Lisa Gershenson | Cook's Gazette

Zenash's Journey

Issue 11: Zenash’s Journey

While every refugee’s story is different and their anguish personal, they all share a common thread of uncommon…

A short walk from my house is a commercial strip with drug stores, a gym, resale shops, a…

Onions—pounds and pounds of onions, both yellow and red—form the foundation of most Ethiopian dishes. They are usually…

Zenash begins her preparation for niter kibbeh, by melting a case of butter, 36 pounds, in a large…

I love chickpeas—whether in stews, curries, salads, fritters, braises, masalas, or soups. Ras Dashen’s chickpea salad is my…

Barbere spice paste My spice paste is very thick, a mahogany color, a deep, dark, beautiful red. The…

Recipes

Guest Contributors

I can’t recall my earliest memories of being in the kitchen or behind the camera, but they both…

Searching for Japan

Imperial Gardens, Tokyo Craft proceeds from the whole person, the heart, head, and hand in proper balance…natural materials,…

Photos above by Zak Yasin Makes 4 servings