Hieromartyr Athenogenes, Bishop of Heracleopolis
Hieromartyr Athenogenes, Bishop of Heracleopolis
Mercimek köftesi is Turkey's great meze of the fasting table — soft, savory patties of red lentils and fine bulgur, k...
This is a one-pot of pure umami: meaty mushrooms, chewy pearl barley, and creamy white beans all braised together unt...
Adas bi hamod is a Lebanese sour lentil soup, traditionally finished with olive oil and a flood of lemon. Even withou...
Greek giant beans are usually swimming in olive oil — but stripped back to tomato, garlic, and a fistful of wild gree...
Toor dal — split pigeon peas — cooks into a thick, golden purée with a gentle earthy sweetness, and a fistful of spin...
Black-eyed peas cook quickly without soaking and turn silky and creamy at the edges while staying tender in the middl...
Burmese "tofu" is made not from soybeans but from chickpea flour, set into a soft, custardy block and sliced into rib...
Cholar dal is Bengal's festival lentil — split chana dal cooked until just tender, sweetened faintly with sugar and r...
Rasam is the thin, peppery, tamarind-sour broth that closes a South Indian meal and revives anyone who is tired, cold...
This is the everyday minestrone of the Tuscan winter — cannellini beans, cavolo nero, and whatever vegetables the wee...
In Slovakia and the Czech lands, lentils cooked "na kyslo" — sour — are a quiet staple, eaten for luck at New Year an...
Grey peas are the national dish of Latvia for good reason — they are dense, nutty, and so filling that a single bowl ...
Doenjang jjigae is the everyday stew of the Korean table — a bubbling earthenware pot of fermented soybean paste brot...
Lobya is the Azerbaijani way with beans — here both fresh green beans and creamy white beans are simmered together wi...
Vospov kofte are the workhorse of the Armenian Lenten table — red lentils cooked down to a soft mash, kneaded with fi...
Pad prik king is a dry, intense Thai stir-fry — no coconut milk, no broth, just a fierce red curry paste clinging to ...
Across Serbia the fasting cook is a master of making something special out of nothing much, and these baked stuffed p...
Buckwheat (гречка) is the grain that built the Russian and Ukrainian peasant constitution — toasty, nutty, and unusua...
This is a tray of soft potatoes and chickpeas, blanketed in a thick, spiced tomato sauce and baked until the edges ca...
Mushrooms are the no-oil cook's best friend: as they heat, they release their own dark, savory liquid, and if you let...
Across the Levant, ful is breakfast, supper, and everything between — earthy stewed beans you scoop up with bread unt...
Despite the name, fava in Greece means yellow split peas, slow-simmered until they melt into a silky, sunshine-colore...
A good dal does not need oil to taste rich — it needs spices that have been woken up by heat. Here the cumin, mustard...
This is Egyptian comfort in a bowl — red lentils cooked down to a creamy, golden soup, then loaded with ribbons of Sw...
Kala chana — small, dark brown chickpeas — are nuttier, firmer, and more mineral than the pale kind, and they hold up...
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