Ingredients: 1 medium eggplant, about 2 pounds 3/4 pound lamb stew meat ( shoulder) cut into 1-inch cubes* 1 3/4 cup canned garbanzo beans, washed and drained 1 large onion, diced or sliced 2-3 cloves garlic, minced 2 medium zucchini, cut[...]

Ingredients: 1 cup white rice (long-grain, basmati or jasmine) 1 medium eggplant, cut in 1″ cubes 1 large onion, chopped 3-4 tablespoons olive oil 2-3 large cloves garlic, minced 1 medium green or red bell pepper, seeded, chopped 1[...]

Ingredients: 2 1/2 cups finely chopped apples, peeled, tossed with 1 tablespoon lemon juice 1 1/2 cups all-purpose flour, sifted 1 cup sugar 1/2 cup shortening 1 1/2 teaspoon baking soda 1 large egg, lightly beaten 1 teaspoon vanilla 1[...]

Ingredients: 1 head cauliflower, chopped into medium pieces 1 medium onion, coarsely chopped 3 cloves garlic, chopped 1/2 cup olive oil (to taste) 2 tablespoons tomato paste Salt, black pepper, paprika, dried basil, thyme, crushed red[...]

Contributed by David Vartanian, the Vintage Press Restaurant in Visalia, California, named one of America’s Best Chefs* Crab Cakes: Ingredients: 1 pound crabmeat, picked over to remove any shell and cartilage 1/4 cup celery, finely[...]

Ingredients: 1 cup persimmon pulp (from 2-3 persimmons), skins removed, pureed 1 cup granulated sugar 1/2 cup shortening or unsalted butter, at room temperature 1 large egg, beaten 2 1/2 cups all-purpose flour, sifted 1 teaspoon baking[...]

Recipe courtesy of Robyn Kalajian at Ingredients: 4 medium zucchini 4 medium eggs, beaten 1/2 cup Monterey Jack cheese, shredded (any mild cheese that melts well can be used) 1/2 cup crumbled feta cheese 1/2 cup[...]

Savory Armenian Chorag Many years ago, a unique, delicious Armenian chorag recipe was handed down to Robyn Dabbakian-Kalajian’s family from a dear old family friend who, in Robyn’s humble opinion, was one of the best Armenian cooks in[...]

Ingredients: 1 1/2 pounds fresh lump crabmeat, sorted (or cooked scallops, chopped, or cooked shrimp, lobster or salmon, chopped) 4 tablespoons unsalted butter (to taste) 1 cup onions, finely chopped 3 cloves garlic, minced 2-3 green[...]

By Lucy Joulfayan-Yeghyayan As you realize this recipe does not include any measurements, the purpose is to introduce the original recipe. In the older days, people in the villages did not use numbered measuring cups nor spoons, but with[...]

Guest Recipe contributed by Mrs. Alice Vartanian, Fresno, California Ingredients: 4 cups peeled, cored and sliced apples (Granny Smith or tart red apples) 2 cups flour, sifted 2 cups sugar (use 1 cup white and 1 cup light brown sugar, if[...]