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.
34 recipes· photographs on this page are AI-generated images of our own recipes
- Jewish deli
Deli-Style Corned Beef Hash with Fried Eggs
A classic Jewish-deli brunch: crisped corned beef and potatoes tossed with sweet caramelized onion, topped with sunny-side eggs. Great for using leftover corned beef or brisket.
40 min·medium
- 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
- Colombian
Bistec a Caballo (Colombian Pan-Seared Steak Topped with Fried Egg) with Arroz Blanco and Patacones
Quick Colombian weeknight meal: thin, pan-seared steaks finished with a bright hogao (tomato-onion salsa) and a fried egg, served with white rice and twice-fried green plantains (patacones). Ready in about 30 minutes.
30 min·easyGluten-free
- Argentine
Choripán with Fresh Chimichurri
A classic Argentine street sandwich: grilled pork chorizo in a crusty roll brightened with a fresh parsley-garlic chimichurri. Fast to make on a backyard grill or stovetop grill pan.
35 min·easy
- 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
- Hungarian
Túrós csusza (Hungarian curd-cheese noodles) — breakfast/brunch
A classic Hungarian comfort brunch of wide egg noodles tossed with fresh curd (túró), sour cream and crispy bacon. Rich, simple to assemble and perfect for a weekend breakfast that feeds a crowd.
45 min·easy
- Hungarian
Weeknight Chicken Paprikash with Buttered Egg Noodles
A classic Hungarian paprikash made quickly: pan‑braised chicken thighs in a sweet paprika sauce finished with sour cream, served with buttered wide egg noodles. Comforting, ready on a busy weeknight.
35 min·easy
- 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
- 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