Fassoulia literally means ‘bean’ – white, red, green –you get the idea. My husband and I have posted a few…
My first encounter with aveluk (wild sorrel) was in 2015 when Doug and I were in Yerevan. I’d ordered aveluk…
Asparagus, a vegetable associated with springtime, is paired with fresh, diced tomatoes, crumbled Feta cheese, and bits of fresh basil…
If you're looking for a special dish to serve for Easter, try this salad/side dish featuring fresh spinach and plain…
For my birthday this year, my daughter Mandy and son-in-law Ron, presented me with a special gift – a ZOOM…
Last week I received an order of the most wonderful unsalted California pistachios (without shells). Before using the pistachios, I…
We all know about the devastating explosions which occurred in Beirut on August 4th. Buildings and businesses in ruins, lives…
The recipe for Green Beans and Eggs (Dzvov Lobi or Havgitov Lupia), was sent to me by Lucine Kasbarian who first sampled…
Today's post, which Christine Datian recently submitted to The Armenian Mirror Spectator, features an updated version of Armenian dolma created…
Vegetable dishes are abundant during the Lenten season. Christine Datian shares one of her go-to recipes which is perfect during…
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