Photography by Jenna Noel
Photography by Susan M. Cashin
Although milder than many of Aster Kassaye’s more vividly spiced dishes, this vegetable and bean salad is also typical of Ethiopian cuisine, with a few familiar ingredients prepared and combined in an unexpected way. Cool and simple, it’s substantial enough to anchor a summer meal.
Prepared by Elif Selvili
This flavorful spread makes a nice appetizer served with crusty bread and olives. Rustic sourdough is the closest in style to traditional Turkish bread.
Prepared by Elif Selvili
Photography by Jody Horton
Traditionally, this stuffed filo dish is made with walnuts, but Texas pecans are a good substitute.
Courtesy of Hudson’s on the Bend Chef Kelly Casey
Courtesy of Ellen Sweets
Like most soups and stews, this should be made the day before it is to be consumed, or at least 4 to 6 hours in advance. I make a mean jalapeño cornbread too, only mine is made by adding buttermilk instead of plain milk, 2 tablespoons grated Cheddar cheese and chopped jalapeños to a package of Jiffy corn muffin mix. And if your arteries can take it, heat ¼ cup of bacon drippings to smoking in a cast-iron skillet before adding the cornbread mixture.
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