Recipes

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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[...]

By David Vartanian of the Vintage Press Restaurant in Visalia, California, named one of America’s Best Chefs* Ingredients: 1 pound jicama, peeled and cut into 1/2-inch cubes 1 red onion, diced 1 grapefruit, peeled 1 large orange, peeled[...]

Ingredients: 2 cups cooked red lentils, well drained 2 cups leftover chilled mashed potatoes 1 medium onion, grated 1 cooked carrot, chilled and mashed 2 tablespoons unsalted melted butter 2 eggs, lightly beaten 1/2 cup plain bread crumbs[...]

Ingredients: 4-5 cups chilled leftover mashed potatoes* 1/2 medium onion, grated 2 cloves garlic, minced 2 large eggs, lightly beaten 1/2 cup crumbled Feta, shredded Monterey Jack, Swiss or cheddar cheese or grated Parmesan cheese 1/4 cup[...]

Douglas Kalajian, author of Stories My Father Never Finished Telling Me, shares his favorite lamb shank recipe with Armenian Mirror-Spectator readers.* Ingredients: 4 meaty lamb shanks, trim off fat 1 large onion, coarsely chopped 4[...]

Ingredients: 4 cups Anjou or Bartlett pears, cored, peeled, cut into1/2 inch slices 2 cups Granny Smith apples, peeled and sliced 1 cup sugar or light brown sugar 3 tablespoons flour 3 tablespoons unsalted butter, melted 2-3 tablespoons[...]

Ingredients: 2 cups coarse bulgur 4 tablespoons unsalted butter or 1/4 cup olive oil 1/2 cup vermicelli pasta, broken into pieces 1 cup chopped onions 2 cloves garlic, minced 1/2 green, yellow or red bell pepper, seeded and chopped or 1/2[...]

Ingredients: 1 pound asparagus, washed, trimmed, cut into 2-inch pieces 3-4 tablespoons unsalted butter or olive oil (to taste) 2 cups chopped leeks, white part only (from 3 medium leeks) 1 medium onion, finely diced (or 4-5 shallots) 1[...]

By David Vartanian of the Vintage Press Restaurant, named one of America’s Best Chefs* This salad with crunchy walnuts is for real blue cheese lovers.  Pair with a grilled steak or lamb chops and boiled baby red skin potatoes for a[...]

Ingredients: 6-7 cups yellow and zucchini squash, peeled and cubed 3-4 cloves garlic, minced 2 cups carrots, peeled and diced 1 1/2 cup onions, chopped 1 large potato, peeled and diced 6 cups reduced sodium chicken or vegetable broth (to[...]