Yogurt is an ancient food, used by peoples in Asia, Europe, and the Middle East across the millennia. Yogurt first appeared during the Neolithic period, around 5,000–10,000 years ago, probably[...]
Asparagus is a versatile spring and summer vegetable that can be cooked and served in a variety of ways. But asparagus is also perfect when cooked on its own, with[...]
Contributed by Der Hayr Guiragossian This recipe is courtesy of Adventures in Armenian Cooking. This outstanding collection of 200 recipes was originally published in 1973 by St. Gregory’s Armenian Apostolic[...]
Ingredients: 1/2 pound ground lamb or beef 2 (15 oz.) cans dark red kidney beans (do not drain) 4 medium potatoes, peeled and cut into chunks 3 large cloves garlic,[...]
Recipe and photo contributed by Robyn Kalajian at thearmeniankitchen.com. Known as one of the earliest frozen desserts (The Encyclopedia of Jewish Food by Gil Marks dates it back to at[...]
Ingredients: 6 cups sliced celery, tender leaves included, sliced on an angle 2 large avocado, cut into pieces or sliced 2 medium cucumbers, peeled, seeded, diced 2 cups fresh tomatoes,[...]
Contributed by David Vartanian of the Vintage Press Restaurant, named one of America’s Best Chefs* Lemon Curd: 9 large egg yolks 3 large eggs 1 cup sugar 1 cup freshly[...]
Ingredients: 2 1/4 cups flour 2 cups packed freshly shredded carrots 1 cup crushed pineapple, drained 1 cup sugar 1 cup light brown sugar 3/4 cup canola oil 1/4 cup[...]
Ingredients: 1 pound lean beef (or lamb) stew meat, cut into 1-inch cubes, seasoned with salt and pepper, tossed in flour 4 tablespoons olive oil (or unsalted butter) 1 14.5-oz.[...]
Ingredients: 5 cups loosely packed green leaf lettuce, spinach or arugula, torn into bite-sized pieces 1 1/2 cups cherry or heirloom tomatoes, halved 1 cup finely diced cucumber, seeded 1[...]
Ingredients: 5 large carrots, washed and trimmed, cut into 1/4-inch slices (or 3 or 4 cups packaged shredded carrots) 1 1/2 cups finely chopped flat-leaf parsley, sprigs removed 2 cups[...]
