Chef Abraham Gessesse walked into the kitchen of his Grand Avenue restaurant Hyacinth on a Wednesday in January to find his sous chef Connor Barth wearing a giant smile. “What are you so happy about?” ...

These bold and robust curries, vegetable rolls, tray and pasta bakes, stuffed tomatoes and vegie stews will be all the better after the flavours have had time to get to know each other in the frid ...

More Ethiopians live in the region than anywhere else in the United States, so the area boasts a wealth of places to experience the cuisine.

Injera, a spongy, slightly tangy flatbread made from teff flour, is both a staple and a utensil, used to scoop up richly spiced wats (stews). At etCorner, this experience is not just encouraged but ...

As the sun sets, families gather to enjoy Iftaar with a spread of delicious food. If you are looking for dishes to prepare this Ramadan, we have got you covered with five classic recipes you should ...

Somewhere between a stir fry and a stew, tibs is a traditional Ethiopian dish of sautéed meat and vegetables served atop a spongy bread called injera ... under-spicing my food, likely because ...

An expertly prepared (if not unlikely) menu of Ethiopian ... the spongy injera on which several dishes are served. ”When you come to my restaurant, I want to present that food experience.” ...

When Beza Abebe began to think about transmitting culture to children, especially among the relatively small number of Ethiopian Jews in the U.S., food became an obvious vehicle to her ... in which ...

injera. This inviting eatery is one of the best vegan spots on the Westside! The founder and head chef, Tete Alemayehu, specializes in plant-based Ethiopian recipes with a Western twist! Whatever you ...