WATERTOWN — This recipe from Janice Okoomian is featured at the Armenian Museum of America website. Janice, a professor of English/Gender & Women’s Studies at Rhode Island College, contributed this recipe[...]
FRESNO — “My gifted mother, Mary Elizabeth Bedrosian, was born in Fresno, California to Beatrice Onan Bedrosian and Hovsep (Harry Avedis) Bedrosian on May 7, 1920. She was the oldest[...]
Here’s a Mediterranean salad recipe perfect for hot summer weather, an updated version of the Greek green bean stew, fasolakia. It was recently featured by long-time food and wine writer[...]
This original recipe was posted on January 15, 2021 by Maureen Abood at her popular Middle Eastern food blog: https://www.maureenabood.com/lentil-bulgur-soup-with-mint-olive-oil/ Maureen Abood is a second-generation Lebanese American, and[...]
( Award-winning author Chris Bohjalian was a columnist for Gannett’s Burlington Free Press where the following story ran on May 17, 2015. He graduated from Amherst College and lives in Vermont with[...]
For the Love of Apricots: Recipes and Memories of the Santa Clara Valley by Lisa Prince Newman is now in its second edition and available online at fortheloveofapricots.com. Lisa grew[...]
A native of Lebanon, Joumana is a trained pastry chef and professional caterer. In her celebrated cookbook, Taste of Beirut, she shares her heritage through exquisite food and family anecdotes,[...]
This recipe is featured in Cooking With Jon, the engaging cookbook written by award-winning chef Jon Koobation. Jon was the owner and head chef at the acclaimed Jon’s Bear Club[...]
“Dried fruits and nuts were often set out in bowls after dinner or when guests stopped by for a Sunday afternoon visit in many Armenian homes in Fresno in those[...]
Within every culture, there is always one celebrated dish that could easily represent all the rest without debate. For many Armenians and other nationalities, that dish is basterma with eggs[...]
This Cracked Wheat and Kale Salad recipe from award-winning chef Jon Koobation is a healthy twist on traditional Middle Eastern tabbouleh, using fresh kale instead of the parsley. “The addition[...]
