With Polish, Ethiopian, and East Asian enclaves all over the city—and, if you look hard enough, a Jewish deli or two—Chicagoans have no problem when it comes to getting stuffed on stuffed...

For years, white Washingtonians have been reluctant to embrace Ethiopian food. But that might be changing.

Gourmet Editor in Chief Ruth Reichl visited Marcus Samuelsson at Merkato for a first taste, and spoke to him about the challenge of introducing an entire new palate to American diners....

This is more of an infusion than a true tea, since it isn't made with tea leaves. You will have leftover spice tea to store.

Berbere is a chile and spice blend used to season many Ethiopian dishes. Because authentic berbere can be hard to find, we developed our own recipe.

This is more of an infusion than a true tea, since it isn't made with tea leaves. You will have leftover spice tea to store.

On a search for his past, chef Marcus Samuelsson travels to Ethiopia and finds a world of spices and honey wine.