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.
79 recipes· photographs on this page are AI-generated images of our own recipes
GreekBriám (Greek Oven-Roasted Vegetables)
A classic Greek tray of mixed roasted vegetables in olive oil and tomato — tasty hot, warm or cold, and gets better after a day in the fridge, making it ideal for make-ahead weekly lunches or sides.
1 hr 30 min·easyVeganVegetarian
SomaliBajiya (Somali Split-Pea Fritters) with Quick Tomato–Onion Salad
Crispy, fragrant fritters made from dried split peas and simple spices—very cheap, filling, and easy to scale. Serve with a quick tomato–onion salad for a complete, budget-friendly meal for four.
40 min·easyVegetarianVegan
SenegaleseThiakry (Senegalese Sweet Millet Couscous) — Vegan
Thiakry is a sweet millet couscous dessert or chilled snack from Senegal. This plant‑based version uses fine pearled millet steamed and folded with sweetened coconut yogurt, dried fruit and toasted coconut for a creamy, slightly tangy treat.
30 min·easyVeganDairy-free
GhanaianVegetarian Ghanaian Groundnut (Peanut) Stew
A rich, savory Ghanaian-style groundnut stew made with sweet potato, mushrooms and spinach. Deep, nutty flavors and a thick, saucy finish make this hearty vegan stew that even meat-eaters find satisfying.
1 hr 5 min·mediumVegetarianVegan
TurkishImam Bayıldı (Stuffed & Braised Eggplants)
A classic Turkish dish of oil‑braised eggplants filled with a sweet‑tangy onion and tomato mixture. Serve warm or at room temperature as a mezze or light main — it tastes even better the next day.
1 hr 40 min·mediumVeganGluten-free
LebaneseFul Mudammas (Lebanese Fava Bean Stew) — make-ahead mezze for the week
A classic Lebanese-style ful (stewed fava beans) that keeps well in the fridge and flavors deepen over a few days. Eat cold or gently warmed for breakfasts, lunches or as a mezze across the week.
1 hr 20 min·easyVeganGluten-free
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
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
MalaysianGulai Nangka (Malaysian Young Jackfruit Curry) — Vegan
A rich, coconut-based Malaysian curry that uses young jackfruit instead of meat. Warming, fragrant rempah (spice paste) and creamy coconut milk make this a satisfying plant-based main for rice.
1 hr 10 min·mediumVegan
FilipinoLaing (Vegan Taro Leaves in Coconut Milk)
A Bicol-style braise of taro (gabi) leaves in rich coconut milk with garlic, ginger and chilies. Creamy, spicy and perfect with steamed rice — made entirely plant-based.
1 hr 10 min·mediumVegan
VietnameseBánh Xèo Chay — Crispy Vietnamese Savory Pancakes (Vegetarian, Vegan)
Crisp, turmeric-scented rice pancakes filled with pan-fried tofu, mushrooms and bean sprouts, served with lettuce, herbs and a bright vegetarian nuoc cham. Satisfying, crunchy and very shareable — even meat lovers rarely miss the meat.
1 hr 5 min·mediumVegetarianVegan
JapaneseKenchinjiru (Japanese Temple-Style Vegetable & Tofu Soup)
A hearty, vegan Japanese soup built from kombu + shiitake dashi, root vegetables, konnyaku and tofu. It’s an everyday one-bowl meal — warming, savory, and easily scaled.
55 min·mediumVegetarianVegan
ChineseBlack Sesame Tangyuan (Sweet Glutinous Rice Balls)
Soft glutinous-rice dumplings filled with toasted black sesame paste, served in a warm ginger-sugar syrup. A classic Chinese home dessert that's comforting and easy to make from common pantry ingredients.
55 min·mediumVegetarianVegan
KoreanVegan Japchae (Korean Stir-Fried Sweet Potato Noodles with Vegetables)
A classic Korean party and comfort dish of chewy sweet-potato glass noodles tossed with savory-sweet sauce and an assortment of seasoned vegetables — made entirely plant-based and easy for a home cook.
50 min·mediumVeganVegetarian
Puerto RicanArroz con Gandules (Vegan Puerto Rican Rice with Pigeon Peas)
A classic Puerto Rican one-pot rice flavored with a bright sofrito, annatto oil, green olives and pigeon peas. Rich and fragrant, this vegan version uses coconut milk for body and is perfect for a family dinner or holiday table.
55 min·easyVeganGluten-free
CubanCuban Black Bean & Chickpea Stew with Garlic‑Lime Rice and Crispy Maduros
A hearty Cuban‑style black bean and chickpea stew cooked in a bright sofrito and finished with citrus, served with garlicky lime rice and sweet fried plantains — filling, deeply flavored, and entirely vegetarian (vegan).
1 hr·mediumVegetarianVegan
TrinidadianTrinidadian Doubles with Curried Channa and Tamarind Chutney
Doubles are Trinidad’s beloved street sandwich: two soft, fried flatbreads (bara) sandwiching curried chickpeas (channa) and bright chutneys. This recipe walks a home cook through making bara, a rich channa, and simple tamarind and pepper chutneys — an afternoon project that rewards you with authentic, make‑ahead components.
3 hr 45 min·mediumVegetarianVegan
ColombianLentejas a la Colombiana (Colombian Lentil Stew with Rice)
A frugal, satisfying Colombian-style lentil stew built on a simple hogao (tomato‑onion sofrito). Hearty, cheap pantry ingredients feed four and store well for reheating.
1 hr·easyVeganVegetarian
BrazilianFeijoada Vegetariana (Brazilian Black-Bean Stew) with Farofa and Couve
A hearty, plant-based take on Brazil's classic black‑bean stew—rich, smoky, and served with rice, sautéed collard greens (couve) and toasted cassava farofa. Great for feeding a crowd or for make‑ahead meals.
3 hr·mediumVeganGluten-free
HungarianLecsó (Hungarian Pepper–Tomato Stew) — bogrács (open‑fire) method
A classic Hungarian summer stew of peppers, tomatoes and onions, cooked in a cauldron over coals. Bright, smoky and simple—perfect for a campfire or a backyard grill with a heavy pot.
1 hr·easyVegetarianVegan
Southern ItalianPasta alla Norma (Vegan, with Almond Ricotta)
A Sicilian classic: al dente pasta tossed with a garlicky tomato sauce and golden fried eggplant, finished with a salty, grainy almond "ricotta" and fresh basil. Hands-on but straightforward — a great weeknight or dinner-party dish.
1 hr 10 min·mediumVegan
KenyanMahamri (cardamom coconut doughnuts) with Ndizi ya Nazi (coconut‑stewed plantains)
A coastal Kenyan weekend project: pillowy, cardamom‑scented mahamri fried until golden and served with sweet, coconut‑braised plantains (ndizi ya nazi). Worth the afternoon for the fragrant dough and rich coconut stew.
2 hr 30 min·projectVegetarianVegan
ItalianRibollita (Tuscan Make‑Ahead Bread & Bean Stew)
Hearty Tuscan vegetable and cannellini bean stew thickened with day‑old bread. It mellows and improves in the fridge, making a reliable week‑long meal for lunches or simple dinners.
1 hr 40 min·mediumVegetarianVegan
EthiopianMisir Wot (Ethiopian Spiced Red Lentil Stew)
A richly spiced, completely plant-based Ethiopian lentil stew (misir wot) made with berbere and slowly browned onions for deep, savory flavor. Serve with injera, rice or flatbread.
1 hr 5 min·mediumVeganVegetarian