The Armenian Weekly recently ran an article written by (and about) Canadian Lena Tachdjian, a Certified Nutritional Practitioner (C.N.P.) who…
It's the day after Thanksgiving, and you're probably wondering what to do with that mound of leftover turkey. Never fear,…
Last week I heard from Ron Takakjian, one of my Dikranagerdtsi cousins. He wanted to share a kufteh preparation method…
The cookbook, “Armenian Cuisine“ by Aline Kamakian and Barbara Drieskens has a recipe called 'Ouroukh Tzavarov" and refers to this…
Reader Karen emailed me a newsletter from the Seroonian Armenian Community Center, (outside of Philadelphia, PA.) which read: “Come to…
When one has a craving for a certain recipe, they’re not satisfied until they experience the lingering flavor of that…
It’s autumn in North America which means the new crop of apple varieties are readily available in the markets. One…
Iranian saffron threads Saffron is not commonly used in Armenian cuisine, so why am I even writing about it? Here’s…
In answer to a recent inquiry about how Etchmiadzin dolma differs from regular dolma, Ara Kassabian offered a brief explanation…
Ed Becharian, a Florida resident, is trying to recreate a spicy fish rub recipe once handed down to him by…
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