Way back, in the early days of The Armenian Kitchen’s existence, we’d posted a story about the ARAM sandwich and…
Since the temperature has been on the rise, I’ve been focusing on using the oven and stovetop less often by…
Aveluk (Rumex crispus) -or- wild sorrel is indigenous to certain regions of Armenia. It's popular in authentic Armenian cuisine –…
I'm a Jersey girl – born and raised in The Garden State. As a child, I remember going to…
Ara Kassabian is one of my go-to people for certain Armenian recipes. A few years ago, he shared several Lenten-…
As our close friends Barbara and Ed Dorian drove us home from the food festival at St. Mary Armenian Church…
Question: What is soujouk? Answer: It’s an Armenian sausage that is dried, cured, and usually made out of ground beef…
During the cold winter months, most folks don’t usually think of serving traditional light, crisp tossed green salads. Instead, a…
Our first Reader Feature of 2015 is Mike Minassian, from Cordoba, Argentina. After a hiatus of several months, Mike has…
Two years ago, I posted a recipe and background information provided by Sonia Tashjian for a bread specifically reserved for…
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