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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


 
  • Find 1000+ recipes in our Recipe File


 
  • Swap ideas in our Food + recipes forum

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Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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