Great and Holy Saturday
Hieromartyr Antipas, Bishop of Pergamum / Holy Martyrs Processus and Martinian (1st c.)
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...
Jamaican rice and peas is one of the Caribbean's greatest contributions to the world's table — long-grain rice cooked...
Thai fried rice is the ultimate wok dish — fast, flexible, and infinitely satisfying. The secret is day-old rice, hig...
Cold kvass soup sounds strange until you try it, and then you wonder why every culture does not have one. This fastin...
Fasolakia is one of the foundational ladera dishes — green beans braised long and slow in tomato sauce and olive oil ...
This is a quiet, clean bowl of food — the kind of thing Japanese home cooks throw together when they want something n...
Massaman curry is the gentlest of the Thai curries — warm and fragrant rather than fiery, with cinnamon, cardamom, an...
Misir wot is Ethiopia's definitive fasting dish — fiery red lentils stewed in a sauce built on berbere spice and cara...
Fassolada is the national dish of Greece, and it is a pot of beans. Not a steak, not a roast, not a pastry — beans. T...
Forget everything you know about stroganoff needing sour cream. This version uses a silky cashew base and deeply brow...
A straightforward, deeply satisfying lentil stew in the tradition of monastic kitchens. This recipe works on oil days...
The name means "the imam fainted" — supposedly from the sheer quantity of olive oil used, or perhaps from how delicio...
Bell peppers stuffed with nutty buckwheat and earthy mushrooms, braised in tomato sauce until everything melds togeth...
A cornerstone of Russian fasting cuisine for centuries, щи (shchi) built on sauerkraut is the most satisfying bowl of...
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