SAN FRANCISCO — Steve Sharafian contributed this family recipe from his amazing food blog, A Serious Bunburyist. Choreg (no matter how it is spelled) is a family favorite in most[...]
CAMBRIDGE, Mass. — These two recipes and the following text are contributed by writer, recipe developer, and baking instructor Andrew Janjigian, and were originally featured in Cook’s Illustrated (August 3,[...]
ENCINO — The Armenian Film Foundation was established in 1979 as a non-profit, educational and cultural organization dedicated to the documentation and preservation of Armenian heritage in multimedia formats. Its[...]
SOUTHFIELD, Mich. — Baci di Dama (“Lady’s Kisses) are melt-in-your-mouth Italian hazelnut cookies joined together with some good chocolate. This recipe comes from In the Cookie Jar, the cookie booklet[...]
CAMBRIDGE, Mass. — These two recipes and the following text are contributed by writer, recipe developer, and baking instructor Andrew Janjigian, and were originally featured in Cook’s Illustrated (August 3,[...]
SOUTHFIELD, Mich. — During the COVID-19 lockdown last year, the Women’s Guild of St. John Armenian Church in Southfield, Michigan searched for ways to stay connected while staying apart. Normally[...]
This recipe for the traditional Persian dish of chicken in walnut and pomegranate sauce was posted by Barbara Hansen at tableconversation.com on January 14, 2019. The recipe appears in two[...]
FRESNO — These recipes by Mary Elia are included in a remarkable collection that features the recipes of the pioneering Armenian women who first settled in Fresno over 120 years[...]
FRESNO — “Pork is a versatile cut of meat and easy to prepare, says Fresno’s award-winning chef Jon Koobation, a retired restaurateur and author. Jon grew up in the farming[...]
“Cranberry sauce is such a natural with rose water, which brings out the cran-flavor and balances the sweet-tart beautifully. Be sure to use the rose water with restraint,” says Maureen[...]
“Armenian cuisine is as varied as the Near East and the areas the Armenians came from.” This is the first line of the late Rachel (Ansoorian) Hogrogian’s The Armenian Cookbook[...]
