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.
343 recipes· photographs on this page are AI-generated images of our own recipes
- Peruvian
Papas a la Huancaína (Vegan Huancaína Sauce over Boiled Potatoes)
A classic Peruvian plate of waxy boiled potatoes dressed in a creamy, spicy huancaína sauce made vegan with soaked cashews and aji amarillo. Serve on lettuce with olives for a bright, shareable starter or light meal.
45 min·easyVeganGluten-free
- Polish
Sałatka jarzynowa (Polish vegetable salad) — make-ahead
A classic Polish mixed vegetable salad bound with mayonnaise and mustard. It keeps very well in the fridge and tastes better after a day, so it’s ideal for batch-cooking lunches and sides for the week.
50 min·easyVegetarian
- 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
- 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
- Southern Italian
Involtini di Pesce Spada (Sicilian Swordfish Rolls)
Thin swordfish steaks rolled around a savory Sicilian filling of breadcrumbs, pine nuts, capers and pecorino — a high-protein, Mediterranian main course that grills or pan-sears quickly and pairs well with a simple tomato pan-sauce.
40 min·mediumPescatarian
- Georgian
Mtsvadi — Georgian Grilled Pork Skewers
Mtsvadi are Georgian skewers cooked over hot coals; this version marinates pork in onion, vinegar and coriander for tender, smoky meat served with a bright red onion–pomegranate relish. It's straightforward to make at home on a grill or over a fire.
55 min·medium
- Italian
Sicilian Caponata (Eggplant Agrodolce)
A classic Sicilian sweet-and-sour eggplant stew served warm or room temperature as an antipasto, side or light main. It balances fried eggplant with tomatoes, olives, capers and a bright red-wine vinegar agrodolce.
1 hr 5 min·mediumVeganVegetarian
- Greek
Galaktoboureko (Greek Semolina Custard in Phyllo)
A home-style Greek dessert: a smooth semolina-and-egg custard baked in crisp buttered phyllo and soaked with a lemon–cinnamon syrup. Make ahead friendly and best after the syrup has time to settle.
1 hr 30 min·mediumVegetarian
- 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
- 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
- Somali
Sambusa (Somali Beef Sambusas) — homemade pastry, spiced beef filling
Crisp triangular sambusas filled with a warmly spiced Somali beef (suqaar-style) mixture. Making and folding the pastry is a satisfying afternoon project that yields a batch you can serve for a crowd or freeze for later.
2 hr·projectHalal
- Portuguese
Pão de Ló (Portuguese Whisked Sponge Cake)
A light, home-style Portuguese sponge cake with a tender crumb and bright lemon notes. It’s simple to make — just whisk eggs and sugar, fold in flour, and bake until puffed and golden.
45 min·mediumVegetarian
- 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
- 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
- Egyptian
Ful Medames (Egyptian Stewed Fava Beans)
A classic Egyptian breakfast staple: slow-simmered fava beans seasoned with lemon, garlic and cumin and finished with fresh tomato, parsley and olive oil. Hearty, budget-friendly and great for meal prep.
1 hr 45 min·easyVeganVegetarian
- 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
- Turkish
Sigara Böreği (Turkish Cheese Cigars)
Crisp, golden phyllo rolls filled with a salty Turkish-style white cheese and parsley — a classic street snack and mezze that's great for parties or an afternoon bite.
40 min·mediumVegetarian