Farro is an ancient wheat grain that originated in Mesopotamia. Farro is loved for its nutty flavor and unique, chewy texture. It’s a great alternative to other popular grains, such[...]
Ingredients: 1 cup fine bulgur (use medium bulgur for a more coarsely textured pudding) 2 cups water Combine ingredients in a pot and bring to a boil; simmer over low[...]
By Chef David Vartanian Crust: 1 egg 1/4 cup sugar 1 teaspoon vanilla 2 2/3 cups all-purpose flour 1/8 teaspoon salt 8 oz. unsalted butter, cut into small pieces [...]
Kadayif is finely shredded phyllo dough which is used in many popular Middle Eastern desserts. In this case, it is also the name of the dessert itself. Kadayif dough is[...]
Guest Recipe By David Vartanian Ingredients: 3/4 cup pecan halves, more to taste 1 egg white, beaten 1/4 cup brown sugar 1 shallot, diced 1/2 cup balsamic vinegar 3/4[...]
For many people, sharing a cherished family recipe is a special way of showing respect to those relatives who are no longer with us. This recipe is courtesy of Robyn[...]
Wild Nettle Imam Bayaldi Launched in 2016, The 1000 Leaf Project (https://1000leaf.aua.am/) is a citizen-driven website that allows anyone in Armenia to register a wild plant, providing details on where[...]
By Tejal Rao LOS ANGELES (New York Times) — Rusana Sayadyan threw down a ball of dough the size of a tangerine and rolled it out into a big, floppy[...]
This quince recipe was contributed by Robyn Kalajian at thearmeniankitchen.com. Like olives, quince is not edible when first picked. Cooked quince, however, has been savored throughout Asia and the Mediterranean[...]
Contributed by Chef David Vartanian* at the renowned Vintage Press Restaurant in Visalia, CA, this festive recipe uses tender roasted chicken, Jarlsberg cheese and pistachios to create a[...]
Ingredients: 6 eggs, beaten 2 cups sugar 1 quart plain white yogurt or madzoon 1/2 pound butter 1 cup flour 2 cups farina 2 teaspoons baking powder 1 teaspoon baking[...]
