Our recent post about sour cherries drew a comment from our frequent contributor Ara, who noted that he’d made his…
A highlight of our weekend in Naples, Florida last month was the sour-cherry martini I drank at a Persian restaurant.…
Looks can be deceiving, or in this case just not very revealing. Brown rice-stuffed grape leaves What you see are…
After reading a recipe for Jingalov (Djingialov) Hats in the AGBU cookbook, “Flavors with History – Armenian Cuisine”, I thought…
Mid Lent (Michink, in Armenian) falls on the 24th day of Lent. Michink isn’t a religious celebration; it simply offers an…
My friends and I were discussing Lenten recipes at our recent Women’s Guild luncheon and fashion show, when one of…
Tomorrow is Sts. Vartanantz Day when Armenians around the world commemorate the Battle of Avarayr which took place in 451…
We’re eating a lot less meat these days - yes, that even includes lamb. We haven’t become vegetarians, but we’re…
Christine Datian and I have been email-buddies for several years, sharing family recipes and kitchen secrets with one another. Armenian…
In order to help you prepare for Armenian Christmas on January 6th, I want to remind you all to make Anoushabour (literal…
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