Search Results for: Meal of roots
of the cuisine. at muscadine, mississippi native and southern foodways alliance member laura rhoman serves appropriately salty chicken fried to a golden, lacy crunch; morsels of juicy, cornmeal-crusted catfish; and the country captain, a lowcountry curried chicken dish with roots in the th century spice
platter of beyaynetu, a vegetarian combination of red and yellow spiced lentils, tender collard greens and the turmeric-stained folds of cabbage, potato and carrot known as atakilchi alicha. if you're a vegetarian, stop there, or maybe add an extra roll of injera and a side ayb, the fluffy farmhouse-style...
https://www.oregonlive.com/portland-best-restaurants/2017/09/portlands_40_best_restaurants.html