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[...]

By Lucy Joulfayan-Yeghyayan As you realize this recipe does not include any measurements, the purpose is to introduce the original recipe. In the older days, people in the villages did not use numbered measuring cups nor spoons, but with[...]

Guest Recipe contributed by Mrs. Alice Vartanian, Fresno, California Ingredients: 4 cups peeled, cored and sliced apples (Granny Smith or tart red apples) 2 cups flour, sifted 2 cups sugar (use 1 cup white and 1 cup light brown sugar, if[...]

By David Vartanian of the Vintage Press Restaurant in Visalia, California, named one of America’s Best Chefs* Ingredients: 1 pound jicama, peeled and cut into 1/2-inch cubes 1 red onion, diced 1 grapefruit, peeled 1 large orange, peeled[...]

Ingredients: 2 cups cooked red lentils, well drained 2 cups leftover chilled mashed potatoes 1 medium onion, grated 1 cooked carrot, chilled and mashed 2 tablespoons unsalted melted butter 2 eggs, lightly beaten 1/2 cup plain bread crumbs[...]

Ingredients: 4-5 cups chilled leftover mashed potatoes* 1/2 medium onion, grated 2 cloves garlic, minced 2 large eggs, lightly beaten 1/2 cup crumbled Feta, shredded Monterey Jack, Swiss or cheddar cheese or grated Parmesan cheese 1/4 cup[...]

Douglas Kalajian, author of Stories My Father Never Finished Telling Me, shares his favorite lamb shank recipe with Armenian Mirror-Spectator readers.* Ingredients: 4 meaty lamb shanks, trim off fat 1 large onion, coarsely chopped 4[...]