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.
91 recipes· photographs on this page are AI-generated images of our own recipes
- Thai
Khao Soi (Northern Thai Coconut-Curry Noodle Soup) — Vegetarian
A rich, fragrant Northern-Thai coconut curry noodle soup made vegetarian with a homemade spice-curry paste, tofu and mushrooms, and crispy noodle topping — hearty and deeply savory so nobody misses the meat.
55 min·mediumVegetarian
- Taiwanese
Taiwanese Oyster Omelette (蚵仔煎, Ô-á-chian)
A classic Taiwanese night-market omelette: plump oysters, a glossy starchy batter and a tangy-sweet sauce. Ready in about 30 minutes and great for a weeknight dinner.
30 min·mediumPescatarian
- Korean
Sundubu-jjigae (Korean Soft Tofu Stew with Pork)
A steaming, one-bowl Korean stew built on silken tofu, quick homemade anchovy–kelp stock, spicy gochugaru and tender pork — hearty enough for a whole meal and ready in about 35 minutes.
35 min·medium
- Vietnamese
Bánh Xèo — Vietnamese Sizzling Rice Pancakes
Crisp, turmeric-flavored rice pancakes filled with pork, shrimp and tender mung bean, served with fresh herbs and a bright nước chấm for wrapping. Great for a lively dinner where everyone wraps their own.
55 min·mediumGluten-freeDairy-free
- Taiwanese
Taiwanese Oyster Omelette (蚵仔煎 — Oh-Ah-Jian)
A beloved Taiwanese night‑market dish: plump oysters folded into a glossy sweet‑potato‑starch omelette, served with a bright sweet‑spicy sauce. All cooked in one skillet for minimal washing up.
25 min·medium
- Cajun
Chicken & Andouille Gumbo (Make‑Ahead Cajun Gumbo)
A classic Cajun chicken-and-andouille gumbo built on a dark roux — sturdy, deeply flavored and designed to get better after a day in the fridge. Makes a week’s worth of lunches or dinners when portioned over rice.
2 hr 25 min·medium
- Southern US
One‑Skillet Shrimp and Cheesy Grits
Classic Southern shrimp and grits cooked start-to-finish in a single heavy skillet: creamy, cheesy grits make a bed for quick, lemony shrimp and crisped bacon for smoky depth. Great when you want full Southern flavor with minimal washing up.
40 min·medium
- Tex-Mex
Tex‑Mex Chicken Tortilla Soup (Charred Tomato & Jalapeño Broth)
A hearty, one‑bowl Tex‑Mex soup: a charred tomato and jalapeño broth with shredded chicken, sweet corn and crisp tortilla strips. Make it on a weeknight or double the batch for meal‑prep.
1 hr 5 min·mediumGluten-free
- Jamaican
Jamaican Vegetarian Stew Peas with Coconut and Potato Dumplings
A classic island comfort—rich, coconut-simmered red kidney beans with sweet potato and soft flour dumplings (spinners). Hearty, well-spiced and unmistakably Jamaican without any meat.
1 hr 20 min·mediumVegetarian
- Brazilian
Feijoada — Brazilian Black-Bean Stew
A hearty Brazilian one-pot stew of black beans and mixed pork cuts, served with rice, sautéed collards and orange — filling, make-ahead comfort food that sings with bright citrus.
3 hr 15 min·medium
- 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
- 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
- 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
- Ethiopian
Beef Tibs (Ethiopian Sautéed Beef)
Tibs is a classic Ethiopian stir-fry of well-seared cubes of beef tossed with onions, tomato and warm spices. It’s quick to make, naturally gluten-free and great for serving with injera (teff injera is gluten-free) or rice.
35 min·mediumGluten-free
- 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
- 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
- Pakistani
Chicken Karahi (Pakistani Tomato, Ginger & Green‑Chili Karahi)
A classic Pakistani one‑pan chicken cooked in a hot karahi (wok) with ripe tomatoes, ginger and green chilies. Fast, bright and perfect with steamed rice or plain naan.
50 min·mediumGluten-freeDairy-free