Српска Салата / Srpska Salata (Serbian Salad)
Serbian salad is not a composed, artistic arrangement. It is a rough chop of whatever ripe vegetables are at hand — t...
St Cyril of Alexandria; Ven. Kirill of Belozersk
St Cyril of Alexandria / Ven. Kirill of Belozersk / St Columba of Iona (597)
Serbian salad is not a composed, artistic arrangement. It is a rough chop of whatever ripe vegetables are at hand — t...
Iahnie de fasole is Romania's national comfort food during fasting periods, and it deserves to be known far beyond it...
Smoked mackerel is a pantry staple across Russia and Northern Europe — rich, oily, deeply savory, and available year-...
Malosol'nie ogurtsy — "lightly salted cucumbers" — are the quintessential Russian summer pickle. Not a vinegar pickle...
Lagana is the bread of Clean Monday (Καθαρά Δευτέρα), the first day of Great Lent in the Greek Orthodox tradition. By...
Beyond the vinegar murături, there is a Romanian tradition of proper lacto-fermented pickles — turşu fermentat or mur...
Djuvec is the Balkan answer to the question "what do you do with all these peppers and tomatoes?" Rice baked slowly w...
When the Typikon prescribes xerophagy — the strictest fasting level, with no cooked food, no oil, no wine — you need ...
Pad thai with shrimp is street food at its finest — rice noodles tossed in a slick of tamarind, palm sugar, and fish ...
Fish paprikash is the pride of Serbia's Danube and Sava river regions — a thick, brick-red stew of freshwater fish si...
A pot of chili fills the house with the smell of a long afternoon of cooking, even when it has only been simmering fo...
Paprikash is normally a rich meat stew bound with sour cream. The fasting version swaps meat for mushrooms and thicke...
Fassolada is the national dish of Greece, and it is a pot of beans. Not a steak, not a roast, not a pastry — beans. T...
This is the daily bread of the Orthodox faster. Four ingredients: flour, water, salt, and a sourdough starter. No oil...
Traditional Spanish gazpacho contains olive oil and bread. This xerophagy version strips it back to its raw essence: ...
Chanakhi is a Georgian stew traditionally layered in a clay pot and slow-baked until everything collapses into a frag...
The great staple of Romanian fasting. Fasole bătută is what every Romanian grandmother makes when the fast begins — w...
Romanian ciorbă de fasole is a sour bean soup that needs absolutely no oil to be magnificent. The sourness comes from...
Ribollita means "reboiled" — this is a Tuscan soup that was originally made by reheating leftover minestrone with sta...
Cozonac is Romania's beloved holiday sweet bread, and the fasting version is a triumph of technique over restriction....
There is nothing fancy about жареная картошка с грибами, and that is entirely the point. Pan-fried potatoes with mush...
Stuffed peppers are as common in Romania as they are across the Balkans, and the fasting version — filled with season...
The red lentil version of mujaddara cooks faster and has a creamier, more porridge-like texture than the classic brow...
Romanians have an unshakable love for zucchini, and this is the simplest, most satisfying expression of it. Thick rou...
Thick, golden, and almost absurdly filling, гороховый суп is the heavyweight champion of Russian fasting soups. Split...
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