Паприкаш од Гљива / Paprikaš od Gljiva (Mushroom Paprikash)
Paprikash is normally a rich meat stew bound with sour cream. The fasting version swaps meat for mushrooms and thicke...
Hieromartyr Athenogenes, Bishop of Heracleopolis
Hieromartyr Athenogenes, Bishop of Heracleopolis
Paprikash is normally a rich meat stew bound with sour cream. The fasting version swaps meat for mushrooms and thicke...
If prebranac is the king of Serbian fasting, pasulj is the daily bread. This thick white bean soup is eaten year-roun...
Enchiladas are the heart of Mexican home cooking — tortillas dipped in sauce, filled, rolled, sauced again, and baked...
These are the sweet, dense, energy-packed bites that get you through the long services of Holy Week when your body is...
Fish paprikash is the pride of Serbia's Danube and Sava river regions — a thick, brick-red stew of freshwater fish si...
This is a thick, warming bean soup built on the Georgian flavor foundations: cilantro, garlic, blue fenugreek, and a ...
On the strictest fasting days — when nothing is cooked and no oil touches the plate — Georgia still eats well. This r...
Baba ghanoush is the smoky, silky cousin of hummus — roasted eggplant mashed with tahini, lemon, and garlic into a di...
Chanakhi is a Georgian stew traditionally layered in a clay pot and slow-baked until everything collapses into a frag...
Palak paneer is one of the most beloved dishes in North Indian cuisine — cubes of fresh cheese suspended in a vibrant...
Lobio is Georgia's great bean dish, and it shifts shape from house to house. This is the walnut version — kidney bean...
Polish sauerkraut is closer to the German style than the Russian — no carrots or berries — but with the distinctive a...
Thick, golden, and almost absurdly filling, гороховый суп is the heavyweight champion of Russian fasting soups. Split...
Fatteh is the ultimate pantry-raid meal: crispy torn bread, warm spiced chickpeas, a tangy tahini sauce, and toasted ...
Crispy on the outside, earthy and soft within, these lentil fritters are a staple across the Greek islands during Len...
A fish-day bowl that delivers deeply satisfying flavors with almost no effort. The teriyaki glaze caramelizes on the ...
The red lentil version of mujaddara cooks faster and has a creamier, more porridge-like texture than the classic brow...
Freekeh is young green wheat, fire-roasted while still soft so the grain keeps a smoky, nutty chew that ordinary bulg...
Sarmale are Romania's national dish, and the fasting version is no lesser thing. During Lent, the pork and rice filli...
Fish and chips is the ultimate fish-day comfort food — a thick fillet of cod in a shatteringly crisp beer batter, ser...
A proper Southern shrimp boil is one of the most satisfying one-pot meals in American cooking, and it requires absolu...
Forget everything you know about stroganoff needing sour cream. This version uses a silky cashew base and deeply brow...
Raw buckwheat groats turn soft and pleasantly chewy after a night in cold water — no cooking, no oil, no heat. By mor...
Pogača is the everyday bread of Serbia — round, golden, slightly denser than Western bread, and torn apart by hand at...
Marinated mushrooms are the most distinctly Russian of all pickles. Every autumn in every Russian forest, people harv...
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