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…
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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…
In Remembrance…
(Image from news.am) We’re devoting April 24th to the commemoration of the Armenian Genocide, with sincere hopes and prayers for a more peaceful world in…
Palm Sunday is ACYOA Day
Palm Sunday is synonymous with ACYOA Day. (Armenian Church Youth Organization of America) According to the official ACYOA website, its purpose is “to focus attention…
A blond guy’s attempt at Armenian chickpea salad
Armenian Chickpea Salad That was the topic line of an email I got the other day from Michael Huber, who was definitely a blond guy…
The Armenian Kitchen pays tribute to Anne Marootian, one of the best Armenian cooks there ever was.
The Marootian family and my family (the Dabbakians) go way back – I’m talking decades. We were neighbors in Clifton, NJ for approximately 40 years,…
With Deep Sorrow
It is with deep sorrow that The Armenian Kitchen announces the passing of Robyn’s mother, Mary. Our kitchen will be closed during our period of…
Who cleans up The Kitchen? We do, and we hope you like what you see
You might notice a few enhancements in our page layout — or you might not. They’re subtle but worth a look. First, we added a…