Crispy Baked Tofu with Peanut-Sesame Sauce
Tofu earns its reputation for blandness only when it is treated gently. Press it hard, toss it in cornstarch, and giv...
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
Tofu earns its reputation for blandness only when it is treated gently. Press it hard, toss it in cornstarch, and giv...
A cornerstone of Russian fasting cuisine for centuries, щи (shchi) built on sauerkraut is the most satisfying bowl of...
Mirza ghasemi is the smoky pride of northern Iran's Caspian coast — eggplants charred until their flesh collapses int...
Fattoush is the great Levantine bread salad — torn pita mixed with tomatoes, cucumbers, radishes, and herbs in a suma...
Georgians treat mushrooms with the same reverence they give meat, and on fast days a skillet of browned mushrooms clo...
Pad thai with shrimp is street food at its finest — rice noodles tossed in a slick of tamarind, palm sugar, and fish ...
Pindjur is ajvar's rougher, smokier cousin from southern Serbia and Macedonia. Where ajvar is mostly pepper, pindjur ...
A Moroccan tagine is less a recipe than a method — vegetables, legumes, and dried fruits slow-simmered in a spiced, a...
Slices of fried eggplant rolled around a walnut-garlic paste and jeweled with pomegranate seeds. This is one of the m...
Kapusniak is the sour cabbage soup that holds the Ukrainian winter table together. The sourness of sauerkraut against...
The classic Russian sauerkraut. Carrots add sweetness and color; cranberries or lingonberries (klyukva or brusnika) a...
Sambal goreng tempe is the kind of dish that makes you understand why tempeh exists. Cubes of nutty, fermented soybea...
When the Typikon prescribes xerophagy — the strictest fasting level, with no cooked food, no oil, no wine — you need ...
Japchae is the glossy, sweet-savory glass-noodle dish that crowns every Korean celebration — springy sweet potato sta...
Sinigang is the comforting sour soup at the heart of Filipino home cooking — a clear, tamarind-soured broth crowded w...
Cà ri chay is Vietnam's fragrant yellow curry — lighter and brighter than its Thai cousins, built on lemongrass, curr...
Here is the xerophagy controversy you will encounter online: are overnight oats "cooked"? The answer, practically spe...
Spaghetti with clams is one of the great pasta dishes of the world — briny, garlicky, and elegant in its simplicity. ...
Serbian tradition does not shred the cabbage. The whole head goes into brine and ferments as a solid cabbage, slowly,...
The red lentil version of mujaddara cooks faster and has a creamier, more porridge-like texture than the classic brow...
Asam pedas means "sour and spicy," and this Malaysian classic delivers both with full force. Chunks of firm fish simm...
Garides saganaki is one of the great Greek taverna dishes — plump shrimp baked in a bubbling, herb-spiked tomato sauc...
This is what Russian peasants and monks ate through Great Lent for centuries, and the reason it has persisted is that...
Gheymeh is one of Iran's beloved stews — traditionally built on small cubes of meat, but the yellow split peas were a...
Jollof rice is the undisputed king of West African celebration food — a one-pot rice dish cooked in a concentrated to...
Subscribe to receive notifications when new recipes are published.