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.
187 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
- Colombian
Arroz con Pollo (Colombian One‑Pot Chicken and Rice)
A classic Colombian one‑pot arroz con pollo — chicken seared for color, a cilantro‑scallion sofrito, annatto for authentic color, and rice cooked in the same pan so cleanup is minimal. Good for weeknight family dinners or easy meal‑prep.
50 min·easyGluten-freeDairy-free
- Argentine
Guiso de Lentejas (Argentine Lentil Stew)
A humble, one-pot Argentine-style lentil stew — filling, cheap, and perfect for feeding four. Hearty vegetables, a touch of smoked paprika and lemon brighten the earthy lentils.
1 hr·easyVegetarian
- 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
- Ukrainian
Banosh (Ukrainian Carpathian Cornmeal with Brynza and Cracklings)
Banosh is a creamy, rustic Hutsul dish from the Ukrainian Carpathians — coarse cornmeal cooked with sour cream and butter, finished with salty brynza cheese and crunchy pork cracklings. It's quick to make, naturally gluten-free, and comforting as a main or side.
35 min·easyGluten-free
- Mexican
Chiles Rellenos de Queso y Frijol (Poblano Peppers Stuffed with Melting Cheese & Black Beans)
Roasted poblano peppers stuffed with seasoned black beans and melting cheese, lightly battered and fried, finished with a bright homemade salsa roja, crema and queso fresco—rich, hearty and unmistakably Mexican.
1 hr 20 min·mediumVegetarian
- Portuguese
Caldo Verde (One‑Pot Portuguese Kale & Potato Soup)
A classic Portuguese one‑pot soup of silky potato broth and shredded kale — comforting, pantry‑friendly, and made with a single pot for minimal washing up. Serve as written for a vegan, or finish with slices of chouriço if you want the traditional smoky note.
45 min·easyVeganVegetarian
- 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
- Ukrainian
Kapusniak (Ukrainian Sauerkraut Soup with Pork and Barley)
A hearty, old‑country Ukrainian soup built on a long simmer of pork ribs, tangy sauerkraut and pearl barley — satisfying enough to be a whole meal in a bowl.
1 hr 55 min·medium
- Senegalese
Mafé (Senegalese Peanut Beef Stew) — Make‑Ahead
A rich West African peanut stew of braised beef and vegetables that tastes even better after a day in the fridge. Makes a large batch for lunches or dinners through the week.
2 hr 25 min·mediumDairy-free
- Ghanaian
One‑Pot Ghanaian Jollof Rice with Chicken Thighs
A classic West African one‑pot: rice cooks in a spiced tomato‑pepper sauce with browned chicken tucked on top so everything finishes together — minimal pans, big flavor.
1 hr·mediumGluten-free
- 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
- 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
- Syrian
Shorbet Adas — Syrian Red Lentil Soup
A quick, gently spiced Syrian red lentil soup (shorbet adas) that’s comforting and weeknight-fast — brightened with lemon and topped with crisp parsley and caramelized garlic oil.
27 min·easyVegetarianVegan
- 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
- Sri Lankan
Lamprais (Sri Lankan baked rice parcels with frikkadels, curry & seeni sambol)
A classic Sri Lankan weekend project: fragrant spiced rice baked in banana leaf with savory frikkadels (meatballs), a gently spiced chicken curry, caramelized onion seeni sambol and a boiled egg — each component is simple, together they make a celebratory lunch.
4 hr·project
- 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
- Malaysian
Kacang Pool — Budget Malaysian Fava Bean Stew
Hearty, spicy-savoury Malaysian kacang pool made with canned fava (broad) beans — cheap, filling and ready in about 45 minutes. Serve with toast or steamed rice for four.
45 min·easyVegetarian