Γεμιστά — Gemista (Stuffed Tomatoes and Peppers with Rice)
Gemista is the quintessential Greek summer dish and one of the finest things you can do with ripe tomatoes. Hollowed-...
8th Sunday of Pascha: Feast of the Holy Trinity
Apostle Hermes of the Seventy
Gemista is the quintessential Greek summer dish and one of the finest things you can do with ripe tomatoes. Hollowed-...
Fattoush is the Levantine bread salad — crispy pieces of fried or toasted pita tossed with fresh vegetables and a bri...
Falafel is fried chickpea patties — crispy, deeply herbed, and one of the most satisfying fasting foods in existence....
Ajapsandali is Georgia's answer to ratatouille, and it wins the argument. Where the French version aims for delicacy,...
Romanian ciorbă gets its signature tang from borș (fermented wheat bran liquid), and when you build it on a base of d...
A proper fasting moussaka that does not apologize for itself. Layers of fried eggplant and a rich lentil-tomato sauce...
There is nothing fancy about жареная картошка с грибами, and that is entirely the point. Pan-fried potatoes with mush...
Briam is the Greek answer to ratatouille, though Greeks would argue the comparison should run the other direction. It...
Chana masala is the undisputed king of Indian street food, and it happens to be one of the most protein-dense fasting...
All the warmth and spice of classic shakshuka — cumin-spiked tomato sauce, smoky peppers, a hit of harissa — but with...
Miso soup is one of the simplest and most nourishing fasting meals in existence — fermented soybean paste dissolved i...
These small hand pies filled with braised cabbage are the pride of Russian fasting baking. The dough uses no eggs, no...
Real hummus — the kind eaten daily across Syria, Lebanon, and Palestine — is made from dried chickpeas, not canned. T...
Pindjur is ajvar's rougher, smokier cousin from southern Serbia and Macedonia. Where ajvar is mostly pepper, pindjur ...
Dovlecei pane are Romania's answer to fried zucchini, and the fasting version replaces the egg batter with a sparklin...
Dried forest mushrooms give this soup an almost meaty intensity that fresh mushrooms cannot match. Paired with pearl ...
This is a thick, warming bean soup built on the Georgian flavor foundations: cilantro, garlic, blue fenugreek, and a ...
Stuffed grape leaves — warak enab in Arabic — are one of the great shared dishes of the Eastern Mediterranean, found ...
Bazhe is the great white walnut sauce of Georgian cuisine — silky, garlicky, sharpened with vinegar, and poured gener...
Crispy on the outside, earthy and soft within, these lentil fritters are a staple across the Greek islands during Len...
Ciorbă is the soul of Romanian cooking — a sour, brothy soup that appears on every table, fasting or not. This vegeta...
Chanakhi is a Georgian stew traditionally layered in a clay pot and slow-baked until everything collapses into a frag...
Badrijani nigvzit — eggplant rolls stuffed with spiced walnut paste — is the dish that people who have visited Georgi...
A moist, dense walnut cake made without eggs, butter, or milk. The walnuts provide structure, fat, and protein, while...
A proper Thai green curry — fragrant coconut broth, fiery green chili paste, and the snap of Thai basil — loaded with...
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