Babgulyás — Hungarian Bean Goulash with Smoked Paprika
Hungarians know that goulash was never really about the meat — it was about the paprika, the lard-soft onions, and th...
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)
Hungarians know that goulash was never really about the meat — it was about the paprika, the lard-soft onions, and th...
Japchae is the glossy, sweet-savory glass-noodle dish that crowns every Korean celebration — springy sweet potato sta...
Cuban black beans are slow-simmered until the broth turns thick and almost velvety, perfumed with a sofrito of green ...
Feijoada is Brazil's national dish, a deep, smoky black bean stew that simmers all afternoon and feeds a table for da...
Dan dan noodles are Sichuan street food at its most addictive — chewy wheat noodles pooled in a slick of chili oil, b...
Azerbaijani plov is built in layers — fragrant saffron rice steamed to separate grains, served alongside a sweet-savo...
Topik is a Lenten showpiece from the Armenian table of Constantinople — a smooth shell of mashed chickpea and potato ...
Cà ri chay is Vietnam's fragrant yellow curry — lighter and brighter than its Thai cousins, built on lemongrass, curr...
Laksa lemak is the kind of bowl you build your evening around — a thick, spice-paste coconut broth singing with lemon...
Khao Soi is the great noodle dish of Chiang Mai — a deep, golden coconut curry broth poured over soft egg-free wheat ...
Romanian ghiveci is a slow-cooked garden in a pot — but the de post version made for the long fasts leans on beans to...
Every Slavic village kitchen keeps a sack of dried beans and a sack of yellow peas, and on fasting days they go into ...
Freekeh is young green wheat, fire-roasted while still soft so the grain keeps a smoky, nutty chew that ordinary bulg...
Bissara is breakfast for working people across northern Morocco — a thick, velvety purée of dried split fava beans, s...
Harira is the soup that breaks the fast across Morocco — a thick, tomato-stained pot of lentils and chickpeas laced w...
This is what happens when you put chickpeas and a mountain of spinach into the same pot and let them get to know each...
Rajma is the curry that North Indian children grow up on — kidney beans simmered until they are creamy, in an onion-t...
Sambar is the everyday backbone of South Indian cooking — a tamarind-soured lentil stew thick with toor dal and studd...
Louvana is the Cypriot fasting soup — a thick, golden purée of yellow split peas eaten through Lent and on the strict...
Pasta e ceci is Rome's other great pasta-and-bean soup, less famous abroad than pasta e fagioli but every bit as belo...
This Andalusian classic — garbanzos con espinacas — is what Seville eats during Lent, and it is proof that fasting fo...
Fava is the warm, silky purée of yellow split peas that anchors a Greek meze table — golden, dense, and far more fill...
Mapo tofu is Sichuan cooking at full volume: numbing, spicy, savory, and slick with chili oil, with cubes of soft tof...
Agedashi tofu is a small miracle of texture: blocks of tofu dusted in potato starch and fried until the outside is sh...
Shiro is the everyday backbone of Ethiopian fasting cooking — and Ethiopian Orthodox Christians fast more than almost...
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