Ingredients: 1 cup unsalted butter (2 sticks) 2 1/2 cups sugar 5 eggs 3 cups all-purpose flour, sifted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon baking soda 1/4 teaspoon ground cloves 1 cup sour[...]

Ingredients: 4 large cucumbers, peeled and seeded 1 quart plain Armenian or Greek yogurt 1 medium onion, finely minced or sliced thinly 2-3 cloves garlic, finely grated 2 tablespoons olive oil 2 tablespoons chopped chives (or scallions) 2[...]

Ingredients: 1 medium eggplant, about 2 pounds 3/4 pound lamb stew meat ( shoulder) cut into 1-inch cubes* 1 3/4 cup canned garbanzo beans, washed and drained 1 large onion, diced or sliced 2-3 cloves garlic, minced 2 medium zucchini, cut[...]

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 medium green or red bell pepper, seeded, chopped 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 soda 1 large egg, lightly beaten 1 teaspoon vanilla 1[...]

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, paprika, dried basil, thyme, crushed red[...]

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 cartilage 1/4 cup celery, finely[...]

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 cups all-purpose flour, sifted 1 teaspoon baking[...]

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

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, was one of the best Armenian cooks in[...]

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 3 cloves garlic, minced 2-3 green[...]