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.
87 recipes· photographs on this page are AI-generated images of our own recipes
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
SenegaleseThiakry (Senegalese Sweet Millet Couscous) — Vegan
Thiakry is a sweet millet couscous dessert or chilled snack from Senegal. This plant‑based version uses fine pearled millet steamed and folded with sweetened coconut yogurt, dried fruit and toasted coconut for a creamy, slightly tangy treat.
30 min·easyVeganDairy-free
PersianAbgoosht (Persian Lamb & Chickpea Stew — Dizi)
Hearty Persian lamb-and-chickpea stew that’s eaten like a full meal — broth as a soup and the tender solids mashed and spooned with bread. Slow-simmering builds deep, sour-and-savory flavor from dried limes and tomato paste.
3 hr 30 min·projectGluten-freeDairy-free
TurkishImam Bayıldı (Stuffed & Braised Eggplants)
A classic Turkish dish of oil‑braised eggplants filled with a sweet‑tangy onion and tomato mixture. Serve warm or at room temperature as a mezze or light main — it tastes even better the next day.
1 hr 40 min·mediumVeganGluten-free
LebaneseFul Mudammas (Lebanese Fava Bean Stew) — make-ahead mezze for the week
A classic Lebanese-style ful (stewed fava beans) that keeps well in the fridge and flavors deepen over a few days. Eat cold or gently warmed for breakfasts, lunches or as a mezze across the week.
1 hr 20 min·easyVeganGluten-free
Sri LankanSri Lankan Potato & Coconut Curry (Ala Curry)
A frugal, home-style Sri Lankan potato curry simmered in coconut milk and tempered with mustard and curry leaves. Cheap, satisfying, and easy to stretch with rice.
45 min·easyVegetarianVegan
JapaneseKenchinjiru (Japanese Temple-Style Vegetable & Tofu Soup)
A hearty, vegan Japanese soup built from kombu + shiitake dashi, root vegetables, konnyaku and tofu. It’s an everyday one-bowl meal — warming, savory, and easily scaled.
55 min·mediumVegetarianVegan
KoreanVegan Japchae (Korean Stir-Fried Sweet Potato Noodles with Vegetables)
A classic Korean party and comfort dish of chewy sweet-potato glass noodles tossed with savory-sweet sauce and an assortment of seasoned vegetables — made entirely plant-based and easy for a home cook.
50 min·mediumVeganVegetarian
CalifornianCedar‑Plank Grilled Salmon with Mango‑Avocado Salsa
A bright, coastal California main: skin‑on salmon grilled on a cedar plank (or directly on the grill) and topped with a fresh mango‑avocado salsa. Cook it for a light dinner that tastes summery and looks restaurant‑polished.
37 min·mediumPescatarianGluten-free
CajunOne‑Pot Cajun Jambalaya
A classic, skillet-to-table Cajun jambalaya that builds flavor with a quick roux and cooks rice, chicken and smoked sausage in one pot — minimal cleanup and big, comforting flavor.
1 hr 5 min·mediumDairy-free
TrinidadianTrinidadian Chicken Pelau (Chicken, Rice & Pigeon Peas)
A one-pot Trinidadian pelau: caramelized sugar, seared chicken, pigeon peas and rice simmered in coconut-scented broth. Hearty and protein-forward for training meals and easy to pack for leftovers.
1 hr 15 min·mediumDairy-free
Puerto RicanArroz con Gandules (Vegan Puerto Rican Rice with Pigeon Peas)
A classic Puerto Rican one-pot rice flavored with a bright sofrito, annatto oil, green olives and pigeon peas. Rich and fragrant, this vegan version uses coconut milk for body and is perfect for a family dinner or holiday table.
55 min·easyVeganGluten-free
CubanCuban Black Bean & Chickpea Stew with Garlic‑Lime Rice and Crispy Maduros
A hearty Cuban‑style black bean and chickpea stew cooked in a bright sofrito and finished with citrus, served with garlicky lime rice and sweet fried plantains — filling, deeply flavored, and entirely vegetarian (vegan).
