Roasted chicken…boring. Roasted chicken with Armenian Stuffing…something special. Don’t get me wrong, I love roasted chicken. My mother made the best! First she’d parboil the…
Posts Published by Robyn
Help us hunt for Armenian ingredients
Where can you buy some of the less common Armenian Kitchen Pantry items? Fortunately, the internet is a great way to search for stores in…
Psssst…This stock never loses its value!
Wasting food is not an option these days. Fortunately, it never was an Armenian trait. As in most Old World cultures, Armenians practiced frugality out…
Lamb, the Secret Ingredient: Kinz, and a recipe for Tass Kebab
We grew up eating lamb – and loving it. My American friends who had eaten lamb, said they couldn’t stand it. How could anyone not…
Coriander and Cilantro – One Plant – Two Incredible Flavors – plus a recipe for Cilantro-Tahini Dip!
What do coriander and cilantro have in common? They come from the same plant. Top of plate: Cilantro; Bottom of plate: Coriander seeds What’s different…
Chorag, Zeytoonian style
I bumped into an old friend, Joe Zeytoonian, teacher and musician, at the Armenian Genocide program last week in Boca Raton. We began to reminisce…
My dinner at Omar Khayyam’s
It was the summer of 1967; my 18th birthday was on the horizon. Every year our family vacationed at the Van Hotel, an Armenian hotel…
Mujadarah, our favorite adopted lentil dish
In June of 2001, my husband and I went to Paris to visit his cousin Arsene Dirkelessian. Before we arrived, Arsene warned us that he…
Lentils, they’re not just for Lent
Lentils are classified as a legume because they come from a plant that has a seed-pod that splits when ripe. Red Lentils The same goes…
Dolma, the Armenian meal in a vegetable
If there’s anything Armenians love to stuff more than their tummies, it’s vegetables. Sure, we’ll stuff just about any part of a lamb, from the…