This archive is always growing. Please come back often to see what’s new!
Vegetables
Eggplant-Pomegranate Dip (Badrijnis Khizilala)
Fried eggplant rolls with walnut-garlic spread (Badrijani Nigvzit)
Potato Salad (Kartopilis Salati)
Spinach spread or dip with walnuts and cilantro (Ispanakhis Pkhali)
Cheese Dishes
Ajaran Khachapuri (Open-Faced Cheese Bread with Egg)
Soups and Stews
Chicken Soup with Egg and Lemon (Chikhirtma)
Chicken Stew with Tomatoes and Herbs (Chakhokhbili)
Kidney Bean Stew with Walnuts and Herbs (Lobio Nigvzit)
Lamb Stew with Eggplant and Potatoes (Chanakhi)
Yogurt Soup (Matsvnis Supi)
Meat Dishes
Ajaran Braised Beef with Onions, Walnuts, and Marigold (Iakhni)
Georgian Chicken Salad (Katmis Salati)
Georgian Garlic Chicken (Chkmeruli)
Stuffed Grape Leaves (Tolma)
Desserts
Honey Nut Brittle (Gozinaki)
Sweet Grape Pudding (Pelamushi)
The Georgian Table 
So excited to find your website. Do you have any source, either in the DC area or online, for dried marigold? Thanks!
Unfortunately I have not been able to find this outside of Georgia. There are plenty of places to get dried calendula (pot marigold) online, which is the preferred type among most cultures that use marigold in cooking. Georgians, however, use the ground petals of French marigold (Tagetes), which I can only find as seed. There are a few different varieties of tagetes. Darra Goldstein’s book The Georgian Feast references Tagetes patula, while other sources say that’s the least pleasant type of marigold to eat. I’ve seen dried calendula petals at Bazaar Spices in Union Market here in DC–I plan to grind them in a coffee grinder and compare the taste with marigold I’ve purchased in Georgia.
Anxiously awaiting Khinkali recipe