Quick look: Ethiopian food can seem intimidating, especially with long names like ye’tshom kwalima kwas, or white-bean sausage dumplings, and ye’denich be’kaysir atakilt, or tender potatoes with ...

Injera takes days to prepare, but this quick recipe streamlines the process. The tangy, spongy bread injera is essential to an Ethiopian meal.Credit...Jessica Pons for The New York Times Supported by ...

Robin Robertson has spent many years exploring the world’s cuisines, which led her to discover that virtually every culture enjoys a variety of traditional vegan dishes. A longtime vegan and a former ...

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 ...

We may receive a commission on purchases made from links. It seems that almost every cuisine has an iconic kind of bread: Naan is a staple at every Indian restaurant, and you'll seldom see a Greek ...

Q: A few weeks ago a coworker of mine took me to a restaurant called Safari. It was my first time having Somali food, and I loved it! I’m interested in getting into Somali food. I’ve found a few other ...

INGLEWOOD, Calif. — With a swift flick of the wrist, Gennet Wondimu, owner of Ye Geny Injera & Mini Market in Inglewood, California, slipped a woven mat, called a sefed, under a freshly prepared ...