Every so often, Doug and I get a craving for kufteh. When time doesn’t allow for the full preparation, we just make the meechoog (filling)…
Our Culinary Heritage
Faithful reader Ara responded in his usual, thoughtful manner to our recent item on Armenia’s effort to identify and preserve the nation’s original cuisine. He…
Flavors of Autumn
Pomegranate and Pear Salad Besides pumpkins, autumn has an abundance of other fantastic flavors. Two that come to mind are pomegranates and pears. Here’s a…
Oh no! We’re late for dinner — by about 60 years…
One of our minor but very real gripes about South Florida when we moved here in the late 1970s was the almost total absence of…
Rachal – Candied Pumpkin
Traditional orange pumpkins are great for Halloween jack-o-lanterns, their seeds, and pulp for pumpkin pies – and they’re easy to find. I had my heart…
Armenia aims to preserve as well as serve its native cuisine
We started this blog with one major goal: to preserve the recipes we remember and love. Since then, we’ve heard from many Armenians in America and around…
“Mayrig” a unique Armenian Restaurant
I recently received an email from my friend Lucine, sharing a link to a YouTube video for an Armenian restaurant in Beirut called “Mayrig” (translation: “Little…
Pumpkin Hummus
The arrival of pumpkins in stores and roadside stands signals cooler weather, Halloween, and, of course, Thanksgiving. I have to admit – I’ve never been…
Kebab Cubano: Remembering the Armenians of Cuba
Kebab Cubano Cuban food in Florida is like Italian food in New Jersey, so nearly ubiquitous that it’s almost the native cuisine. As long-time Floridians,…
Homemade Pomegranate Jelly
Ten years ago, I participated in a week-long educational program sponsored by the Mardigian Institute at St. Vartan Cathedral in NYC. The program was designed…