We’re eating a lot less meat these days – yes, that even includes lamb. We haven’t become vegetarians, but we’re certainly including more veggies, legumes,…
Browsing Category Appetizers
Lamb Meatballs with Yogurt Sauce
This year most of my immediate family will be spending Christmas with us in sunny south Florida. It’s the first time in decades that we’re…
It’s Pumpkin Time!
Reader Karen emailed me a newsletter from the Seroonian Armenian Community Center, (outside of Philadelphia, PA.) which read: “Come to the Seroonian Armenian Community Center…
Remembering a song about “roc” that’s definitely rolled
I first heard a scratchy 78-rpm recording of Slim Gaillard singing Yep-Roc Heresay when I was a kid. I hadn’t heard it again until it…
Avocado Hummus
There’s no better gift to give (or receive) than fruit that is home-grown. Doug and I were the fortunate recipients of just that kind of…
Mutabal – Beet Dip or Spread
When I posted a recipe for baba ganoush, someone commented that they only knew the recipe as ‘mutabal’. I suppose the name difference is due…
Food in the News: Chickpeas
How cool is this? In order to keep up with America’s love affair with hummus, former tobacco fields in the state of Virginia are being…
Deviled Eggs
Deviled eggs are not an Armenian recipe, but that doesn’t mean we don’t like them. My Aunt Arpie, a terrific Armenian cook, often surprised us…
Penerli (Fried Cheese Boreg – or Armenian Fried Ravioli)
I have been remiss in posting a recipe for Penerli, a fried cheese boreg, sent to me ages ago from Mark Gavoor, an occasional reader…
Chaimen Dip
I know you’re familiar with basturma – the dried, spice-covered meat cut paper thin, and served with pita bread or lavash as an appetizer. But,…