Four years ago, Doug asked if I’d be interested in an Instant Pot (pressure cooker) for Christmas. My ears heard…
Lamb was my family's go-to meat when I was growing up, and my mother taught me the traditions of Armenian…
Patience is vital when making Gouvedge – at least the way we make it. It takes time to prep and…
For my birthday this year, my daughter Mandy and son-in-law Ron, presented me with a special gift – a ZOOM…
Doug and I just got back from Fox Trot Farm in Lancaster, SC, less than 30 miles from our home.…
My grandmother, Yeranuhe Genjian-Vartanesian, - as well as all of my grandparents - came from humble beginnings. Yeranuhe Nanny came…
Many don’t know what MAHLAB is, so I’ll clue you in. Mahlab is an aromatic spice which comes from the…
Sonia Tashjian's Carrot Lenten Cake Periodically, Sonia Tashjian posts a special recipe from her vast repertoire on The Armenian…
Doug and I were invited to a 'Super Bowl' dinner last Sunday, even though we never actually planned to watch…
For many of us in America, lahmajoun is our go-to model of Armenian food. We love basturma, we devour pilaf,…
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