Sweet, dark cherries, and my cherry pitting tool I bought a cherry pitting tool; don’t ask me why. But since it was sitting in my…
An Armenian-inspired menu for a very American Fourth of July celebration!
Clean your grills; it’s time to prepare for the Fourth of July! Instead of serving the usual hamburgers and potato salad, why not celebrate America’s…
It’s HOT outside! It’s time to make Frozen Yogurt and Fruit Pops.
With temperatures soaring outside, it’s time to turn off the oven and focus on the freezer. It’s berry season around here so blueberries, strawberries,…
Spinach – Stuffed Baby Bella Mushrooms
I couldn’t resist buying an over-sized box of gorgeous baby Portobello mushrooms the other day. I figured mushrooms always cook-down in recipes, so this giant…
Spinach, Sorrel and Rice Soup
I became enamored with aveluk, wild sorrel, after having dined on aveluk soup in a restaurant in Yerevan in 2015. Aveluk grows wild on the hillsides…
Americans call it okra, we call it Bamiya. I call it delicious. My wife thinks I’m nuts.
Doug’s Home-cooked Bamiya Okra was frequent fare at our house when I was growing up, and I loved it. I’ve since learned that I have…
Hye Tea Social – a 10-year tradition at St. Leon Armenian Church, NJ
My sister, Dawn, and brother-in-law, Ara, visited us in Florida last week. They brought several gifts as a way to thank us for our hospitality…
Bulgur, Garbanzo, and Green Bean and Salad
Christine Datian offers us her Bulgur, Garbanzo, and Green Bean Salad for a healthy, fiber-rich dish. It’s a great addition to a pot-luck meal, or as…
My Armenian cookbook collection
I have a passion for collecting cookbooks – Armenian cookbooks, that is. The first Armenian cookbook I ever received was given to Doug and me…
Slow Roasted Tomatoes with Za’atar
Flashback to the 1950’s: When we were very young, my sister and I would accompany our mother, grandmother, and aunt to the farmer’s market in…