HeyJaredChristine Vartanian Datian
- Indexed articles, last 90 days
- 13
- Latest publication
- Oct 1, 2026
- Outlet visibility, for The Armenian Mirror-Spectator
- Top 5M sites
- Earliest in this view
- Jul 16, 2026
Latest articles
No Bake Chocolate, Tahini, Oat and California Raisin Bars - The Armenian Mirror-Spectator (opens the original)
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FRESNO – “The story of California Raisins can be traced to the late 1800s when growers in the San Joaquin Valley began experimenting with drying grapes as a way to preserve their harvest. The first commercially successful raisin production was established in Fresno in 1873, and by the turn of the century, California was the largest producer of raisins in the world. Throughout the 20th century, California Raisins became an iconic symbol of the state’s agricultural heritage. In the 1980s, the Cali
Middle Eastern Rice with Spices, Pistachios, Cashews and Raisins - The Armenian Mirror-Spectator (opens the original)
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Lara Dunston, Asia-based travel and food writer, writes: “This Middle Eastern rice recipe with spices, nuts and raisins makes a spiced rice dish inspired by Arabic rice dishes from the Middle East, such as Arabian machboos and kabsa, Palestinian qidreh and Syrian maqluba. While authentic in flavor, our rice dish is stir-fried in the speedier Asian-style rather than slower Middle Eastern pilaf method. My easy recipe is fantastic with smoky kofta kebab or garlicky shish tawook, and salads such as
St. Mary Armenian Apostolic Churchâs Armenian Bourma - The Armenian Mirror-Spectator (opens the original)
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According to Food & Wine, bourma is a rich, sticky, and sweet phyllo dough-based dessert studded with nuts and redolent with butter. In some ways, it may be similar to baklava, but it truly stands alone. Bourma is explicitly Armenian. Food & Wine defines bourma as âa phyllo-based dish filled with walnuts that is baked and then doused with sugar syrup.â The most interesting component about making bourma? It calls for a thin dowel, which in many instances is actually an âheirloom often passe
Rack of Lamb with Dijon & Panko Crust - The Armenian Mirror-Spectator (opens the original)
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“Rack of lamb is special occasion-worthy but quick and easy enough to prepare any night of the week. This classic French preparation is the way I learned to cook it over 20 years ago when I was an apprentice at L’Auberge Chez Francois, and it’s still my favorite method. You sear the racks in a blazing-hot pan, brush them with Dijon mustard, coat them with seasoned breadcrumbs, and then finish cooking them in the oven. The meat turns out exceptionally flavorful, especially considering how simple
Jon Koobationâs Cheese Beoreg, A Family Tradition - The Armenian Mirror-Spectator (opens the original)
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FRESNO, Calif. â This Armenian recipe is featured in chef, restaurateur and author Jon Koobationâs Cooking With JON, the cookbook he published in 2017. For decades he owned the celebrated Jonâs Bear Club, in Reedley, California, that is often featured in his cookbook. Under his professional direction, Jonâs Bear Club became a cherished part of the local community that welcomed generations of Central Valley residents. Founded in 1935 as a small bar for farmers and farm laborers, the eater
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