From an underground *golla* to my trusty cast iron pot.
It could easily turn into stew or curry, too, says the groundbreaking chef who invented it.
Inside a hands-off chicken recipe developed by a (busy!) doctor
The story of—and a recipe for—the Durban specialty
Koesisters, aka coconut-dusted pillows of goodness, are *not* "koeksisters"
A pared-down version of the Moroccan classic (with an optional squash add-in)
Meet your next pantry staple
How reuniting with estranged family, under tragic circumstances, helped me let go of an aimless, lifelong pursuit.
How the kitchen became a place of refuge for the women behind the Matatu Kitchen
How niter kibbeh and griddle cakes became my family's comfort foods
An Egyptian dish that's made by instinct, eaten with messy exuberance
The two are more connected than you may think.
And it's all in one pot
And we love it!
They're sure to curry favor with you. (Forgive the dad joke.)
Meet the cookbook author who's trying to change your idea of Sudanese food
What Beejhy Barhany, a chef descended from Ethiopia's Beta Israel community, eats for Hanukkah.
The recipe that taught one Food52er to recreate a memory
If desserts were celebrities, malva pudding would be a child star
A weekend reading list—and a promise to do more of this.
Why Yemisi Aribisala's 'Longthroat Memoirs' deserves a wide audience
Name your first collection or try one of these: