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
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
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
Southern USShrimp and Cheddar Grits (Southern Brunch)
Creamy cheddar grits topped with bacon-sautéed shrimp finished with lemon and scallions — a classic Southern brunch that’s rich, savory, and easy to pull together for a weekend table.
45 min·mediumGluten-free
TunisianLablabi (Tunisian Chickpea Soup — Vegan)
A warming, spiced Tunisian chickpea soup ladled over torn crusty bread and finished with harissa, lemon and parsley. It’s simple, budget-friendly, and built from pantry staples.
40 min·easyVeganVegetarian
SyrianFattet Hummus (Syrian Chickpea and Yogurt Breakfast)
A classic Levantine breakfast of crisped pita layered with warm spiced chickpeas and a tangy garlic-yogurt tahini sauce, finished with toasted pine nuts, olive oil and sumac — hearty, shareable, and easy to make in a home kitchen.
35 min·easyVegetarianHalal
LebaneseManakish bi Za'atar (Lebanese Za'atar Flatbreads)
Warm round flatbreads topped with a simple za'atar-and-olive-oil mixture — a classic Lebanese breakfast you can make at home. Yeasted dough is soft and pillowy; the za'atar topping is tangy, herbal and slightly toasty.
37 min·mediumVegetarianVegan
CajunCajun Andouille & Potato Skillet with Runny Eggs
A hearty one-skillet Cajun breakfast: crisped potatoes and smoky andouille tossed with the Cajun trinity, seasoned with a homemade Cajun blend, and finished with runny eggs. Great for a weekend brunch or a make-ahead skillet for weekday mornings.
55 min·easy
PolishPlacki ziemniaczane (Polish Potato Pancakes)
Crisp-edged, tender-centered potato pancakes—a classic Polish breakfast or brunch that’s simple to make and irresistible with applesauce or a sprinkle of sugar.
40 min·easyVegetarian
South IndianVen Pongal (South Indian Rice & Moong Dal Porridge)
A simple, filling South Indian breakfast made from rice and split yellow moong dal. Cheap, creamy and spiced with black pepper, cumin and ginger — feeds four for very little.
30 min·easyVegetarianGluten-free
- 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
- 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