It is August here in New York City, and I have invited a couple of friends over for dinner. My friends love when I cook them a Georgian meal and relish any opportunity to try new dishes. I had pondered what to cook in this hot and humid weather; then decided to prepare vegetables with walnuts (pkhali) and chicken in blackberry sauce---light and summery and goes well with dry chilled white or rose wine. I love rose wines in this weather! They go well with almost everything.
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In the PressThe New Yorker:
The Culinary Muse of the Caucasus The New York Times: Putting a Fresh Spin on Traditional Georgian Cooking at Pirosmani Saveur: The Lost Cheeses of GeorgiaOF GEORGIA AuthorArchives
September 2019
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