Recipe Catalog
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
6
2
15
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
5
2
15
This bright and fragrant recipe is a true ode to freshness and rich flavor combinations. Crisp and tender green beans harmoniously complement sweet bell peppers and subtle notes of garlic. Pre-soaked and boiled mushrooms add a special depth of flavor to the dish, while stir-frying in vegetable oil gives it an appetizing texture. Oyster and soy sauces enrich the composition with spiciness, while a light touch of sesame completes the picture with a nutty hint. The dish originates from American cuisine but its vibrant Eastern motifs make it versatile – it can be an ideal side for meat or a light standalone dinner. Simple yet exquisite, it captivates with its balance of flavors and beautiful presentation.
10
1
30
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
6
1
45
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
7
1
45
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
6
2
30
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
6
2
15
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
3
2
20
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
5
2
20
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
6
2
15
Bean and pea pods in butter are an elegant dish of French cuisine that impresses with its simplicity and sophistication. This recipe recalls rustic traditions where fresh seasonal vegetables were carefully prepared to highlight their natural flavor. Bright green bean and pea pods, cooked to a tender texture, retain freshness and lightness. Butter gives them a velvety quality, while light notes of salt, pepper, and sugar provide a delicate balance of taste. This dish perfectly complements meat and fish main courses or can serve as a standalone light side dish. It is served warm or cold, enjoying the natural sweetness of the vegetables and the delicacy of French gastronomy.
6
4
25
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
5
2
15
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
6
2
30
Tuscan salad, made in the colors of the Italian flag. Literally a few spoons are enough to create a pleasant heaviness in the stomach. A very useful thing from the point of view of the morning, when it is difficult to cram large doses of biomass into yourself, but you want to eat at the same time. In addition to arugula, corn salad and sorrel leaves feel confident in this salad, but green wild garlic behaves best of all. By the way, using it, you can refuse garlic. This salad generally allows for many plot deviations. For example, instead of salt, you can use soy sauce: it is very appropriate in combination with beans. And for greater decorum, you can drop a little balsamic vinegar into the bowl.
9
4
7
This salad is an exquisite combination of tender chicken hearts, crunchy green beans, and tangy green olives, harmonized with soy sauce. Its history is not tied to a specific region but inspired by European gastronomy, where the balance of flavors and textures is valued. The hearts, fried to a golden crust, give the dish a rich meaty flavor; the beans add freshness; and the olives bring a slight salty note. This salad is perfect as a standalone dish or an addition to the main menu, especially on festive tables. It pairs wonderfully with a glass of white wine and fresh bread, and its original taste will pleasantly surprise guests.
5
2
30
