Ρεβιθάδα / Revithada (Slow-Cooked Chickpea Soup)
Revithada is the Sunday dish of Sifnos, the Cycladic island famous for its pottery and its chickpeas. Traditionally i...
St Cyril of Alexandria; Ven. Kirill of Belozersk
St Cyril of Alexandria / Ven. Kirill of Belozersk / St Columba of Iona (597)
Revithada is the Sunday dish of Sifnos, the Cycladic island famous for its pottery and its chickpeas. Traditionally i...
Fasolakia is one of the foundational ladera dishes — green beans braised long and slow in tomato sauce and olive oil ...
Briam is the Greek answer to ratatouille, though Greeks would argue the comparison should run the other direction. It...
If fassolada is the national dish, fakes is the monastery staple. Every monastery kitchen in Greece makes lentil soup...
Spanakorizo is comfort food of the highest order — a one-pot dish of spinach and rice cooked together until the rice ...
Gigantes plaki is one of the great dishes of the Greek table — enormous white beans baked slowly in a thick, sweet to...
Fassolada is the national dish of Greece, and it is a pot of beans. Not a steak, not a roast, not a pastry — beans. T...
This is a thick, warming bean soup built on the Georgian flavor foundations: cilantro, garlic, blue fenugreek, and a ...
Bazhe is the great white walnut sauce of Georgian cuisine — silky, garlicky, sharpened with vinegar, and poured gener...
Traditional kharcho is a beef soup. The fasting version drops the meat and compensates with an abundance of walnuts, ...
Ajapsandali is Georgia's answer to ratatouille, and it wins the argument. Where the French version aims for delicacy,...
Badrijani nigvzit — eggplant rolls stuffed with spiced walnut paste — is the dish that people who have visited Georgi...
Lobio is the beating heart of the Georgian fasting table. The word simply means "beans," but the dish itself is anyth...
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