This fiery Georgian spice blend ratchets up dishes across the Caucasus—get to know it, and you’ll be sprinkling it on everything.
Everything you need to know about the newest arrival in Trader Joe’s spice aisle.
Three decades before khachapuri was cool, Anya von Bremzen was extolling its virtues in "Please to the Table."
Georgian bakers typically achieve this cheese-filled flatbread’s light and airy texture using a simple, unleavened dough that is stretched paper-thin, … Continued
Made of twisted knobs of dough and stuffed with either seasoned meat, fresh curds, or prepared cheeses, these boiled dumplings … Continued
In the villages and remote valleys of this mountainous country, traditional cheesemaking endures
A rich breakfast dish from the Adjara region of Georgia, sinori is traditionally made by smothering rolls of flatbread in … Continued
These Georgian breads—surprisingly easy to make at home—have won (and clogged) our hearts
It’s time to bust out the drinking horns
Khinkali are Georgian soup dumplings. In the high Caucasus mountains of Kazbegi, the khinkali are usually stuffed with lightly spiced … Continued
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