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SAN FRANCISCO — The chef who brought shish kebab to America escaped from a Turkish prison first. At 15, George Mardikian ran away from home to join an Armenian guerrilla[...]

FRESNO, Calif. — A book signing event for a recently published book, The Dignity of Being American, took place on Wednesday, January 10 at the Armenian Museum of Fresno, located at[...]

SAN FRANCISCO — Shake Antaramian, 85, a former employee at Sloat Garden Center in San Francisco makes this traditional Armenian recipe for her family, and says it is one of[...]

By Jesse Kenas Collins WATERTOWN — Over the past year, the Armenian Museum of America’s Sound Archive program has taken a giant step forward. Each month, the museum posts a[...]

CAMBRIDGE, Mass. — These two recipes and the following text are contributed by writer, recipe developer, and baking instructor Andrew Janjigian, and were originally featured in Cook’s Illustrated (August 3,[...]

CAMBRIDGE, Mass. — These two recipes and the following text are contributed by writer, recipe developer, and baking instructor Andrew Janjigian, and were originally featured in Cook’s Illustrated (August 3,[...]

FRESNO — These recipes by Mary Elia are included in a remarkable collection that features the recipes of the pioneering Armenian women who first settled in Fresno over 120 years[...]

By Jesse S. Arlen Special to the Mirror-Spectator It’s an unusually chilly Friday evening in September. You put on the meditative piano music of George Gurdjieff and Thomas de Hartmann,[...]

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[...]

In her respected culinary blog and multimedia project, Dining In Diaspora, Detroit-based journalist and writer Liana Aghajanian explores the intersection of forced migration, identity and cuisine, tracing the Armenian experience[...]