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.

Aunt Arpie’s Celery Stew (Geragoor) with Kufteh Balls and Egg-Lemon Sauce Retired culinary teacher Robyn Kalajian received this recipe from her beloved Arpie Vartanesian, who lived in Florida, and who[...]

The following recipe was in the Armenian and Selected Favorite Recipes Cookbook published by Fresno’s Holy Trinity Armenian Apostolic Church Trinity Guild Ladies in 1970.   Chorag Ingredients: 5 eggs[...]

(Recipe and photos contributed by Robyn Kalajian, a retired culinary-arts instructor, head chef and recipe tester at thearmeniankitchen.com, a popular Armenian cooking website created by her husband, Douglas Kalajian, who[...]

(Recipe and photo are courtesy of the late Dr. Harold H. “Buzz” Baxter from the Gutsy Gourmet, his popular international food website.) “Here’s my late Auntie Zee’s (Zarhoui Baxter) private[...]

Ingredients: 1 cup medium or coarse bulgur 2 or 3 medium peaches (or nectarines), diced or cut into wedges 1 medium green, red or yellow bell pepper, seeded and chopped[...]

The following are two treasured recipes from the Armenian and Selected Favorite Recipes Cookbook published by the Holy Trinity Armenian Apostolic Church Trinity Guild Ladies in 1970. The church is[...]

Yogurt is an ancient food, used by peoples in Asia, Europe, and the Middle East across the millennia. Yogurt first appeared during the Neolithic period, around 5,000–10,000 years ago, probably[...]

Asparagus is a versatile spring and summer vegetable that can be cooked and served in a variety of ways. But asparagus is also perfect when cooked on its own, with[...]

Contributed by Der Hayr Guiragossian This recipe is courtesy of Adventures in Armenian Cooking. This outstanding collection of 200 recipes was originally published in 1973 by St. Gregory’s Armenian Apostolic[...]

Ingredients: 1/2 pound ground lamb or beef 2 (15 oz.) cans dark red kidney beans (do not drain) 4 medium potatoes, peeled and cut into chunks 3 large cloves garlic,[...]

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[...]