the edibilist
William Emeryexplorations of food, wine, & culture by writer & chef William Emery
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 34 | Subscribers | Read | williamemery.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Beyond Khachapuri
Perhaps the most famous Georgian dish abroad—certainly in New York—is the khachapuri, an open bread boat fresh baked with salty, slightly sour sulguni cheese that is finished with an egg yoke and a pat of butter. As delicious as this dish i...
A Window to Tbilisi
If you fly from JKF to Tbilisi and connect through Istanbul (Dubai being the other option), beware of a too-good-to-be-true one hour layover, for you must then transverse over a kilometer of airport shopping mall, up and down, over and thro...
A Fresh Start
Yes, it's true.
Cherry Blossoms, Lilac Buds, Dandelions
Hi friends,
Authors
The writers behind this newsletter.
writer & chef * author of Edges of Bounty & Kodoku, former editor @heydaybooks, words in The Collagist & elsewhere, chef/owner of Tannat in NYC
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