Cook something worth eating.
Original recipes across the world's food cultures — written for a normal kitchen, scalable to however many are eating, and adaptable to how you actually eat.
6 recipes· photographs on this page are AI-generated images of our own recipes
CalifornianCedar‑Plank Grilled Salmon with Mango‑Avocado Salsa
A bright, coastal California main: skin‑on salmon grilled on a cedar plank (or directly on the grill) and topped with a fresh mango‑avocado salsa. Cook it for a light dinner that tastes summery and looks restaurant‑polished.
37 min·mediumPescatarianGluten-free
CalifornianCitrus‑Herb Salmon & Farro Soup with Roasted Fennel and Lemon‑Avocado Cream
A bright, full‑meal Californian bowl: hearty farro and white beans in a citrusy vegetable broth, topped with roasted fennel and pan‑seared salmon, finished with a silky lemon‑avocado cream.
1 hr·mediumPescatarian
CalifornianMake-Ahead Roasted Sweet Potato, Kale & Quinoa Bowls with Lemon-Tahini Dressing
Filling grain-and-veg bowls built to keep in the fridge for lunches all week: roasted sweet potato and spiced chickpeas over quinoa and massaged kale, with a creamy lemon-tahini dressing kept separate and added when serving.
1 hr 5 min·easyVegetarianVegan
CalifornianCalifornia Crab & Avocado Sourdough Toasts with Pickled Shallots and Lemon‑Chive Aioli
A bright, coastal California small plate: flaky crab and creamy avocado on crisp sourdough, lifted with quick pickled shallots and a lemon‑chive aioli. Great for sharing or an easy party snack.
25 min·easyPescatarian
- Californian
Santa Maria–Style Tri‑Tip with Charred Scallion Chimichurri
Low‑and‑slow roasted (or smoked) tri‑tip rubbed with a coffee‑smoked paprika blend and finished with a hot sear, served with a bright charred‑scallion chimichurri — a classic West Coast weekend roast that rewards the afternoon you spend on it.
2 hr 25 min·projectGluten-freeDairy-free
- Californian
Santa Maria–Style Grilled Tri‑Tip with Pinquito-Style Beans and Garlic Sourdough
A California coastal classic: a dry‑rubbed tri‑tip seared over direct heat and finished over indirect heat, served with smoky, bean stew and grilled garlic sourdough. Great for grill nights and makes excellent leftovers.
1 hr·medium