I love digging into the world of digital archives. It’s like archaeology for those of us who don’t want to leave our seats. Today’s discovery…
Posts tagged Armenian cooking
Science is still peppering us with salt questions
Armenians love salt, maybe a little too much. Or maybe not. We inherited the Old World tradition of heavily salting our food to preserve it….
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…
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…
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…
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,…
You never know where Armenian ingredients will turn up
We took a few unexpected twists and turns on our Northern drive this summer, including an unplanned visit with our friends David and Jane Kinney…
Love chocolate? Head for Armenia now!
I always thought of chocolate as Armenian when I was growing up because it was probably my mother’s favorite food. “Chocolate gives you energy,” she’d…
A banner day for Armenians in the Catskills
We recently visited the Woodstock Artists Association & Museum in Upstate New York to see the first-ever major exhibit of works by the late but…
If it’s an egg, does that mean it’s breakfast?
Except for her delicious parsley-and-onion eggs, my mother usually favored a plain omelet. Nothing but beaten eggs cooked in butter until slightly brown, then flipped and…