Recipes

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Bean Pilaki Salad Bright, crunchy, and infinitely pairable — healthy spring salads bring a lot to any table. Here are two salad recipes that go with any meal. Spring salads can be as simple as tender, leafy greens tossed with a[...]

Here’s an updated version of Christine Vartanian Datian’s award-winning recipe that was Sunset Magazine Editor’s Selection in June 2014. The salad, similar to a Middle Eastern fattoush salad, is especially crisp if you use crushed[...]

Ingredients: 1 lb. eggplant (you can fit up to 2 lbs. eggplant per baking sheet if you want to double the recipe), peeled or unpeeled, cut into 1-inch cubes 2 medium zucchini, peeled, cut into 1/4-inch-thick rounds 1 each medium green and[...]

Farro is an ancient wheat grain that originated in Mesopotamia. Farro is loved for its nutty flavor and unique, chewy texture. It’s a great alternative to other popular grains, such as rice, quinoa, buckwheat and barley, among[...]

Ingredients: 1 cup fine bulgur (use medium bulgur for a more coarsely textured pudding) 2 cups water Combine ingredients in a pot and bring to a boil; simmer over low heat for 10-15 minutes until water is completely absorbed.  Combine the[...]

By Chef David Vartanian Crust: 1 egg 1/4 cup sugar 1 teaspoon vanilla 2 2/3 cups all-purpose flour 1/8 teaspoon salt 8 oz. unsalted butter, cut into small pieces   Caramel Filling: 1 cup heavy cream 1 1/2 cups walnut pieces 1 3/4 cups[...]

 Kadayif is finely shredded phyllo dough which is used in many popular Middle Eastern desserts. In this case, it is also the name of the dessert itself. Kadayif dough is commonly available in one-pound packages in either the refrigerator[...]

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 thearmeniankitchen.com.  “I came across this delicious[...]

Wild Nettle Imam Bayaldi Launched in 2016, The 1000 Leaf Project (https://1000leaf.aua.am/) 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[...]