No-Oil Chickpea and Cabbage Braise with Caraway and Mustard
Cabbage braised long enough stops being cabbage and becomes something sweet and almost silky. With chickpeas in the p...
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)
Cabbage braised long enough stops being cabbage and becomes something sweet and almost silky. With chickpeas in the p...
Sambal goreng tempe is the kind of dish that makes you understand why tempeh exists. Cubes of nutty, fermented soybea...
Malosol'nie ogurtsy — "lightly salted cucumbers" — are the quintessential Russian summer pickle. Not a vinegar pickle...
Stuffed squid is a classic of the Greek islands, and it works beautifully without oil. The squid tubes become tender ...
A cornerstone of Russian fasting cuisine for centuries, щи (shchi) built on sauerkraut is the most satisfying bowl of...
This is the daily bread of the Orthodox faster. Four ingredients: flour, water, salt, and a sourdough starter. No oil...
Polish sauerkraut is closer to the German style than the Russian — no carrots or berries — but with the distinctive a...
Hominy — dried corn treated with lime, sold canned as pozole corn — has a chew and a toasted-corn flavor that nothing...
This is the quintessential xerophagy meal — the one that monks on Mount Athos and in monasteries across the Orthodox ...
This is the simplest bread a person can bake. Four ingredients, one rise, one bake. No oil, no sugar, no milk, no egg...
Manakish is breakfast across Lebanon, Syria, Palestine, and Jordan. A thin, round flatbread baked with a topping of z...
Marinara sauce does not need oil. Tomatoes contain enough natural sugars and acids to build a sauce entirely on their...
Fifteen minutes from cold pan to table. Shellfish is permitted on many days when fish is not — in much of the Slavic ...
Traditional hummus calls for tahini and olive oil. Remove them and you still have something worth eating — just chick...
Chinese jiaozi — dumplings — are one of the great engineering feats of home cooking: a thin wheat wrapper enclosing a...
Sochivo (also called kutia or kolivo depending on the tradition) is the ritual dish of Christmas Eve — the last and m...
Cholar dal is Bengal's festival lentil — split chana dal cooked until just tender, sweetened faintly with sugar and r...
This is what happens when you put chickpeas and a mountain of spinach into the same pot and let them get to know each...
Mercimek köftesi is Turkey's great meze of the fasting table — soft, savory patties of red lentils and fine bulgur, k...
Psari plaki is the everyday baked fish of Greek home kitchens — thick fillets of cod nestled into a bed of slow-cooke...
Tinga is one of the great street foods of Puebla — strands of meat braised in a smoky, sweet-sour sauce of tomato, on...
Briam is the Greek answer to ratatouille, though Greeks would argue the comparison should run the other direction. It...
Tom kha is the gentler, creamier sibling of tom yum — a coconut milk soup perfumed with galangal, lemongrass, and lim...
The national fasting dish of Serbia, full stop. Prebranac is white beans slow-baked with caramelized onions and papri...
Lobio is the soul of Georgian cooking — red kidney beans simmered with an extraordinary amount of fresh herbs, garlic...
Subscribe to receive notifications when new recipes are published.