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
GhanaianRed Red (Ghanaian Peanut Stew) with Fried Plantain
A very inexpensive, filling Ghanaian stew of black-eyed peas cooked in a tomato–peanut sauce and served with sweet fried plantains. Hearty, pantry-friendly, and easy to stretch to feed four on a budget.
1 hr 20 min·mediumVegetarianVegan
SenegaleseMafé (Senegalese Peanut Stew) — Vegetarian
A rich, saucy Senegalese groundnut (peanut) stew made vegetarian with sweet potato, eggplant, okra and chickpeas. Hearty, tangy and deeply satisfying — serve over rice for a filling one-pot meal.
1 hr 10 min·mediumVegetarianVegan
GhanaianRed Red (Ghanaian Black‑Eyed Pea Stew) with Fried Ripe Plantain
A quick, classic Ghanaian stew of black‑eyed peas cooked in fragrant palm oil and tomatoes, served with sweet fried ripe plantain — satisfying and on the table in about 30–35 minutes.
32 min·easyVeganVegetarian
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
EgyptianKoshari (Egyptian Lentil, Rice & Pasta Bowl)
Hearty, spice‑bright Egyptian street food of lentils, rice and macaroni topped with tangy tomato sauce, chickpeas and crisp fried onions — filling, inexpensive and fully vegetarian (vegan).
1 hr 10 min·mediumVegetarianVegan
EgyptianTa'ameya (Egyptian Fava‑Bean Patties)
Crisp-edged, bright-green patties of ground fava beans and fresh herbs — the classic Egyptian street-food falafel known as ta'ameya. Crunchy outside, herbaceous inside; serve with lemon and tahini sauce.
1 hr·mediumVegetarianVegan
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
Sri LankanPolos (Sri Lankan Young Jackfruit Curry)
A classic Sri Lankan coconut curry using young (green) jackfruit simmered in spiced coconut milk until tender and richly flavored. Serve with steamed rice, string hoppers or hopper pancakes.
1 hr 5 min·mediumVeganVegetarian
BengaliBengali Moong Dal Khichuri (Rice & Yellow Lentil One‑Pot)
A simple, comforting Bengali khichuri — rice and split yellow moong dal cooked with potato, mild whole spices and onions. Very cheap to make, filling for four and easy in a single pot.
50 min·easyVegetarianVegan
South IndianVegetable Rava Upma (One‑pan South Indian Semolina Upma)
A classic South Indian breakfast made in one pan — toasted semolina cooked with a simple tempering and mixed vegetables. Fast, savory, and minimal cleanup.
30 min·easyVegetarianVegan
PakistaniChana Masala (Pakistani Chickpea Curry)
Hearty, tangy chickpea curry flavored with toasted spices and simmered tomato-onion masala — a classic, budget-friendly Pakistani dish that's excellent for meal prep and naturally vegan.
1 hr 45 min·mediumVeganGluten-free
South IndianRava Upma (South Indian Semolina Breakfast Upma)
A savory, quick South Indian breakfast porridge made from toasted semolina with tempered mustard seeds, curry leaves and sautéed onions — light, comforting and ready in under 30 minutes.
25 min·easyVegetarianVegan
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
JapaneseVegan Agedashi Tofu (Kombu–Shiitake Dashi)
Silken tofu lightly coated and pan-fried until golden, then served in a warm kombu–shiitake dashi with grated daikon, ginger and scallion. A classic Japanese dish made fully plant‑based and gluten‑free using tamari.
55 min·mediumVeganGluten-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
TrinidadianTrinidadian Doubles (Bara with Curried Channa) — Vegan
Doubles are Trinidad street food: soft, fried bara (flatbread) stuffed with spicy curried channa (chickpeas) and topped with tamarind and pepper sauces. This plant-based version is made without mock meats and is approachable for a home cook.
1 hr 10 min·mediumVegan
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
ArgentineHumitas en Chala (Vegan Argentine Steamed Corn Parcels)
Soft, sweet‑savory corn parcels steamed in corn husks — a classic Argentine comfort dish. This plant‑based version uses soy milk and nutritional yeast for creaminess and umami without dairy.
1 hr 35 min·mediumVeganGluten-free
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
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
GeorgianBadrijani Nigvzit — Georgian Eggplant Rolls with Walnut-Garlic Paste
Thin fried eggplant slices filled with a tangy, garlicky Georgian walnut paste, rolled and finished with pomegranate seeds and herbs — a classic bite-sized Georgian snack or mezze.
55 min·mediumVeganGluten-free
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