Dovlecel la Cuptor (Romanian Oven-Roasted Zucchini with Garlic)
Romanians have an unshakable love for zucchini, and this is the simplest, most satisfying expression of it. Thick rou...
13th Sunday after Pentecost
Martyr Myron, Presbyter of Cyzicus / Holy Martyr Patroclus (late 3rd c.)
Romanians have an unshakable love for zucchini, and this is the simplest, most satisfying expression of it. Thick rou...
Fatteh is the Middle Eastern art of layering crispy bread with saucy things on top, and it is one of the most textura...
Prasorizo is one of the simplest and most comforting dishes in the Greek ladera tradition — leeks braised slowly in g...
The iconic boat-shaped bread from Adjara is famous for its molten cheese filling and egg yolk nestled in the center. ...
Solyanka is one of Russia's great soups — tangy, salty, smoky, and layered with bold flavors that hit every corner of...
Patatas bravas is the essential Spanish tapa — crispy fried potato cubes served with a bold, smoky-spicy tomato sauce...
Jollof rice is the undisputed king of West African celebration food — a one-pot rice dish cooked in a concentrated to...
Palak paneer is one of the most beloved dishes in North Indian cuisine — cubes of fresh cheese suspended in a vibrant...
Enchiladas are the heart of Mexican home cooking — tortillas dipped in sauce, filled, rolled, sauced again, and baked...
Pho is Vietnam's national soup, and the vegetarian version — pho chay — is eaten widely during Buddhist fasting days ...
Cozonac is Romania's beloved holiday sweet bread, and the fasting version is a triumph of technique over restriction....
Baba ghanoush is the smoky, silky cousin of hummus — roasted eggplant mashed with tahini, lemon, and garlic into a di...
A Moroccan tagine is less a recipe than a method — vegetables, legumes, and dried fruits slow-simmered in a spiced, a...
If ciorbă de legume is the light sour soup, ciorbă de fasole is its heavier, more formidable brother — a thick, filli...
Traditional kharcho is a beef soup. The fasting version drops the meat and compensates with an abundance of walnuts, ...
Ajvar is not just a recipe. It is a Serbian institution. Every autumn, when the red peppers come in, entire families ...
Podvarak is Serbia's baked sauerkraut dish, traditionally made with pork. The fasting version leans into the sauerkra...
Bibimbap means "mixed rice," and it is one of the most visually stunning meals you can make — a bowl of rice topped w...
Georgian mushroom soup stands apart from its Russian cousin with a bold hit of adjika spice paste, fresh herbs piled ...
Wide rice noodles charred in a screaming-hot wok, coated in dark soy sauce, and tumbled with Chinese broccoli and che...
Pogača is the everyday bread of Serbia — round, golden, slightly denser than Western bread, and torn apart by hand at...
Tom kha is the gentler, creamier sibling of tom yum — a coconut milk soup perfumed with galangal, lemongrass, and lim...
Slices of fried eggplant rolled around a walnut-garlic paste and jeweled with pomegranate seeds. This is one of the m...
Dal tadka is the backbone of Indian home cooking — red lentils simmered to a silky porridge, then hit with a sizzling...
Panang curry is thicker and richer than its red and green cousins — less soupy, more like a thick, clinging sauce. Th...
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