CookUnity

Garlic- and Cajun-spiced roasted shrimp over creamy corn grits, topped with pepper jack cheese. Contains milk, shellfish, and celery.

A delicious chickpea curry with coconut rice and veggies, by Chef Lena Elkousy.

Bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini.

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

Naan pizza with tomato sauce, mozzarella, and pepperoni, finished with a drizzle of hot honey for a sweet-spicy kick.

Umami-rich mushroom quesadilla with cheddar and Oaxaca cheese, served with pickled onions, crema, and chipotle sauce.

Baked mac and cheese with seasoned ground beef, topped with pepper jack and crispy breadcrumbs.

Buttermilk-marinated fried chicken strips with a honey-gochujang dip that balances sweet heat with sesame and garlic.

Tender grilled tandoori chicken served over turmeric and coconut-infused rice with spiced, stewed chickpea daal and a side of creamy yogurt raita.

Caribbean-style chicken and potato stew with coconut milk, served with basmati rice and black beans.

Sweet and tangy grilled chicken over jollof rice with roasted spicy plantains—a bold, flavorful West African-inspired meal.

Grilled naan topped with marinara, mozzarella, Grana Padano, basil, and olive oil.

Tricolor rotini with chicken, shrimp, Andouille sausage, peppers, and creamy Creole rosé sauce.

Chicken in a silky butter tomato sauce with cumin-pea rice.

Rigatoni in creamy vegan vodka sauce with eggplant, lentil, and pumpkin “meatballs.”

Seared chicken in a creamy sun-dried tomato–garlic sauce with a hint of gochujang, served with asparagus and Basmati rice.

Shrimp andouille jambalaya with zucchini and mushroom gravy.

NYC-style grilled chicken with rice, vegetables, and tahini or hot sauce.

Baked tilapia with lemon, garlic, and dill is served with fresh arugula and a rich Cajun cream sauce for a flavorful, wholesome meal.

Mission-style burrito with chipotle-guajillo chicken, black beans, rice, and a three-cheese blend.

Meat lovers lasagna with beef, sausage, and pork bolognese, layered with fresh pasta, béchamel, ricotta, and basil.

Jerk-spiced grilled chicken thighs served with roasted plantains and kidney bean rice—a sweet, smoky Caribbean-inspired dish.

Roasted jerk flank steak with a herby marinade. Served with roasted cabbage, coconut rice, red kidney beans, and extra jerk sauce on the side.

Crispy potato and peas samosa served with a fresh arugula and cherry tomato salad, tangy mango chutney, and creamy masala yogurt sauce.

Garlic-herb chicken wrap with peppers, spinach, feta, mozzarella, and cilantro-lime crema.

Haitian-style vegetable stew with coconut black bean rice and sweet plantains.

Vegetarian korma-style curry with vegetables, cannellini beans, and basmati rice.

Grilled lemon-herb shrimp with Mediterranean grains, Greek salad, and green goddess dressing.

Spicy Indian beef vindaloo with jasmine rice, naan, and raita.

Linguine “drunken noodles” with garlic, Thai chili, basil, and a savory Pad Kee Mao sauce.

Beef ragù with pappardelle, herbed Parmesan, and basil.

Tender ribeye, chickpeas, and Brussels sprouts are tossed in a thick, mild curry, all served over a bed of rice.

Crispy minced lamb kebabs served over turmeric hummus with spiced sweet potato wedges and pickled cucumbers.

Shawarma-spiced grilled chicken with pearl couscous, caramelized onions, pickled cabbage, and tangy amba aioli.

Mission-style burrito with braised beef, beans, rice, three cheeses, salsa verde, and crema in a crispy flour tortilla.

Crispy pork cutlet served over rich curry with rice and pickled daikon.

Crispy spiced beef pastries with arugula salad, mango chutney, and masala yogurt.

Spicy jerk shrimp served with coconut rice, red kidney beans, sweet roasted plantains, and a side of cabbage.

Creamy South Indian shrimp curry with coconut milk, curry leaf rice, and sweet-tart tomato-pepper chutney.

Double smash burger with American cheese, pickles, onions, and gochujang aioli.

Light and flaky baked swai served with roasted shiitake mushrooms and stir-fried bok choy, finished with a sweet and savory citrus ponzu sauce.

