Editorial

Christine Vartanian Datian

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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 least 400 BC), faloodeh was kept in dome-shaped[...]

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, diced or 2 cups cherry tomatoes, cut in half 1 cup[...]

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 squeezed lemon juice   Phyllo Cups: 6 phyllo sheets 2 ounces[...]

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 unsalted melted butter or apple sauce 4 eggs, beaten 2 tablespoons fresh[...]