What food do you think of when you hear the name “Georgia”? Sun-warmed peaches and pecan pie washed down with an ice-cold Coca-Cola? You’re thinking of the wrong Georgia! We’re talking about Georgia, ...

David Farley is a New York-based author and writer contributing regularly to the New York Times, The Wall Street Journal, Food & Wine, and Saveur, among other publications. When Tamara Chubinidze ...

For those who may be a tad befuddled, in this review I am not speaking of the cooking of the Southern state bordered by the Carolinas, Tennessee, Alabama and Florida. Rather, this is the former Soviet ...

Inflated mozzarella is a play on gebzhalia. It’s popped at the table. Photo: Rana Düzyol/Askili Orchard Inflated mozzarella is a play on gebzhalia. It’s popped at the table. Photo: Rana Düzyol/Askili ...

PARMA HEIGHTS, Ohio — Georgian Bakery Tiflis is finally bringing the flavors at the intersection of Europe and Asia to Northeast Ohio as the region’s first Georgian restaurant. Georgian Bakery Tiflis ...

I’m never coming home. Five minutes because I could smell the garlic from the kitchen and the dill on the fried potatoes being slowly eaten by the ladies one table over — biting them in half between ...

Impossible though it may seem, the miserable heat of the summer will eventually end. We’ll reach for our jackets and trade in our cold brew for hot coffee, and we’ll want some rib-sticking meals to ...

Add Yahoo as a preferred source to see more of our stories on Google. A spread from Laliko, including khachapuri. When Tamara Chubinidze moved to the United States from Georgia in 1996, people would ...