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 ...

Niter kibbeh is a spiced clarified butter that is a staple ingredient in Ethiopian cooking. Aromatics like onion and ginger ...

Zed’s owner-chef eager to let her Georgetown restaurant feed and educate D.C. Whether she’s greeting guests at meal times, finishing up a dish in the kitchen with her cook, Bekelech Tessama or ...

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 ...

What’s the Tigray region like? Tigray is very remote with lots of mountains; in some places, there aren’t even any roads. It’s part of a developing nation, so there’s an element of poverty — more than ...

EAGLE ROCK, LOS ANGELES (KABC) -- The artwork, the ambiance - it's the feeling of dining in a family's member's home! That's what Aunt Yvette's Kitchen is all about. The restaurant is bringing the ...