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Recipes
Basturma
Cured beef in spices
By Benjamin KemperFebruary 28, 2020

Lavash
SAVEUR Editors
Demystifying the Breads of Armenia
By Benjamin Kemper
Pralines: How They Cook ’Em in New Orleans
Catherine Tillman Whalen
Queen of the King Cakes
By Catherine Tillman Whalen

Latest Recipes

Basturma
Learn the easy how-to of Armenian basturma, the air-cured beef that packs a punch of spice.
Blini
These raised pancakes are one of Russia’s most beloved foods. Thicker than crêpes but less dense than flapjacks, they’re wonderfully porous and perfect for soaking up butter.
Pink Blini with Gooseberry-Apple Compote
These pancakes are drop-dead gorgeous, with a deep pink hue from the addition of beet juice. The great Russian poet Alexander Pushkin adored them, if we’re to believe his friend Alexandra Smirnova-Rosset, who recalled in her memoirs that he would eat 30 pancakes at one go, to no ill effect.
French Onion Soup
Shane Mitchell shares her father's French onion soup recipe.
Jingalov Hats (Armenian flatbreads filled with greens)
These flavor-packed, football-shaped flatbreads, stuffed with a summer pasture’s-worth of wild herbs and greens, hail from the breakaway region of Nagorno-Karabakh (aka Artsakh in Armenian).
Lavash
This recipe takes what cookbook authors Kate Leahy and Ara Zada learned from Armenia’s master lavash bakers and adapts it to the realities of a modern home kitchen.

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