Посна Пита / Posna Pita (Fasting Phyllo Pie)
Pita (pie) is a daily staple across the Balkans. The regular version uses eggs, cheese, and sometimes milk-soaked phy...
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
Pita (pie) is a daily staple across the Balkans. The regular version uses eggs, cheese, and sometimes milk-soaked phy...
Panang curry is thicker and richer than its red and green cousins — less soupy, more like a thick, clinging sauce. Th...
Raw beets are badly underrated. Cooked, they go soft and earthy; grated raw, they stay crisp and taste sweet and mine...
A curry to make on a weeknight without a spice cabinet expedition — everything here is common, and the whole pot come...
Red curry is the everyday workhorse of Thai fasting cooking. It is faster than massaman, more versatile than panang, ...
Pizza marinara is not "vegan pizza" or "pizza without cheese." It is one of the two original pizzas of Naples — the o...
The trick that makes this more than a tray of roasted vegetables is putting the beans on the pan too. They dry out at...
Mămăligă is to Romania what bread is to France — the foundation upon which everything else rests. During fasting, whe...
Topik is a Lenten showpiece from the Armenian table of Constantinople — a smooth shell of mashed chickpea and potato ...
This is the xerophagy version of a Greek salad — stripped of its oil, its feta, and its cooked elements. What remains...
Som tum is the salad that starts fistfights over who makes it better. Shredded green papaya pounded in a mortar with ...
Every autumn, Romanian families gather for zacuscă season — days spent roasting peppers and eggplant over open fires,...
Spiralized raw zucchini dressed with crushed tomatoes, garlic, basil, and salt is the closest thing xerophagy has to ...
Pad prik king is a dry, intense Thai stir-fry — no coconut milk, no broth, just a fierce red curry paste clinging to ...
Lentejas is the everyday stew of Spanish home kitchens — a deep, brick-red pot of brown lentils built on a sofrito of...
Podvarak is Serbia's baked sauerkraut dish, traditionally made with pork. The fasting version leans into the sauerkra...
This Andalusian classic — garbanzos con espinacas — is what Seville eats during Lent, and it is proof that fasting fo...
Mushroom and barley stew is the Russian grandmother's answer to the question of how to make something deeply satisfyi...
Feijoada is Brazil's national dish, a deep, smoky black bean stew that simmers all afternoon and feeds a table for da...
Black-eyed peas cook quickly without soaking and turn silky and creamy at the edges while staying tender in the middl...
Merluza en salsa verde is a Basque classic and one of the most elegant things you can do with white fish. Thick hake ...
Marinated mushrooms are the most distinctly Russian of all pickles. Every autumn in every Russian forest, people harv...
Ca kho to is Vietnamese home cooking at its most elemental — fish steaks braised in a dark caramel sauce with fish sa...
Bazhe is the crown jewel of Georgian sauces — a thick, pale emulsion of ground walnuts, garlic, vinegar, and Georgian...
A proper fasting moussaka that does not apologize for itself. Layers of fried eggplant and a rich lentil-tomato sauce...
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