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BEIRUT — Respected Lebanese food stylist, cookbook author, blogger, and photographer Joumana Accad loves Mexican cuisine. At her TasteofBeirut.com food blog, she says, “I love Mexican cuisine as much as I love Lebanese[...]
“My entire family loves stuffed grape leaves (also known as sarma or yalanchi), but the process of stuffing the rice filling into finicky leaves can be tedious. The same goes[...]
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[...]
This recipe was featured in VEGETARIAN TIMES on January 2, 2012. Armenian stuffed grape leaves (derevi sarma or yalanchi) are a Middle Eastern favorite — and widely popular as appetizers,[...]
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[...]
YEREVAN/BUDAPEST — Lázár Imola is a Hungarian artist specializing in enameling who has been connected to the arts since childhood. She was born in Reghin, Transylvania (Romania) and currently lives[...]
Dolma is one of the most popular dishes in Armenian culture. Armenians often know more than 50 dolma recipes. And it is no surprise that Armenia also has a dolma[...]
“Ask anyone from Arab countries what their favorite dessert is, and without hesitation they will most likely respond: ‘Knafeh,’” says Blanche Shaheen at her acclaimed Arab food blog, Feast in[...]
U.S. War Food Administration – from 1945 WAR FOOD ADMINISTRATION WASHINGTON 25. D. C. OFFICIAL BUSINESS Date: 2/9/1945 “Compiled especially for CONSUMER TIME listeners by San Francisco’s famous chef. Mr.[...]
FRESNO — This family recipe is featured in Reedley chef, author and restaurateur Jon Koobation’s Cooking With Jon, the celebrated cookbook he published in 2017. For decades he owned Jon’s[...]