Read any professional or amateur review of a taqueria and you’d be hard-pressed to find analysis that doesn’t touch on the quality of the tortillas. Are they corn or flour? Is the restaurant making ...

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 ...

Injera is a key component to the dining process in the Ethiopian culture (Courtesy) Injera is a popular indigenous Ethiopian dish, prepared from teff, a small round grain that thrives mainly in the ...

Diners press toward the banquet table at downtown Sacramento’s Queen Sheba Ethiopian restaurant, breathing in a scent of home. The sharp, piquant smell of garlic, onions and ginger pierces the air, ...

Take the mingled aroma of molasses and yeast. Add the nutty essence of an exotic grain. Mix well. This heady fragrance wafts in the bread aisle of Addisu Gebeya, an Ethiopian market in Adams Morgan.

Ever since the pandemic hit there’s been a social media outbreak of sourdough bread pictures. During spells of home confinement, an inner baker seems to have afflicted many Americans, causing a ...

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 ...

“Don’t call it bread; don’t call it crȇpes: Injera is injera,” says Serkaddis Alemu of the ancient Ethiopian staple. For more than a decade, Alemu has served her spicy, savory Ethiopian lunch to Santa ...