Photo and recipe from the Vegan Armenian Kitchen Cookbook courtesy of Robyn Kalajian, a retired culinary teacher and food blogger at thearmeniankitchen.com, the essential Armenian recipe and cooking blog that has become an[...]

Esther Bagdasarian’s Grape Leaves (Yalanchi Sarmas) Ingredients: 1/2 cup olive oil 1/2 cup vegetable oil 1 large onion, sliced, plus 1 medium onion, sliced 1 cup long-grain or converted rice[...]

Photo and recipe courtesy of Robyn Kalajian, a retired culinary teacher and food blogger at thearmeniankitchen.com, the essential Armenian recipe and cooking blog that has become an Armenian-American treasure. Robyn[...]

Some say Armenian and Middle Eastern pickled vegetables (toorshi or torshi) has been an effective way to preserve vegetables for thousands of years. Not only are homemade assorted pickles simple[...]

This updated version of Armenian dolma is from a recipe from the late Dr. Harold H. “Buzz” Baxter at http://www.thegutsygourmet.net/dolma.html, his comprehensive Armenian and international food and cultural website. In Armenian[...]

1 cup lentil 1/2 cup rice 2 medium onions chopped 2 medium onions sliced 1/2 cup avocado oil + some to fry the sliced onions 1 tsp salt 1 tsp cumin[...]

WATERTOWN – The authors of The Vegan Armenian Kitchen Cookbook: Recipes and Stories from Armenia and the Armenian Diaspora, presented their book on March 10 at an event organized by[...]

The Vegan Armenian Kitchen Cookbook (released in January 2020) is a joint project between the creator of YouTube’s Vegan Armenian Kitchen, Lena Tashjian, a writer and vegan recipe developer based[...]

Bean Pilaki Salad Bright, crunchy, and infinitely pairable — healthy spring salads bring a lot to any table. Here are two salad recipes that go with any meal. Spring salads[...]

Here’s an updated version of Christine Vartanian Datian’s award-winning recipe that was Sunset Magazine Editor’s Selection in June 2014. The salad, similar to a Middle Eastern fattoush salad, is especially[...]

Ingredients: 1 lb. eggplant (you can fit up to 2 lbs. eggplant per baking sheet if you want to double the recipe), peeled or unpeeled, cut into 1-inch cubes 2[...]