Delicious as they may be, matzo ball soup, challah, brisket and other Ashkenazi Jewish favorites will not be at the table ...

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 ...

Injera is a popular indigenous Ethiopian dish, prepared from teff, a small round grain that thrives mainly in the higher lands of Ethiopia. It is flatbread with spongy like texture. Injera is a key ...

Following is a transcript of the video. Medha Imam: Injera is a porous, spongelike sourdough bread that is quite literally the foundation of Ethiopian cuisine. It's made out of teff, the smallest ...

When chef Elias Taddesse pivoted from working at high-end French restaurants in New York City to exploring Ethiopian flavors in his own kitchen, he knew he had to open his first shop in the nation’s ...