You know how I enjoy ‘Harvest Song’ preserves – they’re natural, delicious, and made in Armenia. While strolling through the St. Mary Food Fest recently,…
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A VERY Special Mother’s Day
My mother has had a difficult year – several falls, a fracture or two, in-and-out of the hospital and rehab. Yet, nearing 90, she has…
97th Armenian Martyr’s Day
Yerevan’s Armenian Genocide Monument Once again we join Armenians around the world in marking the 97th anniversary of the Armenian Genocide, which claimed the lives of up…
Recipe Request: Chamanichur
Reader, Bob, is looking for a recipe his maternal grandmother used to make called ‘chamanichur’. When he presented his request, I confessed I didn’t know…
Even in France, the best food is Armenian
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,…
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…
Cream Filling for Kadaif
Kadaif is one of those desserts that’s easier to make than you’d think. It can be filled with cheese, nuts, or a creamy mixture. After…
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…