Our Aunt Arpie passed away at age 89 on June 29th, and we miss her terribly. The phrase "our aunt"…
Our recent post about sour cherries drew a comment from our frequent contributor Ara, who noted that he’d made his…
A highlight of our weekend in Naples, Florida last month was the sour-cherry martini I drank at a Persian restaurant.…
I felt certain of the title the moment I decided to write the book: Stories My Father Never Finished Telling Me. …
Looks can be deceiving, or in this case just not very revealing. Brown rice-stuffed grape leaves What you see are…
It's the day after Thanksgiving, and you're probably wondering what to do with that mound of leftover turkey. Never fear,…
What are your plans for Thanksgiving? Cooking for a crowd? dining out? visiting someone else’s home? I know this…
Last week I heard from Ron Takakjian, one of my Dikranagerdtsi cousins. He wanted to share a kufteh preparation method…
According to Irina Petrosian’s definition in her book “Armenian Food: Fact, Fiction and Folklore”, bagharj is an unleavened flatbread made…
The cookbook, “Armenian Cuisine“ by Aline Kamakian and Barbara Drieskens has a recipe called 'Ouroukh Tzavarov" and refers to this…
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