In the Republic of Georgia, bold, unique flavors, ancient methods of winemaking, and epic meals are at the center of a way of life. See some of the places, people and moments senior editor Karen Shimizu encountered while writing her feature on Georgia, which first appeared in our April issue.
From left: Leah Beroshvili, her grandson Lazare, daughter Ketevan, and son-in-law John Wurdeman, share a lunch of mchadi (Georgian cornbread); cheese; khachapuri (Georgian cheese bread); tomato and cucumber salad; eggplants stuffed with walnuts; and chicken and walnut stew. See the recipe for Khachapuri (Cheese and Egg Bread) »
See the recipe for Katmis Satsivi (Chicken with Walnut Sauce) »
In the Republic of Georgia, bold, unique flavors, ancient methods of winemaking, and epic meals are at the center of a way of life. See some of the places, people and moments senior editor Karen Shimizu encountered while writing her feature on Georgia, which first appeared in our April issue.
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