Doenjang Jjigae — Korean Soybean Paste and Tofu Stew
Doenjang jjigae is the everyday stew of the Korean table — a bubbling earthenware pot of fermented soybean paste brot...
Hieromartyr Athenogenes, Bishop of Heracleopolis
Hieromartyr Athenogenes, Bishop of Heracleopolis
Doenjang jjigae is the everyday stew of the Korean table — a bubbling earthenware pot of fermented soybean paste brot...
Feijoada is Brazil's national dish, a deep, smoky black bean stew that simmers all afternoon and feeds a table for da...
Dan dan noodles are Sichuan street food at its most addictive — chewy wheat noodles pooled in a slick of chili oil, b...
Azerbaijani plov is built in layers — fragrant saffron rice steamed to separate grains, served alongside a sweet-savo...
Lobya is the Azerbaijani way with beans — here both fresh green beans and creamy white beans are simmered together wi...
Topik is a Lenten showpiece from the Armenian table of Constantinople — a smooth shell of mashed chickpea and potato ...
Vospov kofte are the workhorse of the Armenian Lenten table — red lentils cooked down to a soft mash, kneaded with fi...
Sprouting transforms a dried mung bean into something crisp, sweet, and alive — and it nearly doubles the available p...
Sinigang is the comforting sour soup at the heart of Filipino home cooking — a clear, tamarind-soured broth crowded w...
Cà ri chay is Vietnam's fragrant yellow curry — lighter and brighter than its Thai cousins, built on lemongrass, curr...
Laksa lemak is the kind of bowl you build your evening around — a thick, spice-paste coconut broth singing with lemon...
Mushrooms are the no-oil cook's best friend: as they heat, they release their own dark, savory liquid, and if you let...
Kala chana — small, dark brown chickpeas — are nuttier, firmer, and more mineral than the pale kind, and they hold up...
Parippu is the dal that appears on every Sri Lankan table — red lentils simmered soft in coconut milk, perfumed with ...
This is what happens when you put chickpeas and a mountain of spinach into the same pot and let them get to know each...
Rajma is the curry that North Indian children grow up on — kidney beans simmered until they are creamy, in an onion-t...
Sambar is the everyday backbone of South Indian cooking — a tamarind-soured lentil stew thick with toor dal and studd...
Pasta e ceci is Rome's other great pasta-and-bean soup, less famous abroad than pasta e fagioli but every bit as belo...
This Andalusian classic — garbanzos con espinacas — is what Seville eats during Lent, and it is proof that fasting fo...
Mapo tofu is Sichuan cooking at full volume: numbing, spicy, savory, and slick with chili oil, with cubes of soft tof...
Agedashi tofu is a small miracle of texture: blocks of tofu dusted in potato starch and fried until the outside is sh...
Sundubu jjigae arrives at the table still violently bubbling in its stone pot, fiery red and fragrant with gochugaru ...
Shiro is the everyday backbone of Ethiopian fasting cooking — and Ethiopian Orthodox Christians fast more than almost...
Tinga is one of the great street foods of Puebla — strands of meat braised in a smoky, sweet-sour sauce of tomato, on...
Saba shioyaki is the quiet backbone of the Japanese home meal: a mackerel fillet salted, rested, and grilled until th...
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