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[...]
Great Lent in the Armenian Church All ancient churches observe Great Lent (Arm. Medz Bahk), also called “Karasnortk” since it lasts forty days. The days of Lent are referred to[...]
This family recipe is from A Serious Bunburyist* food blog (August 2017) re-created by Steve Sharafian, who contributes the recipe’s history here: “I grew up eating Armenian food that ranged[...]
LOS ANGELES — A first-generation American side hustle becomes a path for generational bonding and war relief efforts. Story by Lara Talatinian as told to Kirsten Judson. Originally published on Zagat[...]
“This recipe is adapted from A Book of Favorite Recipes, Daughters of Vartan, an essential Armenian cookbook originally published in 1968 by the Daughters of Vartan (Los Angeles Chapter),” says[...]
This St. Sarkis Halva recipe is featured in The Vegan Armenian Kitchen Cookbook published by Lena Tashjian and Siroon Parseghian in 2020. “The holiday celebrates Saint Sarkis, one of the[...]
This recipe appears in Cooking With Jon, the engaging cookbook written by award-winning chef Jon Koobation, the owner and head chef at the acclaimed Jon’s Bear Club in Reedley, Calif.[...]
