Some folks eat fish during Lent, others refrain from it. If you are a Lenten fish-eater, you might want try Coriander – Crusted Fish with…
Reader Feature: KHEYMA – Ourfatsi-style from the family of Ara Kassabian
Ara Kassabian is one of my go-to people for certain Armenian recipes. A few years ago, he shared several Lenten- appropriate recipes with The Armenian Kitchen in the comment…
Baked Broccoli and Cauliflower
To start you off on the right foot this Lenten season, here’s a very simple, tasty vegetable side dish you’ll want to make. To cut…
Baneerov Halva (Cheese Halva)
As our close friends Barbara and Ed Dorian drove us home from the food festival at St. Mary Armenian Church a few weeks ago, we began…
Today’s lesson: Soujouk
Question: What is soujouk? Answer: It’s an Armenian sausage that is dried, cured, and usually made out of ground beef or lamb. (Some countries make…
Roasted Butternut Squash and Chickpea Salad with Tahini Dressing
During the cold winter months, most folks don’t usually think of serving traditional light, crisp tossed green salads. Instead, a ‘winter salad’ is more appropriate…
Easy St. Sarkis Day Halva
St. Sarkis Day, the Armenian “Valentine’s Day”, is one of those moveable celebrations. This year it falls on Saturday, January 31st – which happens to…
Reader Feature: Alice Vartanian’s Easy Manhattan Clam Chowder
You’ve heard me mention Alice Vartanian before; she is Christine Vartanian – Datian’s mother, and I KNOW you recognize Christine’s name. This recipe was showcased in the…
Reader Feature: Christine Datian’s Stuffed Roma Tomatoes with Three Cheeses
Today’s Reader Feature comes from regular contributor, Las Vegas, NV resident, Christine Datian. She shares with us her recipe for ‘Stuffed Roma Tomatoes with Three…
The Armenian Kitchen’s first ‘Reader Feature’: Mike Minassian and his Perfect Lahmajoun Dough Experiment #3
Our first Reader Feature of 2015 is a person whose name you should recognize – Mike Minassian, from Cordoba, Argentina. After a hiatus of several…