I'm still not sure how the stars aligned to make this possible, but one day in July of 2021 I…
I’ve been slacking in my consumption of Armenian coffee lately, so I’m moving slowly. That’s the best excuse I have…
Looks can be deceiving, or in this case just not very revealing. Brown rice-stuffed grape leaves What you see are…
In answer to a recent inquiry about how Etchmiadzin dolma differs from regular dolma, Ara Kassabian offered a brief explanation…
A comment recently posted on our dolma story from 2009 presented the following questions: “Robyn, can you explain, please -…
Doug and I were in the mood for dolma but neither of us felt energetic enough to make it the…
A friend recently shared this video from the Web site of IBN, CNN's partner in India. It's an extended report…
If there’s anything Armenians love to stuff more than their tummies, it’s vegetables. Sure, we’ll stuff just about any part…
Poison or spice? It depends. I knew to stay away from poison sumac (poison oak) because I learned that from…
If someone asked you when - or what- your first cooking experience was, would you be able to tell them…
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