Servings: Makes 1 generous cup ayib. 32 ounces of plain yogurt, plain low-fat yogurt or buttermilk 1. In a deep, heavy-bottom saucepan, heat the yogurt over low heat until it comes to a gentle boil.

Carrots become a spectacular side dish when roasted with orange and tossed with a spicy vinaigrette. The dressing is powered by berbere, a spice blend of chiles, garlic and warming spices that's a ...

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When tourist James Barker had dinner at the home of his Ethiopian hosts, he knew he’d have to be polite and eat whatever indigenous cuisine they offered him. He didn’t know it wouldn’t be cooked.