A writer remembers the fruity steamed puddings of her youth in London
Khinkali are Georgian soup dumplings. In the high Caucasus mountains of Kazbegi, the khinkali are usually stuffed with lightly spiced … Continued
Megrelian ajika – like intense salsas – are best made in summer. Serve as a condiment at a large meal … Continued
Diaroni, a restaurant in western Georgia, is famous for its delicate veal ribs. Since this cut can be hard to … Continued
This wonderfully complex bean recipe is thickened and seasoned with a paste of pounded walnuts and the dried petals and … Continued
This classic recipe is found throughout Georgia as part of the vegetable starters for a supra, but they’re great with … Continued
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