SAN FRANCISCO — Elise Kazanjian is a poet/writer who grew up in Tian Jin, China where her father managed an American rug factory. She has worked at Sunset Magazine, at[...]
“Aleppo, Syria can boast one of the richest, most diverse cuisines in the world. Syrian cuisine mainly uses eggplant, zucchini, garlic, meat (mostly from lamb and sheep), sesame seeds, rice,[...]
Dawn Anahid MacKeen is an award-winning author of The Hundred-Year Walk: An Armenian Odyssey, which chronicles the harrowing story of her beloved and courageous grandfather Stepan Miskjian, who survived the ravages[...]
This comforting Armenian soup, Babo’s Abour (also called tahnabour or spas), is courtesy of Vera Sarkissian from Aptos, California. Abour is commonly made and eaten during the winter months, and[...]
(Photos and recipe courtesy of Linda Peek at cafecat.com.au) English-born Linda Peek has cooked for rock stars, dignitaries, and royalty in her role as a diplomat’s wife and is now[...]
“Su-Beoreg & Monta Factory, a tiny family-run business in the Armenian-American stronghold of north Pasadena, is about as far away from a factory than the mind can wander. Yerevan native[...]
Shake Antaramian, a former long-time employee at Sloat Garden Center in San Francisco, has made this traditional Armenian Dolma (Sarma) recipe for decades. It was adapted from Dinner at Omar[...]
Great Lent in the Armenian Church All ancient churches observe Great Lent (Arm. Medz Bahk), also called “Karasnortk” since it lasts forty days. The days of Lent are referred to[...]
This family recipe is from A Serious Bunburyist* food blog (August 2017) re-created by Steve Sharafian, who contributes the recipe’s history here: “I grew up eating Armenian food that ranged[...]
LOS ANGELES — A first-generation American side hustle becomes a path for generational bonding and war relief efforts. Story by Lara Talatinian as told to Kirsten Judson. Originally published on Zagat[...]
“This recipe is adapted from A Book of Favorite Recipes, Daughters of Vartan, an essential Armenian cookbook originally published in 1968 by the Daughters of Vartan (Los Angeles Chapter),” says[...]
