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
GhanaianKyinkyinga (Ghanaian Grilled Spiced Beef Skewers)
Kyinkyinga are Ghanaian grilled beef skewers rubbed with a crunchy, spicy peanut-and-spice mix. They char quickly over hot coals or a hot grill and make a great street-food-style dinner or party starter.
52 min·mediumDairy-free
NigerianEgusi Soup (Nigerian Melon‑Seed Soup) with Assorted Fish & Beef
Hearty West African egusi soup thickened with ground melon seeds and finished with smoked fish, dried shrimp and tender beef. Serve it with fufu, pounded yam or rice for a filling one‑bowl meal.
1 hr 25 min·mediumGluten-freeDairy-free
PersianFesenjan (Persian Pomegranate–Walnut Stew)
A classic Persian braise of chicken simmered in a rich, tangy-sweet pomegranate and walnut sauce. It tastes even better a day or two later, so make it ahead for easy weekday meals.
1 hr 50 min·mediumGluten-freeDairy-free
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
VietnameseCà Ri Gà (Vietnamese One-Pot Chicken Curry)
A fragrant, one-pot Vietnamese chicken curry simmered with coconut milk, lemongrass and potatoes — rich, slightly sweet and perfect for serving with rice or baguette. Everything cooks in a single heavy pan for minimal washing up.
50 min·mediumDairy-free
TaiwaneseThree-Cup Chicken (Sanbeiji) — High-Protein Taiwanese Chicken
A classic Taiwanese pan-braised chicken that uses garlic, ginger and basil to build deep flavor. This scaled recipe focuses on lean protein and straightforward technique so someone training can get a big, protein-forward serving.
40 min·mediumDairy-free
- Senegalese
Gombo (Senegalese Okra and Fish Stew)
A thick, tangy Senegalese stew where tender okra and leafy greens simmer with tomato, tamarind and firm white fish. Serve it over plain rice for a comforting, naturally gluten-free dinner.
1 hr 10 min·mediumGluten-freePescatarian
- 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
- Somali
Bariis Iskukaris — Somali One‑Pot Spiced Chicken and Rice
A fragrant, one‑pot Somali rice stew: chicken browned with warm whole spices, then cooked together with basmati rice and vegetables until tender. Minimal washing up and reliably satisfying.
1 hr·mediumGluten-freeDairy-free
- Senegalese
Thieboudienne (Senegalese Fish and Tomato Rice)
A classic Senegalese one-pot of firm white fish simmered in a spiced tomato broth with vegetables, finished with long-grain rice. Protein-forward and great for training-day meals.
1 hr 15 min·mediumPescatarianGluten-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
- Nigerian
Vegetarian Efo Riro (Hearty Nigerian Spinach Stew with Smoked Tofu & Mushrooms)
A richly flavored Yoruba spinach stew made vegetarian by using smoked tofu and meaty mushrooms. Palm oil, roasted peppers and iru (locust beans) give the deep, familiar taste so nobody misses the meat. Serve with steamed rice or fufu.
1 hr·mediumVegetarianDairy-free
- South Indian
Masala Dosa with Homemade Fermented Dosa Batter (Vegan, Gluten‑free)
Crisp rice-and-urad dal dosas filled with a lightly spiced potato masala. Make the batter the night before, then fry fresh dosas for breakfast or dinner.
1 hr 10 min·mediumVegetarianVegan
- Malaysian
Ikan Asam Pedas (One‑Pot Malaysian Sour‑Spicy Fish Stew)
A single‑pot Malay classic: firm white fish simmered in a tamarind, chilli and belacan (shrimp paste) broth with eggplant, okra and tomato — minimal washing up and big on bright, tangy flavour.
45 min·mediumPescatarianGluten-free
- 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
- Lebanese
Baba Ghanoush (Lebanese Roasted Eggplant Dip)
Smoky, silky roasted eggplant blended with tahini, lemon and garlic — a classic Lebanese mezze that’s naturally gluten-free and easy to make at home.
1 hr 10 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
- Indonesian
Bubur Ayam (Indonesian Chicken Rice Porridge)
A comforting Indonesian breakfast porridge — rice simmered long and slow with aromatics, topped with shredded poached chicken, soft egg, fried shallots and a drizzle of kecap manis. Easy to make and easy to customize.
1 hr 15 min·easyDairy-free
- Korean
Bulgogi (Korean Marinated Beef) — High-Protein Training Meal
Thinly sliced, tender marinated beef seared quickly and served with rice or lettuce wraps — a protein-forward Korean classic easy to scale for training meals.
37 min·mediumGluten-freeDairy-free
- 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
- Chinese
Cold Sesame (Ma Jiang) Noodles
Chilled wheat noodles tossed in a creamy, savory sesame sauce with crisp cucumber and scallion — a quick, plant-based Chinese cold noodle classic for warm days or make-ahead lunches.
25 min·easyVegetarianVegan