Add Yahoo as a preferred source to see more of our stories on Google. 'It's a third-culture take that's perfect for midweek, but will likely prompt a colourful exchange in my family WhatsApp group': ...

Adjika, literally ‘red salt’, is a spicy and fragrant pepper paste from Abkhazia, a breakaway region of Georgia. You’ll find it completely addictive and you’ll be using it as a condiment for ...

Tunisia has its harissa, Louisiana has its Crystal, and Georgia — the country, not the state — has adjika. But to designate this spicy condiment “Georgian” is a disservice to the intensely complex ...

Adjika, a paste of herbs, spices, capsicum and tomato, hails from Georgia and is a delicious way to add flavour to meat at the start or end of cooking. Here we use it as a marinade on chicken wings.

If Russian food is too bland for your taste buds, spice up the dishes with this subtly flavoured sauce from the mountains of Abkhazia. After living in India so long, I love spicy Indian food. The ...

I love having jars and bottles of international condiments stashed in my fridge and pantry. Beyond America’s favorite, ketchup, I currently have gochuchang, sri racha, z’hug (the fierce Yemeni table ...

Melon, cucumber and tomato in a coriander pesto, and a spicy summer vegetable stew Adjapsandal is one of my favourite Georgian go-tos, no matter the season. Its more traditional form is broody and ...

Cookbooks tend to divide into spatial categories: those that are close to home, essentially explorations of the author’s kitchen or family cuisine; and those that roam further afield to examine the ...

The cookbook author’s recipe – a global take on a Georgian classic – uses broken rice to achieve a creamy risotto-like consistency, with bright, seasonal vegetables So many cultures have a version of ...