“If you thought rice was boring, you haven’t tried this Lebanese spiced rice. It’s easy enough to make on any weeknight but fancy enough to serve at special celebrations and[...]
CANTON, Mass. — “This elegant rack of lamb from Boyajian Inc. is the perfect recipe for your family parties, celebrations and at the holidays,” says John Boyajian, founder of Boyajian,[...]
Maria Loi, international ambassador of Greek gastronomy, restaurateur and public personality, is widely regarded as “the Martha Stewart of Greece.” When she chooses ingredients and creates recipes, she considers the[...]
“Do you want something to eat? said my grandmother. I have cabbage soup and bread.” – From The Living and the Dead by William Saroyan LOS ANGELES — Released in[...]
This Fall Harvest Roasted Butternut Squash and Pomegranate Salad combines all the best produce that fall has to offer into the prettiest salad that’s simple to make and healthy, too.[...]
“Tabbouleh, also spelled tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, soaked uncooked bulgur, and seasoned with olive oil,[...]
LONG BEACH, Calif. — “We are Josh and Nathan Mardigian, two brothers born and raised in Michigan. Back in 2012 we were working regular jobs and decided to visit our[...]
BLOOMINGTON HILLS, MI — Chef and author George Vutetakis learned “the language of food” as a young boy in his Greek grandmother’s kitchen. It was there that he was first[...]
MONTEBELLO, Calif, — “Catering by Herach & Ara was established in 1984. It serves the Southern California and Southern Nevada communities with comprehensive catering services, event planning, staffing and execution[...]
SAN FRANCISCO — “George Mardikian (1903-1977) channeled the pain and hunger from his survival of the Armenian Genocide: He went from a dishwasher to a world-famous San Francisco restaurant owner[...]
This Greek chicken kokkinisto, or stewed chicken in a rich tomato sauce, served with homemade French fries is from the Mia Kouppa food blog. “Blogging since 2016, we have published[...]
