Boiled Potatoes with Sauerkraut and Dill
This is what Russian peasants and monks ate through Great Lent for centuries, and the reason it has persisted is that...
13th Sunday after Pentecost
Martyr Myron, Presbyter of Cyzicus / Holy Martyr Patroclus (late 3rd c.)
This is what Russian peasants and monks ate through Great Lent for centuries, and the reason it has persisted is that...
Grey peas are the national dish of Latvia for good reason — they are dense, nutty, and so filling that a single bowl ...
Polish sauerkraut is closer to the German style than the Russian — no carrots or berries — but with the distinctive a...
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This is a weeknight pot in the truest sense: one pan, twenty-five minutes, and nothing that needs watching. The orzo ...
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This is the daily bread of the Orthodox faster. Four ingredients: flour, water, salt, and a sourdough starter. No oil...
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Sprouting transforms a dried mung bean into something crisp, sweet, and alive — and it nearly doubles the available p...
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