Μπριάμ / Briam (Greek Roasted Vegetables)
Briam is the Greek answer to ratatouille, though Greeks would argue the comparison should run the other direction. It...
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)
Briam is the Greek answer to ratatouille, though Greeks would argue the comparison should run the other direction. It...
Mămăligă is to Romania what bread is to France — the foundation upon which everything else rests. During fasting, whe...
Raw beets are sweeter than you expect, and they pair remarkably well with the earthiness of carrot and the bitterness...
Warm lentils, charred cauliflower, cold pomegranate, and a tahini dressing thick enough to coat everything — this is ...
Thai curry is built on a foundation of coconut milk, and coconut milk needs no help from oil. The traditional method ...
A bean purée without a drop of oil sounds like it would be flat. It isn't — the trick is using the bean's own starchy...
Fasting mornings are where discipline usually breaks, because there is nothing to eat that fills you. This fixes that...
A Moroccan tagine is less a recipe than a method — vegetables, legumes, and dried fruits slow-simmered in a spiced, a...
Ajvar is not just a recipe. It is a Serbian institution. Every autumn, when the red peppers come in, entire families ...
Chana masala is the undisputed king of Indian street food, and it happens to be one of the most protein-dense fasting...
Pita (pie) is a daily staple across the Balkans. The regular version uses eggs, cheese, and sometimes milk-soaked phy...
Serbian salad is not a composed, artistic arrangement. It is a rough chop of whatever ripe vegetables are at hand — t...
Fattoush is the Levantine bread salad — crispy pieces of fried or toasted pita tossed with fresh vegetables and a bri...
A pot of mussels steamed open in white wine, garlic, and parsley is one of the fastest and most impressive meals you ...
Georgian mushroom soup stands apart from its Russian cousin with a bold hit of adjika spice paste, fresh herbs piled ...
Doenjang jjigae is the everyday stew of the Korean table — a bubbling earthenware pot of fermented soybean paste brot...
Marinara sauce does not need oil. Tomatoes contain enough natural sugars and acids to build a sauce entirely on their...
Lobio is Georgia's great bean dish, and it shifts shape from house to house. This is the walnut version — kidney bean...
On the strictest fasting days — the ones that call for xerophagy, when even cooked food and oil are set aside — you s...
Bazhe is the great white walnut sauce of Georgian cuisine — silky, garlicky, sharpened with vinegar, and poured gener...
The dark, dense, sour loaf that has anchored the Russian fasting table for a thousand years. Not a wheat bread with r...
Ghiveci is Romania's answer to ratatouille — except bigger, bolder, and more generous. Where the French use four or f...
The British have been eating curried lentils since the days of the Raj, and for good reason — it is one of the most c...
Kvass is the oldest Slavic fermented drink — predating Christianity in the region and thoroughly adopted by the Ortho...
Every Slavic village kitchen keeps a sack of dried beans and a sack of yellow peas, and on fasting days they go into ...
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