One of our minor but very real gripes about South Florida when we moved here in the late 1970s was the almost total absence of…
Date Archives October 2010
Rachal – Candied Pumpkin
Traditional orange pumpkins are great for Halloween jack-o-lanterns, their seeds, and pulp for pumpkin pies – and they’re easy to find. I had my heart…
Armenia aims to preserve as well as serve its native cuisine
We started this blog with one major goal: to preserve the recipes we remember and love. Since then, we’ve heard from many Armenians in America and around…
“Mayrig” a unique Armenian Restaurant
I recently received an email from my friend Lucine, sharing a link to a YouTube video for an Armenian restaurant in Beirut called “Mayrig” (translation: “Little…
Pumpkin Hummus
The arrival of pumpkins in stores and roadside stands signals cooler weather, Halloween, and, of course, Thanksgiving. I have to admit – I’ve never been…
Kebab Cubano: Remembering the Armenians of Cuba
Kebab Cubano Cuban food in Florida is like Italian food in New Jersey, so nearly ubiquitous that it’s almost the native cuisine. As long-time Floridians,…
Homemade Pomegranate Jelly
Ten years ago, I participated in a week-long educational program sponsored by the Mardigian Institute at St. Vartan Cathedral in NYC. The program was designed…
You never know where Armenian ingredients will turn up
We took a few unexpected twists and turns on our Northern drive this summer, including an unplanned visit with our friends David and Jane Kinney…
Homemade Basterma – a Labor of Love
Not everyone is fortunate enough to have a Middle Eastern store nearby to purchase ready-to-eat favorites. Just ask reader Mario of Queensland, Australia. He requested…
Love chocolate? Head for Armenia now!
I always thought of chocolate as Armenian when I was growing up because it was probably my mother’s favorite food. “Chocolate gives you energy,” she’d…