My sous chef, Doug, made a healthy, yet hearty dinner inspired by fassoulia, a savory tomato-based sauce with ground meat, but instead of using string…
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‘Zoom Cooking’ with Chef Serge Madikians: Tabouleh and Ja’Jik!
For my birthday this year, my daughter Mandy and son-in-law Ron, presented me with a special gift – a ZOOM cooking class with Chef Serge…
Madzoon (Yogurt) with Honey, Fruit and Nuts
Autumn is fast-approaching, but we’re still feeling the intense warmth of summer. We find the best way to stay refreshed is with a soothing dessert…
Zucchini with Pistachios and Basil
Last week I received my Nory Locum shipment – 2 boxes of locum (of course!) and 2 lbs. of unsalted California pistachios (without shells). Doug…
Olive and Nut Salad (Tzitabedoughi yev Engouizi Aghtsan), a recipe by Aline Kamakian, Mayrig Restaurant, Beirut, Lebanon
We all know about the devastating explosions which occurred in Beirut on August 4th. Buildings and businesses in ruins, lives lost. Mayrig, Aline Kamakian’s restaurant…
Chef George Duran shares his mother’s Grape Leaf Sarma recipe!
I’ve been a fan of Chef George Duran, even before I learned he is Armenian. Once that was revealed, I was even more interested in…
“Dzvov Lobi” or Havgitov Lupia, a Green Bean and Egg recipe from Lucine Kasbarian
The recipe for Green Beans and Eggs (Dzvov Lobi or Havgitov Lupia), was sent to me by Lucine Kasbarian who first sampled it in Sisian, Armenia. She…
Jajuk: A Chilled Yogurt and Cucumber Soup
When I think of summer, cucumbers come to mind – as in “cool as a cucumber.” The high-water content of the cucumber provides a moist,…
Can’t get enough of Parsley, Onions, and Eggs? You’re not the only one!
I’m re-posting a story from the early days of The Armenian Kitchen. This time it’s a Dikranagerdsi favorite – ‘Sokhov Boghdonosov Dabag’ (Parsley, Onions, and Eggs)…
Apple-Spice Granola Bars
After examining the contents of the pantry, I realized there were enough ingredients to make homemade granola. It’s not exactly healthy, but I’d like to…