Recipes from around the world
National dishes by country with step-by-step method, real weights, and ingredients that rescale to the number of servings you need.
The section is arranged by country because cooking is local: the same dish is made differently one province over, and the correct version only exists inside its own tradition.
Every recipe rescales to your servings, and not by plain multiplication: salt and spices grow more slowly than the rest, and anything measured to taste does not scale at all.
Cuisines
- Italy2 dishes
Italian cooking rests on a short list of ingredients handled precisely: pasta, olive oil, tomatoes, cheese and time.
- Georgia1 dish
Georgian cooking is built on walnuts, fresh herbs and spice blends you will not meet in these combinations anywhere else.
- Japan1 dish
Japanese cooking runs on umami: dashi, soy sauce and miso build depth without long simmering or fat.
- Russia1 dish
Russian cooking means long soups, sourness as a flavour in its own right, and preserves that decide what winter dinner looks like.
- Mexico1 dish
Mexican cooking is built on corn, chillies and lime, where heat is a flavour rather than a level.
- Thailand1 dish
Thai cooking balances four tastes at once — hot, sour, sweet and salty — and is adjusted as it goes.
- France2 dishes
French cooking is technique: the same ingredients give a different result depending on how they were handled.
- India1 dish
Indian cooking works spices through fat: they are bloomed until fragrant, and that step decides the flavour of everything after it.
Quickest to make
- Guacamole15 min
- Miso soup20 min
- Spaghetti carbonara25 min
- Risotto alla milanese35 min
- Tom yum goong35 min
- Dal tadka45 min
FAQs
Why does salt not scale proportionally?+
Because it does not in a kitchen either: doubling the volume of a dish does not double the salt or the spices. We scale those by the square root of the factor, which is the rule cooks use.
Do you convert grams to cups?+
No, deliberately. A cup of flour and a cup of sugar weigh different amounts, so any grams-to-cups table is a guess about packing density. We convert weight to ounces and volume to cups.
Where does the nutrition come from?+
It is calculated from the ingredients for one serving at the base yield rather than measured in a lab. Treat it as a guide, not an analysis.
Can I keep the shopping list?+
The ingredient list copies in one click, already adjusted to the number of servings you picked.