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All Georgian Russian Soups Salads Mains Sides Desserts

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I’m ready for spring baking! Which brings me to the perennial question: if you had to choose, strawberry or rhubarb?! (Although still waiting on both in my corner of the US 😜). Pictured: Strawberries and cream cake / Rhubarb-cardamom upside do

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The last of recipe testing - plus other delicious things I ate in March (and a new pair of glasses, finally!). The cookbook heads to the printers this week and I just. can’t. believe. it!!!!

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To celebrate spring, I’m sharing the recipe for this lemon asparagus soup in my new3letter tomorrow. A bright spot in this otherwise cold and dreary first week of spring. Plus, why you shouldn’t be throwing away those woody stems (hello,

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My mom’s “signature” bake that will be in my forthcoming cookbook. Ideal torte: Honey cake with dulce de leche buttercream, walnuts, and dark chocolate. Very popular in Tbilisi back in the day when she lived there. I’d argue i

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A few weeks ago, I was going on to @drlenamiro about how much I love @dianahenryfood, and especially her book Simple (if you can’t tell by the oil-stained and pomegranate juice-splattered pages of my copy). So, imagine my delight when Lena not

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Irish soda bread! Sort of. Traditional soda bread only has 4 ingredients- flour, buttermilk, baking soda, and salt. What we commonly make in the US, with the addition of sugar, dried fruit, and sometimes egg, is what is known as spotted dog; adding c

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Happy pi(e) day from this Slavic-style pirog! Filled with cabbage, carrot, eggs, and a whole bunch (literally!) of dill and green onions. I would’ve taken a picture of a cross-section but you’d be surprised how quickly this entire slab pi

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