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[...]
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[...]
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[...]
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[...]
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[...]
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[...]
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[...]
Ingredients: 4 cups Anjou or Bartlett pears, cored, peeled, cut into1/2 inch slices 2 cups Granny Smith apples, peeled and sliced 1 cup sugar or light brown sugar 3 tablespoons[...]
Ingredients: 2 cups coarse bulgur 4 tablespoons unsalted butter or 1/4 cup olive oil 1/2 cup vermicelli pasta, broken into pieces 1 cup chopped onions 2 cloves garlic, minced 1/2[...]
Ingredients: 1 pound asparagus, washed, trimmed, cut into 2-inch pieces 3-4 tablespoons unsalted butter or olive oil (to taste) 2 cups chopped leeks, white part only (from 3 medium leeks)[...]
By David Vartanian of the Vintage Press Restaurant, named one of America’s Best Chefs* This salad with crunchy walnuts is for real blue cheese lovers. Pair with a grilled steak[...]
