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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.

Leeks and potatoes provide the base for this hearty vegetable soup, and butternut squash adds a hint of sweetness. Gruyre toasts add a salty note.

Becky Luigart-Stayner, Text: Jason Horn

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January: Golden Winter Soup

This recipe was featured in a collection of soups from around the world. Leeks and potatoes provide the base for this hearty vegetable soup, and butternut squash adds a hint of sweetness. Gruyère toasts add a salty note.

View Recipe: Golden Winter Soup

NextJanuary: Butterscotch Pudding

Mollie Lee won the Starters and Beverages Category of our 2007 Cooking Light Ultimate Reader Recipe Contest with these delicious appetizers.

Previous Slide January: Korean Spiced Beef and Cabbage Rolls

This creamy dish contains 3 cups of milk, and offers about one-fifth of your daily calcium needs per serving.

Next Slide January: Butterscotch Pudding

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Leeks and potatoes provide the base for this hearty vegetable soup, and butternut squash adds a hint of sweetness. Gruyre toasts add a salty note.

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