Kala Chana — Bengali-Style Black Chickpeas with Potato
Kala chana — small, dark brown chickpeas — are nuttier, firmer, and more mineral than the pale kind, and they hold up...
Hieromartyr Dionysius the Areopagite; Martyrs Rusticus the Presbyter and Eleutherius the Deacon; St John the Chozebite, Bishop of Caesarea
Hieromartyr Dionysius the Areopagite / Martyrs Rusticus the Presbyter and Eleutherius the Deacon / St John the Chozebite, Bishop of Caesarea
Kala chana — small, dark brown chickpeas — are nuttier, firmer, and more mineral than the pale kind, and they hold up...
Smoked mackerel is a pantry staple across Russia and Northern Europe — rich, oily, deeply savory, and available year-...
Iahnie de fasole is Romania's national comfort food during fasting periods, and it deserves to be known far beyond it...
Rasam is the thin, peppery, tamarind-sour broth that closes a South Indian meal and revives anyone who is tired, cold...
Shchi is the soul of the Russian table. The meat version is famous, but the fasting version — postnye shchi — is what...
Baba ghanoush is the smoky, silky cousin of hummus — roasted eggplant mashed with tahini, lemon, and garlic into a di...
Burmese "tofu" is made not from soybeans but from chickpea flour, set into a soft, custardy block and sliced into rib...
Psari plaki is the everyday baked fish of Greek home kitchens — thick fillets of cod nestled into a bed of slow-cooke...
Dried forest mushrooms give this soup an almost meaty intensity that fresh mushrooms cannot match. Paired with pearl ...
Dan dan noodles are Sichuan street food at its most addictive — chewy wheat noodles pooled in a slick of chili oil, b...
Badrijani nigvzit — eggplant rolls stuffed with spiced walnut paste — is the dish that people who have visited Georgi...
Cuban black beans are slow-simmered until the broth turns thick and almost velvety, perfumed with a sofrito of green ...
Koshari is the national dish of Egypt — a magnificent, chaotic pile of rice, lentils, macaroni pasta, and chickpeas, ...
Giardiniera — "the gardener's pickle" — is the Italian answer to the question of what to do with the end-of-season ga...
Tkemali is to Georgian cooking what ketchup is to American cooking, except that it is vastly more interesting and has...
Stuffed squid is a classic of the Greek islands, and it works beautifully without oil. The squid tubes become tender ...
Traditional kharcho is a beef soup. The fasting version drops the meat and compensates with an abundance of walnuts, ...
Forget everything you know about stroganoff needing sour cream. This version uses a silky cashew base and deeply brow...
This is the Russian way with trout — straightforward and perfect. A whole trout (or fillets, if you prefer), stuffed ...
Tom kha is the gentler, creamier sibling of tom yum — a coconut milk soup perfumed with galangal, lemongrass, and lim...
Ukrainian sauerkraut traditions are rich and varied. This version includes grated apple for sweetness and enzyme acti...
Murături is the Romanian word for pickled vegetables, and the winter pantry of every Romanian grandmother is lined wi...
Ribollita means "reboiled" — this is a Tuscan soup that was originally made by reheating leftover minestrone with sta...
Mamaliga — polenta — is the staff of life in Romanian cooking, and during Lent it replaces bread at most meals. Cooke...
Fish days in the fasting calendar — Annunciation, Palm Sunday, the Dormition fast's feast, most of the Apostles' fast...
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