Travel Tips, Recipes, and Stories

A Georgian classic built around the extraordinary versatility of walnuts, chicken bazhe pairs tender chicken with a rich, uncooked sauce of finely ground walnuts, garlic, coriander, blue fenugreek, marigold and vinegar.

A French classic born from the hearth, pot-au-feu is the original “pot on the fire”: tough beef, root vegetables, bones, water, and time transformed into something deeply comforting. This version keeps it stripped down and beef-forward, closer to the humble spirit of the dish than the later, richer versions with veal or chicken. The broth is served first, hot and clear, followed by tender beef and vegetables with mustard, cornichons, coarse salt, and bread.

This roasted lamb dish is a historically inspired tribute to Alexander the Great’s transformation after conquering Persia. The lamb reflects the pastoral foodways shared across the Greek, Macedonian, and Persian worlds, while the wine and garum sauce brings in the sharp, savory flavors of the ancient Mediterranean. Crushed dates add Persian sweetness and richness, and the saffron rice nods to the luxury, color, and eastern influence of the imperial courts Alexander entered af

Cowboy beans are a hearty camp-style dish made with dried beans slow-cooked with bacon or salt pork, onion, spices, and a little smoke. Built for long trail days and chuck wagon cooking, they are simple, filling, and deeply practical, with a rich, savory flavor that reflects the harsh working life of the Old West.