By Christine Vartanian Datian A refreshing summer salad that doubles as a meal is not complicated but tastes as if it is. Ingredients: 4-5 large Japanese eggplants 1 medium green[...]
Ingredients 1 large eggplant or 2-3 Japanese eggplant, sliced in ½-inch pieces or chunks 6-7 cups romaine lettuce, red leaf lettuce, radicchio, escarole, endive, kale and/or spinach (or any choice[...]
Armenian Russian Potato Salad (Olivier) Serves 4. 4 large Russet or Idaho potatoes, boiled, drained, peeled, and finely diced 4 large eggs, boiled, finely chopped 4 carrots, boiled,[...]
FRESNO — Alice Vartanian, a resident of Fresno and a native of Lowell, Mass., was featured in the Fresno Bee’s Central Valley Magazine in December 2014. Her family’s favorite classic[...]
By Christine Datian Ingredients: 8 cups low-sodium chicken or beef broth 2 cups water 2 medium carrots, diced 2 stalks celery (and top greens), diced 2 medium zucchini, peeled,[...]
FRESNO — Family recipes from Christine Vartanian Datian of Las Vegas and her mother, Alice Vartanian, of Fresno are featured in the current Fresno Bee November 2014 Flavors Magazine. Datian, a Fresno native, is[...]
What is Thanksgiving without pilaf? From her Armenian mother Alice Vartanian of Fresno, and grandmother, Pepay Sarkisian from Lowell, Mass. and Los Angeles, Christine Vartanian Datian learned how to[...]
By Christine Vartanian Datian Inspired by friends who adore Mexican flavors, Christine Vartanian Datian decided to reinvent traditional Middle Eastern tabbouleh with Southwestern spices. After substituting cilantro for parsley and[...]
