Published: Friday December 18, 2009 in Food
Published: Friday November 27, 2009 in Food
Maria Titizian speaks to Silva Kharshafjian and Alice Attarian, who moved to Armenia in the early 1990s, and have lately opened a restaurant with “an eclectic and constantly changing menu and stylish ambiance.”
Published: Friday November 20, 2009 in Food
In this week’s Food column, Haig Krikorian, a trained chef and owner of five restaurants in Berkeley, Calif., recalls his father’s attempt – in Beirut in 1967 – to fatten up some turkeys for the holidays. He had been advised to feed the birds walnuts, and he went out and bought 3 heavy sacks of them. What went wrong? A recipe is included.
Published: Saturday October 31, 2009 in Food
Banderoom Hootz and Jufftoom Hootz - cheese bread and black olive pulp bread - are among the distinct dishes of Musa Dagh. Louisa, Alberta, and Anna Magzanian offer their recipes.
Published: Saturday September 12, 2009 in Food
"Sometimes there are no recipes to share. Sometimes the story gets in the way," Maria Titizian writes in this week's Food column. "It was a chronicle of heartbreak, loss, and unbelievable courage." But a recipe for potato kufte is included.
Published: Friday September 04, 2009 in Food
Armenuhi Tossounian moved to Canada from Ainjar in the 60s and, with her husband, opened one of the first restaurants specializing in Middle Eastern cuisine in a very Anglo-Saxon part of Toronto. In our Food column, Armenuhi's niece Maria Titizian tells the story behind Armenuhi's Zerzevetov Pilav, part of the Musa Ler heritage.
Published: Friday August 28, 2009 in Food
In this week’s Food column, Maria Titizian writes about the Friendship Cake, a family tradition. Her mom learned to make it from her Italian friends. The starter takes two weeks to make, and some of it is given to friends to have a base for making their own cakes. “It becomes something like an edible chain letter.”
Published: Friday July 31, 2009 in Food
In this week's Food column, Martha Ani Boudakian, who was transplanted from the Eastern United States to Armenia in 2006, discusses using locally grown and produced ingredients in her cooking. She also offers her recipe for fennel and crayfish pasta sauce.
Published: Thursday July 02, 2009 in Food
“Now we have a garden, and with the cool breeze from the Hrazdan River gorge, joojeh kabob is a magical dish again,” writes Vincent Lima in this week’s Food column.
Published: Friday June 26, 2009 in Food
Every Armenian household must have their own in-house version of the Food Channel, where on chair, stool, or standing, we peer down at the magic kitchen and try to memorize it all, Paula Devejian writes in this week’s Food column as she reveals her mother’s yalanchi recipe. Pilaf required a handful of vermicelli. Not a tight fist, but a loose hand, and it had to be just the right weight.
Published: Friday June 12, 2009 in Food
For most Armenian families, food is more than just sustenance. It’s the medium through which we communicate, commemorate, celebrate, grieve, and express love. Maria Titizian introduces a new column about food, invites readers to share recipes and stories, and reveals her mother’s recipe for Armenian lentil soup.