Bulgur might have been the original ready-made meal in a box, if boxes were as old as bulgur. Instead, it was the original ready-made meal…
Posts Published by Robyn
Armenian leftovers: Eggs, lamb
Almost everyone has a few uncracked Easter eggs in the fridge, along with a nice portion of cold roast lamb. If you’re like us, neither…
Keep Armenian food as safe as any other
Time and temperature are two extremely important points to remember when keeping foods safe from micro-organisms. Does the temperature range of 41° F to 135°…
We’re all connected to Musa Dagh
This past Christmas, my mother gave a me a cookbook. Not just any cookbook. This one, Secrets from an Armenian Kitchen, was written by Jack…
An Armenian Easter Menu
Stumped for a holiday menu? Take a glance through our recipe links to the right. You’ll find everything for the festive day, Armenian style. May…
Armenian Easter treats
Most people think of chocolate bunnies or marshmallow “peeps” when it comes to Easter treats. Armenians think of Easter eggs and chorag. (OK, so we…
Parsley, onion and eggs
The combination of parsley and onions is familiar to most of us as the perfect complement to a multitude of dishes, but the practice of…
Savory or sweet, it’s still chorag!
Chorag is a traditional Armenian braided yeast roll. Some like sweet chorag; others a bit savory, so the recipe (and spelling) varies from household to…
Basil – and – a Recipe for Eggplant-Zucchini Bake
Basil, a member of the mint family, was known as the “king of herbs” by ancient Greeks.Cultivated for over 5,000 years, basil (rahan) has a long…
Herbs, spices…What’s the difference?
Recipes would be pretty bland without the addition of herbs and spices. Here’s how can you tell one from the other: Herbs are the flowers,…