SARATOGA — Here are two refreshing and cool recipes for Chocolate Apricot Ice Cream and Apricot Sorbet from Lisa Prince Newman’s indispensable cookbook, For the Love of Apricots: Recipes and Memories of the Santa Clara Valley. For true[...]

This recipe was featured on July 1, 2022 in The New York Times Food Section. Recipe from Marina Sarukhanyan, adapted by Joan Nathan. For her birthday, my friend Audrey wanted one thing: a lentil soup from Yerevan Market and Cafe, an[...]

WATERTOWN — This Ma’loubeh – Upside Down Pilaf recipe from Annie Chekijian is featured in the St. James Family Table Cookbook from the Women’s Guild of St. James Armenian Apostolic Church in Watertown, MA. “This is a customary[...]

REEDLEY- Amber Balakian’s great-grandparents were hardworking immigrants who fled the Armenian Genocide over a century ago and settled in Reedley, California, a small San Joaquin Valley farming town where they planted vineyards. Balakian[...]

CANBERRA, Australia — Woolworth’s supermarkets publishes a free recipe magazine each month, and I sometimes pick one up when I’m shopping. This Middle Eastern-inspired recipe with cauliflower and chickpeas really appealed to me, but[...]

FOWLER, Calif. — Located about 10 miles south of downtown Fresno in the quiet farming community of Fowler, St. Gregory the Illuminator Armenian Apostolic Church parishioners have met and held church services in the original structure[...]

FRESNO — Clarice Krikorian contributes this Russian-Armenian version of piróg that her beloved 91-year-old mother, Clara Yenovkian, has made for many years.  “Piróg (perok) comes from the Armenian diaspora in Iran and bears[...]

SAN FRANCISCO — The chef who brought shish kebab to America escaped from a Turkish prison first. At 15, George Mardikian ran away from home to join an Armenian guerrilla force to avenge his family. After Armenia gained its short-lived[...]

This essay, recipe and photos are reprinted with permission from Cooks Without Borders. It was featured at: Varty Yahjian first wrote about this mouthwatering dish at Cooks[...]

TROY, Mich. — As someone once said, “Legacy is not leaving something for people. It’s leaving something in people.” Lisa Sarkisian Derderian and her mother Nina have been cooking and baking together for over 50 years. Lisa began at[...]

FRESNO — Chorag, sometimes spelled choroeg, cheoreg, or chorek in English is a traditional Armenian sweet bread made around Easter and often at Christmas. This is the late Barbara Theresa Adishian’s prized Chorag with Golden[...]