Chakhokhbili — Chicken Stew with Tomatoes and Herbs
Named for its original version made with pheasant (khokhobi), chakhokhbili is now made with chicken in every Georgian...
Feast-day recipes containing meat, dairy, and eggs — for Pascha, Bright Week, and other days when the fast is lifted.
Named for its original version made with pheasant (khokhobi), chakhokhbili is now made with chicken in every Georgian...
The Serbian Sunday soup — chicken simmered with carrots, parsnip, and fresh parsley root, finished with fine home-cut...
The centerpiece of the Greek Easter table — a whole spring lamb roasted slowly until the meat falls off the bone. In ...
Soft, airy, round Serbian doughnuts — essentially the Serbian version of the Central European jelly doughnut (Berline...
A spring dish served at every Georgian Easter table: lamb gently stewed with enormous quantities of fresh tarragon, g...
The simplest Romanian peasant supper and also one of the most beloved — thick golden cornmeal polenta topped with cru...
Despite the French name, жульен is purely a Russian restaurant classic — small individual gratins of tender chicken a...
A spicy, tomato-rich beef stew with the characteristic Georgian flavour triad of cilantro, fenugreek, and adjika. Cha...
The everyday khachapuri — a round flat bread stuffed with cheese, baked until golden, and served hot off the pan. Ime...
The Georgian version of dolma: tender grape leaves wrapped around a filling of spiced meat, rice, and a generous hand...
The classical Romanian chicken soup — an old hen (or rooster) simmered slowly with plenty of vegetables until the bro...
A thick, dark, sour-spicy soup from western Georgia: beef simmered with rice, thickened with ground walnuts, soured w...
A rustic Romanian dish of chicken stewed in a punchy tomato-garlic sauce, seasoned with smoked paprika and plenty of ...
The Levantine version of stuffed grape leaves — filled with a hot mix of lamb, rice, and warm spices (unlike the cold...
Classic Serbian prebranac is fasting-friendly (just beans and onions), but the celebration version adds smoked sausag...
A Serbian comfort dish: slow-braised sauerkraut with smoked meats — bacon, sausage, pork ribs — baked until the cabba...
Пельмени are small meat-filled dumplings, a dish born in Siberia where cooks would make enormous batches and freeze t...
Greece's most famous casserole — layers of browned eggplant, spiced lamb meat sauce, and a cloud of béchamel, baked u...
The meat version of borscht is deeper, richer, and more complex than its fasting counterpart. Built on a slow-simmere...
A silken, golden chicken soup thickened with egg yolks and sharpened with lemon or vinegar — Georgia's answer to avgo...
Spring lamb roasted Romanian-style: marinated in wine, garlic, and thyme, studded with rosemary and more garlic, and ...
The Greek Paschal bread — a tall, braided loaf enriched with butter, eggs, and scented with two distinctive spices: m...
Named for the Stroganov family in the 19th century, this dish of tender beef strips in a creamy mushroom and mustard ...
Whole tomatoes and peppers stuffed with a fragrant filling of meat, rice, herbs, and pine nuts, then baked in olive o...
The original shchi — the most ancient of all Russian soups, simmered for centuries in every peasant kitchen — is made...
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