This summer, I embarked on a mission to find khachapuri, which is practically the national dish of the Eurasian country of Georgia. I never did find what I was looking for in Denver; the canoe-shaped ...

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, ...

Instructions: Heat the oven to 450 degrees with a rack in the middle position. In a small bowl, stir together 2 teaspoons of the coriander and 1½ teaspoons salt. Season the chicken on both sides with ...

People are slurping dumplings in Portland, Oregon and in Berlin. They’re dipping bread crust into a cargo of melted cheese in Manhattan and Warsaw, and savoring bites of eggplant stuffed with ground ...