Ethiopian food is distinctive and delicious, befitting a remarkable country with a cultural heritage that stands out from the rest of Africa. While the cuisine of Ethiopia is becoming better known, it ...

This comforting chili is inspired by the flavors of doro wat, a popular Ethiopian chicken stew. This version features ground ...

Go down the few blocks of Fairfax Avenue that constitute the Little Ethiopia neighborhood of Los Angeles, past the antique shops and markets and repeating restaurants of the cozy, vibrant, ...

Among my favorite comfort foods is anything Ethiopian displayed on injera, one of the world’s most versatile breads. Quick, name another food that also doubles as canvas and utensil. Tangy, a little ...

For the past four winters, while Elias Taddesse shivered behind a flattop grill on the patio behind Wet Dog Tavern in Shaw, the Ethiopian-born, French-trained chef with Michelin star credentials ...

Head to Selby Library in downtown Sarasota for a lesson in Ethiopian cooking. On the menu: atakilt wat (Ethiopian cabbage, potato and carrots), misir wat (spiced red lentils) and azifa (green lentil ...

The first time I tried making injera, I poisoned my wife. I was cocky in my conviction that I could pull off the tricky Ethiopian flatbread that gets its tangy flavor from slow fermentation, much like ...

Ethiopian food is both distinctive and delicious, befitting a remarkable country with a cultural heritage that stands out from the rest of Africa. While the cuisine of Ethiopia is gradually becoming ...

I still remember the first time I ever had Ethiopian food. It was at Mama Desta’s Red Sea restaurant in Chicago, where I took an ex-flame that I was desperately trying to rekindle. I don’t remember ...

For most of Fana Yohannes’ restaurant career in Dallas, she worked the front of the house — at York Street, and after that, Lucia. Now she dons a chef’s apron every few months to prepare dishes from ...

Let’s just get this out of the way. In most Ethiopian restaurants, diners are not given knives and forks. You’re meant to tear off pieces of the spongy flatbread, injera, to scoop little mouthfuls ...