It's a mouth-watering rub for anything you may want to grill or roast: think fish like mackerel or bluefish, whole or spatchcocked chicken, meaty portobello mushrooms, or winter's root vegetables. Stir it into the creamy pan-sauce for thin spaghetti or linguine or use as a marinade or butterflied lamb or Berkshire pork chops. Toss lots of berbere with sliced potatoes or cauliflower florets in oil before oven-roasting. Warm it in melted butter or olive oil before drizzling over steamed veggies. It's instant comfort.