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LINDSAY STERLING

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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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A wing-lover’s fantasy

Even better — it’s a drumstick
I left Sudha Chalichamu and Venu Chaganti's house in Scarborough carrying a glass Pyrex bowl filled with marinating tandoori chicken drumsticks.
By: LINDSAY STERLING  |  October 17, 2012



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The Dominican flag is beautiful and delicious!

A great Columbian discovery
In August, Angel Ferreras, 39, did what any Dominican would do.
By: LINDSAY STERLING  |  September 19, 2012

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The secret to ratatouille without the mush

A French classic, done properly
My houseguest, a sixteen-year-old French brunette, pointed at the French toast we were serving for breakfast. "What is it?" she asked.
By: LINDSAY STERLING  |  August 22, 2012

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After the burritos and tacos, try chilaquiles

tasting a Mexican staple
Even though my Mexican cooking teacher, Azminda Cansino, knows my name is Lindsay, the text I got from her was: "Nena, what is the plan?"
By: LINDSAY STERLING  |  August 02, 2012

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Pave Paradise ...

and put up a Greek food festival
Why do we even use parking lots for cars? A food festival is a much better use of the space, don't you think?
By: LINDSAY STERLING  |  June 27, 2012

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We see fish cakes in your future

A surprising prediction
We love our fish cakes in Maine. They're usually a mixture of breadcrumbs, egg, seafood, and parsley, formed into cylinders and deep-fried.
By: LINDSAY STERLING  |  May 30, 2012



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A Southern fave, brought north via Africa

Hallelujah! Praise collards!
My road to collard green enlightenment opened up, of all places, at the checkout at T.J. Maxx.
By: LINDSAY STERLING  |  May 02, 2012

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Forget burritos — try this chicken soup

East Mex
Well into her 30s with two kids and a husband, Azminda was still being ribbed by her father for being a bad cook.
By: LINDSAY STERLING  |  April 04, 2012

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Maine Azeris remember a massacre

A commemorative feast
Maine Azeris remember a massacre
By: LINDSAY STERLING  |  March 07, 2012

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Learning to make a Bosnian Serb’s meat pie

From cleaning to cooking
Finding a cooking lesson with an immigrant is like love. It comes when I least expect it.
By: LINDSAY STERLING  |  February 08, 2012

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Pelmeni are a quick, easy, warm, filling Russian staple

Something other than chili
My friend's family only eats meat that he hunts: duck, venison, and moose.
By: LINDSAY STERLING  |  January 11, 2012



food_nicaraguan_list

Stuffed loins for Christmas?

Maybe you should host the family feast
Before my Nicaraguan cooking lesson with Jenny Sanchez, I wanted to quit Christmas.
By: LINDSAY STERLING  |  December 14, 2011

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Facing down Grim

The very flavor of warmth graces the Nguyens' beef stew
We are now entering the eight-month-long conglomerate season I like to call Grim.
By: LINDSAY STERLING  |  November 16, 2011

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The next great finger food

For after trampoline-ing, or really anytime
Dolmas are incredibly delicious edible packets of spiced rice and/or meat that are packable, portable, and extremely healthy.
By: LINDSAY STERLING  |  October 19, 2011

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Tasting Iraqi hospitality in Westbrook

A feast for a guest
At Mona's house in Westbrook, when a guest comes to visit, this is what she makes: a platter of yellow rice topped with golden bone-in chicken pieces, tomato-and chili-flake soup, a platter of beef dolmas, flatbread, pickled vegetables, fresh salad, watermelon, and a lemon-yogurt drink.
By: LINDSAY STERLING  |  September 21, 2011

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The story behind a South Portland Cambodian curry

A hard-won meal
Before you make Makara Meng's Cambodian curry soup, you need to know how it got to these pages.
By: LINDSAY STERLING  |  August 24, 2011


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