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 ...

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 ...

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 ...

Ethiopian food is distinctive and delicious, befitting a remarkable country with a cultural heritage that stands out from the rest of Africa. While the cuisine of Ethiopia is becoming better known, it ...

Sinq’s sisters cook Ethiopian dishes you can find in dozens of Melbourne dining rooms, but with uncommon deftness and detail, ...

Injera is a popular indigenous Ethiopian dish, prepared from teff, a small round grain that thrives mainly in the higher lands of Ethiopia. It is flatbread with spongy like texture. Injera is a key ...

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 ...

This is Highly Recommend, a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now. Beyond the whole getting to have a baby thing, there are very ...

Misrak Gebrehiwot communicates with her husband, chef Takehiko Inoue, in fragments of Japanese, Amharic, and English. It’s a fusion language the two began to create 15 years ago, when they met working ...