“Borag (also spelled beorek, boreg or börek) is a popular staple in many Armenian and Middle Eastern households. Every Armenian family, bakery, and ladies church guild has its own recipe[...]
Mouth-watering lamb shish kebab is at the core of award-winning chef Jon Koobation’s Armenian heritage and family history. This recipe came from Jon’s beloved maternal grandmother, the late Hatoon Bazarian. [...]
In 1986, Chef Kamal Al Faqih made his debut as the owner and head chef of Med Catering, Inc., the first exclusively Mediterranean catering company in the Washington D.C. metropolitan[...]
Persimmons are perhaps the most beautiful fruit of the fall and winter season. Persimmons can be eaten fresh, dried or cooked, and are commonly used around the world in jellies,[...]
Blanche Shaheen is an Arab American and network television host and reporter in both entertainment and news. She reported on the ABC entertainment program called “View from the Bay,” hosted[...]
In summer of 2018, the St. Paul Armenian Church in Fresno, California held a Pilaf Cook-Off Contest at the California Armenian Home on Kings Canyon Road. Long-time Fresno resident and[...]
FRESNO — In the late 1800s and early 1900s, Fresno had a thriving Armenian community in the southern part of the city known as Old Armenian Town. This was the[...]
This recipe was originally published in the 1971 edition of the New York Times International Cook Book, and was reprinted on January 8, 2020 at In The Vintage Kitchen food[...]
Whenever award-winning chef Jon Koobation’s beloved grandmother, Almas Koobation came to babysit them as children in Dinuba, California in the 1950s, he and his sister Marilyn would beg her to[...]
Recipe and photos are courtesy of Joumana Accad, the talented creator of TasteofBeirut.com, the successful Lebanese food blog. A native of Lebanon, Joumana is a trained pastry chef and professional[...]
The apricot has been the symbol of the Armenian nation and victory for centuries. Armenians currently cultivate around fifty apricot varieties, which are typically harvested from the middle of June[...]
