The Armenian Kitchen originally launched in March, 2009 and has reached a global audience Doug and I never could have imagined. With this refresh, we…
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Shut in but not shut off, we persevere in the Armenian way
Like everyone, Robyn and I are in a bit of a tizzy as we adjust to what we all hope are the temporary cautions and…
The Armenian Kitchen has a new home!
In case you’re wondering why my posts have been infrequent lately, it’s because Doug and I have recently relocated. After 40 years in South…
What do family visits and aluminum foil have to do with each other? Read on…
After being in the Catskill Mountains of New York for the past 3 months, we’re finally back in Florida. What a journey it was! Our…
In Loving Memory of Aunt Arpie Vartanesian
Our Aunt Arpie passed away at age 89 on June 29th, and we miss her terribly. The phrase “our aunt” probably sounds a little odd…
Is it really dangerous to eat chicken? I’m afraid to find out.
Two recent news stories about the dangers of chicken are making me queasy just thinking about dinner. I’ve always loved chicken. Who doesn’t? It’s a…
Celery Stew with Kufteh Balls and Egg-Lemon Sauce
When one has a craving for a certain recipe, they’re not satisfied until they experience the lingering flavor of that special food. Aunt Arpie Such…
Over 1 Million Pageviews, and Counting…
In the four years The Armenian Kitchen has existed, we have reached 300,000 readers – in 200 countries and territories – who have clicked our pages over 1 million…
Jack Hachigian – Farewell to a Family Friend
Now that my mother is gone, there’s no one to spread news about family and friends. My mother was the ‘grape vine’ of Armenian activities,…
Food in the News: Chickpeas
How cool is this? In order to keep up with America’s love affair with hummus, former tobacco fields in the state of Virginia are being…