Sprouted Lentil and Tomato Salad with Sumac and Mint
Sprouting transforms a hard dry lentil into something soft enough to eat raw, with a fresh green snap and a noticeabl...
Hieromartyr Athenogenes, Bishop of Heracleopolis
Hieromartyr Athenogenes, Bishop of Heracleopolis
Sprouting transforms a hard dry lentil into something soft enough to eat raw, with a fresh green snap and a noticeabl...
Toor dal — split pigeon peas — cooks into a thick, golden purée with a gentle earthy sweetness, and a fistful of spin...
Asam pedas means "sour and spicy," and this Malaysian classic delivers both with full force. Chunks of firm fish simm...
Nasi goreng is Indonesia's national fried rice, and the fasting version loses nothing. Day-old rice is stir-fried har...
Burmese "tofu" is made not from soybeans but from chickpea flour, set into a soft, custardy block and sliced into rib...
Gado-gado means "mix-mix," and that is exactly what it is: a generous platter of blanched and raw vegetables, fried t...
Sambal goreng tempe is the kind of dish that makes you understand why tempeh exists. Cubes of nutty, fermented soybea...
Cholar dal is Bengal's festival lentil — split chana dal cooked until just tender, sweetened faintly with sugar and r...
Rasam is the thin, peppery, tamarind-sour broth that closes a South Indian meal and revives anyone who is tired, cold...
Undhiyu is Gujarat's great winter feast in a single pot — surti papdi (broad flat beans), purple yam, baby potatoes, ...
Pesarattu is a dosa made not from rice and urad but from whole green mung beans, which means it arrives at the table ...
Avial is the centerpiece of the Kerala sadya, the great banana-leaf feast, and it earns that place. A medley of firm ...
This is the everyday minestrone of the Tuscan winter — cannellini beans, cavolo nero, and whatever vegetables the wee...
Açorda is the Alentejo's answer to having almost nothing in the house and eating like a king anyway — stale bread, a ...
Farinata is the genius of Liguria reduced to four ingredients: chickpea flour, water, olive oil, and salt, baked scre...
Escalivada is the Catalan art of charring vegetables whole until their skins blacken and their flesh turns sweet and ...
Lentejas is the everyday stew of Spanish home kitchens — a deep, brick-red pot of brown lentils built on a sofrito of...
Merluza en salsa verde is a Basque classic and one of the most elegant things you can do with white fish. Thick hake ...
Caribbean brown stew fish is comfort cooking at full volume. Whole snapper or thick fillets are seasoned with thyme, ...
Jorim is the Korean art of braising in a glossy, savory-sweet soy sauce until the protein soaks up everything around ...
Doi maach is the kind of dish that makes a fish day feel like a feast. Pieces of firm white fish are simmered in a sa...
On the strictest fasting days — no oil, no cooking — you still need to eat something that fuels you, and a bowl of so...
Grey peas are the national dish of Latvia for good reason — they are dense, nutty, and so filling that a single bowl ...
Japchae is the glossy, sweet-savory glass-noodle dish that crowns every Korean celebration — springy sweet potato sta...
Cuban black beans are slow-simmered until the broth turns thick and almost velvety, perfumed with a sofrito of green ...
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