Greatest Hits: 2008

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.

Teff Injera Bread with Carrot-Ginger Chutney
Becky Luigart-Stayner

December: Teff Injera Bread with Carrot-Ginger Chutney

The highlight of a story on Ethiopian foods, this tangy whole-grain bread is ubiquitous in that country's cuisine. It pairs excellently with the garlic, spice, and sweet flavors in the carrot chutney. The injera's a snap to make, and you can cook the chutney up to two days ahead for an easy, exotic snack or app at your next dinner party.

View Recipe: Teff Injera Bread with Carrot-Ginger Chutney

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