Injera takes days to prepare, but this quick recipe streamlines the process. The tangy, spongy bread injera is essential to an Ethiopian meal.Credit...Jessica Pons for The New York Times Supported by ...

Sesame seeds are an integral part of African vegetarian cuisine, adding flavor and nutrition to a number of traditional ...

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 ...

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 ...

How to make an easily accessible Americanized version of Ethiopian Flatbread. It's not quite authentic as it is usually cooked on a large stone over a fire, but this is the most common method for ...

We may receive a commission on purchases made from links. It seems that almost every cuisine has an iconic kind of bread: ...

Sometimes, the greatest treasures are found right under your nose, you know what I mean? You don’t? Well, allow me to offer up Exhibit “A”: I’ve been driving past this sign — posted on Highway 99, ...

New York is not an injera town, which I know because I grew up in Injeratown, USA, also known as Washington, D.C. There, countless corner stores and restaurants well into the Maryland and Virginia ...

Most New Yorkers are restaurant fanatics if only because their home kitchens are so tiny. So when my husband and I arrived in Anchorage from there twenty years ago, we were worried about the food ...

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 ...