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
This is the everyday minestrone of the Tuscan winter — cannellini beans, cavolo nero, and whatever vegetables the wee...
Tahini requires processing and sometimes roasting of the sesame seeds, and hummus requires cooked chickpeas — so the ...
Ciorbă is the soul of Romanian cooking — a sour, brothy soup that appears on every table, fasting or not. This vegeta...
Tocitură is Romania's rustic meat stew, but this fasting version built on mushrooms is so deeply savory that it stand...
The genius of this dal is that coconut milk provides all the richness you would normally get from ghee or oil. The fa...
Lobio is the soul of Georgian cooking — red kidney beans simmered with an extraordinary amount of fresh herbs, garlic...
A shepherd's pie is a gravy problem with potatoes on top. Get the gravy right — dark, thick, savory enough to stand u...
The single most useful thing you can do for a long fast is cook a pot of beans on Sunday. Not a recipe so much as a f...
This is one of Serbia's most distinctive fasting dishes — white beans simmered with prunes in a smoky, paprika-rich b...
Gemista is the quintessential Greek summer dish and one of the finest things you can do with ripe tomatoes. Hollowed-...
This is the simplest bread a person can bake. Four ingredients, one rise, one bake. No oil, no sugar, no milk, no egg...
Bouillabaisse is the great fish stew of Marseille — a saffron-scented broth teeming with multiple types of fish and s...
Pasta e fagioli is Italian peasant food at its most perfect — pasta and beans in a thick, savory tomato broth. Every ...
Hominy — dried corn treated with lime, sold canned as pozole corn — has a chew and a toasted-corn flavor that nothing...
Turşu (also written torshi, turshi, or tursija) is the preserved vegetable condiment of a huge region — from Iran thr...
Doenjang jjigae is the everyday stew of the Korean table — a bubbling earthenware pot of fermented soybean paste brot...
Roasted red peppers dressed in garlic, vinegar, and oil are a fixture on every Serbian table during fasting and feast...
Pogača is the everyday bread of Serbia — round, golden, slightly denser than Western bread, and torn apart by hand at...
This thick, hearty vegetable soup is the backbone of Serbian fasting meals. Loaded with root vegetables, potatoes, an...
This is the simplest sauerkraut in the world. Two ingredients — cabbage and salt — fermented for 2-4 weeks. No vinega...
In Slovakia and the Czech lands, lentils cooked "na kyslo" — sour — are a quiet staple, eaten for luck at New Year an...
Rajma is the curry that North Indian children grow up on — kidney beans simmered until they are creamy, in an onion-t...
Serbian salad is not a composed, artistic arrangement. It is a rough chop of whatever ripe vegetables are at hand — t...
Prasorizo is one of the simplest and most comforting dishes in the Greek ladera tradition — leeks braised slowly in g...
Pho is Vietnam's national soup, and the vegetarian version — pho chay — is eaten widely during Buddhist fasting days ...
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