Our summer in the Catskill Mountains, to date, has been glorious and relaxing – well, up to a point. Remember, there is a wedding taking…
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A Shish Kebab Machine Wedding Gift and Recipe
Robyn’s parents, Mary and Andy Dabbakian, flew down for a visit soon after we moved to Florida in 1978. We spotted them at the airport…
Traditional Armenian Salads by Sonia Tashjian
According to Sonia Tashjian, “When preparing salads, contemporary nutritionists suggest using fewer, rather than more, ingredients. It is no surprise that our ancestors were on…
Making Dolma using Dried Eggplant Skins
At times, it’s not easy to find dried eggplant skins. In October, I happened to be in the heart of the Middle Eastern community in…
Can’t Get Enough Lahmajoun!
Doug felt like having homemade pizza for dinner, but I didn’t feel like messing around making dough from scratch because it’s still really hot here…
Left-over Lentil-Bulgur Kuftas, the Armenian ‘Breakfast of Champions’?!?
I am pleased to report that the lentil-bulgur kuftas were well-received at our Women’s Guild Welcome-Back luncheon this past weekend. (Thank you, ladies!) I made…
Our Shish Kebab (Khorovatz) recipe and video is a big hit on YouTube
I got a jolt the other day when I turned on my computer. Luckily, it was good jolt: YouTube sent us a message that our…
‘Spas’ – Madzoon (Yogurt) Soup with Grains
Just as we arrived in Yerevan, Doug began to feel down-right rotten due to a nasty head cold. Besides needing a good night’s sleep, he…
White Bean, Roasted Red Pepper and Tomato Plaki
Meat was a luxury menu item when my mother was growing up, so legumes and grains were commonplace fare in their household. You might say…
The Armenian Kitchen’s first ‘Reader Feature’: Mike Minassian and his Perfect Lahmajoun Dough Experiment #3
Our first Reader Feature of 2015 is Mike Minassian, from Cordoba, Argentina. After a hiatus of several months, Mike has resumed his search for the…