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.
6 recipes· photographs on this page are AI-generated images of our own recipes
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
ChineseJianbing (Chinese Savory Breakfast Crepes)
A classic northern Chinese street breakfast: a thin wheat-and-mung batter cooked like a crepe, topped with egg, scallions, cilantro, a savory-sweet sauce and a crunchy center (youtiao). Fast to make at home on a skillet and endlessly adaptable.
25 min·easyVegetarianDairy-free
IsraeliShakshuka (Israeli-style Poached Eggs in Spiced Tomato Sauce)
Eggs gently poached in a fragrant, slightly spicy tomato-and-pepper sauce — a one-pan Israeli classic that's perfect for breakfast, lunch or a casual dinner.
35 min·easyVegetarianGluten-free
TurkishMenemen (Turkish One‑Pan Scrambled Eggs with Tomatoes & Peppers)
A classic Turkish stovetop breakfast of gently cooked tomatoes, peppers and eggs. Fast, one‑pan, and built for bread — great for a simple weekend morning or a quick comfort meal.
22 min·easyVegetarianGluten-free
- Sri Lankan
Egg Hoppers (Biththara Appa)
Crisp-edged, bowl-shaped rice pancakes with a soft center topped with a fried egg — a classic Sri Lankan breakfast that's light, slightly tangy from fermentation, and perfect with sambol or curry.
45 min·mediumGluten-freeDairy-free
- 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