Just as we arrived in Yerevan, Doug began to feel down-right rotten due to a nasty head cold. Besides needing a good night’s sleep, he…
We’re back from our travels, and are stocking-up our pantry, so please stand by!
Doug and I traveled to London, Paris and Yerevan (by way of Moscow) in just under 3 weeks. It was a whirlwind journey, but we…
Untitled Post
My parents are currently in Yerevan, Armenia so I am guest blogging to tell you about a segment that Doug was the subject of on…
Armenia, here we come!
That’s right, The Armenian Kitchen is traveling to … Yerevan! By the time you read this, Doug and I will be on the first leg of a 3-country journey….
Grilled Halloumi Cheese and Tomato Salad
I’m a Jersey girl – born and raised in The Garden State. As a child, I remember going to the Paterson Farmers’ Market with my…
Ground Chicken Lule Kebab
Tired of eating leftover Easter eggs, lamb and ham? I turn your attention to … Ground Chicken Lule Kebab! A reader, who wishes to remain…
Chef Lindsay Autry’s Tickled – Pink Easter Eggs
Have you dyed your Easter eggs yet? If you haven’t, please read this innovative technique before you do anything else. Palm Beach Post Food Editor,…
Bulgur Salad with Pistachios and Currants
Bulgur has a zillion uses in Armenian cuisine. In our home, bulgur, in its varying sizes, is combined with any number of ingredients to create many…
White Bean, Roasted Red Pepper and Tomato Plaki
Meat was a luxury menu item when my mother was growing up, so legumes and grains were commonplace fare in their household. You might say…
Special Recipes related to Mid – Lent (Michink)
This coming Wednesday, March 11th marks the half-way point of our Lenten season – the 24th day of Lent, occurring on the Wednesday of the fourth…