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.
5 recipes· photographs on this page are AI-generated images of our own recipes
FilipinoLaing (Vegan Taro Leaves in Coconut Milk)
A Bicol-style braise of taro (gabi) leaves in rich coconut milk with garlic, ginger and chilies. Creamy, spicy and perfect with steamed rice — made entirely plant-based.
1 hr 10 min·mediumVegan
FilipinoVegetarian Kare-Kare (Filipino Peanut Vegetable Stew with Fried Tofu)
A rich, savory peanut stew made with eggplant, green beans and bok choy, served with fried tofu and a mushroom-based vegan bagoong. Hearty and satisfying so nobody misses the meat.
1 hr·mediumVegetarianGluten-free
FilipinoChicken Adobo (Make‑Ahead Filipino Braise)
A classic Filipino braise of garlicky, tangy-salty chicken that improves after resting. It refrigerates and reheats well, making it ideal for weekday meals.
1 hr 20 min·easy
- Filipino
Chicken Inasal (Filipino Citrus‑Garlic Grilled Chicken) — High‑Protein
A Filipino grilled chicken marinated in citrus, garlic and annatto oil for color and aroma. Uses boneless chicken breasts so each serving delivers a large, lean protein portion suitable for strength training and meal prep.
50 min·medium
- Filipino
Kare-Kare (Filipino Peanut Oxtail Stew)
A slow-braised Filipino stew of tender oxtail in a rich, savory peanut sauce, finished with annatto oil and served with bagoong. Worth the afternoon: long simmering builds deep, gelatinous body and the hands-on steps (toasting, grinding, blanching) make a satisfying project.
3 hr 15 min·project