By David Vartanian, chef, The Vintage Press Restaurant in Visalia, California, named one of America’s Best Chefs.*   Batter: 3/4 cup all-purpose flour 3 tablespoons sugar 1/4 teaspoon salt 2 eggs 1-1/4 cups milk 1/4 cup + 2 tablespoons[...]

  Ingredients: 1 cup olive oil, to taste 6 cups onion, finely chopped 1/2 cup roasted red bell pepper, chopped 2 cups uncooked white rice (Uncle Ben’s, for example) 1 cup water 1 cup tomato sauce 1 cup fresh lemon juice 1 tablespoon[...]

  Writer and author C.K. Garabed (a.k.a. Charles Kasbarian) shares his version of a traditional Dikranagerdtsi recipe from his Dikranagerd Cookbook, which is currently under development.     Saghi Bourma[...]

Aunt Arpie’s Celery Stew (Geragoor) with Kufteh Balls and Egg-Lemon Sauce Retired culinary teacher Robyn Kalajian received this recipe from her beloved Arpie Vartanesian, who lived in Florida, and who passed away in 2014 at age 89. One[...]

The following recipe was in the Armenian and Selected Favorite Recipes Cookbook published by Fresno’s Holy Trinity Armenian Apostolic Church Trinity Guild Ladies in 1970.   Chorag Ingredients: 5 eggs 1 small can evaporated milk 1[...]

(Recipe and photos contributed by Robyn Kalajian, a retired culinary-arts instructor, head chef and recipe tester at, a popular Armenian cooking website created by her husband, Douglas Kalajian, who is an author and[...]

(Recipe and photo are courtesy of the late Dr. Harold H. “Buzz” Baxter from the Gutsy Gourmet, his popular international food website.) “Here’s my late Auntie Zee’s (Zarhoui Baxter) private recipe for the most delicious apricot[...]

Ingredients: 1 cup medium or coarse bulgur 2 or 3 medium peaches (or nectarines), diced or cut into wedges 1 medium green, red or yellow bell pepper, seeded and chopped 1 cup chopped flat-leaf parsley 1/2 cup green scallions, white and[...]

The following are two treasured recipes from the Armenian and Selected Favorite Recipes Cookbook published by the Holy Trinity Armenian Apostolic Church Trinity Guild Ladies in 1970. The church is located in downtown Fresno, and is[...]

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 as a result of milk naturally souring in[...]

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 just a little olive oil, salt and pepper. Roast, broil, braise, grill,[...]