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.
11 recipes· photographs on this page are AI-generated images of our own recipes
ChicagoChicago-Style Hot Dogs (Weeknight Version)
Classic Chicago hot dogs built on steamed all-beef franks and poppy-seed buns with the canonical toppings — mustard, neon relish, chopped onion, tomato wedges, sport peppers, a dill spear and a sprinkle of celery salt. Fast to make on a weeknight and unmistakably Chicago.
20 min·easy
Jewish deliGriddled Reuben Sandwich
A classic Jewish‑deli hot sandwich: thinly sliced corned beef, tangy sauerkraut, Swiss cheese and Russian dressing on rye, griddled until the bread is crisp and the cheese melts.
25 min·easy
Tex-MexQueso Fundido with Chorizo & Roasted Poblano
A bubbly, spoonable Tex‑Mex small plate of melted stretchy cheese mixed with spicy Mexican chorizo and roasted poblano — served hot from a skillet with warm corn tortillas or chips for scooping.
30 min·easy
GreekStrapatsada (Greek Scrambled Eggs with Tomatoes and Feta)
A quick, rustic Greek breakfast of gently scrambled eggs cooked into a bright tomato sauce and finished with salty feta and fresh parsley. Ready in about 20 minutes and perfect with crusty bread.
20 min·easyVegetarian
ChineseJianbing (Chinese Savory Breakfast Crepes)
A classic northern Chinese street breakfast: a thin wheat-and-mung batter cooked like a crepe, topped with egg, scallions, cilantro, a savory-sweet sauce and a crunchy center (youtiao). Fast to make at home on a skillet and endlessly adaptable.
25 min·easyVegetarianDairy-free
JapaneseNasu Dengaku — Miso-Glazed Grilled Japanese Eggplant
Tender broiled (or grilled) eggplant topped with a sweet-savory rice-miso glaze. Fast to make and richly flavored — a classic plant-based Japanese side or main.
30 min·easyVeganGluten-free
- Georgian
Imeruli Khachapuri (Georgian Cheese-Filled Flatbreads)
Soft, round Georgian flatbreads stuffed with a molten mix of cheeses — quick to make on a weeknight using store-bought pizza dough. Golden crust and gooey interior, perfect served hot.
27 min·mediumVegetarian
- Israeli
Malabi (Israeli Rosewater Milk Pudding) with Pistachios
A silky, lightly floral milk pudding commonly eaten at home in Israel. It sets in the fridge and is finished with a simple rosewater syrup and chopped pistachios.
30 min·easyVegetarianGluten-free
- 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
- 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