Recipes

Specialty ingredients recipe guide

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Specialty ingredients recipe guide
Find dishes that put little-used foods to delicious use

By Denise Foote
First published in Chatelaine.com’s January 2003 issue.
© Rogers Publishing Ltd.

Don’t let that jar of chili-garlic sauce from Aunt Edna’s gift basket collect dust in your cupboard. With this lineup of Chatelaine triple-tested recipes, you’ll soon be moving little-used and forgotten foods to the front lines.

Pick a food:

• Anchovy paste
•
Apricot jam
• Artichoke hearts
•
Chili-garlic sauce
• Curry paste
• Hoisin sauce
• Horseradish
• Hot sauce
• Oyster sauce
• Pesto


 

 

 


  Intro
  • Anchovy paste
  • Apricot jam
  • Artichoke hearts
  • Chili-garlic sauce
  • Curry paste
  • Hoisin sauce
  • Horseradish
  • Hot sauce
  • Oyster sauce
  • Pesto

  • Know your best-before dates
  • Ingredient substitution guide

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