Moroccan Chickpea and Vegetable Tagine
A Moroccan tagine is less a recipe than a method — vegetables, legumes, and dried fruits slow-simmered in a spiced, a...
Great and Holy Saturday
Hieromartyr Antipas, Bishop of Pergamum / Holy Martyrs Processus and Martinian (1st c.)
A Moroccan tagine is less a recipe than a method — vegetables, legumes, and dried fruits slow-simmered in a spiced, a...
If ciorbă de legume is the light sour soup, ciorbă de fasole is its heavier, more formidable brother — a thick, filli...
Traditional kharcho is a beef soup. The fasting version drops the meat and compensates with an abundance of walnuts, ...
Ajvar is not just a recipe. It is a Serbian institution. Every autumn, when the red peppers come in, entire families ...
Churchkhela — walnuts strung on a thread and dipped in thickened grape juice — takes days to make properly. These no-...
Ukha is one of the oldest dishes in Russian cuisine — a pristine, golden fish soup built from the bones and flesh of ...
Podvarak is Serbia's baked sauerkraut dish, traditionally made with pork. The fasting version leans into the sauerkra...
Bibimbap means "mixed rice," and it is one of the most visually stunning meals you can make — a bowl of rice topped w...
Georgian mushroom soup stands apart from its Russian cousin with a bold hit of adjika spice paste, fresh herbs piled ...
Wide rice noodles charred in a screaming-hot wok, coated in dark soy sauce, and tumbled with Chinese broccoli and che...
Pogača is the everyday bread of Serbia — round, golden, slightly denser than Western bread, and torn apart by hand at...
Tahini requires processing and sometimes roasting of the sesame seeds, and hummus requires cooked chickpeas — so the ...
Tom kha is the gentler, creamier sibling of tom yum — a coconut milk soup perfumed with galangal, lemongrass, and lim...
Slices of fried eggplant rolled around a walnut-garlic paste and jeweled with pomegranate seeds. This is one of the m...
Dal tadka is the backbone of Indian home cooking — red lentils simmered to a silky porridge, then hit with a sizzling...
Panang curry is thicker and richer than its red and green cousins — less soupy, more like a thick, clinging sauce. Th...
Spanakorizo is comfort food of the highest order — a one-pot dish of spinach and rice cooked together until the rice ...
Bread torn by hand and dipped in honey with walnuts scattered on top — this is not a recipe, it is the oldest way to ...
Paella is rice cooked in a wide, shallow pan until the bottom develops socarrat — a caramelized crust that is the ent...
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 ...
Red curry is the everyday workhorse of Thai fasting cooking. It is faster than massaman, more versatile than panang, ...
Pad thai with shrimp is street food at its finest — rice noodles tossed in a slick of tamarind, palm sugar, and fish ...
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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