I’ve always been a huge pickle fan, and Armenian pickles (toorshi) are among my favorites! Unfortunately, they can easily become too vinegary or too spicy, at least for my palete. Jamee’s toorshi brine delivers the perfect balance of spice, vinegar, and garlic. She...
Growing up, I would get super excited when we attended a function where kheyma was served. I would load the perfect bites onto my crackers, take my plate off to a quiet corner, and go straight to hog heaven, as my mother would say. This recipe was developed by a...
These are often marketed as pinwheels or caravan sandwiches; Armenians call them Aram sandwiches. And here in Fresno, we refer to them as Hye Rollers. Made with softened lahvosh bread and your choice of fillings, these spiral sandwiches are a real treat, savory or...
I was intimidated by phyllo dough until I got a tutorial from my friend Laura Folland (née Karabian). This recipe was inspired by Laura’s aunt Carol, who was my dad’s BFF growing up. Laura substitutes vanilla for the lemon juice, which pairs really nicely with the...
Like his grandmother before him, my friend Geoff loves to preserve the yearly olive haul that can be found throughout Fresno each November. A viticulture researcher and instructor at Fresno State, Geoff’s got street creds when it comes to this stuff, but even so, he...
Aunt Jeanne was my late grandma Florence’s niece; we share Beatrice and Harry as ancestors. Beatrice was born in Aintab, Turkey in 1897. She married Harry Shirejian at age 13 and survived unimaginable circumstances before reuniting with him in America. Jeanne’s mom,...
Perhaps you know renowned oud player Richard Hagopian from his days as a member of the Kef Time Band, but Central Valley friends know him as a real Renaissance man — restauranteur, farmer and even historian, as well as musical virtuoso. Richard and my dad were raised...
