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.
7 recipes· photographs on this page are AI-generated images of our own recipes
Jewish deliChopped Liver (Jewish Deli Style)
A classic Ashkenazi deli spread: rich, savory chicken liver purée cut with hard‑boiled egg and caramelized onion. Serve chilled with sliced cucumber or gluten‑free crackers.
1 hr 30 min·mediumGluten-freeDairy-free
CalifornianMake-Ahead Roasted Sweet Potato, Kale & Quinoa Bowls with Lemon-Tahini Dressing
Filling grain-and-veg bowls built to keep in the fridge for lunches all week: roasted sweet potato and spiced chickpeas over quinoa and massaged kale, with a creamy lemon-tahini dressing kept separate and added when serving.
1 hr 5 min·easyVegetarianVegan
GeorgianBeet Pkhali (Georgian Walnut–Beet Spread)
A make-ahead Georgian cold spread of roasted beets and a spiced walnut-herb paste. Bright, tangy and sturdy in the fridge — serve as a meze, sandwich spread or side all week.
1 hr 10 min·easyVegetarianVegan
Southern ItalianCaponata (Sicilian Sweet‑Sour Eggplant Relish) — Make‑Ahead
A Southern Italian (Sicilian) eggplant relish of fried eggplant, tomatoes, celery, olives and capers dressed in a sweet‑sour vinegar sauce. It improves after resting and keeps well in the fridge for the week — serve on bread, with pasta, or as a side.
1 hr 5 min·mediumVegetarianVegan
- Peruvian
Papas a la Huancaína (Vegan Huancaína Sauce over Boiled Potatoes)
A classic Peruvian plate of waxy boiled potatoes dressed in a creamy, spicy huancaína sauce made vegan with soaked cashews and aji amarillo. Serve on lettuce with olives for a bright, shareable starter or light meal.
45 min·easyVeganGluten-free
- Italian
Sicilian Caponata (Eggplant Agrodolce)
A classic Sicilian sweet-and-sour eggplant stew served warm or room temperature as an antipasto, side or light main. It balances fried eggplant with tomatoes, olives, capers and a bright red-wine vinegar agrodolce.
1 hr 5 min·mediumVeganVegetarian
- South Indian
Puliyodarai (Tamarind Rice) — make-ahead South Indian lunch rice
Tangy, spiced tamarind rice that keeps well in the fridge and tastes even better after a day. Make a batch and eat it across the week as a ready-to-eat lunch or alongside curries.
50 min·mediumVeganGluten-free