Victoria Kabakian, food writer, recipe developer, travel journalist, and founder of the Mission: Food blog since 2009, has been blogging for over eleven years. A Rhode Island native, she has[...]
Bitlis Tutoo (Sour Cabbage Stew)* Tutoo is an old recipe from the Bitlis and Mush (Mus) regions in Turkey. It is thought by historians to have been brought by the[...]
Ingredients: 5 lbs. fresh asparagus 3 quarts water 1 quart vinegar 1/2 cup salt Pickling spice in a bag 5 large cloves garlic, peeled Dried chili peppers (optional) Preparation: Wash and sterilize canning[...]
The new Vegan Armenian Kitchen Cookbook is a joint project between the creator of YouTube’s Vegan Armenian Kitchen, Lena Tashjian, a writer and vegan recipe developer based in Toronto, and[...]
Stanley’s Armenian Cuisine Restaurant Recipes courtesy of the late Stanley G. Kooyumjian, a Fresno native and beloved restaurateur and proprietor of the famous Stanley’s Armenian Cuisine Restaurants in Fresno for[...]
Recipe and photo courtesy of Robyn and Doug Kalajian at thearmeniankitchen.com. Family gatherings are important, especially when loved ones live far apart. This past Christmas was significant for Robyn Kalajian’s family because it[...]
Photos and recipe by the late Mrs. Makruhi Movsesyan* courtesy of Robyn Kalajian, a retired culinary teacher and food blogger at thearmeniankitchen.com, the essential Armenian recipe and cooking blog that[...]
“My immigrant grandparents and American-born parents often served delicious eggplant and lamb dishes at our dinners in 1950s New Jersey,” says Robyn Kalajian. “Some of our family’s traditional recipes featured[...]
Photo and recipe from the Vegan Armenian Kitchen Cookbook courtesy of Robyn Kalajian, a retired culinary teacher and food blogger at thearmeniankitchen.com, the essential Armenian recipe and cooking blog that has become an[...]
Esther Bagdasarian’s Grape Leaves (Yalanchi Sarmas) Ingredients: 1/2 cup olive oil 1/2 cup vegetable oil 1 large onion, sliced, plus 1 medium onion, sliced 1 cup long-grain or converted rice[...]
Some say Armenian and Middle Eastern pickled vegetables (toorshi or torshi) has been an effective way to preserve vegetables for thousands of years. Not only are homemade assorted pickles simple[...]
