immigrant kitchens

Latest Articles


It’s a bun. It’s a roll. It’s a popover. Whatever, it’s delicious.

Watching her move so assuredly in the kitchen makes me doubt the legendarily poor reputation of English food. When a cook moves like that, only good can come of it.
 Yorkshires call it pudding
By LINDSAY STERLING  |  August 30, 2013

New Zealand sausage rolls are the way to go

What about sausage could not be delicious? I wondered. It was the wrong question.
Don’t like pig intestine?
By LINDSAY STERLING  |  June 22, 2013

Stay warm with a Costa Rican staple

Susana Contreras is short and thin with dark eyes and long, straight, dark hair.
Back to basics
By LINDSAY STERLING  |  November 16, 2012

Facing down Grim

We are now entering the eight-month-long conglomerate season I like to call Grim.
The very flavor of warmth graces the Nguyens' beef stew
By LINDSAY STERLING  |  November 18, 2011

Fou fou is hard work

The cassava flour was light beige, slightly more fine than corn meal. I'd bought it by mistake. Three pounds of it. I had no idea what to do with it.
Getting pounded by flour while making an African staple
By LINDSAY STERLING  |  January 14, 2011

Giggling through life

When you chomp into Suu Le Martin's crispy, hot, handheld treats, you understand she took sheer human love, wrapped it in courage, and glued it all together with a scramble of prayers.
And making spring rolls with love
By LINDSAY STERLING  |  August 27, 2010


Live to be 106

Jenny Sanchez learned many of her magical dishes, including chancho frito and gallo pinto (previously featured here), from a family helper when she was a young girl.
 The Nicaraguan secret: tortas de espinaca
By LINDSAY STERLING  |  June 04, 2010

For richer, for poorer

Laura Coroi saw my “Immigrant Kitchens” poster at the YMCA and introduced herself.
Romanian polenta with sheep’s milk feta
By LINDSAY STERLING  |  April 09, 2010

'Herring in a fur coat'

This time of year I look at myself in the mirror and shrink. My face looks like it belongs on the canning shelf with the beans, asparagus, and cukes.
Tasting a Russian party dish
By LINDSAY STERLING  |  March 12, 2010