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.
CultureNorth American36Middle Eastern35South Asian35Southeast Asian35Mediterranean33Latin American30East Asian28Eastern European27Caribbean24North African21West African21East African18
CuisineBengali7Chinese7Egyptian7Filipino7Georgian7Ghanaian7Hungarian7Indonesian7Israeli7Italian7Japanese7Korean7Lebanese7Malaysian7Moroccan7Nigerian7North Indian7Pakistani7
2 recipes· photographs on this page are AI-generated images of our own recipes
SomaliCanjeero (Somali Fermented Flatbread / Laxoox)
Light, tangy fermented pancakes that Somali households eat for breakfast or with stews. This plant-based canjeero is easy to make ahead: mix, ferment, then quickly pan-cook into thin, spongy rounds.
45 min·mediumVegan
- Kenyan
Uji wa Mahindi (Kenyan Cornmeal Porridge)
A smooth, comforting Kenyan breakfast porridge made from fine maize flour (cornmeal). It’s quick, budget-friendly, and easy to adapt — serve thick with fruit or thinner as a sipping uji.
20 min·easyVegetarianGluten-free