Kubdari — Svanetian Meat-Stuffed Bread
From the remote mountain region of Svaneti in northwestern Georgia, kubdari is khachapuri's heartier cousin — a round...
Feast-day recipes containing meat, dairy, and eggs — for Pascha, Bright Week, and other days when the fast is lifted.
From the remote mountain region of Svaneti in northwestern Georgia, kubdari is khachapuri's heartier cousin — a round...
A rustic Romanian dish of chicken stewed in a punchy tomato-garlic sauce, seasoned with smoked paprika and plenty of ...
Ojakhuri means "family style" — a skillet of browned pork and golden potatoes seasoned with garlic, cilantro, and Geo...
The Levantine version of stuffed grape leaves — filled with a hot mix of lamb, rice, and warm spices (unlike the cold...
The great chicken kebab of the Levant — yogurt-marinated chicken cubes, softly tangy from lemon, grilled over coals u...
Layers of shatteringly crisp phyllo dough wrapped around a savoury filling of wilted spinach, herbs, and feta. Spanak...
Fresh squid tubes filled with a rice-based stuffing enriched with feta, tomato, and pine nuts, then braised slowly in...
The meat version of borscht is deeper, richer, and more complex than its fasting counterpart. Built on a slow-simmere...
A layered holiday salad found at every Romanian Christmas, New Year, and Easter table — diced boiled beef, carrots, p...
Thin, lacy Russian pancakes — blini — are the foundation of the great Russian breakfast, and the traditional vehicle ...
Classic Serbian prebranac is fasting-friendly (just beans and onions), but the celebration version adds smoked sausag...
Small, skinless fingers of minced beef and lamb, grilled over coals and served with warm flatbread (lepinja), chopped...
The traditional soup eaten at midnight after the Paschal Liturgy, magiritsa breaks the forty-day Lenten fast with lam...
The Georgian version of dolma: tender grape leaves wrapped around a filling of spiced meat, rice, and a generous hand...
The queen of Levantine tables — a tray-baked version of Syrian-Lebanese kibbeh, with two layers of spiced bulgur-and-...
The Paschal lamb dish of Romania — a loaf made from lamb offal, pork, fresh herbs, garlic, and eggs, wrapped in caul ...
If you have had the Aldi Specially Selected Cheese-Stuffed Picante Peppers in the Fig Goat variety, you know. Sweet-h...
Greek meatballs, seasoned with mint, oregano, and cinnamon, bound with stale bread soaked in red wine, then pan-fried...
The Serbian cousin of the Romanian sarmale — sour cabbage leaves wrapped around a filling of pork, beef, and rice, la...
Despite the French name, жульен is purely a Russian restaurant classic — small individual gratins of tender chicken a...
A Greek Paschal delicacy that polarizes — organ meats (liver, heart, lung, spleen) threaded onto a spit and wrapped w...
A slow-cooked stew of beef (traditionally rabbit or hare) with a pile of sweet pearl onions, tomato, red wine, and wa...
Spring lamb roasted Romanian-style: marinated in wine, garlic, and thyme, studded with rosemary and more garlic, and ...
A spring dish served at every Georgian Easter table: lamb gently stewed with enormous quantities of fresh tarragon, g...
A substantial yeasted pie filled with slow-cooked ground beef, onions, and rice, brushed with egg wash and baked unti...
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