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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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


Maine Azeris remember a massacre

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


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


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


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


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


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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