Every chef has a list of their greatest hits, the handful of go-to meals that play on repeat in their culinary repertoire. Gnocchi is high on my own list. It’s one of those dishes that everyone thinks ...

Get your news from a source that’s not owned and controlled by oligarchs. Sign up for the free Mother Jones Daily. When she first started producing recipe videos, Moju was dismayed to learn that the ...

In this simple and flavorful sheet-pan meal, barramundi (or another firm, white fish) is rubbed with a marinade made with berbere, a traditional Ethiopian and Eritrean spice mix with fenugreek and ...

J.M. Hirsch first tried the Ethiopian spice blend berbere nearly 20 years ago in North Carolina. Ever since, “I’ve been passionate about Ethiopian food,” said the author of “High Flavor, Low Labor: ...

Instructions: In a small bowl, combine berbere spice ingredients. Mix well. Add 4 tablespoons of the mix to a large bowl. Add the chicken drumettes to the spice mixture, coating evenly, and marinate ...

Marcus Samuelsson, chef, author and restauranteur behind New York City restaurants Red Rooster Harlem and the brand new Hav & Mar in Chelsea, among others around the globe, knows good meatballs. In ...

Imagine the best Southern barbecue cooked up in northern Africa. That’s what this week’s ingredient — the Ethiopian seasoning blend known as berbere — tastes like. And it’s as good as it sounds.

The older people, when they eat here, they are fond of telling me it tastes like old Creole cooking," says Fanta Tambajang, owner of Bennachin restaurant. Since 1991, Tambajang has operated ...

1 pound skinless barramundi, cod or other firm white fish fillets 1. Heat the oven to 425 degrees and arrange racks in the upper and lower thirds of the oven. Line two large sheet pans with parchment ...