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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 as a result of milk naturally souring in[...]

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 just a little olive oil, salt and pepper. Roast, broil, braise, grill,[...]

Recipe and photos contributed by Robyn Kalajian at thearmeniankitchen.com Approximate yield: 40 rolled pieces. Apricot leather is one of Robyn Kalajian’s daughter’s favorite treats, so whenever she is in a Middle Eastern store, she[...]

Contributed by Akaby Yaylaian 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 Church of Indian Orchard,[...]