I’m always amazed when I get an Armenian Kitchen email from someone I knew from my childhood. One such email reached me recently from John,…
Spiced Red Lentil Dip-or-Spread
Doug and I were invited to a ‘Super Bowl’ dinner last Sunday, even though we never actually planned to watch or discuss the game. It…
My (Second) Manti Experiment
I enjoy a steaming bowl of well-made Manti in chicken broth topped with plain yogurt. If you’re not familiar with Manti, they are tiny squares…
Balsamic Eggplant and Pepper Salad with Golden Raisins
Christine Datian continues to wow people with her culinary creativity. Another of her creations can be found on the California Raisin website – and –…
Orange Pomegranate Lamb Shanks by Christine Datian
While Doug and I are entertaining out-of-town family, Christine Datian has kindly offered to share several of her recipes which are regularly featured in the…
Italian Pork Loin with Pasta and Vegetables
And now for something completely different, Christine Datian offers us her Italian Pork Loin with Pasta and Vegetables entrée which appeared in the December 24,…
Kale and Pearl Barley Soup
Winter came and went in one day in South Florida. It happened on Friday, December 30, 2016, when the temperature barely climbed into the mid…
TSAL – TSUL (Paklava): A New Year Recipe from Sonia Tashjian
First, The Armenian Kitchen wishes everyone a truly Happy, Peace-filled 2017! Second, To help ring-in the New Year, my dear friend, Sonia Tashjian, has sent…
Lamb-Stuffed Baked Eggplant
My parents served eggplant and lamb dishes often. Some recipes featured only eggplant; in others, lamb was the star. On occasion, both ingredients ended up…
Quince – Apple Compote
Quinces are a rare commodity in my area, so I bought 3 as soon as a small crop was put on display at my local…