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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

Greek
Briám (Greek Oven-Roasted Vegetables)
A classic Greek tray of mixed roasted vegetables in olive oil and tomato — tasty hot, warm or cold, and gets better after a day in the fridge, making it ideal for make-ahead weekly lunches or sides.
1 hr 30 min·easyVeganVegetarian
Greek
Strapatsada (Greek Scrambled Eggs with Tomatoes and Feta)
A quick, rustic Greek breakfast of gently scrambled eggs cooked into a bright tomato sauce and finished with salty feta and fresh parsley. Ready in about 20 minutes and perfect with crusty bread.
20 min·easyVegetarian
Greek
Greek Roast Chicken Thighs with Lemon, Oregano & Potatoes (One Pan)
Bone-in, skin-on chicken thighs and halved potatoes roast together with lemon, garlic and oregano for an easy, one-pan Greek dinner that needs almost no washing up.
1 hr 15 min·easyGluten-freeDairy-free
Greek
Fasolada (Greek White Bean Soup)
A classic, frugal Greek white‑bean soup — hearty, bright with tomato and lemon, and built from pantry staples. Feeds four for very little and gets better the next day.
1 hr 35 min·easyVeganVegetarian
Greek
Gemista (Yemista) — Oven-Baked Stuffed Tomatoes & Peppers
Oven-baked Greek stuffed tomatoes and peppers filled with a fragrant rice-herb mixture. A naturally gluten-free, vegetarian main that reheats well and showcases simple Mediterranean pantry ingredients.
2 hr·mediumVegetarianVegan
Greek
Galaktoboureko (Greek Semolina Custard in Phyllo)
A home-style Greek dessert: a smooth semolina-and-egg custard baked in crisp buttered phyllo and soaked with a lemon–cinnamon syrup. Make ahead friendly and best after the syrup has time to settle.
1 hr 30 min·mediumVegetarian