We’re eating a lot less meat these days - yes, that even includes lamb. We haven’t become vegetarians, but we’re…
This year most of my immediate family will be spending Christmas with us in sunny south Florida. It’s the first…
Reader Karen emailed me a newsletter from the Seroonian Armenian Community Center, (outside of Philadelphia, PA.) which read: “Come to…
I first heard a scratchy 78-rpm recording of Slim Gaillard singing Yep-Roc Heresay when I was a kid. I hadn’t…
There’s no better gift to give (or receive) than fruit that is home-grown. Doug and I were the fortunate recipients…
When I posted a recipe for baba ganoush, someone commented that they only knew the recipe as ‘mutabal’. I suppose…
How cool is this? In order to keep up with America’s love affair with hummus, former tobacco fields in the…
Deviled eggs are not an Armenian recipe, but that doesn’t mean we don’t like them. My Aunt Arpie, a terrific…
I have been remiss in posting a recipe for Penerli, a fried cheese boreg, sent to me ages ago from…
I know you’re familiar with basturma – the dried, spice-covered meat cut paper thin, and served with pita bread or…
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