Dovlecei Pane de Post — Fasting Fried Zucchini
Dovlecei pane are Romania's answer to fried zucchini, and the fasting version replaces the egg batter with a sparklin...
Hieromartyr Dionysius the Areopagite; Martyrs Rusticus the Presbyter and Eleutherius the Deacon; St John the Chozebite, Bishop of Caesarea
Hieromartyr Dionysius the Areopagite / Martyrs Rusticus the Presbyter and Eleutherius the Deacon / St John the Chozebite, Bishop of Caesarea
Dovlecei pane are Romania's answer to fried zucchini, and the fasting version replaces the egg batter with a sparklin...
Black, dramatic, and deeply savory — squid ink risotto is one of the most striking dishes you can serve during a fast...
Lobya is the Azerbaijani way with beans — here both fresh green beans and creamy white beans are simmered together wi...
Beans and greens is one of the oldest fasting meals there is, and it survives because it works. What lifts this versi...
Vospov kofte are the workhorse of the Armenian Lenten table — red lentils cooked down to a soft mash, kneaded with fi...
These no-cook energy balls are the closest thing to a protein bar that xerophagy permits. Dates provide the binding —...
Harira is the soup that breaks the fast across Morocco — a thick, tomato-stained pot of lentils and chickpeas laced w...
Spanakorizo is comfort food of the highest order — a one-pot dish of spinach and rice cooked together until the rice ...
Saba shioyaki is the quiet backbone of the Japanese home meal: a mackerel fillet salted, rested, and grilled until th...
Greeks have been braising squid with tomatoes and potatoes for as long as anyone can remember. The squid starts tough...
Sarmale are Romania's national dish, and the fasting version is no lesser thing. During Lent, the pork and rice filli...
Red lentil soup is one of the great gifts of the Middle Eastern kitchen to the fasting table. It requires no oil at a...
Caribbean brown stew fish is comfort cooking at full volume. Whole snapper or thick fillets are seasoned with thyme, ...
Tinga is one of the great street foods of Puebla — strands of meat braised in a smoky, sweet-sour sauce of tomato, on...
Gigantes plaki is one of the great dishes of the Greek table — enormous white beans baked slowly in a thick, sweet to...
This is not so much a recipe as a philosophy of eating: take what is fresh and in season, pair it with raw nuts and h...
Fish and chips is the ultimate fish-day comfort food — a thick fillet of cod in a shatteringly crisp beer batter, ser...
Real hummus — the kind eaten daily across Syria, Lebanon, and Palestine — is made from dried chickpeas, not canned. T...
Warm lentils, charred cauliflower, cold pomegranate, and a tahini dressing thick enough to coat everything — this is ...
Split peas and barley cooked together produce a texture nothing else quite matches — the peas dissolve into a thick, ...
Romanian ciorbă de fasole is a sour bean soup that needs absolutely no oil to be magnificent. The sourness comes from...
Kohlrabi eaten raw is a revelation — crisp and juicy like a cross between an apple and a radish, with none of the sul...
Red lentils dissolve, and that is their gift. Simmered with squash until both collapse, they make a thick golden pott...
Enchiladas are the heart of Mexican home cooking — tortillas dipped in sauce, filled, rolled, sauced again, and baked...
Poke is Hawaii's gift to the world — cubes of raw tuna tossed in soy sauce, sesame oil, and chili, served over rice w...
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