Christine Vartanian Datian

More from Christine Vartanian Datian

Guest Recipe By David Vartanian   Ingredients: 3/4 cup pecan halves, more to taste 1 egg white, beaten 1/4 cup brown sugar 1 shallot, diced 1/2 cup balsamic vinegar 3/4 cup olive oil 1/4 cup chopped fresh basil Salt and freshly ground[...]

Wild Nettle Imam Bayaldi Launched in 2016, The 1000 Leaf Project (https://1000leaf.aua.am/) is a citizen-driven website that allows anyone in Armenia to register a wild plant, providing details on where they found it, how to harvest it and[...]

This quince recipe was contributed by Robyn Kalajian at thearmeniankitchen.com. Like olives, quince is not edible when first picked. Cooked quince, however, has been savored throughout Asia and the Mediterranean region for more than 4,000[...]

    Contributed by Chef David Vartanian* at the renowned Vintage Press Restaurant in Visalia, CA, this festive recipe uses tender roasted chicken, Jarlsberg cheese and pistachios to create a magical winter entree. Ingredients: 6 baby[...]