How to Make Shakshouka, Tunisian-Style Eggs
A one-skillet tomato-y masterpiece.
by Jeanne Kessira
at Cornell University
What Do They Eat in Ghana?
A food lover's review of my 10 days in Africa
by Emma Shellhamer
at Penn State University
What We Think of Ann Arbor’s Blue Nile Restaurant
Ann Arbor’s go-to spot for Ethiopian food. (Bonus, you get to eat with your hands.)
by Jessica Spivack
at University of Michigan