Poison or spice? It depends. I knew to stay away from poison sumac (poison oak) because I learned that from my parents – especially when…
Posts Published by Robyn
Nanny’s Armenian Potato Salad
Now that you know how to make red pepper paste, I’ll share some ideas on how to use it in everyday fare. Yeranuhe Nanny (my…
Red Pepper Paste – the Armenian secret ingredient!
Red pepper paste is one of those secret ingredients that a cook might neglect to mention when sharing the recipe with someone else. My maternal…
Borag, bereg, boreg, boereg … they all spell delicious!
No matter the dish, the pronunciation – as well as the recipe – will vary depending on the chef’s regional roots. In the case of…
Phyllo or Fillo? Either way, it’s jolly good!
It doesn’t matter which way you spell it, but please: Pronounce it “fee-low.” “Phyllo” means leaf in Greek. In culinary terms, fillo is a paper-thin…
Midia Dolma: Armenian Stuffed Mussels
My first encounter with midia dolma was in autumn 1968 at an upscale Armenian wedding reception on Long Island. It wasn’t a large affair, but…
Tools of the Trade
Too many kitchens are cluttered with stuff that isn’t needed, or tools & equipment that are either broken or down-right cheaply made. Be honest, how…
Armenian Cheese with Dill, the subtle Armenian seasoning
Dill, an annual herb that grows to about three feet, is one of the quiet seasonings of Armenian cuisine. It’s a subtle yet distinct background…