Zenash’s Journey
A short walk from my house is a commercial strip with drug stores, a gym, resale shops, a…
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Ethiopian Food
Onions—pounds and pounds of onions, both yellow and red—form the foundation of most Ethiopian dishes. They are usually…
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Niter Kibbeh
Zenash begins her preparation for niter kibbeh, by melting a case of butter, 36 pounds, in a large…
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Zenash’s Chickpea Salad
I love chickpeas—whether in stews, curries, salads, fritters, braises, masalas, or soups. Ras Dashen’s chickpea salad is my…
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Doro Wot
Barbere spice paste My spice paste is very thick, a mahogany color, a deep, dark, beautiful red. The…
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Issue 10: Searching for Japan
Imperial Gardens, Tokyo Craft proceeds from the whole person, the heart, head, and hand in proper balance…natural materials,…
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Sake Simmered Mackerel
Photos above by Zak Yasin Makes 4 servings
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Tenets of Japanese Cooking
The preparation and serving of fine as well as routine Japanese food is obviously mixed with things other…
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Cooking Methods
Photos above by Zak Yasin In 1980, Shizuo Tsuji released the first edition of his groundbreaking Japanese cookbook,…
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Donabe
Photos above by Zak Yasin For many years I have been attracted to cooking in clay vessels. At…
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