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YEREVAN / VANCOUVER, Canada — Celeste Nazeli Snowber, PhD, is a performer, poet, professor, speaker, dancer, writer and award-winning educator. She is a professor in the Faculty of Education at[...]

By Isabelle Kapoian Special to the Mirror-Spectator PARIS — Cecile Zarokian is what is called a “nose,” a perfume artist who can evoke different moods with perfume by mixing various[...]

PLAYA DEL CARMEN, Mexico – Years after putting on an apron for the first time when she was only 17, chef and entrepreneur Crista Marie Ani Aladjadjian traveled 31 countries,[...]

RACINE, Wis. — On Sunday, June 27, 2021, St. Hagop Armenian Apostolic Church will hold its annual Armenian Madagh Picnic at their church grounds, 4100 North Newman Road, in Racine.[...]

Shake Antaramian, a former long-time employee at Sloat Garden Center in San Francisco, has made this traditional Armenian Dolma (Sarma) recipe for decades. It was adapted from Dinner at Omar[...]

YEREVAN / SEOUL — Andi Roselund is a multi-instrumentalist, composer, three-time iF Award-winning commercial sound designer, music educator and music director. He was born and raised in Los Angeles, to[...]

ANI Catering & Cafe’ in Belmont, MA, has been serving authentic Armenian and Middle Eastern cuisine to the Greater Boston area for over 20 years. In April, in honor of[...]

This Walnut and Red Pepper Paste Spread (Mouhamara) is featured in Dikranouhi Kirazian’s essential Armenian Vegan cookbook published in 2013.  This definitive cookbook offers a world of new and rich vegan flavors, recipes[...]

Esther Bagdasarian’s Grape Leaves (Yalanchi Sarmas) Ingredients: 1/2 cup olive oil 1/2 cup vegetable oil 1 large onion, sliced, plus 1 medium onion, sliced 1 cup long-grain or converted rice[...]

By Rachel Vigoda PHILADELPHIA (Eater Philadelphia) — While restaurant dining rooms across the state are shuttered during the coronavirus pandemic, Philly restaurant owners are getting creative when it comes to engaging —[...]