St Cyril of Alexandria; Ven. Kirill of Belozersk
St Cyril of Alexandria / Ven. Kirill of Belozersk / St Columba of Iona (597)
One of the great Greek fasting dishes and a well-kept Orthodox secret. Squid is a shellfish — an invertebrate — and t...
A moist, dense walnut cake made without eggs, butter, or milk. The walnuts provide structure, fat, and protein, while...
Кутья is among the most ancient dishes in Slavic Orthodox tradition, served on Christmas Eve (Сочельник), at memorial...
Churchkhela — walnuts strung on a thread and dipped in thickened grape juice — takes days to make properly. These no-...
The British have been eating curried lentils since the days of the Raj, and for good reason — it is one of the most c...
West African peanut stew — called maafe in Mali and Senegal, nkatenkwan in Ghana — is one of the great legume-based s...
Stuffed squid is a classic of the Greek islands, and it works beautifully without oil. The squid tubes become tender ...
Tkemali is to Georgian cooking what ketchup is to American cooking, except that it is vastly more interesting and has...
Focaccia is the most forgiving bread in the world. It wants a lot of olive oil, a lot of salt, and a sharp oven. It d...
A fish-day bowl that delivers deeply satisfying flavors with almost no effort. The teriyaki glaze caramelizes on the ...
Koliva is one of the most ancient foods in Orthodox Christianity, prepared for memorial services and Soul Saturdays. ...
In Romania, summer means vinete. Eggplants are roasted over open flames until the skin chars black and the flesh turn...
This is the most calorie-dense, most satisfying, and most portable xerophagy meal that requires no preparation beyond...
Forget everything you know about stroganoff needing sour cream. This version uses a silky cashew base and deeply brow...
Serbian tradition does not shred the cabbage. The whole head goes into brine and ferments as a solid cabbage, slowly,...
Traditional kibbeh demands lamb, but this Lenten version is built on a shell of fine bulgur and a filling of walnuts,...
Podvarak is Serbia's baked sauerkraut dish, traditionally made with pork. The fasting version leans into the sauerkra...
The classic preparation steams mussels in white wine, but wine is not permitted on no-oil fasting days. The solution ...
Bouillabaisse is the great fish stew of Marseille — a saffron-scented broth teeming with multiple types of fish and s...
Mussakhan is Palestinian comfort food at its finest: a mountain of deeply caramelized onions seasoned with sumac and ...
If ciorbă de legume is the light sour soup, ciorbă de fasole is its heavier, more formidable brother — a thick, filli...
Romanian ciorbă gets its signature tang from borș (fermented wheat bran liquid), and when you build it on a base of d...
Kvass is the oldest Slavic fermented drink — predating Christianity in the region and thoroughly adopted by the Ortho...
Ajvar is not just a recipe. It is a Serbian institution. Every autumn, when the red peppers come in, entire families ...
Fattoush is the Levantine bread salad — crispy pieces of fried or toasted pita tossed with fresh vegetables and a bri...
Subscribe to receive notifications when new recipes are published.