Arousiak Avedyan says this traditional Armenian recipe for grape leaves (“yalanchi”) stuffed with a tantalizing mixture of onions, rice and dill is an Avedyan family favorite. She says “delicious” is[...]
By David Vartanian, chef, The Vintage Press Restaurant in Visalia, California, named one of America’s Best Chefs.* Batter: 3/4 cup all-purpose flour 3 tablespoons sugar 1/4 teaspoon salt 2[...]
Ingredients: 1 cup olive oil, to taste 6 cups onion, finely chopped 1/2 cup roasted red bell pepper, chopped 2 cups uncooked white rice (Uncle Ben’s, for example) 1[...]
Writer and author C.K. Garabed (a.k.a. Charles Kasbarian) shares his version of a traditional Dikranagerdtsi recipe from his Armeniapedia.org Dikranagerd Cookbook, which is currently under development. Saghi[...]
Aunt Arpie’s Celery Stew (Geragoor) with Kufteh Balls and Egg-Lemon Sauce Retired culinary teacher Robyn Kalajian received this recipe from her beloved Arpie Vartanesian, who lived in Florida, and who[...]
The following recipe was in the Armenian and Selected Favorite Recipes Cookbook published by Fresno’s Holy Trinity Armenian Apostolic Church Trinity Guild Ladies in 1970. Chorag Ingredients: 5 eggs[...]
(Recipe and photos contributed by Robyn Kalajian, a retired culinary-arts instructor, head chef and recipe tester at thearmeniankitchen.com, a popular Armenian cooking website created by her husband, Douglas Kalajian, who[...]
(Recipe and photo are courtesy of the late Dr. Harold H. “Buzz” Baxter from the Gutsy Gourmet, his popular international food website.) “Here’s my late Auntie Zee’s (Zarhoui Baxter) private[...]
Ingredients: 1 cup medium or coarse bulgur 2 or 3 medium peaches (or nectarines), diced or cut into wedges 1 medium green, red or yellow bell pepper, seeded and chopped[...]
The following are two treasured recipes from the Armenian and Selected Favorite Recipes Cookbook published by the Holy Trinity Armenian Apostolic Church Trinity Guild Ladies in 1970. The church is[...]
Yogurt is an ancient food, used by peoples in Asia, Europe, and the Middle East across the millennia. Yogurt first appeared during the Neolithic period, around 5,000–10,000 years ago, probably[...]
