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LINDSAY STERLING

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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

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

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

Shamayel seeks a little lamb

And finds it not far from Portland at all
Twenty-one years ago Shamayel Kargar and her husband had a hankering for good lamb.

By: LINDSAY STERLING | July 27, 2011

Peanuts are white, folks

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.

By: LINDSAY STERLING | June 29, 2011

Mastering a Latin classic

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.

By: LINDSAY STERLING | June 01, 2011

So you think you can foufou?

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?

By: LINDSAY STERLING | May 04, 2011

Enjoying the fruits of a Sudanese farm in Maine

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.

By: LINDSAY STERLING | April 06, 2011

What the Miyake family eats

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.

By: LINDSAY STERLING | March 09, 2011

Azerbaijani meat with chestnuts and sour plums

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.

By: LINDSAY STERLING | February 09, 2011

Fou fou is hard work

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.

By: LINDSAY STERLING | January 12, 2011

Ah, a Bolivian afternoon

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.

By: LINDSAY STERLING | December 15, 2010

'The most alive salmon'

Exploring Swedish cuisine in America
"But you can't get fresh fish anywhere in Portland on Monday," the Swede said. We were having a scheduling conflict.

By: LINDSAY STERLING | November 16, 2010

Seven centuries of hot sauce at Korea House

Here's to longevity!
Two weeks ago if someone had asked to play word association, starting with the word "Korea," I would have said: "Nuclear bomb." Now, you say Korea and I say: amazing spicy fish dish with seaweed salad and secret hot sauce . Much better!

By: LINDSAY STERLING | October 20, 2010

Cooking classes taught by refugees give the real scoop

Sumac and citric acid
The kitchen of St. Pius X Church at the north corner of Payson Park was particularly steamy on the muggy, unusually hot night of October 1.

By: LINDSAY STERLING | October 07, 2010

Prepping for a Congolese cooking class

Shopping quest
In my car are a 62-year-old mother from Congo, her 27-year-old daughter, and their 18-year-old friend from Rwanda.

By: LINDSAY STERLING | September 22, 2010

Giggling through life

And making spring rolls with love
When you chomp into Suu Le Martin's crispy, hot, handheld treats, you understand she took sheer human love, wrapped it in courage, and glued it all together with a scramble of prayers.

By: LINDSAY STERLING | December 08, 2010

Revelations at Asmara

Eritrean ingera with spicy chicken
I've always wanted to learn how to cook ingera, a spongy crepe served at Asmara, an (well, the ) Eritrean restaurant in Portland, with gorgeous piles of creamy orange lentils, cabbage and potatoes, kale, and spicy chicken.

By: LINDSAY STERLING | July 28, 2010

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