1. Prepare the mushrooms: Stem the mushrooms and use a spoon to gently scoop out the gills inside the cap (you can also peel away the top thin layer of the mushrooms, though this is not essential).

We serve this dish at our Hav & Mar restaurant, and we use inspiration from a traditional Ethiopian recipe using tibs, or beef tips, that is typically stir-fried and spiced with berbere, an Ethiopian ...

KANSAS CITY, Mo. — Mesob in Westport is one of the 182 restaurants participating in Kansas City’s annual Restaurant Week from Jan. 13-22. As part of Restaurant Week local restaurants will be serving ...

Chef, restaurateur and author Marcus Samuelsson is joining the TODAY Food team to share two of his favorite recipes featuring creamy, comforting grits. He shows us how to make classic shrimp and grits ...

Tell Me More is featuring stories from immigrants who bring their cultural traditions to their July 4th feasts. Tinbete Ermyas, an Ethiopian American, loves celebrating with hamburgers and share his ...

Mercedes is joined by 7 News Anchor Pheben Kassahun to make a traditional Ethiopian dish on Recipes for Life. While making the dish called Tibs made with beef, Pheben talks about what it has been like ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

In this video, Ethiopian-Swedish chef and restaurateur Marcus Samuelsson teaches us how to make mouthwatering, delicious Tibs. Tibs is a dish featuring beef or lamb, pan-fried in butter, with garlic, ...

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.