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Greatest Hits: 2011

January 01, 2011
Photo: John Autry
All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. Keep checking here each month for the best of 2011.
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January: Guinness Lamb Stew

Photo: John Autry
View Recipe: Guinness Lamb Stew

"The touch of mustard at the end adds a little tangy punch that sets off the robust flavors of the hearty, slowly simmered broth," said Robin Bashinky, recipe taster and developer.

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January: Chicken Fried Rice with Leeks and Dried Cranberries

Photo: John Autry
View Recipe: Chicken Fried Rice with Leeks and Dried Cranberries

"Love this different take on fried rice," said associate food editor, Tim Cebula. "Tastes like Thanksgiving." With only 26 minutes from start to table, this one is a no-brainer.

 

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January: Crispy Chickpea Salad with Grilled Prawns

Photo: Jose Mandojana
View Recipe: Crispy Chickpea Salad with Grilled Prawns

"I could eat these fried chickpeas like popcorn, they're so addictive. I don't feel guilty when they come with a bright, fresh salad," said intern Hannah Klinger.

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March: Brazilian Feijoada

Photo: Nina Choi
View Recipe: Brazilian Feijoada

"Meaty and starchy and absolutely comforting: I went out and bought a slow cooker just for this," said Sidney Fry, Nutrition Editor.

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March: Crispy Topped Brussels Sprouts and Cauliflower Gratin

Photo: Quentin Bacon
View Recipe: Crispy Topped Brussels Sprouts and Cauliflower Gratin

"This creamy, crunchy dish will make you learn to love Brussels sprouts." said Tim Cebula, Associate Food Editor.

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April: Onion Tart

Photo: John Autry
View Recipe: Onion Tart

"The flavor from a handful of ingredients is amazing: sweet onions, woodsy thyme, tangy cheeses..." said Ann Taylor Pittman, Executive Food Editor.

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May: Paella with Poblanos, Corn, and Clams

Photo: Iain Bagwell
View Recipe: Paella with Poblanos, Corn, and Clams

"Love the crunchy rice on the bottom of the pan, and clams lend the dish a delicious sweet brininess," said Tim Cebula, Associate Food Editor.

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May: Striped Bass with Cilantro-Onion Salad

Photo: Marcus Nilsson
View Recipe: Striped Bass with Cilantro-Onion Salad

"The crisped skin and meaty texture of striped bass are fantastic," said Adam Hickman, Recipe Tester and Developer.

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May: Browned Butter Asparagus

Photo: Grant Cornett
View Recipe: Browned Butter Asparagus

"Such a simple treatment, with incredible flavor. Tarragon is an unexpected, fresh touch," said Vanessa T. Pruett, Test Kitchen Director.

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June: Grill-Braised Clams and Chorizo in Tomato-Saffron Broth

Photo: Anna Williams
View Recipe: Grill-Braised Clams and Chorizo in Tomato-Saffron Broth

"The rich saffron broth and smoky flavor from the hickory chips make this dish worth the effort," said Tim Cebula, Associate Food Editor.

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June: Brown Sugar Soufflés with Crème Anglaise

Photo: John Autry
View Recipe: Brown Sugar Soufflés with Crème Anglaise

"I am not a real sweets eater, but I sneaked into the kitchen to get another," said Tiffany Vickers Davis, Assistant Test Kitchen Director.

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