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[...]
Asparagus is a versatile spring and summer vegetable that can be cooked and served in a variety of ways. But asparagus is also perfect when cooked on its own, with[...]
Recipe and photos contributed by Robyn Kalajian at thearmeniankitchen.com Approximate yield: 40 rolled pieces. Apricot leather is one of Robyn Kalajian’s daughter’s favorite treats, so whenever she is in a[...]
Contributed by Akaby Yaylaian This recipe is courtesy of Adventures in Armenian Cooking. This outstanding collection of 200 recipes was originally published in 1973 by St. Gregory’s Armenian Apostolic Church[...]
Contributed by Der Hayr Guiragossian This recipe is courtesy of Adventures in Armenian Cooking. This outstanding collection of 200 recipes was originally published in 1973 by St. Gregory’s Armenian Apostolic[...]
Ingredients: 1/2 pound ground lamb or beef 2 (15 oz.) cans dark red kidney beans (do not drain) 4 medium potatoes, peeled and cut into chunks 3 large cloves garlic,[...]
Recipe and photo courtesy of Robyn Kalajian at TheArmenianKitchen.com Robyn Kalajian says this is one of her favorite summer recipes that her maternal grandmother used to make called Sarma Gurgood.[...]
Recipe and photo contributed by Robyn Kalajian at thearmeniankitchen.com. Known as one of the earliest frozen desserts (The Encyclopedia of Jewish Food by Gil Marks dates it back to at[...]
Recipe, history and photo courtesy of http://www.thegutsygourmet.net/toorshi.html This traditional recipe was handed down to the late Buzz Baxter by his Aunt, Dickie Paul, in Fresno, CA. This delicious medley of[...]
Ingredients: 6 cups sliced celery, tender leaves included, sliced on an angle 2 large avocado, cut into pieces or sliced 2 medium cucumbers, peeled, seeded, diced 2 cups fresh tomatoes,[...]
Contributed by David Vartanian of the Vintage Press Restaurant, named one of America’s Best Chefs* Lemon Curd: 9 large egg yolks 3 large eggs 1 cup sugar 1 cup freshly[...]
