“Everyone has a childhood memory of a special recipe eaten at home, at grandma’s house or at a restaurant, that made a lasting and permanent impression.  Forever after, the thought[...]

“When we walk into a kitchen, we are not alone. We bring with us the memories of our mothers and grandmothers and the food served at their tables. For Armenians,[...]

This recipe is courtesy of The Art of Armenian and Middle Eastern Cooking at: https://www.facebook.com/armenianandmiddleeasterncooking/photos/a.10150104350190794/10158078829710794/?type=3&theater It was originally posted by[...]

SAN FRANCISCO — Elise Kazanjian is a poet/writer who grew up in Tian Jin, China where her father managed an American rug factory. She has worked at Sunset Magazine, at[...]

“Aleppo, Syria can boast one of the richest, most diverse cuisines in the world. Syrian cuisine mainly uses eggplant, zucchini, garlic, meat (mostly from lamb and sheep), sesame seeds, rice,[...]

Dawn Anahid MacKeen is an award-winning author of The Hundred-Year Walk: An Armenian Odyssey, which chronicles the harrowing story of her beloved and courageous grandfather Stepan Miskjian, who survived the ravages[...]

This comforting Armenian soup, Babo’s Abour (also called tahnabour or spas), is courtesy of Vera Sarkissian from Aptos, California. Abour is commonly made and eaten during the winter months, and[...]

(Photos and recipe courtesy of Linda Peek at cafecat.com.au) English-born Linda Peek has cooked for rock stars, dignitaries, and royalty in her role as a diplomat’s wife and is now[...]

“Su-Beoreg & Monta Factory, a tiny family-run business in the Armenian-American stronghold of north Pasadena, is about as far away from a factory than the mind can wander. Yerevan native[...]

A classic bread frequently baked in Armenian American communities, katah is sometimes referred to as an “Armenian croissant.” It’s flaky, tender, and enriched with plenty of butter. This particular version[...]

Shake Antaramian, a former long-time employee at Sloat Garden Center in San Francisco, has made this traditional Armenian Dolma (Sarma) recipe for decades. It was adapted from Dinner at Omar[...]