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 Inspired Vegetarian column journeyed to Venezuela this month for these corn cakes that are ubiquitous in that country's cuisine. They can be baked, grilled, or pan-fried, and eaten plain or paired with any number of toppings or fillings. Try them with Simple Black Beans and Avocado Salsa for a authentic Venezuelan meal.