The Lenten season is upon us once again. Keeping this in mind, here is a filling, refreshing Lenten dish consisting of artichoke hearts, potatoes, mirepoix…
A night with Chefs Michael Psilakis, Ben Roche, Hugh Acheson & Michael Green
Anyone who’s been near a television set in the past decade is aware that Americans now love food and cooking the way we once loved…
Lucine Kasbarian’s Swiss Chard Lentil Soup
My friend, Lucine Kasbarian (author, writer, and illustrator), sent me her recipe for Swiss chard lentil soup. She asked me to read through it to…
Planet Ozone: Another world that we’d be happy to visit any time!
Like many of you, we’re always on the look-out for new restaurants and grocery stores that feature the sort of foods we enjoy—not just Armenian,…
Even in France, the best food is Armenian
Our daughter Mandy just got back from a short but hectic business trip to Europe that included high-pressure meetings in Paris and Barcelona. Of course,…
Gatnabour – Armenian Rice Pudding
After dealing with some heavy-duty dental work this past week, I was only able to eat very soft foods for a few days. This presented…
Khashlama, a newly discovered, very old Armenian recipe
Have you ever heard Khashlama (Hashlama)? I hadn’t, until recently. Khashlama, simply put, is a boiled meat dish, generally beef or lamb (or mutton, where…
Midia Dolma – A big hit at St. Nersess Seminary Christmas Party
Early last December I received an email from reader Karen who had an urgent request for a Midia Dolma recipe. Midia Dolma prepared at St….
Sonia Tashjian, St. Sarkis Day – and – recipes for Kumba Cake and St. Sarkis Halvah
Although we’ve never met, Sonia Tashjian and I are kindred spirits. She is originally from Musa Dagh; my maternal grandparents are from the same region….
A Mysterious Kitchen Tool to Some, But Not to Me!
Every once in a while I scan certain blogs just to see what’s new in the world of food. When I came across a post…