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By Tejal Rao LOS ANGELES (New York Times) — Rusana Sayadyan threw down a ball of dough the size of a tangerine and rolled it out into a big, floppy disc, lifting the edges to spin it around. Thirteen years ago, she was an apprentice at a[...]

This quince recipe was contributed by Robyn Kalajian at 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[...]

Ingredients: 6 eggs, beaten 2 cups sugar 1 quart plain white yogurt or madzoon 1/2 pound butter 1 cup flour 2 cups farina 2 teaspoons baking powder 1 teaspoon baking soda 1/4 cup brandy   Syrup: 5 cups sugar 5 cups water Boil sugar[...]