Food means far more than sustenance to every culture but the link between food and identity is especially strong for Armenians. Scattered across the globe…
Khatoon Boodhi – Rice and Meat Patties: A Recipe from Araksi Dinkjian
Doug and I know a thing or two Dikranagerdsi recipes, but when we saw Anahid Dinkjian’s post for a Dikranagerdsi dish called Khatoon Boodhi on…
Cousin Ani Ehramjian’s Instant Pot Yalanchi
Four years ago, Doug asked if I’d be interested in an Instant Pot (pressure cooker) for Christmas. My ears heard ‘Crock Pot’, to which I…
Butterflied leg of lamb, grilled Armenian style
Lamb was my family’s go-to meat when I was growing up, and my mother taught me the traditions of Armenian cooking that apportioned various cuts…
Lamb Shank Gouvedge
Patience is vital when making Gouvedge – at least the way we make it. It takes time to prep and time to cook. So, if…
‘Zoom Cooking’ with Chef Serge Madikians: Tabouleh and Ja’Jik!
For my birthday this year, my daughter Mandy and son-in-law Ron, presented me with a special gift – a ZOOM cooking class with Chef Serge…
We eat Armenian food all the time but we’ll never forget eating in Armenia
Five years have zipped by since we visited Armenia and reveled in every conceivable style of Armenian food, feasting our way from soup to nuts…
Fresh from the Farm: American-raised Lamb for Armenian Lamb Shank Recipe
Doug and I just got back from Fox Trot Farm in Lancaster, SC, less than 30 miles from our home. We toured the farm a…
“The Prince of Wentworth Street” and a recipe for Basstuk – or Bastekh (Fruit Juice Pudding)
I just finished reading a book called “The Prince of Wentworth Street” by John Christie. Doug read it first, then passed it along to me….
Madzoon (Yogurt) with Honey, Fruit and Nuts
Autumn is fast-approaching, but we’re still feeling the intense warmth of summer. We find the best way to stay refreshed is with a soothing dessert…