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.
12 recipes· photographs on this page are AI-generated images of our own recipes
BengaliAloo Posto (Bengali Potatoes in Poppy‑Seed Paste)
A classic Bengali one‑pan side or light main: cubed potatoes cooked in a silky poppy‑seed (posto) paste with green chili and turmeric. Minimal washing up and fast to make.
32 min·easyVegetarianVegan
North IndianAloo Gobi (One‑Pan North Indian Potato & Cauliflower)
A classic North Indian one‑pan dry curry of potatoes and cauliflower, cooked with cumin, tomatoes and warm spices. Fast, minimal washing up and great with rotis or steamed rice.
40 min·easyVegetarianGluten-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
KenyanUgali with Sukuma Wiki (Collard Greens) and Fried Eggs
A classic, very inexpensive Kenyan supper: stiff maize ugali served with quick sautéed sukuma wiki (collard greens) and fried eggs. Filling, fast, and made from pantry staples.
35 min·easyVegetarianGluten-free
LebaneseLoubieh bi Zeit — Lebanese Green Beans in Tomato & Olive Oil (One-Pot)
A classic Lebanese one-pot of green beans slowly braised in tomato, olive oil and warm spices. Minimal washing up, brightened with lemon — an easy vegan main or side.
45 min·easyVeganGluten-free
JamaicanBudget Jamaican Rice and Peas (One-Pot, with Fried Plantain)
A classic Jamaican-style rice and peas made cheaply with canned kidney beans and coconut milk, cooked in one pot and served with quick fried plantain for a filling, low-cost meal for four.
45 min·easyVegetarianVegan
HungarianLecsó (Hungarian Pepper–Tomato Stew)
A classic, naturally gluten-free Hungarian summer stew of onions, sweet peppers and tomatoes seasoned with Hungarian paprika. Serve on its own, with rice or crusty gluten-free bread — a quick, one-pan comfort dish.
45 min·easyVegetarianVegan
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
South IndianVen Pongal (South Indian Rice & Moong Dal Porridge)
A simple, filling South Indian breakfast made from rice and split yellow moong dal. Cheap, creamy and spiced with black pepper, cumin and ginger — feeds four for very little.
30 min·easyVegetarianGluten-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
- 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
- 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