Every recipe in the book
Georgian and Caucasus dishes beside slow-tested classics — from walnut sauces to weeknight broths and patient loaves.
Chicken Caesar Salad
The most popular salad in the world: seasoned pan-seared chicken breast laid over crisp romaine, golden croutons, and shaved Parmesan, all pulled together by a creamy garlic-Parmesan Caesar dressing. The dressing uses mayonnaise as the base — faster and more consistent than raw egg emulsion, and exactly how it's made in most restaurants. Ready in under 30 minutes and filling enough to be dinner.
Fettuccine Alfredo
A classic homemade fettuccine alfredo — butter, heavy cream, freshly grated Romano and Parmesan, melted over low heat and tossed through hot pasta until every strand is glossed in sauce. Thirty minutes, no roux, no flour. Rich enough for company, fast enough for a Tuesday. Adapted from the Allrecipes 'To Die For' version.
Garlic Confit
Whole garlic cloves slow-cooked in olive oil with thyme until golden and meltingly soft. Sweet, mellow, nothing like raw garlic. Spread on toast, fold into pasta, smear on roast meat. Adapted from Daen's Kitchen.
Greek Salad
The Greek salad most people actually make and order — crisp romaine, juicy tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta, tossed in a sharp red wine vinegar and olive oil dressing spiked with garlic and oregano. Punchy, cold, filling, done in fifteen minutes. Works as a side or a full lunch with pita on the side.
Guacamole (Traditional Mexican Style)
Guacamole built the proper way — avocado roughly mashed in a molcajete with white onion, serrano, cilantro, lime, and salt. No garlic, no sour cream, no shortcuts. The serrano runs hotter and more floral than jalapeño; the white onion bites sharper than red. Salting in stages is what keeps it from turning flat. Make it five minutes before it's needed and eat it immediately — this is not a dish that waits.
Molten Chocolate Lava Cake
Four small cakes with a crisp shell and a centre that pours when broken. Mix in one bowl, bake hot and fast.
New York Cheesecake
Dense, tall, and silky — the New York standard. Graham-cracker crust, four blocks of cream cheese, six eggs, baked low in a water bath and rested overnight. Adapted from Once Upon a Chef.
Shakshuka
Classic, authentic shakshuka — eggs poached directly in a spiced tomato and pepper sauce, built in one pan in thirty minutes. Onion and bell pepper soften in olive oil, spiced with paprika, cumin, and chili, then whole peeled tomatoes go in and simmer down into something deeper. Wells pressed into the sauce, eggs cracked in, cooked until the whites set and the yolks still run. Finished with cilantro and parsley. Adapted from Downshiftology.
Victoria Sandwich Cake
A soft, buttery Victoria sponge cake layered with homemade strawberry jam and freshly whipped cream — the British afternoon-tea standard, elevated. The reverse-creaming method gives a tender, even crumb that holds its shape under the filling. Adapted from Bake with Zoha.
More recipes coming soon.