Lamb was my family’s go-to meat when I was growing up, and my mother taught me the traditions of Armenian cooking that apportioned various cuts…
Posts Published by Robyn Kalajian
We eat Armenian food all the time but we’ll never forget eating in Armenia
Five years have zipped by since we visited Armenia and reveled in every conceivable style of Armenian food, feasting our way from soup to nuts…
If the spice of life remains elusive, you might just have anosmia
A little over 10 years ago, a thunderous thump on the head severed the delicate tendrils connecting my olfactory nerve to my brain. I was…
Shut in but not shut off, we persevere in the Armenian way
Like everyone, Robyn and I are in a bit of a tizzy as we adjust to what we all hope are the temporary cautions and…
Sonia Tashjian celebrates the foods of Dikranagerd, helping preserve culture and memories
We’ve all experienced a rush of emotion while eating foods familiar from our childhood. For immigrants, especially those who escaped misery, this experience can be…
Two wheels plus great meals make this Dutch traveler’s visit to Armenia and Artsakh special
Our friend David Blasco authors a lively blog about Royal Enfield motorcycles, RoyalEnfields.com. You may recognize his name from previous posts and from his occasional…
I was wrong in thinking a bit of bad news would spoil my appetite for dolma. Really, nothing could!
I’ve been slacking in my consumption of Armenian coffee lately, so I’m moving slowly. That’s the best excuse I have for not writing sooner about…
Americans call it okra, we call it Bamiya. I call it delicious. My wife thinks I’m nuts.
Doug’s Home-cooked Bamiya Okra was frequent fare at our house when I was growing up, and I loved it. I’ve since learned that I have…
What makes coffee Armenian? We do, just by drinking it.
Our YouTube video showing How to Make Armenian Coffee is approaching 50,000 views, and the comments keep coming (watch the video below in this post)….
Who created Lahmajoun?
For many of us in America, lahmajoun is our go-to model of Armenian food. We love basturma, we devour pilaf, we argue about the thousand-and-one…