Our 25 Best Recipes Ever

25 years, 25 dishes. We're going back in time to count down our best of the best, from 2011 to 1987.

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1994: Fettuccine Alfredo
Photo: Howard L. Puckett

1994: Fettuccine Alfredo

Holy calcium! Heavy cream, Parmesan cheese, and butter create the regular calorie and fat-filled alfredo sauce. Here, we used olive oil instead of butter, nixed the cream in favor of a thickened milk-based sauce that uses flour and cream cheese to thicken it, leaving plenty of room for a cup of the good stuff—Parmigianno-Reggiano cheese.

We’ve revisited this recipe more than once and made subtle changes to fit into the current eating philosophy and this one always makes the transition smoothly. It’s a solid…and delicious recipe.

View Recipe: Fettuccine Alfredo

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