Robyn’s parents, Mary and Andy Dabbakian, flew down for a visit soon after we moved to Florida in 1978. We spotted them at the airport…
Feta and Potato Patties
If you’re looking for an easy appetizer or side dish that doesn’t require a lot of work, try these tasty morsels which combine freshly mashed…
Baked Mussels with Herbed Butter
I LOVE mussels! Easy Midia Dolma Midia dolma is my absolute favorite food, but I also favor a steaming bowl of mussels in a buttery…
Watch Laura McKenzie’s Traveler’s Tips – Armenia
It’s been a little over a year since Doug and I took our exhilarating, emotional trip to Yerevan, Armenia. We often relive memories of the…
Despite a few set-backs, I am on the slow road to recovery
The past two months have been very challenging for me. First, knee replacement surgery; now, recovery from surgery due to a broken ankle on the…
Beef and Bean Enchiladas – A recipe from Alice Vartanian
Christine Datian has been a long-time recipe contributor to The Armenian Kitchen, the Armenian Mirror-Spectator, and numerous on-line publications. This time Christine’s mother, Alice Vartanian’s recipe which…
Remembering our martyrs
Each April 24, Armenians around the world mourn the 1.5 million victims of the Armenian Genocide. During last year’s centennial, we were privileged to offer…
Crustless Zucchini Pie – Armenian Style! (aka Tutumov Boreg)
When my local farmer’s market advertised home-grown zucchini for $.19 a lb. this past week, I thought it was a misprint. Lo-and-behold, it was FACT!…
Armenia’s cultural profile is rising along with its bread thanks to a new international partnership
Watching village women bake lavash in a sunken tonir oven is a highlight of everyone’s visit to Armenia—everyone except me, of course. I was held hostage by…
Cheese Beureks from ‘Salpy’s International Kitchen’
In my last post, a reader named Steph inquired about a recipe her mother and grandmother used to make – a type of choreg, she…