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[...]
This recipe was featured in VEGETARIAN TIMES on January 2, 2012. Armenian stuffed grape leaves (derevi sarma or yalanchi) are a Middle Eastern favorite — and widely popular as appetizers,[...]
This recipe is featured in Cooking With JON, the engaging cookbook written by award-winning chef Jon Koobation. Jon was the owner and head chef at the acclaimed Jon’s Bear Club[...]
This original recipe and photo are courtesy of Salpy’s International Kitchen. Salpy Rozario posts an extensive selection of international recipes at her popular food blog like this traditional recipe for[...]
This original and savory recipe is courtesy of “Kevani cooking with minor adjustments” by Salpy’s International Kitchen. Discover signature recipes created by the amazing Salpy Rozario herself, and “an incredible[...]
Discover this savory Sini Beurek and other international recipes at Salpy’s International Kitchen food blog, adapted and tested by Salpy Rozario. Beurek (burek, börek, or boreg) is a classic part[...]
ANI Catering & Cafe’ in Belmont, MA, has been serving authentic Armenian and Middle Eastern cuisine to the Greater Boston area for over 20 years. In April, in honor of[...]
“This hummus is velvety-smooth and creamy, with a satisfyingly rich, balanced flavor,” says senior editor Andrew Janjigian. “To achieve a perfectly smooth texture, we simmered canned chickpeas with water and[...]
