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.
140 recipes· photographs on this page are AI-generated images of our own recipes
- Jamaican
Jamaican Vegetarian Stew Peas with Coconut and Potato Dumplings
A classic island comfort—rich, coconut-simmered red kidney beans with sweet potato and soft flour dumplings (spinners). Hearty, well-spiced and unmistakably Jamaican without any meat.
1 hr 20 min·mediumVegetarian
- Southern US
Old-Fashioned Southern Banana Pudding with Meringue
Layered banana pudding of cooked vanilla custard, sliced bananas and vanilla wafers, finished with a lightly toasted meringue — a classic Southern home dessert that's great for gatherings and make-ahead serving.
50 min·mediumVegetarian
- Mexican
Arroz con Leche (Mexican-Style Rice Pudding)
A creamy, cinnamon-scented home-style Mexican rice pudding—simple pantry ingredients, stovetop method, and a favorite for serving warm or chilled.
45 min·easyVegetarian
- Argentine
Guiso de Lentejas (Argentine Lentil Stew)
A humble, one-pot Argentine-style lentil stew — filling, cheap, and perfect for feeding four. Hearty vegetables, a touch of smoked paprika and lemon brighten the earthy lentils.
1 hr·easyVegetarian
- Georgian
Acharuli (Adjarian) Khachapuri — Georgian Cheese-Bread 'Boat' with Runny Egg
Acharuli khachapuri is a rich Georgian bread shaped like a boat, filled with a hot, melty cheese mixture and finished with a runny egg and butter. It’s a satisfying afternoon baking project that rewards you with dramatic, shareable loaves.
2 hr 18 min·projectVegetarian
- Polish
Sałatka jarzynowa (Polish vegetable salad) — make-ahead
A classic Polish mixed vegetable salad bound with mayonnaise and mustard. It keeps very well in the fridge and tastes better after a day, so it’s ideal for batch-cooking lunches and sides for the week.
50 min·easyVegetarian
- Mexican
Chiles Rellenos de Queso y Frijol (Poblano Peppers Stuffed with Melting Cheese & Black Beans)
Roasted poblano peppers stuffed with seasoned black beans and melting cheese, lightly battered and fried, finished with a bright homemade salsa roja, crema and queso fresco—rich, hearty and unmistakably Mexican.
1 hr 20 min·mediumVegetarian
- 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
- Spanish
Lentejas con Verduras y Pimentón (Spanish Lentil Stew)
A humble, budget-friendly Spanish lentil stew built on a simple sofrito and smoky pimentón. Hearty, filling and easy to stretch to feed four for very little.
55 min·easyVegetarianVegan
- 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
- Greek
Galaktoboureko (Greek Semolina Custard in Phyllo)
A home-style Greek dessert: a smooth semolina-and-egg custard baked in crisp buttered phyllo and soaked with a lemon–cinnamon syrup. Make ahead friendly and best after the syrup has time to settle.
1 hr 30 min·mediumVegetarian
- 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
- Portuguese
Pão de Ló (Portuguese Whisked Sponge Cake)
A light, home-style Portuguese sponge cake with a tender crumb and bright lemon notes. It’s simple to make — just whisk eggs and sugar, fold in flour, and bake until puffed and golden.
45 min·mediumVegetarian
- Egyptian
Ful Medames (Egyptian Stewed Fava Beans)
A classic Egyptian breakfast staple: slow-simmered fava beans seasoned with lemon, garlic and cumin and finished with fresh tomato, parsley and olive oil. Hearty, budget-friendly and great for meal prep.
1 hr 45 min·easyVeganVegetarian
- Moroccan
Vegetarian Moroccan Chickpea & Preserved‑Lemon Tagine
A richly spiced, slow‑braised Moroccan tagine of chickpeas, sweet potato and carrots brightened with preserved lemon and olives — hearty and entirely meatless.
1 hr 20 min·mediumVegetarianVegan
- 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
- Turkish
Sigara Böreği (Turkish Cheese Cigars)
Crisp, golden phyllo rolls filled with a salty Turkish-style white cheese and parsley — a classic street snack and mezze that's great for parties or an afternoon bite.
40 min·mediumVegetarian
- Lebanese
Sfouf (Lebanese Turmeric Semolina Cake)
A home-style Lebanese tray cake flavored with turmeric and anise (or mahlab), topped with toasted pine nuts and sesame. It’s lightly sweet, tender, and easy to make for coffee or an everyday dessert.
50 min·easyVegetarianDairy-free
- Bengali
Cholar Dal (Bengal Chana Dal) with Luchi
A classic Bengali breakfast: mildly spiced, slightly sweet cholar dal (split chickpea dal) scented with roasted coconut and spices, served with light, flaky deep-fried luchi (puffed flatbreads). Great for a weekend brunch.
1 hr 10 min·mediumVegetarian
- Malaysian
Kacang Pool — Budget Malaysian Fava Bean Stew
Hearty, spicy-savoury Malaysian kacang pool made with canned fava (broad) beans — cheap, filling and ready in about 45 minutes. Serve with toast or steamed rice for four.
45 min·easyVegetarian