1 hr·mediumVegetarianVegan
ColombianLentejas a la Colombiana (Colombian Lentil Stew with Rice)
A frugal, satisfying Colombian-style lentil stew built on a simple hogao (tomato‑onion sofrito). Hearty, cheap pantry ingredients feed four and store well for reheating.
1 hr·easyVeganVegetarian
BrazilianFeijoada Vegetariana (Brazilian Black-Bean Stew) with Farofa and Couve
A hearty, plant-based take on Brazil's classic black‑bean stew—rich, smoky, and served with rice, sautéed collard greens (couve) and toasted cassava farofa. Great for feeding a crowd or for make‑ahead meals.
3 hr·mediumVeganGluten-free
GeorgianSatsivi — Chicken in Georgian Walnut Sauce
Satsivi is a classic Georgian cold-pot dish of tender braised chicken in a fragrant, garlicky walnut sauce. Make it ahead: chilling lets the flavors meld, and it’s typically served at room temperature or chilled as part of a spread.
1 hr 15 min·mediumGluten-freeDairy-free
UkrainianHolubtsi — Ukrainian Cabbage Rolls (make-ahead, fridge-friendly)
Soft cabbage leaves stuffed with seasoned rice and ground meat, braised in a gently tangy tomato sauce. Holubtsi improve after a day in the fridge and reheat well for lunches and dinners across the week.
2 hr 15 min·mediumGluten-freeDairy-free
SpanishGarbanzos con Espinacas y Bacalao (Chickpeas, Spinach & Salted Cod)
A hearty Andalusian-style one-pot of desalted salt cod, tender chickpeas and spinach — rich in complete protein and iron, great for training-day fuel and meal-prep.
55 min·mediumPescatarianGluten-free
Southern ItalianPolpo alla Luciana (Southern‑Italian Stewed Octopus with Tomatoes, Olives & Capers)
A classic Neapolitan‑style braise of whole octopus slowly simmered in a bright tomato sauce with olives and capers. Serve warm with roasted potatoes or gluten‑free bread to soak up the sauce.
1 hr 20 min·mediumPescatarianGluten-free
EthiopianMisir Wot (Ethiopian Spiced Red Lentil Stew)
A richly spiced, completely plant-based Ethiopian lentil stew (misir wot) made with berbere and slowly browned onions for deep, savory flavor. Serve with injera, rice or flatbread.
1 hr 5 min·mediumVeganVegetarian
GhanaianRed Red (Ghanaian Peanut Stew) with Fried Plantain
A very inexpensive, filling Ghanaian stew of black-eyed peas cooked in a tomato–peanut sauce and served with sweet fried plantains. Hearty, pantry-friendly, and easy to stretch to feed four on a budget.
1 hr 20 min·mediumVegetarianVegan
SenegaleseMafé (Senegalese Peanut Stew) — Vegetarian
A rich, saucy Senegalese groundnut (peanut) stew made vegetarian with sweet potato, eggplant, okra and chickpeas. Hearty, tangy and deeply satisfying — serve over rice for a filling one-pot meal.
1 hr 10 min·mediumVegetarianVegan
NigerianMoi Moi with Smoked Mackerel & Hard‑Boiled Eggs
A high‑protein Nigerian steamed bean pudding made from blended black‑eyed peas, studded with flaked smoked mackerel and hard‑boiled eggs — great for training fuel and meal‑prep.
1 hr 35 min·mediumGluten-freeDairy-free
TunisianLablabi (Tunisian Chickpea Soup — Vegan)
A warming, spiced Tunisian chickpea soup ladled over torn crusty bread and finished with harissa, lemon and parsley. It’s simple, budget-friendly, and built from pantry staples.
40 min·easyVeganVegetarian