Λουβάνα — Cypriot Yellow Split Pea Soup with Lemon and Olive Oil
Louvana is the Cypriot fasting soup — a thick, golden purée of yellow split peas eaten through Lent and on the strict...
13th Sunday after Pentecost
Martyr Myron, Presbyter of Cyzicus / Holy Martyr Patroclus (late 3rd c.)
Louvana is the Cypriot fasting soup — a thick, golden purée of yellow split peas eaten through Lent and on the strict...
Fish and chips is the ultimate fish-day comfort food — a thick fillet of cod in a shatteringly crisp beer batter, ser...
Vospov kofte are the workhorse of the Armenian Lenten table — red lentils cooked down to a soft mash, kneaded with fi...
Koshari is the national dish of Egypt — a magnificent, chaotic pile of rice, lentils, macaroni pasta, and chickpeas, ...
Horta is the simplest dish in this collection and, for many Greeks, the most essential. It is nothing more than boile...
A bean purée without a drop of oil sounds like it would be flat. It isn't — the trick is using the bean's own starchy...
Tod mun pla — Thai fish cakes — are addictive little patties of pounded fish, red curry paste, green beans, and lime ...
Tkemali is to Georgian cooking what ketchup is to American cooking, except that it is vastly more interesting and has...
Fermented cabbage is a pillar of Slavic xerophagy — Russian, Ukrainian, Serbian, and Bulgarian monasteries all rely o...
Sinigang is the comforting sour soup at the heart of Filipino home cooking — a clear, tamarind-soured broth crowded w...
This is the stew that appears when the pantry is nearly bare and the fast still has weeks to run. Potatoes and mushro...
Marinated mushrooms are the most distinctly Russian of all pickles. Every autumn in every Russian forest, people harv...
If fassolada is the national dish, fakes is the monastery staple. Every monastery kitchen in Greece makes lentil soup...
Dan dan noodles are Sichuan street food at its most addictive — chewy wheat noodles pooled in a slick of chili oil, b...
Cuban black beans are slow-simmered until the broth turns thick and almost velvety, perfumed with a sofrito of green ...
Fish paprikash is the pride of Serbia's Danube and Sava river regions — a thick, brick-red stew of freshwater fish si...
These small hand pies filled with braised cabbage are the pride of Russian fasting baking. The dough uses no eggs, no...
Pita (pie) is a daily staple across the Balkans. The regular version uses eggs, cheese, and sometimes milk-soaked phy...
Caribbean brown stew fish is comfort cooking at full volume. Whole snapper or thick fillets are seasoned with thyme, ...
Traditional Spanish gazpacho contains olive oil and bread. This xerophagy version strips it back to its raw essence: ...
This is what happens when you put chickpeas and a mountain of spinach into the same pot and let them get to know each...
A Moroccan tagine with fish is a stunning one-pot meal — chunks of firm white fish braised in a spiced tomato and oli...
Cold kvass soup sounds strange until you try it, and then you wonder why every culture does not have one. This fastin...
Chinese jiaozi — dumplings — are one of the great engineering feats of home cooking: a thin wheat wrapper enclosing a...
Traditional kibbeh demands lamb, but this Lenten version is built on a shell of fine bulgur and a filling of walnuts,...
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