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.
19 recipes· photographs on this page are AI-generated images of our own recipes
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
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
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
LebaneseManakish bi Za'atar (Lebanese Za'atar Flatbreads)
Warm round flatbreads topped with a simple za'atar-and-olive-oil mixture — a classic Lebanese breakfast you can make at home. Yeasted dough is soft and pillowy; the za'atar topping is tangy, herbal and slightly toasty.
37 min·mediumVegetarianVegan
TurkishMercimek Köftesi (Turkish Red‑Lentil & Bulgur Patties)
Tender red lentils and fine bulgur bind with sautéed onion, tomato paste and bright herbs to make handheld köfte that hold up well in the fridge for lunches or snacks all week.
45 min·easyVegetarianVegan
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
IndonesianUrap Sayur — Indonesian Spiced Grated Coconut with Vegetables
Urap is a classic Indonesian side of steamed/blanched vegetables tossed with a fragrant, toasted grated coconut seasoned with shallot, garlic and chilies. It’s bright, textural and a great vegan accompaniment to rice or a mixed platter.
40 min·easyVegetarianVegan
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
ItalianOne-Pot Pasta e Ceci (Pasta and Chickpeas)
A rustic Italian one-pot of chickpeas, tomatoes and short pasta that cooks in a single pot for minimal washing—hearty, budget-friendly and easy to scale.
45 min·easyVegetarianVegan
EthiopianShiro (Ethiopian Chickpea Stew)
A thick, warmly spiced Ethiopian stew made from chickpea flour (or shiro powder). Rich, savory and deeply satisfying — serve with injera, rice or flatbread so nobody misses the meat.
40 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
- 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
- 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
- Chinese
Cold Sesame (Ma Jiang) Noodles
Chilled wheat noodles tossed in a creamy, savory sesame sauce with crisp cucumber and scallion — a quick, plant-based Chinese cold noodle classic for warm days or make-ahead lunches.
25 min·easyVegetarianVegan
- 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
- Portuguese
Caldo Verde (One‑Pot Portuguese Kale & Potato Soup)
A classic Portuguese one‑pot soup of silky potato broth and shredded kale — comforting, pantry‑friendly, and made with a single pot for minimal washing up. Serve as written for a vegan, or finish with slices of chouriço if you want the traditional smoky note.
45 min·easyVeganVegetarian
- 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