Σεμολίνα Χαλβάς / Halvas (Semolina Halva)
Halvas is the fasting dessert of Greece — served at memorial services, during Lent, and wherever something sweet is n...
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)
Halvas is the fasting dessert of Greece — served at memorial services, during Lent, and wherever something sweet is n...
Ca kho to is Vietnamese home cooking at its most elemental — fish steaks braised in a dark caramel sauce with fish sa...
A proper Southern shrimp boil is one of the most satisfying one-pot meals in American cooking, and it requires absolu...
Sambal goreng tempe is the kind of dish that makes you understand why tempeh exists. Cubes of nutty, fermented soybea...
Buckwheat is practically a national staple in Russia and one of the best fasting grains — nutty, filling, and natural...
Chakapuli is the great spring stew of Georgia — a riot of tarragon, fresh herbs, green onions, and the sharp sourness...
Gheymeh is one of Iran's beloved stews — traditionally built on small cubes of meat, but the yellow split peas were a...
Mushroom and barley stew is the Russian grandmother's answer to the question of how to make something deeply satisfyi...
Murături is the Romanian word for pickled vegetables, and the winter pantry of every Romanian grandmother is lined wi...
A moist, dense walnut cake made without eggs, butter, or milk. The walnuts provide structure, fat, and protein, while...
Som tum is the salad that starts fistfights over who makes it better. Shredded green papaya pounded in a mortar with ...
Fasting borscht is not a lesser version of the meat original — it is its own magnificent dish, and in many Russian an...
A curry to make on a weeknight without a spice cabinet expedition — everything here is common, and the whole pot come...
In Slovakia and the Czech lands, lentils cooked "na kyslo" — sour — are a quiet staple, eaten for luck at New Year an...
Tinga is one of the great street foods of Puebla — strands of meat braised in a smoky, sweet-sour sauce of tomato, on...
Rajma is the curry that North Indian children grow up on — kidney beans simmered until they are creamy, in an onion-t...
Dried forest mushrooms give this soup an almost meaty intensity that fresh mushrooms cannot match. Paired with pearl ...
Pesarattu is a dosa made not from rice and urad but from whole green mung beans, which means it arrives at the table ...
Strict-day breakfast is the hardest meal of a fast, because it comes before the discipline has settled into the day a...
Aloo gobi is the dish that proves potatoes and cauliflower are not boring — they just need to be treated properly. Co...
Adas bi hamod is a Lebanese sour lentil soup, traditionally finished with olive oil and a flood of lemon. Even withou...
These no-cook energy balls are the closest thing to a protein bar that xerophagy permits. Dates provide the binding —...
Cabbage braised long enough stops being cabbage and becomes something sweet and almost silky. With chickpeas in the p...
Traditional kibbeh demands lamb, but this Lenten version is built on a shell of fine bulgur and a filling of walnuts,...
Palak paneer is one of the most beloved dishes in North Indian cuisine — cubes of fresh cheese suspended in a vibrant...
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