Roasted Cauliflower and Lentil Salad with Tahini and Pomegranate
Warm lentils, charred cauliflower, cold pomegranate, and a tahini dressing thick enough to coat everything — this is ...
Repose of St Jacob Netsvetov, Enlightener of the Peoples of Alaska
Holy Hieromartyrs Hermolaus (305), Hermippus, and Hermocrates at Nicomedia / Holy Righteous Martyr Paraskeve (140)
Warm lentils, charred cauliflower, cold pomegranate, and a tahini dressing thick enough to coat everything — this is ...
Split peas and barley cooked together produce a texture nothing else quite matches — the peas dissolve into a thick, ...
Fasting mornings are where discipline usually breaks, because there is nothing to eat that fills you. This fixes that...
A curry to make on a weeknight without a spice cabinet expedition — everything here is common, and the whole pot come...
A shepherd's pie is a gravy problem with potatoes on top. Get the gravy right — dark, thick, savory enough to stand u...
Walnuts and mushrooms together do something that neither does alone — the mushrooms bring glutamate and moisture, the...
This is a braise in the full sense — browned protein, deglazed pan, long slow simmer, gravy thick enough to coat a sp...
The trick that makes this more than a tray of roasted vegetables is putting the beans on the pan too. They dry out at...
Beans and greens is one of the oldest fasting meals there is, and it survives because it works. What lifts this versi...
This is a weeknight pot in the truest sense: one pan, twenty-five minutes, and nothing that needs watching. The orzo ...
Tofu earns its reputation for blandness only when it is treated gently. Press it hard, toss it in cornstarch, and giv...
Gheymeh is one of Iran's beloved stews — traditionally built on small cubes of meat, but the yellow split peas were a...
Adas polo layers tender brown lentils through fluffy saffron rice, then studs the whole thing with sweet dates and ra...
Āsh-e reshteh is the great green soup of Persia — thick with chickpeas, kidney beans, and lentils, threaded with whea...
Nasi goreng is Indonesia's national fried rice, and the fasting version loses nothing. Day-old rice is stir-fried har...
Gado-gado means "mix-mix," and that is exactly what it is: a generous platter of blanched and raw vegetables, fried t...
Sambal goreng tempe is the kind of dish that makes you understand why tempeh exists. Cubes of nutty, fermented soybea...
Undhiyu is Gujarat's great winter feast in a single pot — surti papdi (broad flat beans), purple yam, baby potatoes, ...
Pesarattu is a dosa made not from rice and urad but from whole green mung beans, which means it arrives at the table ...
Avial is the centerpiece of the Kerala sadya, the great banana-leaf feast, and it earns that place. A medley of firm ...
Açorda is the Alentejo's answer to having almost nothing in the house and eating like a king anyway — stale bread, a ...
Farinata is the genius of Liguria reduced to four ingredients: chickpea flour, water, olive oil, and salt, baked scre...
Escalivada is the Catalan art of charring vegetables whole until their skins blacken and their flesh turns sweet and ...
Lentejas is the everyday stew of Spanish home kitchens — a deep, brick-red pot of brown lentils built on a sofrito of...
Kapusniak is the sour cabbage soup that holds the Ukrainian winter table together. The sourness of sauerkraut against...
Subscribe to receive notifications when new recipes are published.