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