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.
14 recipes· photographs on this page are AI-generated images of our own recipes
ItalianCaponata (Sicilian Sweet‑Sour Eggplant Relish)
A classic Sicilian vegetable relish of eggplant, celery, tomatoes, olives and capers in a sweet‑sour sauce. Serve room temperature as an antipasto, with grilled fish, or on crostini (use gluten‑free bread if needed).
1 hr·mediumVegetarianGluten-free
GreekBriám (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
ItalianMelanzane alla Parmigiana (Baked Eggplant Parmesan)
A classic, hearty Italian baked dish of roasted eggplant layered with a bright tomato sauce, plenty of mozzarella and Parmesan, and fresh basil — filling and crowd-pleasing so nobody misses the meat.
1 hr 35 min·mediumVegetarian
ItalianRibollita (Tuscan Make‑Ahead Bread & Bean Stew)
Hearty Tuscan vegetable and cannellini bean stew thickened with day‑old bread. It mellows and improves in the fridge, making a reliable week‑long meal for lunches or simple dinners.
1 hr 40 min·mediumVegetarianVegan
SpanishPisto Manchego (Spanish Ratatouille)
A rustic Castile-La Mancha vegetable stew of tomatoes, peppers, zucchini and eggplant cooked down until jammy. Serve warm as a side, over rice or topped with a salad for an easy vegetarian, naturally gluten-free meal.
1 hr·easyVegetarianGluten-free
Southern ItalianParmigiana di Melanzane (Baked Eggplant Parmesan)
A classic Southern-Italian layered dish of roasted eggplant, bright tomato sauce and plenty of melting cheese — deeply satisfying and entirely vegetarian without heavy frying.
1 hr 40 min·mediumVegetarian
Southern ItalianCaponata (Sicilian Sweet‑Sour Eggplant Relish) — Make‑Ahead
A Southern Italian (Sicilian) eggplant relish of fried eggplant, tomatoes, celery, olives and capers dressed in a sweet‑sour vinegar sauce. It improves after resting and keeps well in the fridge for the week — serve on bread, with pasta, or as a side.
1 hr 5 min·mediumVegetarianVegan
ItalianOne-Pot Pasta e Ceci (Pasta and Chickpeas)
A rustic Italian one-pot of chickpeas, tomatoes and short pasta that cooks in a single pot for minimal washing—hearty, budget-friendly and easy to scale.
45 min·easyVegetarianVegan
GreekFasolada (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
- Portuguese
Caldo Verde (One‑Pot Portuguese Kale & Potato Soup)
A classic Portuguese one‑pot soup of silky potato broth and shredded kale — comforting, pantry‑friendly, and made with a single pot for minimal washing up. Serve as written for a vegan, or finish with slices of chouriço if you want the traditional smoky note.
45 min·easyVeganVegetarian
- Spanish
Lentejas con Verduras y Pimentón (Spanish Lentil Stew)
A humble, budget-friendly Spanish lentil stew built on a simple sofrito and smoky pimentón. Hearty, filling and easy to stretch to feed four for very little.
55 min·easyVegetarianVegan
- Italian
Sicilian Caponata (Eggplant Agrodolce)
A classic Sicilian sweet-and-sour eggplant stew served warm or room temperature as an antipasto, side or light main. It balances fried eggplant with tomatoes, olives, capers and a bright red-wine vinegar agrodolce.
1 hr 5 min·mediumVeganVegetarian
- 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