You can't start an Ethiopian meal without berbere and injera. Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of ...

As an honorary member of Seattle's Ethiopian community for many years, I came to love East African food, particularly for the earthy, aromatic spices permeating most every meal. Via strong friendships ...

Lentils may not have the most exciting reputation, but when cooked well and seasoned properly, they can be transformed into a comforting and rich supper in just half an hour. In this recipe from our ...

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 ...