Ciorbă de Legume (Vegetable Sour Soup)
Ciorbă is the soul of Romanian cooking — a sour, brothy soup that appears on every table, fasting or not. This vegeta...
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)
Ciorbă is the soul of Romanian cooking — a sour, brothy soup that appears on every table, fasting or not. This vegeta...
Xerophagy — dry eating — is the strictest of the ordinary fasting disciplines: bread, water, raw or uncooked food, no...
Grey peas are the national dish of Latvia for good reason — they are dense, nutty, and so filling that a single bowl ...
A long-simmered ragù is normally built on fat, and this one is not, which means it has to earn its depth elsewhere. I...
Feijoada is Brazil's national dish, a deep, smoky black bean stew that simmers all afternoon and feeds a table for da...
A proper Thai green curry — fragrant coconut broth, fiery green chili paste, and the snap of Thai basil — loaded with...
Hominy — dried corn treated with lime, sold canned as pozole corn — has a chew and a toasted-corn flavor that nothing...
This is the everyday minestrone of the Tuscan winter — cannellini beans, cavolo nero, and whatever vegetables the wee...
Vospov kofte are the workhorse of the Armenian Lenten table — red lentils cooked down to a soft mash, kneaded with fi...
The red lentil version of mujaddara cooks faster and has a creamier, more porridge-like texture than the classic brow...
Koshari is the national dish of Egypt — a magnificent, chaotic pile of rice, lentils, macaroni pasta, and chickpeas, ...
Āsh-e reshteh is the great green soup of Persia — thick with chickpeas, kidney beans, and lentils, threaded with whea...
Tod mun pla — Thai fish cakes — are addictive little patties of pounded fish, red curry paste, green beans, and lime ...
If ciorbă de legume is the light sour soup, ciorbă de fasole is its heavier, more formidable brother — a thick, filli...
A Moroccan tagine with fish is a stunning one-pot meal — chunks of firm white fish braised in a spiced tomato and oli...
Psari plaki is the everyday baked fish of Greek home kitchens — thick fillets of cod nestled into a bed of slow-cooke...
Split peas and barley cooked together produce a texture nothing else quite matches — the peas dissolve into a thick, ...
The name means "the imam fainted" — supposedly from the sheer quantity of olive oil used, or perhaps from how delicio...
Despite the name, fava in Greece means yellow split peas, slow-simmered until they melt into a silky, sunshine-colore...
Stuffed peppers are as common in Romania as they are across the Balkans, and the fasting version — filled with season...
This is a one-pan braise that marries firm white cod with chickpeas in a spiced tomato sauce — cumin, coriander, and ...
The great staple of Romanian fasting. Fasole bătută is what every Romanian grandmother makes when the fast begins — w...
Prasorizo is one of the simplest and most comforting dishes in the Greek ladera tradition — leeks braised slowly in g...
Gravlax is the great trick of the Nordic kitchen: raw salmon buried in salt, sugar, and a forest of dill, left to cur...
Enchiladas are the heart of Mexican home cooking — tortillas dipped in sauce, filled, rolled, sauced again, and baked...
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