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 cup olive oil 1/4 cup chopped fresh basil Salt and freshly ground[...]

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 Kalajian at  “I came across this delicious[...]

Wild Nettle Imam Bayaldi Launched in 2016, The 1000 Leaf Project ( is a citizen-driven website that allows anyone in Armenia to register a wild plant, providing details on where they found it, how to harvest it and[...]

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 disc, lifting the edges to spin it around. Thirteen years ago, she was an apprentice at a[...]

This quince recipe was contributed by Robyn Kalajian at Like olives, quince is not edible when first picked. Cooked quince, however, has been savored throughout Asia and the Mediterranean region for more than 4,000[...]

    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 magical winter entree. Ingredients: 6 baby[...]

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 soda 1/4 cup brandy   Syrup: 5 cups sugar 5 cups water Boil sugar[...]

Anooshabour means “sweet soup” in Armenian. ”That’s the legend that Armenians recall on their Christmas, January 6, as they eat ‘sweet soup’ in thanksgiving,” wrote reporter Nancy Ayer in the Detroit Free Press in[...]

Sonia Tashjian, a noted Armenian food expert and cooking enthusiast, is a never-ending source of interesting, delicious, and easy-to-prepare recipes from numerous Armenian regions. Here is a tasty dish which Sonia was kind enough to share[...]

Armenian Khash (or pacha) is a traditional winter dish, and one of the tastiest Armenian national dishes. This distinctive soup has an interesting tradition of preparation, and also a unique way of eating․ “A recipe for the Armenian[...]

Ingredients: 2 cups shredded zucchini (from about 2 medium zucchini) 2 cups flour 3 large eggs, beaten 1 cup vegetable oil 1 cup sugar 3/4 cup brown sugar 1 tablespoon grated lemon zest 1 teaspoon cinnamon 1 teaspoon vanilla 1 teaspoon[...]