Serves 8

Cooking onions until softened, then stirring in spices and aromatics like garlic and ginger is the foundation of many...

Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and ...

The heat in this deeply satisfying red lentil dish—called misir wat in Amharic, the language of Ethiopia—comes mainly...

Ethiopians eat with their hands and use this tangy, spongy, crêpe-like flatbread like silverware. It's made from...

The Ethiopian Orthodox Church’s ban on meat and dairy on Wednesdays, Fridays and during the 40 days of Lent has inspi...

Try this fun root vegetable side dish in place of any starchy side. Slideshow: Recipes From the Root Cellar

Josh Vogel’s smoker allows him to start cooking the bird as low as 130°, and then finish smoking at 180°, b...

For a wonderful contrast to the sweetness of her pecan pie, master baker Alice Medrich adds minced candied ginger and...

In this fun twist on a classic apple pie, master baker Alice Medrich enhances the flavor of the tender baked apples w...

While you can make this dough by measuring the flour in cups, a scale will ensure the best results. To make a double...

This elegant puff pastry is quick to make. You’ll be surprised at how delicious butternut squash is for dessert. Look...

This creamy soup gets a little smoky heat from canned chipotle chiles in adobo sauce, but then gets cooled down with ...

Vidalia onion soufflé was a fixture at Thanksgiving and Christmas meals in Sarah Simmons’s home when she was gro...

David Guas, who grew up in New Orleans, was amazed by the similarities between Creole and Cuban cooking, which were b...

Since one dessert is never enough at Thanksgiving, David Tanis bakes a buttery French-American tart to complement his...