Experience the warmth and richness of Georgian cuisine as we prepare Adjaruli Khachapuri—cheese-filled bread topped with a perfectly cooked egg. This traditional dish is made from scratch in a ...

This video explores Tbilisi’s legendary Dezerter Bazaar, one of Georgia’s most vibrant and chaotic street food hubs. Viewers ...

Spatchcocked chicken, featured on Milk Street, is cooked under a brick until the skin is burnished brown and beautifully crisp in this classic Georgian dish (though the Italian version, pollo alla ...

This story comes from the Institute of Culinary Education, which has campuses in New York City and Los Angeles, as well as online programs. Georgian food may not have had its moment in the sun yet, ...

Assorted khachapuri, a stuffed bread, at Chama Mama. Three regional versions are offered at the pop-up from a New York City restaurant of the same name now open at Mass MoCA. (In Georgia there are 47) ...

More than three-quarters of New York's roughly two dozen Georgian restaurants and bakeries are located in Brooklyn. And that's no accident as the majority of New York's 5,000-plus Georgian population ...

Ella Bakh, owner of Dediko, prepares Georgian food with the heart of a chef and the eye of a florist. She serves kompot (fruit juice) in individual mason jars to show off cherries, strawberries and ...

On a quiet side street in the Lavapies neighborhood of Madrid, tables in a glowing restaurant are crowded with wine glasses filled not with Spanish Ribeira but Georgian Saperavi. Hand-made mini qvevri ...

For those who may be a tad befuddled, in this review I am not speaking of the cooking of the Southern state bordered by the Carolinas, Tennessee, Alabama and Florida. Rather, this is the former Soviet ...

Nadia Chaudhury is a born-and-raised New Yorker who is an editor for Eater’s Northeast region and Eater New York, was the former Eater Austin editor for 10 years, and often writes about food and pop ...