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.
88 recipes· photographs on this page are AI-generated images of our own recipes
SenegaleseQuick Poulet Yassa (Senegalese Lemon-Onion Chicken)
A weeknight-friendly Poulet Yassa that keeps the classic lemon-onion punch but cooks fast: thin-cut chicken thighs seared, then simmered briefly in a bright, mustard-lemon sauce and served over quick-cook basmati.
30 min·easyGluten-freeDairy-free
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
JapaneseNasu Dengaku — Miso-Glazed Grilled Japanese Eggplant
Tender broiled (or grilled) eggplant topped with a sweet-savory rice-miso glaze. Fast to make and richly flavored — a classic plant-based Japanese side or main.
30 min·easyVeganGluten-free
ChineseMapo Tofu (Sichuan-style spicy tofu with ground pork)
A quick, deeply savory Sichuan stir-fry of soft tofu and ground pork in a spicy bean paste sauce—big flavor on a weeknight and ready in about 30 minutes.
30 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
- Persian
Kabab Koobideh (Persian Minced Lamb & Beef Kebab)
Juicy, charred Persian minced-meat kebabs seasoned simply with grated onion, turmeric and pepper. Cooked on skewers over a grill or under a broiler — a reliable home-cook version that keeps the texture tender and holds on the skewer.
42 min·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
- 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
- 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
- Sri Lankan
Ambul Thiyal (Sri Lankan One‑Pot Sour Fish)
A classic dry, sour fish curry cooked in a single heavy pan until the sauce clings to the fish. Bold tang from goraka (or tamarind) and toasted spices makes this an easy, low‑mess Sri Lankan weeknight dish.
1 hr·mediumPescatarianGluten-free
- 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
- Vietnamese
Bánh Xèo — Vietnamese Sizzling Rice Pancakes
Crisp, turmeric-flavored rice pancakes filled with pork, shrimp and tender mung bean, served with fresh herbs and a bright nước chấm for wrapping. Great for a lively dinner where everyone wraps their own.
55 min·mediumGluten-freeDairy-free