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.
47 recipes· photographs on this page are AI-generated images of our own recipes
GeorgianBeet Pkhali (Georgian Walnut–Beet Spread)
A make-ahead Georgian cold spread of roasted beets and a spiced walnut-herb paste. Bright, tangy and sturdy in the fridge — serve as a meze, sandwich spread or side all week.
1 hr 10 min·easyVegetarianVegan
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
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
Sri LankanParippu (Sri Lankan Red Lentil Curry)
A classic Sri Lankan red lentil curry (parippu) cooked with coconut milk and finished with a hot spice tempering. Bright, comforting, and a staple served with rice or roti.
45 min·easyVeganVegetarian
- Ghanaian
Kontomire (Palava) Stew — Make‑Ahead Ghanaian Leaf Stew with Smoked Fish
A hearty Ghanaian kontomire (palava) stew of leafy greens, toasted egusi (ground melon seed) and flaked smoked mackerel. It keeps very well in the fridge and makes an easy weekday topping for rice, boiled yams or banku.
1 hr·mediumPescatarianGluten-free
- 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
- Kenyan
Maharagwe ya Nazi — Kenyan Coconut Kidney Bean Stew (Make‑Ahead)
A creamy, gently spiced coconut bean stew from the Kenyan coast that improves after a day in the fridge. Make a big pot at once for rice, chapati or as a protein-rich grab‑and‑go topping all week.
55 min·easyVeganGluten-free
- Ghanaian
Kontomire (Ghanaian Cocoyam-Leaf) Stew — Vegan
A palm-oil–rich Ghanaian leafy stew made with kontomire (cocoyam or spinach), garden egg (or eggplant) and tomatoes. Serve it with boiled yam or rice for a simple, deeply flavored plant-based meal.
1 hr·mediumVeganVegetarian
- Indonesian
Sayur Asem (Indonesian Tamarind Vegetable Soup)
A light, sour vegetable soup from Java that feeds four on a budget — built on tamarind, seasonal vegetables and peanuts for texture. Economical, vegan, and easy to stretch with rice.
50 min·easyVegetarianVegan
- Vietnamese
Canh Chua Chay — Vietnamese Sweet–Sour Vegetarian Soup
A bright, plant-based version of the classic Vietnamese sweet–sour soup: tangy tamarind broth with pineapple, tomato, okra and pan-fried tofu. Light, quick, and great with rice or vermicelli.
45 min·easyVeganVegetarian
- Pakistani
Masoor Dal with Jeera (Cumin) Rice — Budget Pakistani Lentils & Rice
A simple, cheap Pakistani-style red lentil curry (masoor dal) finished with a hot cumin tempering, served with fragrant jeera rice — filling, nutritious and easy to stretch to four servings.
45 min·easyVegetarianVegan
- Trinidadian
Trinidad Aloo Pies (Potato Turnovers)
Street-food style fried pies filled with spiced mashed potatoes — cheap, filling and perfect for feeding four on a budget. Make a batch to eat hot with chutney or pack for a work lunch.
55 min·easyVeganVegetarian
- Puerto Rican
Pollo Guisado (Puerto Rican Chicken Stew) — High‑Protein
A classic Puerto Rican braised chicken stew made with a bright sofrito, annatto color, olives and capers. Using 2 lb of boneless chicken breast gives this version a very high protein yield — great for training meal prep.
1 hr 20 min·mediumGluten-freeDairy-free
- Cuban
Yuca con Mojo with Crisp Tostones (Cuban-style, Plant‑Based)
Boiled cassava (yuca) dressed in a garlicky citrus mojo and served with twice‑fried green plantain tostones for crisp contrast. A classic Cuban pairing that's simple, bright, and fully plant‑based.
1 hr·easyVeganGluten-free
- 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
- 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
- Nigerian
Ewa Aganyin (Mashed Black‑Eyed Peas with Spicy Pepper Oil)
A very cheap, filling Nigerian street‑food tray: gently mashed black‑eyed peas topped with a concentrated, spicy palm‑oil pepper sauce. Economical, make‑ahead, and great with bread or fried plantain.
1 hr 20 min·easyVeganGluten-free
- Egyptian
Ful Medames (Egyptian Stewed Fava Beans)
A classic Egyptian breakfast staple: slow-simmered fava beans seasoned with lemon, garlic and cumin and finished with fresh tomato, parsley and olive oil. Hearty, budget-friendly and great for meal prep.
1 hr 45 min·easyVeganVegetarian
- Moroccan
Vegetarian Moroccan Chickpea & Preserved‑Lemon Tagine
A richly spiced, slow‑braised Moroccan tagine of chickpeas, sweet potato and carrots brightened with preserved lemon and olives — hearty and entirely meatless.
1 hr 20 min·mediumVegetarianVegan
- Syrian
Shorbet Adas — Syrian Red Lentil Soup
A quick, gently spiced Syrian red lentil soup (shorbet adas) that’s comforting and weeknight-fast — brightened with lemon and topped with crisp parsley and caramelized garlic oil.
27 min·easyVegetarianVegan
- Lebanese
Sfouf (Lebanese Turmeric Semolina Cake)
A home-style Lebanese tray cake flavored with turmeric and anise (or mahlab), topped with toasted pine nuts and sesame. It’s lightly sweet, tender, and easy to make for coffee or an everyday dessert.
50 min·easyVegetarianDairy-free
- South Indian
Puliyodarai (Tamarind Rice) — make-ahead South Indian lunch rice
Tangy, spiced tamarind rice that keeps well in the fridge and tastes even better after a day. Make a batch and eat it across the week as a ready-to-eat lunch or alongside curries.
50 min·mediumVeganGluten-free