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.
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.