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.
March: Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens
This recipe was featured in a story about balancing flavors. The golden-brown onions add sweetness, while the cheese brings a salty flavor, both tempering the bitter arugula. A garnish of sour lemon slices brightens the flavor.