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.
76 recipes· photographs on this page are AI-generated images of our own recipes
- 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
- 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
- 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
- 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