This dish leans into the sweet-and-savory braise that characterizes much of North African cooking, where dried fruit and nuts ...

Since the “Superabundant” Ameraucanas have just regaled us with the first egg songs of the season, we know that spring is right around the corner. Like other livestock, chickens aren’t often portents ...

Recently, when I asked chef Pierre Thiam why West African cuisine was suddenly being touted as a new food trend, he laughed and said, “It’s been around for a few thousand years.” Then he thought for a ...

This week we are visiting South Africa and cooking potjiekos. Potjiekos is basically a stew in which the meat and seasonings are cooked with very little liquid, with vegetables added in layers on top ...

Cooking teacher Judi Strauss tempted us with this special recipe for kolachy, the jam-filled pastry cookies on the All Things Food Cleveland Facebook group. Here's how she describes them: "Tia Houpt ...

Make the spice paste: Combine all the ingredients in a food processor and blitz into a coarse paste. Heat peanut oil in a large, heavy-bottomed saucepan over medium-low heat. Add spice paste and sauté ...

“Most of the people who walk in through the door don’t know our food,” said Fatou Dibba, co-owner of the new restaurant at Hewitt and Broadway. It might be a matter of explaining what’s in goat pepper ...