About Noune
It is my pleasure to greet you here at Cafe Osharak
Hi, I’m Noune
Hello, my name is Noune. I am an Armenian native, happily married to an Italian from New York. In my blog, you can find globally-inspired dishes, with an emphasis on Armenian and Italian cuisine. Most of the recipes are heirlooms of both our family’s traditions.
“Osharak” is an Armenian word that means “the nectar of the fruit” typically known as a drink which is refreshing, energizing and colorful, with wholesome ingredients.
What You’ll Find on Osharak
Armenian Cuisine – Haykakan Khohanoc
Armenian cuisine may be unfamiliar to some, but it holds a special and treasured place in the global culinary scene. Through this journey, I aim to showcase, educate, and share my passion for Armenian food with my community. I weave personal stories into each recipe, explore the rich historical roots of Armenian dishes, and highlight the ancient traditions that shape them.
In the “Chronicles” section, you’ll find captivating narratives that read like a food magazine, adding depth and context to each recipe. Here, you’ll discover traditional Armenian dishes made with fresh fruits and vegetables, including four distinct types of tolma (Armenian stuffed grape leaves and vegetables):
- Vegetarian Tolma with Rice and Herbs – a classic meatless version bursting with fresh herbs
- Pasuts Tolma (Lenten Tolma) – made with beans and potatoes wrapped in pickled cabbage leaves
- Lenten Grape Leaf Tolma with Legumes – made with a variety of legumes neatly tucked in grape leaves
- Genuine Armenian Meat Tolma – the traditional meat-filled favorite
- Summer Tolma with seasonal vegetables – a lighter warm-weather variation
You’ll also find recipes for iconic Armenian dishes like Khapama (Stuffed Pumpkin), Pakhlava, and many more treasured specialties. Each recipe includes full dinner menus with detailed tips and cooking tricks to help you create an authentic Armenian feast at home.
Discover all current Armenian recipes →
Italian Cuisine – La Cucina Italiana
La Cucina Italiana” has a delightful ring to it, and being married into an Italian family, I’ve embraced it as part of my own heritage. I fell in love with Italian cuisine, mastered its nuances, and now I want to share that passion with you. Since the 1990s, we’ve been loyal subscribers of La Cucina Italiana magazine. Beyond being a fascinating read, the magazine offers fresh perspectives on lesser-known aspects of Italian culinary traditions.
In this section, I share treasured family recipes passed down through generations, alongside newly tested Italian dishes that my family adores. Explore regional Italian specialties like Gnocchi alla Romana (Roman semolina gnocchi baked to golden perfection), Gnudi Toscani (Tuscan kale and ricotta dumplings that are lighter than air), and Gnocco Fritto (crispy fried dough from Emilia-Romagna that’s utterly addictive).
You’ll also discover elegant dishes perfect for entertaining, such as Eggplant Rollatini (Involtini di Melanzane)—tender eggplant rolls filled with creamy ricotta—and creative vegetarian options like Eggplant Meatless Meatballs, showcasing how Italian dishes transform simple fresh vegetables into sophisticated presentations. From handmade pasta to rustic appetizers, these authentic Italian dishes celebrate the beauty of quality ingredients and time-honored techniques, complete with tips to help you master each recipe.
Check out some of family favorite Italian dishes →
Globally Inspired Food
Food is a universal language that brings people together, sparking joy and connection without the need for words. Once you delve into the culinary traditions of other cultures, you gain a deeper appreciation for both the food and the people behind it. I’m always eager to explore new cooking techniques, exotic spices, unfamiliar ingredients, and unique dining experiences. In this section, I’ll guide you in making dishes from around the world, encouraging you to personalize them and make them your own.
Fancy cakes and pastries
Baking has always been a passion of mine, passed down from my mother and grandmother, both of whom were creative and fearless bakers. Their cakes and pastries—like Dobos torte and Esterhazy cake—were always unforgettable, leaving a lasting impression. Although I once dreamed of becoming a pastry chef, I embraced the role of a home baker. Joining the “Daring Bakers” community gave me the confidence to experiment with new techniques, try unfamiliar recipes such as tuile cookies and pakhlava, and share my creations. Now, I want to inspire others to create beautiful, elaborate cakes and pastries at home using high-quality ingredients – no boxed mixes or pre-made frostings here.
Kitchen Guides
In my recipe posts, I provide a detailed list of ingredients along with possible substitutions, guiding you step-by-step through the process with helpful photos along the way. I also share some of my tips to ensure you have a successful dish. Whether you’re a complete beginner or a seasoned chef, my goal is for everyone to be able to replicate these recipes. I want to help you cook with confidence and ease.
Sign up for our newsletter
Never miss a recipe. Join our newsletter for fresh recipes, behind-the-scenes stories, culinary tips, and more to inspire your next kitchen adventure!
Facts About Me
My background: From Fine Art to Culinary Art
I studied Art, majoring in Art History, with dreams of creating, writing about, and sharing my love for art with others. Life, however, took me in a different direction. I switched careers and entered the world of numbers and computer science. By day, I worked on balance sheets, financial reports, data analysis, and database maintenance. But after work, I found myself drawn to the kitchen, experimenting with traditional recipes, creating new ones, and photographing ingredients and finished dishes.
Through this, I discovered culinary art as my new form of expression—a way to share my love for food and celebrate the bounties of nature.
My Food Philosophy: Food is Celebration of life
Across all cultures, sharing food has always been a sacred way of bringing people together. At our table, seasonal fruits and vegetables take center stage. I love cooking with produce that’s bursting with flavor and packed with nutrients—they’re the essence of life, fueling us with energy, longevity, and genuine satisfaction.
Cooking doesn’t have to be boring, nor should it feel like a chore. It can be a creative and relaxing process. The more you cook, the more freedom you discover in working with ingredients, allowing you to confidently deviate from recipes and adapt them to suit your needs. Most of the time, I prepare healthy vegetarian recipes for my family.
I also believe we eat with our eyes first, so food presentation is key. With thoughtful presentation, even the simplest dish can become a star.
My Cooking Style: Cook by Season, Learn by Feel
I focus on making everything homemade, minimizing processed ingredients, and using the highest quality products available. I prefer to grind my own meat, grate cheese from fresh blocks, and even occasionally mill my own flour. My cooking is rooted in love and care, made from scratch with fresh, wholesome ingredients, and seasoned with a wide array of herbs and spices.
While I don’t adhere to any specific diet, I naturally lean towards Mediterranean-inspired meals, where vegetarian dishes are paired with whole grains, legumes, and occasionally fish or meat. My family’s food preferences vary, but I always aim to create dishes that satisfy everyone.
- Cook by the Season: I believe in embracing what nature offers each season, creating meals that celebrate the freshest ingredients.
- Cook by Feel: Cooking is intuitive and flexible, allowing room for creativity and personal touch in every dish.
- Be Authentic: Authenticity is at the heart of my cooking—whether simple or elaborate, each dish is made with intention and care.
Whether it’s a quick weeknight meal or an elegant menu for a special occasion, I love presenting food with visual appeal. As a passionate baker, I also find joy in crafting celebratory cakes, breads, and fine pastries that reflect my love for the culinary arts.
My Inspiration: Family and People
I have shelves filled with cookbooks and food magazines that I devour in my spare time. I admire and follow many chefs and culinary legends who inspire me. But most of my inspiration comes from the cooks in my family, from recipes passed down through generations, whether written or shared verbally, and from friends who have welcomed me into their kitchens, sharing their secrets.
However, my greatest inspiration has always been my mom. She was the one who taught me how to cook, how to entertain, and, most importantly, how to truly celebrate food.
