Gado-Gado — Indonesian Vegetable Salad with Peanut Sauce
Gado-gado means "mix-mix," and that is exactly what it is: a generous platter of blanched and raw vegetables, fried t...
13th Sunday after Pentecost
Martyr Myron, Presbyter of Cyzicus / Holy Martyr Patroclus (late 3rd c.)
Gado-gado means "mix-mix," and that is exactly what it is: a generous platter of blanched and raw vegetables, fried t...
Miso-glazed salmon is one of those dishes that seems too good to be this simple. Salmon fillets marinate briefly in a...
Raw beets are badly underrated. Cooked, they go soft and earthy; grated raw, they stay crisp and taste sweet and mine...
Fatteh is the Middle Eastern art of layering crispy bread with saucy things on top, and it is one of the most textura...
This is a one-pot of pure umami: meaty mushrooms, chewy pearl barley, and creamy white beans all braised together unt...
The trick that makes this more than a tray of roasted vegetables is putting the beans on the pan too. They dry out at...
Sardines are one of the most underappreciated fish in the world — inexpensive, sustainable, extraordinarily nutritiou...
This thick, hearty vegetable soup is the backbone of Serbian fasting meals. Loaded with root vegetables, potatoes, an...
Every Slavic village kitchen keeps a sack of dried beans and a sack of yellow peas, and on fasting days they go into ...
Raw beets are sweeter than you expect, and they pair remarkably well with the earthiness of carrot and the bitterness...
Fattoush is the great Levantine bread salad — torn pita mixed with tomatoes, cucumbers, radishes, and herbs in a suma...
Buckwheat is practically a national staple in Russia and one of the best fasting grains — nutty, filling, and natural...
Mushroom and barley stew is the Russian grandmother's answer to the question of how to make something deeply satisfyi...
Ants on a log. That is what Americans call this when they make it with peanut butter for children. But strip away the...
Garlic shrimp is one of the great quick-fire dishes of the Spanish and Mexican kitchen — shrimp sizzling in a pool of...
Revithada is the Sunday dish of Sifnos, the Cycladic island famous for its pottery and its chickpeas. Traditionally i...
Gemista is the quintessential Greek summer dish and one of the finest things you can do with ripe tomatoes. Hollowed-...
This is the dish that appears on every Greek table on the Annunciation and Palm Sunday — a whole fish, scored and rub...
Bazhe is the great white walnut sauce of Georgian cuisine — silky, garlicky, sharpened with vinegar, and poured gener...
Undhiyu is Gujarat's great winter feast in a single pot — surti papdi (broad flat beans), purple yam, baby potatoes, ...
This Andalusian classic — garbanzos con espinacas — is what Seville eats during Lent, and it is proof that fasting fo...
Black, dramatic, and deeply savory — squid ink risotto is one of the most striking dishes you can serve during a fast...
Dal tadka is the backbone of Indian home cooking — red lentils simmered to a silky porridge, then hit with a sizzling...
Buckwheat (гречка) is the grain that built the Russian and Ukrainian peasant constitution — toasty, nutty, and unusua...
Kohlrabi eaten raw is a revelation — crisp and juicy like a cross between an apple and a radish, with none of the sul...
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