This recipe comes to us from our friends at Sonoma's Valley Bar & Bottle and Valley Swim Club. Both establishments are among the most thoughtful, soulful and invigorating restaurants in Northern...

Pkhali (ფხალი) is what Georgians call any cooked vegetable pounded with walnuts, garlic, and spices. Our friend Anna Voloshyna published this recipe for spinach pkhali, which pairs wonderfully with a...

Our friend Anna Voloshyna published this recipe on her gorgeous site. Anna is a Ukrainian-American culinary storyteller, activist, and cookbook author highlighting the flavors of Eastern Europe and beyond. Anna...

This impressive yet easy-to-execute, vibrant seafood stew comes from Chef Yotam Ottolenghi's famous Jerusalem cookbook. The finished dish's gorgeous, tomato-rich hue pairs as well with a Georgian amber wine's color as...

The classic Georgian dish lobio and mchadi (beans and fried cornbread) is immediately familiar to anyone who's enjoyed Mexican refried beans slathered on a warm corn tortilla or piled on...

This vegan, Vietnamese-inspired recipe comes from the late Chef Charles Phan of the Slanted Door. Popular on his beloved San Francisco restaurant'smenu, it is a classic example of how Asian...

Georgians use a lot of vegetables and nuts in their cooking. These yummy eggplant rolls filled with a garlicky walnut paste are the perfect example. They are vegan as well,...

Imeruli Khachapuri is a delicious Georgian cheese-filled bread. Eat it as a snack or with a fresh vegetable salad if you want more of a meal. Easy to make and...

Khinkali are made of twisted knobs of dough, stuffed with meat and spices. It is considered to be one of the national dishes of Georgia. The dumplings are a little...