Српска Салата / Srpska Salata (Serbian Salad)
Serbian salad is not a composed, artistic arrangement. It is a rough chop of whatever ripe vegetables are at hand — t...
Hieromartyr Athenogenes, Bishop of Heracleopolis
Hieromartyr Athenogenes, Bishop of Heracleopolis
Serbian salad is not a composed, artistic arrangement. It is a rough chop of whatever ripe vegetables are at hand — t...
Raw beets are sweeter than you expect, and they pair remarkably well with the earthiness of carrot and the bitterness...
Greek giant beans are usually swimming in olive oil — but stripped back to tomato, garlic, and a fistful of wild gree...
This is a one-pot soup that comes together in thirty minutes and provides everything you need on a no-oil fasting day...
Romanian ciorbă gets its signature tang from borș (fermented wheat bran liquid), and when you build it on a base of d...
Every Orthodox tradition has a bread that does the work of a meal. In Georgia, that bread is lobiani — a round loaf s...
Serbian gibanica is usually a rich cheese pie, but the fasting version swaps the cheese for a filling of spinach, oni...
Kohlrabi eaten raw is a revelation — crisp and juicy like a cross between an apple and a radish, with none of the sul...
Shrimp scampi is one of the fastest luxury meals you can make — large shrimp sautéed in a flood of garlic, white wine...
This is what Russian peasants and monks ate through Great Lent for centuries, and the reason it has persisted is that...
Chakapuli is the great spring stew of Georgia — a riot of tarragon, fresh herbs, green onions, and the sharp sourness...
Buckwheat (гречка) is the grain that built the Russian and Ukrainian peasant constitution — toasty, nutty, and unusua...
Fattoush is the Levantine bread salad — crispy pieces of fried or toasted pita tossed with fresh vegetables and a bri...
Traditional kibbeh demands lamb, but this Lenten version is built on a shell of fine bulgur and a filling of walnuts,...
Кутья is among the most ancient dishes in Slavic Orthodox tradition, served on Christmas Eve (Сочельник), at memorial...
Here is the xerophagy controversy you will encounter online: are overnight oats "cooked"? The answer, practically spe...
Pasta e fagioli is Italian peasant food at its most perfect — pasta and beans in a thick, savory tomato broth. Every ...
A pot of mussels steamed open in white wine, garlic, and parsley is one of the fastest and most impressive meals you ...
Briam is the Greek answer to ratatouille, though Greeks would argue the comparison should run the other direction. It...
This is a quiet, clean bowl of food — the kind of thing Japanese home cooks throw together when they want something n...
Rasam is the thin, peppery, tamarind-sour broth that closes a South Indian meal and revives anyone who is tired, cold...
Toor dal — split pigeon peas — cooks into a thick, golden purée with a gentle earthy sweetness, and a fistful of spin...
Fattoush is the great Levantine bread salad — torn pita mixed with tomatoes, cucumbers, radishes, and herbs in a suma...
Açorda is the Alentejo's answer to having almost nothing in the house and eating like a king anyway — stale bread, a ...
A cornerstone of Russian fasting cuisine for centuries, щи (shchi) built on sauerkraut is the most satisfying bowl of...
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