Mary Markarian’s classic Middle Eastern namourah (or namoura) dessert can best be described as a dense, semolina cake that’s been soaked in simple syrup infused with orange or rose blossom[...]

TOPANGA, CA — “This pasta-free, gluten-free lasagna is soothing to the gut. Feel free to substitute kale for the chard, or use a mixture of the two. You can also[...]

“Slightly sweet and tangy with aromatic spices, these small meat pies will make a great appetizer for your next holiday party or a tasty afternoon snack. Adapted from a recipe[...]

“Ask anyone from Arab countries what their favorite dessert is, and without hesitation they will most likely respond: ‘Knafeh,’” says Blanche Shaheen at her acclaimed Arab food blog, Feast in[...]

U.S. War Food Administration – from 1945 WAR FOOD ADMINISTRATION WASHINGTON  25. D. C. OFFICIAL BUSINESS Date: 2/9/1945 “Compiled especially for CONSUMER TIME listeners by San Francisco’s famous chef. Mr.[...]

FRESNO — “The story of California Raisins can be traced to the late 1800s when growers in the San Joaquin Valley began experimenting with drying grapes as a way to[...]

HACKENSACK, N.J. — “As many Armenians will tell you, the first time they smelled the amazing aromas coming from their family kitchen was as a young child. I knew at[...]

Serving Fresno’s St. Paul Armenian Church was something Diane Boyajian learned at a young age. One of her fondest memories of her mother, Helen Shehrian, took place around 1943 at[...]

“There is a common misconception that biscotti originated in the Tuscan region of Italy, when in reality it was created a few centuries earlier in Rome. The word biscotto is[...]

As told by William Saroyan: Well, I was born there, if that helps, for birth is into the world, into the unresolved and unresolvable universe, into the entire dynamic mystery[...]

FOLSOM, CA — Established in 1948, the California Walnut Board represents the walnut growers and handlers of California. In fact, California’s walnuts supply over half of the world’s walnut trade.[...]