No-Oil Mushroom and Lentil Ragù for Pasta
A long-simmered ragù is normally built on fat, and this one is not, which means it has to earn its depth elsewhere. I...
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)
A long-simmered ragù is normally built on fat, and this one is not, which means it has to earn its depth elsewhere. I...
Hominy — dried corn treated with lime, sold canned as pozole corn — has a chew and a toasted-corn flavor that nothing...
Cabbage braised long enough stops being cabbage and becomes something sweet and almost silky. With chickpeas in the p...
Red lentils dissolve, and that is their gift. Simmered with squash until both collapse, they make a thick golden pott...
Steaming is the most underused technique on strict days. Without oil, roasting and frying are closed to you, but stea...
The single most useful thing you can do for a long fast is cook a pot of beans on Sunday. Not a recipe so much as a f...
Mercimek köftesi is Turkey's great meze of the fasting table — soft, savory patties of red lentils and fine bulgur, k...
This is a one-pot of pure umami: meaty mushrooms, chewy pearl barley, and creamy white beans all braised together unt...
Adas bi hamod is a Lebanese sour lentil soup, traditionally finished with olive oil and a flood of lemon. Even withou...
Greek giant beans are usually swimming in olive oil — but stripped back to tomato, garlic, and a fistful of wild gree...
Toor dal — split pigeon peas — cooks into a thick, golden purée with a gentle earthy sweetness, and a fistful of spin...
Black-eyed peas cook quickly without soaking and turn silky and creamy at the edges while staying tender in the middl...
Burmese "tofu" is made not from soybeans but from chickpea flour, set into a soft, custardy block and sliced into rib...
Cholar dal is Bengal's festival lentil — split chana dal cooked until just tender, sweetened faintly with sugar and r...
Rasam is the thin, peppery, tamarind-sour broth that closes a South Indian meal and revives anyone who is tired, cold...
This is the everyday minestrone of the Tuscan winter — cannellini beans, cavolo nero, and whatever vegetables the wee...
In Slovakia and the Czech lands, lentils cooked "na kyslo" — sour — are a quiet staple, eaten for luck at New Year an...
Grey peas are the national dish of Latvia for good reason — they are dense, nutty, and so filling that a single bowl ...
Doenjang jjigae is the everyday stew of the Korean table — a bubbling earthenware pot of fermented soybean paste brot...
Lobya is the Azerbaijani way with beans — here both fresh green beans and creamy white beans are simmered together wi...
Vospov kofte are the workhorse of the Armenian Lenten table — red lentils cooked down to a soft mash, kneaded with fi...
Pad prik king is a dry, intense Thai stir-fry — no coconut milk, no broth, just a fierce red curry paste clinging to ...
Across Serbia the fasting cook is a master of making something special out of nothing much, and these baked stuffed p...
Buckwheat (гречка) is the grain that built the Russian and Ukrainian peasant constitution — toasty, nutty, and unusua...
This is a tray of soft potatoes and chickpeas, blanketed in a thick, spiced tomato sauce and baked until the edges ca...
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