Now that you know how to make red pepper paste, I'll share some ideas on how to use it in…
Red pepper paste is one of those secret ingredients that a cook might neglect to mention when sharing the recipe…
My first encounter with midia dolma was in autumn 1968 at an upscale Armenian wedding reception on Long Island. It…
Dill, an annual herb that grows to about three feet, is one of the quiet seasonings of Armenian cuisine. It's…
Bulgur might have been the original ready-made meal in a box, if boxes were as old as bulgur. Instead, it…
Almost everyone has a few uncracked Easter eggs in the fridge, along with a nice portion of cold roast lamb.…
The combination of parsley and onions is familiar to most of us as the perfect complement to a multitude of…
Chorag is a traditional Armenian braided yeast roll. Some like sweet chorag; others a bit savory, so the recipe (and…
Harry Bichakjian learned to cook somewhere between the historic Armenian city of Kharpert and Chelsea, Massachusetts. Like so much about…
Mmmmm….Hummus! Hummus is not an Armenian recipe, but Armenians sure do love it. We’re not the only ones, either. That’s…
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