The Global Pantry Cookbook (Scott Mowbray, Ann Taylor Pittman)

Staff Pick: As someone who is consistently guilty of buying a big tub of miso or jar of harissa for one recipe and letting the rest slowly go bad in my fridge, I appreciate the quick reference chart at the start of the book to find recipes for ingredients you likely already have in your pantry. - Elizabeth Two James Beard-Award winners show how to unlock the secrets of the global pantry and elevate all your favorite foods Make the most succulent pot roast ever with oyster sauce. Transform a broiled salmon filet with miso. Give an irresistible kick to chicken wings with gochujang. Turn out the crunchiest French toast with panko breadcrumbs. Use Mexican chorizo to add depth to a quick skillet chili. Enliven a no-churn ice cream pie with freeze-dried berries. Impart a savory kick to shrimp and grits with sambal oelek. Add coconut milk to banana pudding—it’s magical. And even your best ribs will take on a sticky new deliciousness with sweet soy sauce. In more than 120 recipes, here’s how—w