Now that you know how to make red pepper paste, I’ll share some ideas on how to use it in everyday fare. Yeranuhe Nanny (my…
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Red Pepper Paste – the Armenian secret ingredient!
Red pepper paste is one of those secret ingredients that a cook might neglect to mention when sharing the recipe with someone else. My maternal…
Midia Dolma: Armenian Stuffed Mussels
My first encounter with midia dolma was in autumn 1968 at an upscale Armenian wedding reception on Long Island. It wasn’t a large affair, but…
Armenian Cheese with Dill, the subtle Armenian seasoning
Dill, an annual herb that grows to about three feet, is one of the quiet seasonings of Armenian cuisine. It’s a subtle yet distinct background…
Bulgur: The Armenian Almost-Instant Meal
Bulgur might have been the original ready-made meal in a box, if boxes were as old as bulgur. Instead, it was the original ready-made meal…
Armenian leftovers: Eggs, lamb
Almost everyone has a few uncracked Easter eggs in the fridge, along with a nice portion of cold roast lamb. If you’re like us, neither…
Parsley, onion and eggs
The combination of parsley and onions is familiar to most of us as the perfect complement to a multitude of dishes, but the practice of…
Savory or sweet, it’s still chorag!
Chorag is a traditional Armenian braided yeast roll. Some like sweet chorag; others a bit savory, so the recipe (and spelling) varies from household to…
Grandpa’s apricot pie
Harry Bichakjian learned to cook somewhere between the historic Armenian city of Kharpert and Chelsea, Massachusetts. Like so much about my maternal grandfather’s life, exactly…
