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 Athenogenes, Bishop of Heracleopolis
Hieromartyr Athenogenes, Bishop of Heracleopolis
Kala chana — small, dark brown chickpeas — are nuttier, firmer, and more mineral than the pale kind, and they hold up...
Romanians have an unshakable love for zucchini, and this is the simplest, most satisfying expression of it. Thick rou...
Bazhe is the crown jewel of Georgian sauces — a thick, pale emulsion of ground walnuts, garlic, vinegar, and Georgian...
Винегрет is Russia's most beloved cold salad, and it happens to be naturally fasting-compatible. The combination of e...
If fassolada is the national dish, fakes is the monastery staple. Every monastery kitchen in Greece makes lentil soup...
Japchae is the glossy, sweet-savory glass-noodle dish that crowns every Korean celebration — springy sweet potato sta...
Gravlax is the great trick of the Nordic kitchen: raw salmon buried in salt, sugar, and a forest of dill, left to cur...
Spaghetti with clams is one of the great pasta dishes of the world — briny, garlicky, and elegant in its simplicity. ...
This is the simplest sauerkraut in the world. Two ingredients — cabbage and salt — fermented for 2-4 weeks. No vinega...
Mamaliga — polenta — is the staff of life in Romanian cooking, and during Lent it replaces bread at most meals. Cooke...
Vospov kofte are the workhorse of the Armenian Lenten table — red lentils cooked down to a soft mash, kneaded with fi...
Revithada is the Sunday dish of Sifnos, the Cycladic island famous for its pottery and its chickpeas. Traditionally i...
Malosol'nie ogurtsy — "lightly salted cucumbers" — are the quintessential Russian summer pickle. Not a vinegar pickle...
Rajma is the curry that North Indian children grow up on — kidney beans simmered until they are creamy, in an onion-t...
Mackerel is oily, muscular, and deeply flavored — the kind of fish that stands up to fire and acid without flinching....
Ukha is one of the oldest dishes in Russian cuisine — a pristine, golden fish soup built from the bones and flesh of ...
The five-ingredient weeknight meal that has bailed out every tired cook in every fasting season. Olive oil, garlic, c...
This is the Russian way with trout — straightforward and perfect. A whole trout (or fillets, if you prefer), stuffed ...
Solyanka is one of Russia's great soups — tangy, salty, smoky, and layered with bold flavors that hit every corner of...
Hummus is one of the great fasting foods, but traditional hummus requires cooking the chickpeas and adding tahini (ma...
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 the dish that appears on every Greek table on the Annunciation and Palm Sunday — a whole fish, scored and rub...
West African peanut stew — called maafe in Mali and Senegal, nkatenkwan in Ghana — is one of the great legume-based s...
This is the most calorie-dense, most satisfying, and most portable xerophagy meal that requires no preparation beyond...
Haemul pajeon is the Korean seafood pancake — a crispy, golden disc loaded with scallions, shrimp, squid, and whateve...
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