Khoresh-e Gheymeh-ye Lapeh — Persian Split Pea and Tomato Stew with Dried Lime
Gheymeh is one of Iran's beloved stews — traditionally built on small cubes of meat, but the yellow split peas were a...
Hieromartyr Athenogenes, Bishop of Heracleopolis
Hieromartyr Athenogenes, Bishop of Heracleopolis
Gheymeh is one of Iran's beloved stews — traditionally built on small cubes of meat, but the yellow split peas were a...
Adas polo layers tender brown lentils through fluffy saffron rice, then studs the whole thing with sweet dates and ra...
Āsh-e reshteh is the great green soup of Persia — thick with chickpeas, kidney beans, and lentils, threaded with whea...
Nasi goreng is Indonesia's national fried rice, and the fasting version loses nothing. Day-old rice is stir-fried har...
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...
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 ...
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...
Kapusniak is the sour cabbage soup that holds the Ukrainian winter table together. The sourness of sauerkraut against...
Hungarians know that goulash was never really about the meat — it was about the paprika, the lard-soft onions, and th...
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 ...
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...
Topik is a Lenten showpiece from the Armenian table of Constantinople — a smooth shell of mashed chickpea and potato ...
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...
Khao Soi is the great noodle dish of Chiang Mai — a deep, golden coconut curry broth poured over soft egg-free wheat ...
Romanian ghiveci is a slow-cooked garden in a pot — but the de post version made for the long fasts leans on beans to...
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