Podvarak Posni — Fasting Sauerkraut Bake
Podvarak is Serbia's baked sauerkraut dish, traditionally made with pork. The fasting version leans into the sauerkra...
Holy New Martyrs of Alaska
Holy Protomartyr Thecla, Equal to the Apostles (1st c.) / St Stephen, First-crowned King of Serbia (Simon the Monk) (1224)
Podvarak is Serbia's baked sauerkraut dish, traditionally made with pork. The fasting version leans into the sauerkra...
If fassolada is the national dish, fakes is the monastery staple. Every monastery kitchen in Greece makes lentil soup...
One pan, thirty minutes, and nothing to wash but the pan. The chickpeas and tomatoes go in first and roast until the ...
A cornerstone of Russian fasting cuisine for centuries, щи (shchi) built on sauerkraut is the most satisfying bowl of...
The sourest rye bread in Europe. Finnish ruisleipä is a 100% rye sourdough shaped into flat discs with a hole in the ...
These small hand pies filled with braised cabbage are the pride of Russian fasting baking. The dough uses no eggs, no...
Nasi goreng is Indonesia's national fried rice, and the fasting version loses nothing. Day-old rice is stir-fried har...
Horta is the simplest dish in this collection and, for many Greeks, the most essential. It is nothing more than boile...
Baba ghanoush is the smoky, silky cousin of hummus — roasted eggplant mashed with tahini, lemon, and garlic into a di...
Pad kra pao is the most eaten dish in Thailand — the one every office worker orders from every street stall every day...
Roasted red peppers dressed in garlic, vinegar, and oil are a fixture on every Serbian table during fasting and feast...
Fish and chips is the ultimate fish-day comfort food — a thick fillet of cod in a shatteringly crisp beer batter, ser...
Patatas bravas is the essential Spanish tapa — crispy fried potato cubes served with a bold, smoky-spicy tomato sauce...
Cozonac is Romania's beloved holiday sweet bread, and the fasting version is a triumph of technique over restriction....
Bissara is breakfast for working people across northern Morocco — a thick, velvety purée of dried split fava beans, s...
Ribollita means "reboiled" — this is a Tuscan soup that was originally made by reheating leftover minestrone with sta...
This is a Georgian bean soup built for a strict fast day, cooked entirely without oil and leaning on walnuts, herbs, ...
Two cans and a lemon. This is the fasting lunch to keep in your head for the days when there is no time and no plan —...
Polish sauerkraut is closer to the German style than the Russian — no carrots or berries — but with the distinctive a...
Pasta e fagioli is Italian peasant food at its most perfect — pasta and beans in a thick, savory tomato broth. Every ...
Raw buckwheat groats turn soft and pleasantly chewy after a night in cold water — no cooking, no oil, no heat. By mor...
Every Orthodox tradition has a bread that does the work of a meal. In Georgia, that bread is lobiani — a round loaf s...
Tabbouleh is a parsley salad with bulgur wheat, not a bulgur salad with parsley. This distinction matters enormously....
Kapusniak is the sour cabbage soup that holds the Ukrainian winter table together. The sourness of sauerkraut against...
Sprouting transforms a hard dry lentil into something soft enough to eat raw, with a fresh green snap and a noticeabl...
Subscribe to receive notifications when new recipes are published.