British-Style Curried Lentils
The British have been eating curried lentils since the days of the Raj, and for good reason — it is one of the most c...
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)
The British have been eating curried lentils since the days of the Raj, and for good reason — it is one of the most c...
Misir wot is Ethiopia's definitive fasting dish — fiery red lentils stewed in a sauce built on berbere spice and cara...
Walnuts and mushrooms together do something that neither does alone — the mushrooms bring glutamate and moisture, the...
Mămăligă is to Romania what bread is to France — the foundation upon which everything else rests. During fasting, whe...
A bean dip needs neither oil nor tahini to be rich — soft cooked white beans blended with their own starchy liquid tu...
Pasta e ceci is Rome's other great pasta-and-bean soup, less famous abroad than pasta e fagioli but every bit as belo...
Romanian ciorbă de fasole is a sour bean soup that needs absolutely no oil to be magnificent. The sourness comes from...
Yahni is the Greek word for a slow tomato-and-onion braise, and giant white beans cooked this way make one of the mos...
These are the sweet, dense, energy-packed bites that get you through the long services of Holy Week when your body is...
Spiralized raw zucchini dressed with crushed tomatoes, garlic, basil, and salt is the closest thing xerophagy has to ...
Shellfish are permitted on every fasting day in the Orthodox calendar — they are invertebrates, not fish, and this di...
Murături is the Romanian word for pickled vegetables, and the winter pantry of every Romanian grandmother is lined wi...
A Moroccan tagine is less a recipe than a method — vegetables, legumes, and dried fruits slow-simmered in a spiced, a...
Pozole is one of Mexico's most ancient dishes — a ceremonial soup built around hominy, the giant kernels of nixtamali...
This is a one-pan braise that marries firm white cod with chickpeas in a spiced tomato sauce — cumin, coriander, and ...
This is the everyday minestrone of the Tuscan winter — cannellini beans, cavolo nero, and whatever vegetables the wee...
Cold kvass soup sounds strange until you try it, and then you wonder why every culture does not have one. This fastin...
The single most useful pickle in any kitchen. Forty minutes from scratch, keeps a month in the fridge, brightens ever...
Wide rice noodles charred in a screaming-hot wok, coated in dark soy sauce, and tumbled with Chinese broccoli and che...
A raw slaw can be watery and dull or it can be this: cabbage and carrot massaged with salt until they slump and turn ...
This is what Russian peasants and monks ate through Great Lent for centuries, and the reason it has persisted is that...
Raw buckwheat groats turn soft and pleasantly chewy after a night in cold water — no cooking, no oil, no heat. By mor...
Turşu (also written torshi, turshi, or tursija) is the preserved vegetable condiment of a huge region — from Iran thr...
Black, dramatic, and deeply savory — squid ink risotto is one of the most striking dishes you can serve during a fast...
Soba — buckwheat noodles in hot dashi broth — is one of the most elegant simple meals in Japanese cuisine and one of ...
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