All cuisines
Every region we cover, with an emphasis on depth in cuisines most sites skip.
Farm-Fresh
- California Farm — Seasonal produce-forward cooking in the Chez Panisse lineage. Olive oil, herbs, grass-fed proteins, heirloom grains.28 recipes
- Nordic Clean — Cold-water fish, foraged berries, root vegetables, rye and oats. Clean fat, cold-climate produce.54 recipes
- Filipino Kakanin & Adobo — Vinegar-forward adobo, coconut gata, banana leaves, ube and purple rice. Heritage Tagalog and Visayan cooking — no refined sugar, lots of fermented vinegars and aromatics.8 recipes
Longevity
- Mediterranean Blue Zone — Sardinian, Ikarian, and Cretan dishes built on olive oil, beans, greens, and small oily fish — the longest-lived diet on earth.34 recipes
- Japanese Washoku — Seasonal, dashi-driven, fermented, minimally sweetened. The traditional Okinawan + washoku template.19 recipes
- Okinawan Longevity — Purple sweet potato, bitter melon, turmeric, seaweed, small fish — the Blue Zone of the Pacific.22 recipes
- Coastal Italian — Sicilian, Pugliese, and Ligurian — small oily fish, wild greens, anchovy-driven pasta, no cream. The seafood-and-vegetable end of the Italian peninsula.8 recipes
Plant-Forward
- Levantine Garden — Herb-heavy salads, legumes, tahini, za'atar, olive oil. The plant-forward Middle East.34 recipes
- Thai Fresh-Herb — Thai salads and curries stripped of sugar and palm oil — the herbal, citrusy, fiery original.35 recipes
- Vietnamese Herb-Broth — Bone broth, raw herbs, fish sauce, clean rice noodles. Anti-inflammatory and deeply satisfying.28 recipes
- Ethiopian Plant-Forward — Misir, shiro, gomen, teff injera. Legume-and-grain based, naturally vegan-friendly.16 recipes
- Moroccan Souq — Tagines, preserved lemon, ras el hanout, argan. Slow-cooked vegetables and lamb on couscous and barley — the Maghreb's spice-shop pantry.15 recipes
Whole-Grain
- Peruvian Andean — Quinoa, amaranth, lucuma, aji, ceviche. High-altitude superfoods and clean fish.34 recipes
- Persian Saffron — Saffron, sumac, pomegranate, dried lime. Herb-stuffed stews (khoresh), basmati pilafs (polo), and the world's most generous herb plates (sabzi khordan).8 recipes
- Oaxacan Milpa — Heirloom nixtamalized corn, beans, squash, chiles, and seven moles. Indigenous Mesoamerican cooking — the milpa as the original longevity diet.8 recipes