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By Stephen Kurkjian MANOMET BLUFFS, Mass. — In late 1940, Michael Saraf and Elmas Saraf, an Armenian couple from Wellesley who dabbled in real estate, purchased a lot of land[...]

TORONTO — “Armenians from around the world are busy making choreg at this time of year.  It’s a tradition to prepare this sweet, delicious bread at Easter, however we were[...]

YEREVAN / MERCER ISLAND, Wash. —  My subject is American composer Stephen L. Lamson. Born in 1951 in Seattle, he grew up on Mercer Island, where he resides now. Throughout[...]

I sometimes wonder what the Mamas and the Papas would think if they were still around to see the big ole’ mess that California has become. A conflagration of intensified[...]

YEREVAN/TORONTO — Artist David Arathoon was born in India and lives in Canada. He has achieved national success with numerous solo and group exhibitions in many private and public galleries.[...]

Eech (or eetch) is a traditional Armenian dish consisting of fine bulgur, onions, tomatoes, tomato paste, bell peppers, lemon juice, olive oil, green onions, parsley, and seasonings, incorporated to create a[...]

The new Vegan Armenian Kitchen Cookbook is a joint project between the creator of YouTube’s Vegan Armenian Kitchen, Lena Tashjian, a writer and vegan recipe developer based in Toronto, and[...]

Ingredients: 6 cups sliced celery, tender leaves included, sliced on an angle 2 large avocado, cut into pieces or sliced 2 medium cucumbers, peeled, seeded, diced 2 cups fresh tomatoes,[...]

Recipe courtesy of Robyn Kalajian at TheArmenianKitchen.com. Ingredients: 4 medium zucchini 4 medium eggs, beaten 1/2 cup Monterey Jack cheese, shredded (any mild cheese that melts well can be used)[...]

Ingredients: 2-3 large ripe avocado, pitted, peeled and diced 2 medium ripe tomatoes, cut into wedges or 11/2 cups halved grape or cherry tomatoes 1 cup firmly packed chopped fresh[...]