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LINDSAY STERLING
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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.
Hallelujah! Praise collards!
My road to collard green enlightenment opened up, of all places, at the checkout at T.J. Maxx.
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.
A commemorative feast
Maine Azeris remember a massacre
From cleaning to cooking
Finding a cooking lesson with an immigrant is like love. It comes when I least expect it.
Something other than chili
My friend's family only eats meat that he hunts: duck, venison, and moose.
Maybe you should host the family feast
Before my Nicaraguan cooking lesson with Jenny Sanchez, I wanted to quit Christmas.
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.
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.
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.
A hard-won meal
Before you make Makara Meng's Cambodian curry soup, you need to know how it got to these pages.
And finds it not far from Portland at all
Twenty-one years ago Shamayel Kargar and her husband had a hankering for good lamb.
And they got here by traveling the world
I'm into peanuts these days for a handful of reasons. I recently learned how to cook an awesome peanut soup from Ghana.
Learning a basic, but complex, Panamanian dish
As I was picking my daughter up from school, my ears perked up to a woman telling a child it was time to go.
Learning to cook, and eat, an African staple
African foufou is not something you learn once and get. I've had three different teachers, Kenyan, Congolese, and Ghanaian, and I can "do" it, but I still look like one those unbelievably bad dancers on So You Think You Can Dance?
Cooking standing up
I'm heading into a public-housing duplex. It's two stories: red bricks on the bottom and cream vinyl siding on top.
Visiting a chef at home
Finding out your daughter's classmate's father is this city's most eye-opening chef makes you feel special.
A Valentine's Day invitation
If the Committee of Basic World Knowledge had given me a surprise test, a world map with directions to fill in all the country names, I would have missed Azerbaijan.
Getting pounded by flour while making an African staple
The cassava flour was light beige, slightly more fine than corn meal. I'd bought it by mistake. Three pounds of it. I had no idea what to do with it.
Mashed yuca cakes and little cheese breasts — I mean breads
Standing in front of the chest freezer at my local Latin market (La Bodega Latina, 863 Congress Street), I pull out a plank of frozen banana leaves.
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