Our daughter Mandy just got back from a short but hectic business trip to Europe that included high-pressure meetings in Paris and Barcelona. Of course,…
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Merry Armenian Christmas!
Merry Christmas to all! Don’t forget…it’s Anoush Abour time. Krisdos dzunav yev haydnetsav (Christ is born and revealed among us) Orhnial eh haydnootiunun Krisdosee (Blessed…
Saluting the first IAN Chef: Geoffrey Zakarian
I have to brag a bit: I called this one weeks ago. I had zero doubt that Geoffrey Zakarian would triumph in the Food Network’s…
Not to brag, but . . . Tom Vartabedian says we’re doing OK!
Tom Vartabedian is one of the good guys in the fast-shrinking world of old-fashioned newspaper reporting. I’m talking about the kind of reporting that depends on…
Apricot-Glazed Chicken
Apricot-Glazed Chicken Breast Wanting to be creative with the dinner ingredients that were on hand, I whipped up an apricot glaze that would coat the four plump…
Chef John Minas adds Armenian Flair to Florida Fare as New Executive Chef at the Governor’s Mansion
Ask anyone with a glimmer of culinary consciousness about Florida cuisine and you’ll most likely hear a tale of Caribbean-Latin fusion that sizzles like the…
In Remembrance
We’re leaving our plates and pans in the cupboard as we join the rest of the country in reflecting on the terrible events that occurred 10 years…
A Request for a Stuffed, Braided Bread
Another request has come my way. This one is for a braided bread stuffed with either sweet cheese or cream. Here’s the request: “I’ve just…
Our 15 Minutes of Fame!
September 2011 issue In July, while I was visiting family in NJ, I received an email from a representative for the ‘Every Day with Rachael Ray’…
A Request for Katah (Gata) with a Particular Filling
Paradise Bakery, California I know there are those of you who love a good katah (gata); I’ve posted stories and recipes for it in the…