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.
84 recipes· photographs on this page are AI-generated images of our own recipes
- Jamaican
Jamaican Oxtail Stew (make-ahead, keeps 4–5 days)
Rich, slow-braised Jamaican oxtail with scallions, thyme and a touch of allspice. It improves after a day in the fridge, making it ideal for make-ahead dinners and busy weekdays.
3 hr·project
- 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
- Brazilian
Frango com Quiabo (Brazilian Chicken with Okra)
A classic Minas Gerais-style stew of seared chicken and tender okra in a light tomato-onion braise. Protein-forward and satisfying for training days, it pairs naturally with rice.
1 hr 15 min·mediumGluten-freeDairy-free
- 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
- Southern Italian
Involtini di Pesce Spada (Sicilian Swordfish Rolls)
Thin swordfish steaks rolled around a savory Sicilian filling of breadcrumbs, pine nuts, capers and pecorino — a high-protein, Mediterranian main course that grills or pan-sears quickly and pairs well with a simple tomato pan-sauce.
40 min·mediumPescatarian
- Georgian
Mtsvadi — Georgian Grilled Pork Skewers
Mtsvadi are Georgian skewers cooked over hot coals; this version marinates pork in onion, vinegar and coriander for tender, smoky meat served with a bright red onion–pomegranate relish. It's straightforward to make at home on a grill or over a fire.
55 min·medium
- Nigerian
Ewa Aganyin (Mashed Black‑Eyed Peas with Spicy Pepper Oil)
A very cheap, filling Nigerian street‑food tray: gently mashed black‑eyed peas topped with a concentrated, spicy palm‑oil pepper sauce. Economical, make‑ahead, and great with bread or fried plantain.
1 hr 20 min·easyVeganGluten-free
- Tunisian
Kefta Mkaouara — Tunisian Spiced Meatballs in Tomato with Poached Eggs
Hearty Tunisian kefta (spiced ground beef) simmered in a fragrant tomato sauce, finished with eggs poached in the sauce — a high-protein, training-friendly one-pan main.
1 hr·mediumGluten-freeDairy-free
- 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
- Israeli
Meorav Yerushalmi (Jerusalem Mixed Grill) — Charred Spiced Meat and Hearts
A classic Jerusalem street-food mix of chopped lamb and chicken hearts quickly seared on high heat, brightened with lemon, parsley and sumac, and served with tahini and warm pita. Crisp edges and bold spices make it ideal for grilling over a hot cast-iron or charcoal griddle.
40 min·medium
- Persian
Tahchin (Persian Saffron Rice Cake with Chicken)
A showy Persian rice 'cake' made from saffron-tinged yogurt-rice layered around tender shredded chicken and baked until a golden, crisp tahdig forms — a rewarding afternoon project for entertaining.
2 hr 15 min·projectGluten-free