Hummus (حمص)
Real hummus — the kind eaten daily across Syria, Lebanon, and Palestine — is made from dried chickpeas, not canned. T...
St Cyril of Alexandria; Ven. Kirill of Belozersk
St Cyril of Alexandria / Ven. Kirill of Belozersk / St Columba of Iona (597)
Real hummus — the kind eaten daily across Syria, Lebanon, and Palestine — is made from dried chickpeas, not canned. T...
A pot of mussels steamed open in white wine, garlic, and parsley is one of the fastest and most impressive meals you ...
Sarma is the great celebratory dish of Serbia — normally made with meat and pork fat. During fasting, the filling bec...
Solyanka is one of Russia's great soups — tangy, salty, smoky, and layered with bold flavors that hit every corner of...
This is the simplest bread a person can bake. Four ingredients, one rise, one bake. No oil, no sugar, no milk, no egg...
This is the most portable and calorie-dense xerophagy food you can prepare. A bag of this in your pocket gets you thr...
Palak paneer is one of the most beloved dishes in North Indian cuisine — cubes of fresh cheese suspended in a vibrant...
Garlic shrimp is one of the great quick-fire dishes of the Spanish and Mexican kitchen — shrimp sizzling in a pool of...
Beet pkhali is the ruby-red jewel of the Georgian fasting table. The technique is identical to spinach pkhali — cooke...
If fassolada is the national dish, fakes is the monastery staple. Every monastery kitchen in Greece makes lentil soup...
Georgian mushroom soup stands apart from its Russian cousin with a bold hit of adjika spice paste, fresh herbs piled ...
Chinese jiaozi — dumplings — are one of the great engineering feats of home cooking: a thin wheat wrapper enclosing a...
Turşu (also written torshi, turshi, or tursija) is the preserved vegetable condiment of a huge region — from Iran thr...
A Moroccan tagine is less a recipe than a method — vegetables, legumes, and dried fruits slow-simmered in a spiced, a...
Gigantes plaki is one of the great dishes of the Greek table — enormous white beans baked slowly in a thick, sweet to...
Raw beets are sweeter than you expect, and they pair remarkably well with the earthiness of carrot and the bitterness...
Spaghetti with clams is one of the great pasta dishes of the world — briny, garlicky, and elegant in its simplicity. ...
Lobio is the soul of Georgian cooking — red kidney beans simmered with an extraordinary amount of fresh herbs, garlic...
Here is the xerophagy controversy you will encounter online: are overnight oats "cooked"? The answer, practically spe...
Jollof rice is the undisputed king of West African celebration food — a one-pot rice dish cooked in a concentrated to...
Slices of fried eggplant rolled around a walnut-garlic paste and jeweled with pomegranate seeds. This is one of the m...
Manakish is breakfast across Lebanon, Syria, Palestine, and Jordan. A thin, round flatbread baked with a topping of z...
Fasting borscht is not a lesser version of the meat original — it is its own magnificent dish, and in many Russian an...
These no-cook energy balls are the closest thing to a protein bar that xerophagy permits. Dates provide the binding —...
Tocitură is Romania's rustic meat stew, but this fasting version built on mushrooms is so deeply savory that it stand...
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