Lamb was my family's go-to meat when I was growing up, and my mother taught me the traditions of Armenian…
Patience is vital when making Gouvedge – at least the way we make it. It takes time to prep and…
Doug and I just got back from Fox Trot Farm in Lancaster, SC, less than 30 miles from our home.…
The following story and recipe come from Chef Dan Janjigian, as a special to the Armenian Mirror-Spectator. As soon as…
The following recipe for Bitlis Tutoo (Sour Cabbage Stew) from 'Breaking Bread with William Saroyan' was posted in The Armenian…
Stanley Kooyumjian's story and recipes recently appeared in The Armenian Mirror-Spectator. I share this with you, thanks to Christine Datian.…
Leftovers can be dreary if all you do is heat and eat. But if you enjoy cooking, you probably enjoy…
Today's post, which Christine Datian recently submitted to The Armenian Mirror Spectator, features an updated version of Armenian dolma created…
I love a good cookbook, especially those created by church organizations, and if it’s an Armenian church cookbook, even better!…
We’ve all experienced a rush of emotion while eating foods familiar from our childhood. For immigrants, especially those who escaped…
This website uses cookies. find out more.