No-Oil Mushroom and Bean Stew Braised in Their Own Liquor
Mushrooms are the no-oil cook's best friend: as they heat, they release their own dark, savory liquid, and if you let...
13th Sunday after Pentecost
Martyr Myron, Presbyter of Cyzicus / Holy Martyr Patroclus (late 3rd c.)
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...
Parippu is the dal that appears on every Sri Lankan table — red lentils simmered soft in coconut milk, perfumed with ...
Yahni is the Greek word for a slow tomato-and-onion braise, and giant white beans cooked this way make one of the mos...
Sundubu jjigae arrives at the table still violently bubbling in its stone pot, fiery red and fragrant with gochugaru ...
This is a Georgian bean soup built for a strict fast day, cooked entirely without oil and leaning on walnuts, herbs, ...
Pkhali is the cornerstone of the Georgian fasting table — a paste of cooked vegetable bound with pounded walnuts, gar...
Garlic shrimp is one of the great quick-fire dishes of the Spanish and Mexican kitchen — shrimp sizzling in a pool of...
West African peanut stew — called maafe in Mali and Senegal, nkatenkwan in Ghana — is one of the great legume-based s...
Chinese jiaozi — dumplings — are one of the great engineering feats of home cooking: a thin wheat wrapper enclosing a...
Soba — buckwheat noodles in hot dashi broth — is one of the most elegant simple meals in Japanese cuisine and one of ...
Mamaliga — polenta — is the staff of life in Romanian cooking, and during Lent it replaces bread at most meals. Cooke...
A proper Southern shrimp boil is one of the most satisfying one-pot meals in American cooking, and it requires absolu...
Churchkhela — walnuts strung on a thread and dipped in thickened grape juice — takes days to make properly. These no-...
Shellfish are permitted on every fasting day in the Orthodox calendar — they are invertebrates, not fish, and this di...
Stir-frying without oil sounds impossible until you try it with broth. A few tablespoons of vegetable broth in a scre...
The classic preparation steams mussels in white wine, but wine is not permitted on no-oil fasting days. The solution ...
If hot lobio is winter comfort, this cold version is the dish you want on a warm spring fasting day. Cooked kidney be...
Koliva is one of the most ancient foods in Orthodox Christianity, prepared for memorial services and Soul Saturdays. ...
Beet pkhali is the ruby-red jewel of the Georgian fasting table. The technique is identical to spinach pkhali — cooke...
Som tum is the salad that starts fistfights over who makes it better. Shredded green papaya pounded in a mortar with ...
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