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Tonight, cook from someone else’s table.

Recipes from kitchens around the world, each with its place and its source. Find one to cook, then pass on your own.

  • Chicken breast strips simmered with tomatoes, green pepper, celery, and herbs.
  • Abekawa Mochi
  • Acaraje black-eyed pea fritters with shrimp filling prepared dish
  • Achiote Oil (Aceite Achiotado) Recipe prepared dish
  • Adana-style grilled kebab with flatbread and vegetables.

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All 1500 recipes

Seasonal exhibition, autumn 2026

When the air cools, every table answers differently.

Begin with China’s solar terms, then travel through chestnuts, pears, mushrooms, slow braises, and the rituals that make autumn taste like a place.

Enter the autumn table

From the community

Join the conversation
  • I toasted the spices separately, as my grandmother taught me. The sauce became deeper without turning bitter.

    Lucía M. · Puebla, Mexico · Mole poblano

  • The final hour is the important one: lower the heat and keep turning until the coconut oils separate.

    Rafi A. · Padang, Indonesia · Beef rendang

  • Add tofu to salted water first and move it gently. The texture stays intact while the sauce thickens around it.

    Mei Chen · Chengdu, China · Mapo tofu

Your kitchen

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