Pelēkie Zirņi ar Sīpoliem — Latvian Grey Peas with Onions
Grey peas are the national dish of Latvia for good reason — they are dense, nutty, and so filling that a single bowl ...
Hieromartyr Athenogenes, Bishop of Heracleopolis
Hieromartyr Athenogenes, Bishop of Heracleopolis
Grey peas are the national dish of Latvia for good reason — they are dense, nutty, and so filling that a single bowl ...
There is nothing fancy about жареная картошка с грибами, and that is entirely the point. Pan-fried potatoes with mush...
Bell peppers stuffed with nutty buckwheat and earthy mushrooms, braised in tomato sauce until everything melds togeth...
Ajapsandali is Georgia's answer to ratatouille, and it wins the argument. Where the French version aims for delicacy,...
This is the stew that appears when the pantry is nearly bare and the fast still has weeks to run. Potatoes and mushro...
Mapo tofu is Sichuan cooking at full volume: numbing, spicy, savory, and slick with chili oil, with cubes of soft tof...
Sinigang is the comforting sour soup at the heart of Filipino home cooking — a clear, tamarind-soured broth crowded w...
Bakaliaros skordalia is the dish Greeks reach for on the Annunciation and Palm Sunday — the two great fish days that ...
Adas bi hamod is a Lebanese sour lentil soup, traditionally finished with olive oil and a flood of lemon. Even withou...
Slices of fried eggplant rolled around a walnut-garlic paste and jeweled with pomegranate seeds. This is one of the m...
Cold kvass soup sounds strange until you try it, and then you wonder why every culture does not have one. This fastin...
Across the Levant, ful is breakfast, supper, and everything between — earthy stewed beans you scoop up with bread unt...
Every autumn, Romanian families gather for zacuscă season — days spent roasting peppers and eggplant over open fires,...
Kvass is the oldest Slavic fermented drink — predating Christianity in the region and thoroughly adopted by the Ortho...
This is a strict-day plate that asks nothing of the stove. Fine bulgur is soaked cold until tender, then tossed with ...
The iconic boat-shaped bread from Adjara is famous for its molten cheese filling and egg yolk nestled in the center. ...
Patatas bravas is the essential Spanish tapa — crispy fried potato cubes served with a bold, smoky-spicy tomato sauce...
Nasi goreng is Indonesia's national fried rice, and the fasting version loses nothing. Day-old rice is stir-fried har...
The British have been eating curried lentils since the days of the Raj, and for good reason — it is one of the most c...
Рассольник gets its name from рассол — pickle brine — and that sour, salty tang is what makes this soup completely ad...
Buckwheat kasha with mushrooms is the weeknight staple of Russian Lenten cooking — cheap, filling, deeply savory, and...
Escovitch fish is Jamaica's answer to escabeche — whole fish fried until shatteringly crisp, then draped in a tangle ...
Pad prik king is a dry, intense Thai stir-fry — no coconut milk, no broth, just a fierce red curry paste clinging to ...
This is a one-pot of pure umami: meaty mushrooms, chewy pearl barley, and creamy white beans all braised together unt...
These are dense, chewy, and serious — built to carry you through a long fasting day or a stretch of services without ...
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