From Christine Vartanian Datian

Christine Vartanian Datian

Christine Datian, a Fresno native, is a copywriter and technical writer who has been published in Sunset and Cooking Light Magazines for over a decade. Christine is a graduate of California State University, Fresno (CSUF) with a Master of Arts Degree in Mass Communications. She attributes her accomplishments and interests in writing and creating new recipes to her mother Alice, and her late grandmother, Mrs. Peppy Sarkisian, a native of Adana, Turkey.

(Photos and recipe courtesy of Linda Peek at cafecat.com.au) English-born Linda Peek has cooked for rock stars, dignitaries, and royalty in her role as a diplomat’s wife and is now[...]

“Su-Beoreg & Monta Factory, a tiny family-run business in the Armenian-American stronghold of north Pasadena, is about as far away from a factory than the mind can wander. Yerevan native[...]

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[...]

Great Lent in the Armenian Church All ancient churches observe Great Lent (Arm. Medz Bahk), also called “Karasnortk” since it lasts forty days. The days of Lent are referred to[...]

This family recipe is from A Serious Bunburyist* food blog (August 2017) re-created by Steve Sharafian, who contributes the recipe’s history here: “I grew up eating Armenian food that ranged[...]

LOS ANGELES — A first-generation American side hustle becomes a path for generational bonding and war relief efforts. Story by Lara Talatinian as told to Kirsten Judson.  Originally published on Zagat[...]

“This recipe is adapted from A Book of Favorite Recipes, Daughters of Vartan, an essential Armenian cookbook originally published in 1968 by the Daughters of Vartan (Los Angeles Chapter),” says[...]

This St. Sarkis Halva recipe is featured in The Vegan Armenian Kitchen Cookbook published by Lena Tashjian and Siroon Parseghian in 2020. “The holiday celebrates Saint Sarkis, one of the[...]

This recipe appears in Cooking With Jon, the engaging cookbook written by award-winning chef Jon Koobation, the owner and head chef at the acclaimed Jon’s Bear Club in Reedley, Calif.[...]

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[...]

Mouth-watering lamb shish kebab is at the core of award-winning chef Jon Koobation’s Armenian heritage and family history.  This recipe came from Jon’s beloved maternal grandmother, the late Hatoon Bazarian. [...]