If you’re like me, you’ve made extra hard-cooked eggs for Easter so that there are some leftover to serve in other ways. Here are several…
Armenian Pilaf with Raisins and Almonds
What would any holiday be without serving traditional pilaf? Christine Vartanian Datian learned from the best – her mother Alice Vartanian and her late grandmother,…
Olive and Walnut Salad (Shepherd’s Dinner)
The Armenian Kitchen was one of the first to introduce ‘The Vegan Armenian Kitchen Cookbook‘. Since then other sources have made the public aware of…
Vegetable scrap broth and Pasta e Fagioli
In light of our current circumstances relating to food shopping and food preparation, I’m returning to a more economical method of using ingredients – especially…
“A Hundred Years and Still Cooking” Cookbook
I love a good cookbook, especially those created by church organizations, and if it’s an Armenian church cookbook, even better! When Christine Datian informed me…
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…
Wild Nettle Imam Bayaldi
If you’ve been following The Armenian Kitchen website, you might be familiar with the recipe called Imam Bayeldi (spelling varies) which was posted way back in…
Roasted Eggplant with Raisins and Pine Nuts
Vegetable dishes are abundant during the Lenten season. Christine Datian shares one of her go-to recipes which is perfect during Lent, or anytime. Christine’s Roasted…
Eech, a perfect Lenten recipe
Once a week, during the Lenten season, Armenian Churches have an evening service, followed by a potluck dinner of Lenten dishes provided by attendees, and,…
Spinach, Mushroom, and Brown Rice Soup
Spinach, mushroom, and brown rice soup is super-easy to make – in addition, it’s healthy, filling, and is suitable for Lent. Based on the ingredients…