8th Sunday of Pascha: Feast of the Holy Trinity
Apostle Hermes of the Seventy
Every Orthodox tradition has a bread that does the work of a meal. In Georgia, that bread is lobiani — a round loaf s...
The iconic boat-shaped bread from Adjara is famous for its molten cheese filling and egg yolk nestled in the center. ...
Traditional kharcho is a beef soup. The fasting version drops the meat and compensates with an abundance of walnuts, ...
Churchkhela — walnuts strung on a thread and dipped in thickened grape juice — takes days to make properly. These no-...
Georgian mushroom soup stands apart from its Russian cousin with a bold hit of adjika spice paste, fresh herbs piled ...
Slices of fried eggplant rolled around a walnut-garlic paste and jeweled with pomegranate seeds. This is one of the m...
If hot lobio is winter comfort, this cold version is the dish you want on a warm spring fasting day. Cooked kidney be...
Beet pkhali is the ruby-red jewel of the Georgian fasting table. The technique is identical to spinach pkhali — cooke...
Lobio is the beating heart of the Georgian fasting table. The word simply means "beans," but the dish itself is anyth...
Pkhali is one of the great techniques of Georgian cuisine: cooked vegetables bound with a dense, garlicky walnut past...
Tkemali is to Georgian cooking what ketchup is to American cooking, except that it is vastly more interesting and has...
Lobio is the soul of Georgian cooking — red kidney beans simmered with an extraordinary amount of fresh herbs, garlic...
Pkhali is Georgia's answer to the question of how to make vegetables genuinely exciting. Green beans are blended with...
Ajapsandali is Georgia's answer to ratatouille, and it wins the argument. Where the French version aims for delicacy,...
This is a thick, warming bean soup built on the Georgian flavor foundations: cilantro, garlic, blue fenugreek, and a ...
Bazhe is the great white walnut sauce of Georgian cuisine — silky, garlicky, sharpened with vinegar, and poured gener...
Chanakhi is a Georgian stew traditionally layered in a clay pot and slow-baked until everything collapses into a frag...
Badrijani nigvzit — eggplant rolls stuffed with spiced walnut paste — is the dish that people who have visited Georgi...
Bazhe is the crown jewel of Georgian sauces — a thick, pale emulsion of ground walnuts, garlic, vinegar, and Georgian...
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