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.
240 recipes· photographs on this page are AI-generated images of our own recipes
Southern ItalianSicilian Arancini al Ragù (Stuffed Rice Balls)
Crisp, golden rice croquettes filled with a meaty tomato ragù and oozing mozzarella — a classic Sicilian weekend project worth the afternoon for the layers of flavor and the hands‑on assembly.
3 hr·project
ItalianCaponata (Sicilian Sweet‑Sour Eggplant Relish)
A classic Sicilian vegetable relish of eggplant, celery, tomatoes, olives and capers in a sweet‑sour sauce. Serve room temperature as an antipasto, with grilled fish, or on crostini (use gluten‑free bread if needed).
1 hr·mediumVegetarianGluten-free
GreekBriám (Greek Oven-Roasted Vegetables)
A classic Greek tray of mixed roasted vegetables in olive oil and tomato — tasty hot, warm or cold, and gets better after a day in the fridge, making it ideal for make-ahead weekly lunches or sides.
1 hr 30 min·easyVeganVegetarian
KenyanKenyan Beef Pilau — One‑Pot Spiced Rice
A fragrant one‑pot pilau of basmati rice cooked with browned beef and warm whole spices — an easy, minimal‑cleanup meal that’s a staple at Kenyan dinners and celebrations.
45 min·medium
SomaliBajiya (Somali Split-Pea Fritters) with Quick Tomato–Onion Salad
Crispy, fragrant fritters made from dried split peas and simple spices—very cheap, filling, and easy to scale. Serve with a quick tomato–onion salad for a complete, budget-friendly meal for four.
40 min·easyVegetarianVegan
EthiopianDoro Wat (Ethiopian Braised Chicken with Hard‑Boiled Eggs)
A classic Ethiopian chicken stew — chicken pieces braised in a deeply spiced onion–berbere sauce and finished with hard‑boiled eggs. Rich in protein and built for training-day appetite.
1 hr 35 min·medium
SenegaleseThiakry (Senegalese Sweet Millet Couscous) — Vegan
Thiakry is a sweet millet couscous dessert or chilled snack from Senegal. This plant‑based version uses fine pearled millet steamed and folded with sweetened coconut yogurt, dried fruit and toasted coconut for a creamy, slightly tangy treat.
30 min·easyVeganDairy-free
GhanaianVegetarian Ghanaian Groundnut (Peanut) Stew
A rich, savory Ghanaian-style groundnut stew made with sweet potato, mushrooms and spinach. Deep, nutty flavors and a thick, saucy finish make this hearty vegan stew that even meat-eaters find satisfying.
1 hr 5 min·mediumVegetarianVegan
NigerianOne‑Pot Weeknight Nigerian Jollof Rice with Shrimp
A speedy, one‑pot take on Nigerian jollof rice made with blended tomatoes and finished with shrimp — bold, saucy, and ready on the table on a weeknight.
34 min·easyPescatarian
PersianAbgoosht (Persian Lamb & Chickpea Stew — Dizi)
Hearty Persian lamb-and-chickpea stew that’s eaten like a full meal — broth as a soup and the tender solids mashed and spooned with bread. Slow-simmering builds deep, sour-and-savory flavor from dried limes and tomato paste.
3 hr 30 min·projectGluten-freeDairy-free
EgyptianMolokhia bil Dajaj (Egyptian Jute-Leaf Stew with Chicken)
A classic Egyptian one‑bowl meal: tender shredded chicken in a silky, garlicky jute‑leaf (molokhia) stew, spooned over rice. Brightened with lemon and finished with a hot garlic‑coriander oil.
1 hr 20 min·mediumGluten-free
SyrianMa'amoul (Syrian Semolina Cookies) — date or pistachio filled
Crumbly semolina cookies filled with sweet dates or fragrant pistachios — a classic homemade Syrian treat served at family gatherings and with tea. The dough is simple and rests to develop a tender, melt-in-the-mouth texture.
