Focaccia al Rosmarino with Olives (Italian Fasting Flatbread)
Focaccia is the most forgiving bread in the world. It wants a lot of olive oil, a lot of salt, and a sharp oven. It d...
Hieromartyr Athenogenes, Bishop of Heracleopolis
Hieromartyr Athenogenes, Bishop of Heracleopolis
Focaccia is the most forgiving bread in the world. It wants a lot of olive oil, a lot of salt, and a sharp oven. It d...
Murături is the Romanian word for pickled vegetables, and the winter pantry of every Romanian grandmother is lined wi...
Romanian ghiveci is a slow-cooked garden in a pot — but the de post version made for the long fasts leans on beans to...
Yahni is the Greek word for a slow tomato-and-onion braise, and giant white beans cooked this way make one of the mos...
Escalivada is the Catalan art of charring vegetables whole until their skins blacken and their flesh turns sweet and ...
The single most useful pickle in any kitchen. Forty minutes from scratch, keeps a month in the fridge, brightens ever...
Poke is Hawaii's gift to the world — cubes of raw tuna tossed in soy sauce, sesame oil, and chili, served over rice w...
Giardiniera — "the gardener's pickle" — is the Italian answer to the question of what to do with the end-of-season ga...
Tinga is one of the great street foods of Puebla — strands of meat braised in a smoky, sweet-sour sauce of tomato, on...
This Andalusian classic — garbanzos con espinacas — is what Seville eats during Lent, and it is proof that fasting fo...
Badrijani nigvzit — eggplant rolls stuffed with spiced walnut paste — is the dish that people who have visited Georgi...
Tabbouleh is a parsley salad with bulgur wheat, not a bulgur salad with parsley. This distinction matters enormously....
Caribbean brown stew fish is comfort cooking at full volume. Whole snapper or thick fillets are seasoned with thyme, ...
Dried forest mushrooms give this soup an almost meaty intensity that fresh mushrooms cannot match. Paired with pearl ...
Doi maach is the kind of dish that makes a fish day feel like a feast. Pieces of firm white fish are simmered in a sa...
Fava is the warm, silky purée of yellow split peas that anchors a Greek meze table — golden, dense, and far more fill...
Burmese "tofu" is made not from soybeans but from chickpea flour, set into a soft, custardy block and sliced into rib...
Sarma is the great celebratory dish of Serbia — normally made with meat and pork fat. During fasting, the filling bec...
Spanakorizo is comfort food of the highest order — a one-pot dish of spinach and rice cooked together until the rice ...
This is the simplest bread a person can bake. Four ingredients, one rise, one bake. No oil, no sugar, no milk, no egg...
Dan dan noodles are Sichuan street food at its most addictive — chewy wheat noodles pooled in a slick of chili oil, b...
The name means "the imam fainted" — supposedly from the sheer quantity of olive oil used, or perhaps from how delicio...
This is not glamorous. A sliced apple, some celery sticks, and a scoop of peanut butter — it sounds like a child's af...
Traditional hummus calls for tahini and olive oil. Remove them and you still have something worth eating — just chick...
Gemista is the quintessential Greek summer dish and one of the finest things you can do with ripe tomatoes. Hollowed-...
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