From Christine Vartanian Datian

Christine Vartanian Datian

Christine Datian, a Fresno native, is a copywriter and technical writer who has been published in Sunset and Cooking Light Magazines for over a decade. Christine is a graduate of California State University, Fresno (CSUF) with a Master of Arts Degree in Mass Communications. She attributes her accomplishments and interests in writing and creating new recipes to her mother Alice, and her late grandmother, Mrs. Peppy Sarkisian, a native of Adana, Turkey.

Yield: About 45 pieces. Ingredients: 4 cups flour 1 cube butter at room temperature (Note: 1 cube is equivalent to 1 stick or 1/2 cup) 3/4 cup shortening 1/4 teaspoon[...]

Arousiak Avedyan says this traditional Armenian recipe for grape leaves (“yalanchi”) stuffed with a tantalizing mixture of onions, rice and dill is an Avedyan family favorite. She says “delicious” is[...]

By David Vartanian, chef, The Vintage Press Restaurant in Visalia, California, named one of America’s Best Chefs.*   Batter: 3/4 cup all-purpose flour 3 tablespoons sugar 1/4 teaspoon salt 2[...]

  Ingredients: 1 cup olive oil, to taste 6 cups onion, finely chopped 1/2 cup roasted red bell pepper, chopped 2 cups uncooked white rice (Uncle Ben’s, for example) 1[...]

  Writer and author C.K. Garabed (a.k.a. Charles Kasbarian) shares his version of a traditional Dikranagerdtsi recipe from his Armeniapedia.org Dikranagerd Cookbook, which is currently under development.     Saghi[...]

Aunt Arpie’s Celery Stew (Geragoor) with Kufteh Balls and Egg-Lemon Sauce Retired culinary teacher Robyn Kalajian received this recipe from her beloved Arpie Vartanesian, who lived in Florida, and who[...]

The following recipe was in the Armenian and Selected Favorite Recipes Cookbook published by Fresno’s Holy Trinity Armenian Apostolic Church Trinity Guild Ladies in 1970.   Chorag Ingredients: 5 eggs[...]

(Recipe and photos contributed by Robyn Kalajian, a retired culinary-arts instructor, head chef and recipe tester at thearmeniankitchen.com, a popular Armenian cooking website created by her husband, Douglas Kalajian, who[...]

(Recipe and photo are courtesy of the late Dr. Harold H. “Buzz” Baxter from the Gutsy Gourmet, his popular international food website.) “Here’s my late Auntie Zee’s (Zarhoui Baxter) private[...]

Ingredients: 1 cup medium or coarse bulgur 2 or 3 medium peaches (or nectarines), diced or cut into wedges 1 medium green, red or yellow bell pepper, seeded and chopped[...]

The following are two treasured recipes from the Armenian and Selected Favorite Recipes Cookbook published by the Holy Trinity Armenian Apostolic Church Trinity Guild Ladies in 1970. The church is[...]