch, balanced by creamy melted mozzzarella in this lasagna.

Becky Luigart-Stayner , Text: Jason Horn

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April: Semolina Lasagna with Spicy Amatriciana

Legendary Italian cook Lidia Bastianich shared her grandmother's surprisingly easy recipes for from-scratch homemade pasta, including this Semolina Lasagna with Spicy Amatriciana, whose tomato-and-bacon sauce packs a red-pepper punch, balanced by creamy melted mozzzarella.

View Recipe: Semolina Lasagna with Spicy Amatriciana

NextApril: Potato Chips with Blue Cheese Dip

With exotic spices like black mustard seeds and garam masala, simple red potatoes take on an amazing depth of flavor.

Previous Slide April: Roasted Potatoes with North Indian Spices

We're not kidding when we say these baked chips capture all the flavor of the fried kind with much less fat.

Next Slide April: Potato Chips with Blue Cheese Dip

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The tomato-and-bacon sauce packs a red-pepper punch, balanced by creamy melted mozzzarella in this lasagna.

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