Overnight Soaked Oats with Berries and Almonds
Here is the xerophagy controversy you will encounter online: are overnight oats "cooked"? The answer, practically spe...
13th Sunday after Pentecost
Martyr Myron, Presbyter of Cyzicus / Holy Martyr Patroclus (late 3rd c.)
Here is the xerophagy controversy you will encounter online: are overnight oats "cooked"? The answer, practically spe...
Djuvec is the Balkan answer to the question "what do you do with all these peppers and tomatoes?" Rice baked slowly w...
Gravlax is the great trick of the Nordic kitchen: raw salmon buried in salt, sugar, and a forest of dill, left to cur...
Paprikash is normally a rich meat stew bound with sour cream. The fasting version swaps meat for mushrooms and thicke...
Pkhali is Georgia's answer to the question of how to make vegetables genuinely exciting. Green beans are blended with...
The single most useful pickle in any kitchen. Forty minutes from scratch, keeps a month in the fridge, brightens ever...
A Thai-inspired fish curry built on coconut milk, red curry paste, and lime — rich, fragrant, and ready in twenty min...
Romanian ciorbă gets its signature tang from borș (fermented wheat bran liquid), and when you build it on a base of d...
Jamaican rice and peas is one of the Caribbean's greatest contributions to the world's table — long-grain rice cooked...
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...
This is the most portable and calorie-dense xerophagy food you can prepare. A bag of this in your pocket gets you thr...
Greek giant beans are usually swimming in olive oil — but stripped back to tomato, garlic, and a fistful of wild gree...
Stuffed squid is a classic of the Greek islands, and it works beautifully without oil. The squid tubes become tender ...
Patatas bravas is the essential Spanish tapa — crispy fried potato cubes served with a bold, smoky-spicy tomato sauce...
A proper Southern shrimp boil is one of the most satisfying one-pot meals in American cooking, and it requires absolu...
On the strictest fasting days — when nothing is cooked and no oil touches the plate — Georgia still eats well. This r...
Azerbaijani plov is built in layers — fragrant saffron rice steamed to separate grains, served alongside a sweet-savo...
Solyanka is one of Russia's great soups — tangy, salty, smoky, and layered with bold flavors that hit every corner of...
Sambal goreng tempe is the kind of dish that makes you understand why tempeh exists. Cubes of nutty, fermented soybea...
Red curry is the everyday workhorse of Thai fasting cooking. It is faster than massaman, more versatile than panang, ...
Doenjang jjigae is the everyday stew of the Korean table — a bubbling earthenware pot of fermented soybean paste brot...
Most tabbouleh is mostly parsley. This one keeps the avalanche of herbs but folds in soaked-not-cooked brown lentils ...
Paella is rice cooked in a wide, shallow pan until the bottom develops socarrat — a caramelized crust that is the ent...
Walnuts and mushrooms together do something that neither does alone — the mushrooms bring glutamate and moisture, the...
Pkhali is the cornerstone of the Georgian fasting table — a paste of cooked vegetable bound with pounded walnuts, gar...
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