HACKENSACK, N.J. — “As many Armenians will tell you, the first time they smelled the amazing aromas coming from their family kitchen was as a young child. I knew at[...]
Serving Fresno’s St. Paul Armenian Church was something Diane Boyajian learned at a young age. One of her fondest memories of her mother, Helen Shehrian, took place around 1943 at[...]
“There is a common misconception that biscotti originated in the Tuscan region of Italy, when in reality it was created a few centuries earlier in Rome. The word biscotto is[...]
FOLSOM, CA — Established in 1948, the California Walnut Board represents the walnut growers and handlers of California. In fact, California’s walnuts supply over half of the world’s walnut trade.[...]
Author Ghillie Başan writes: “The food of Lebanon, Syria and Jordan takes me on a journey as every dish has a connection to stories and passion, old traditions and new.[...]
FRESNO — This family recipe is featured in Reedley chef, author and restaurateur Jon Koobation’s Cooking With Jon, the celebrated cookbook he published in 2017. For decades he owned Jon’s[...]
Chickpeas (garbanzo beans) are one of the earliest cultivated legumes. Remains of chickpeas from the Middle East have been found that are roughly 7,500 years old. Chickpeas are healthy, delicious,[...]
From: ‘Moon Of The Faith:’ A History Of The Apricot And Its Many Pleasures by Joel S. Denker: “Apricots flourished throughout the Islamic dominions. The Moors, who conquered Spain, planted[...]
“According to Gastronomos, the recipe for Imam Bayildi is of Roman origin. It traveled through the empire to Asia Minor where the Greeks incorporated it into the cuisine. The translation[...]
The Armenian Kitchen’s Robyn Kalajian writes, “Some years ago, Susan Ounjian, a lecturer and performer, hosted a cooking video, ‘The Art of Traditional Armenian Cooking.’ In the lecture, she explained[...]
SAN FRANCISCO — “The Great Lent is approaching and the Christian world is preparing for the season of fasting and self-reflection. The recipe is modified to suit the taste of[...]
