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LINDSAY STERLING

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Quick and easy Indian?

No longer a foodie fantasy
Now a pharmacist and the mom of two young kids, Shweta’s favorite dish to prepare on a weeknight is palak paneer and roti.
By: LINDSAY STERLING  |  April 04, 2014

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Immigrant Kitchens: North Indian

Cooking boot camp: Use all your burners
But what harm could there be in the adventure of using all four burners at once?
By: LINDSAY STERLING  |  March 06, 2014

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Immigrant Kitchens

Food for the Olympics: Russian beef buns
Just in time for Olympic gatherings, Russian grandmother Alla Zagoruyko has taught me how to make her favorite party food from home.
By: LINDSAY STERLING  |  February 06, 2014

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Inside-out shepherd's pie from Sudan

Meat and potatoes from Sudan
Immigrant Kitchens
By: LINDSAY STERLING  |  January 09, 2014

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Syrian finger food

Ground meat and spices hidden inside fried dough
An Iraqi mother who lives with her husband and three kids in a Portland recently taught me how to make a Syrian food called kibbeh.
By: LINDSAY STERLING  |  December 12, 2013

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Make ’em today, serve ’em tamale

 Gifts for dinner
How are you going surprise 20 people on your list with great gifts — without going into debt or driving yourself crazy?
By: LINDSAY STERLING  |  November 14, 2013



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Learning to make an easy Nicaraguan pineapple pork

 Boning up on sweet and sour
As we gathered to cook one of her favorite Nicaraguan dishes, Jenny Sanchez instructed, “This is sweet food,” like that would be something I’d never heard of.
By: LINDSAY STERLING  |  October 17, 2013

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I got set up in the bulgur aisle

 Blind cooking date with an Iraqi
At Sindbad, the Iraqi Market on Forest Avenue near Woodford Street, I was looking for fine bulgur.
By: LINDSAY STERLING  |  September 19, 2013

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Easy meals for $15 or less for 2 people

 Cheap. Fast. Good. Exciting.
We can’t survive in America, really, without at least a handful of inexpensive, quick meals in our cooking repertoire, lest we feed on an endless stream of factory hot dogs and frozen pizzas.
By: LINDSAY STERLING  |  September 12, 2013

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It’s a bun. It’s a roll. It’s a popover. Whatever, it’s delicious.

 Yorkshires call it pudding
Watching her move so assuredly in the kitchen makes me doubt the legendarily poor reputation of English food. When a cook moves like that, only good can come of it.
By: LINDSAY STERLING  |  August 30, 2013

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Phenomenal pho

How Hieu Nguyen makes the real deal at home
How Hieu Nguyen makes the real deal at home
By: LINDSAY STERLING  |  August 05, 2013



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New Zealand sausage rolls are the way to go

Don’t like pig intestine?
What about sausage could not be delicious? I wondered. It was the wrong question.
By: LINDSAY STERLING  |  June 26, 2013

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Congolese dishes show innovation, creativity

Tricks of the cooking trade
Yarmouth resident Ariane Kambu Mbenza grew up with her uncle in the Democratic Republic of the Congo. When she was seven years old, he asked her to be in charge of preparing food.
By: LINDSAY STERLING  |  May 30, 2013

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A sampling of a Burundian diet

Greens, beans, and goat
The minced cassava leaves in the bottom of her large pot looked like a wad of grass clippings removed from the inside of a lawn mower. As they heated up on the stove with water, they smelled like a health nut's green smoothie. And things kept getting better.
By: LINDSAY STERLING  |  May 03, 2013

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Cinnamon’s secret identity

Rediscovering age-old wisdom: it’s a meat lover
Learning to cook with exotic ingredients is exciting, but what I like even better is seeing someone use an extremely familiar ingredient in a completely new way. It's both uncomfortable and invigorating. One minute you think you know something about an ingredient, and then the next minute you see that you don't know the half of it.
By: LINDSAY STERLING  |  April 04, 2013

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How much spice is humanly possible?

Hot stuff
Sudha's display of spices looked like a painter's palette of India: yellow turmeric, brown cloves, white salt, brilliant orange-red chili powder — not the maroon stuff you find at the supermarket.
By: LINDSAY STERLING  |  March 06, 2013



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Humanity is like stew beef

What are you going to do with it?
It was afternoon. I had just taught a cooking class at Portland High School and was carrying loads of gear out to my car when the school door locked behind me with half my stuff still inside.
By: LINDSAY STERLING  |  February 13, 2013

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Haiti’s in trouble

But the food’s awesome — and you can help
We're cooking green plantains, habanero-lemon pork ribs, and rice and beans.
By: LINDSAY STERLING  |  January 09, 2013

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Learning about Nigerian cuisine and culture

A ticket to Africa
I was thrilled recently when the director of the Museum of African Culture offered to add another country to Immigrant Kitchen's culinary world tour.
By: LINDSAY STERLING  |  December 12, 2012

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Stay warm with a Costa Rican staple

Back to basics
Susana Contreras is short and thin with dark eyes and long, straight, dark hair.
By: LINDSAY STERLING  |  November 14, 2012
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