55 min·mediumVegetarian
IsraeliSabich — Iraqi‑Jewish Israeli Breakfast Pita
A classic Israeli street‑breakfast: warm pita stuffed with fried eggplant, hard‑boiled eggs, pickles, chopped salad, amba (mango pickle) and lemony tahini. Bright, textural, and great for a weekend brunch or make‑ahead breakfast.
50 min·mediumVegetarian
TurkishImam Bayıldı (Stuffed & Braised Eggplants)
A classic Turkish dish of oil‑braised eggplants filled with a sweet‑tangy onion and tomato mixture. Serve warm or at room temperature as a mezze or light main — it tastes even better the next day.
1 hr 40 min·mediumVeganGluten-free
LebaneseFul Mudammas (Lebanese Fava Bean Stew) — make-ahead mezze for the week
A classic Lebanese-style ful (stewed fava beans) that keeps well in the fridge and flavors deepen over a few days. Eat cold or gently warmed for breakfasts, lunches or as a mezze across the week.
1 hr 20 min·easyVeganGluten-free
Sri LankanSri Lankan Potato & Coconut Curry (Ala Curry)
A frugal, home-style Sri Lankan potato curry simmered in coconut milk and tempered with mustard and curry leaves. Cheap, satisfying, and easy to stretch with rice.
45 min·easyVegetarianVegan
PakistaniKeema Matar (Spiced Ground Beef with Peas)
A classic Pakistani keema — lean ground beef cooked with onions, tomatoes, spices and peas. High in protein, quick to make and excellent for training meal prep.
50 min·mediumHalal
IndonesianAyam dan Tempe Balado (Spicy Chicken & Tempe Balado)
A high-protein Indonesian stir of bite-size chicken and crunchy tempe cooked in a bright, garlicky Balado chili-tomato paste — great for training meal prep.
45 min·mediumHalalGluten-free
MalaysianGulai Nangka (Malaysian Young Jackfruit Curry) — Vegan
A rich, coconut-based Malaysian curry that uses young jackfruit instead of meat. Warming, fragrant rempah (spice paste) and creamy coconut milk make this a satisfying plant-based main for rice.
1 hr 10 min·mediumVegan
FilipinoLaing (Vegan Taro Leaves in Coconut Milk)
A Bicol-style braise of taro (gabi) leaves in rich coconut milk with garlic, ginger and chilies. Creamy, spicy and perfect with steamed rice — made entirely plant-based.
1 hr 10 min·mediumVegan
VietnameseBánh Xèo Chay — Crispy Vietnamese Savory Pancakes (Vegetarian, Vegan)
Crisp, turmeric-scented rice pancakes filled with pan-fried tofu, mushrooms and bean sprouts, served with lettuce, herbs and a bright vegetarian nuoc cham. Satisfying, crunchy and very shareable — even meat lovers rarely miss the meat.
1 hr 5 min·mediumVegetarianVegan
North IndianAloo Paratha (North Indian Stuffed Potato Flatbreads)
Hearty whole‑wheat flatbreads stuffed with a spiced mashed‑potato filling — a classic North Indian breakfast that's filling, budget‑friendly and easy to make ahead.
45 min·easyVegetarian
JapaneseKenchinjiru (Japanese Temple-Style Vegetable & Tofu Soup)
A hearty, vegan Japanese soup built from kombu + shiitake dashi, root vegetables, konnyaku and tofu. It’s an everyday one-bowl meal — warming, savory, and easily scaled.
55 min·mediumVegetarianVegan
VietnameseThịt Kho Trứng — Vietnamese Caramel Braised Pork Belly with Eggs (make-ahead)
Slow-braised pork belly and hard-boiled eggs in a glossy caramel-coconut sauce. It keeps very well in the fridge and develops deeper flavor over 2–4 days—perfect for batch cooking.
1 hr 50 min·medium