Creamy spicy rigatoni topped with a crispy chicken cutlet, parmesan, and scallions.

Homemade beef picadillo, melted cheese, yellow rice, tortilla crumbles, and lime.

Butter shrimp with pea-carrot basmati pilaf.

Double jerk chicken with spiced mango sauce.

Beef bunny chow with pickled cucumbers and sweet potato tots.

Slow-braised beef chuck in Guinness with vegetables, served with harissa carrots and creamy mashed potatoes.

Pomegranate-oregano chicken with garlic-chive potato purée and spinach.

Gumbo blends African, French, and Choctaw flavors with shrimp, sausage, vegetables, rice, and spices.

Classic beef stew with herbs, vegetables, and red wine, finished with horseradish cream and served with brown-butter green beans.

Brazilian-style creamy tomato chicken with mushrooms, served over white rice.

Creamy fajita chicken casserole with avocado, peppers, cheddar, and Mexican rice.

Tender chicken simmered in a creamy, spiced tomato curry with warm garam masala, served over fragrant basmati rice.

Chipotle-roasted pulled chicken folded into a crisp quesadilla with cotija and chihuahua cheese, with pico de gallo and smashed avocado.

Al dente cavatappi in a decadent four-cheese sauce with tender adobo-spiced chicken, finished with herbed cheesy breadcrumbs.

Panko-and-parmesan-crusted chicken tenders with a savory crust, served with honey mustard. (2-serving protein)

Chinese braised pork with rice, yu choy, and soy egg.

Seasoned ground beef and vegetables topped with buttery whipped potatoes and melted cheddar.

Three peeled hard boiled eggs with a side of salsa verde.

Fettuccine in a slow-cooked meat bolognese, finished with parmesan and parsley.

This warming beef and black bean chili is perfect for a cool night. It's served with a soft cheddar and corn muffin to soak up all the savory flavors.

Roman comfort: pasta, cheese, black pepper, joy.

Protein-packed snack platter featuring mini mozzarella, cheddar, salami, pepperoni, hard-boiled eggs, and Castelvetrano olives.

Roasted chicken thighs in creamy tomato-cashew gravy with butter, cream, fenugreek, and basmati rice.

Chef James’s burger features a juicy grilled beef patty, smoked Gouda, crisp romaine, pickles, and tangy Big Mac-style sauce on a toasted potato bun. A rich, savory, crave-worthy classic in every bite.

Indian-inspired dish of tender beef and sweet potatoes in mild coconut curry, paired with creamy mashed cauliflower for a hearty, flavorful, low-carb comfort meal.

Garlic-herb grilled skirt steak over a Greek grain salad with feta, olives, spinach, farro, quinoa, and green goddess dressing.

Chilled soba noodles with tender poached shrimp, a yuzu dipping sauce, and marinated cucumber salad.

Plump shrimp sautéed in a buttery garlic sauce with roasted tomatoes, over creamy pecorino mashed potatoes.

Herb-packed beef meatballs with mint, oregano, and parsley, with pearl couscous, blistered cherry tomatoes, and tzatziki.

Smoky-sweet BBQ-glazed chicken with warm spices, served with creamy breadcrumb-topped mac and cheese and a side of ranch.

Lobster in fragrant coconut curry with sticky rice and coconut asparagus poriyal.

Smoky BBQ brisket on a potato bun with pickles and creamy coleslaw.

Ground beef empanadas with a bright, spicy chimichurri, served with jalapeño-cheddar mashed potatoes.

Slow-roasted pork shoulder marinated for 24 hours in a blend of orange juice, garlic, oregano, and achiote, then roasted until tender and caramelized. Served with Mojo Criollo—a citrusy pan sauce made with shallot, cumin, and fresh herbs.

Roman fried risotto croquette stuffed with stretchy mozzarella.

Classic dry aloo gobi—potatoes and cauliflower sautéed with cumin, ginger, onions, tomatoes, and North Indian spices, served with fragrant cumin rice.

Chinese-style chicken and lemongrass dumplings served with homemade sauce, scallions, and Chinese broccoli—better than takeout.

FAMILY PLATTER. Cajun jambalaya with shrimp, andouille, zucchini, and mushroom gravy.

Harvest stew with cannellini beans, kale, and vegetables.

Buttermilk-brined fried chicken drizzled with Calabrian chili hot honey — sweet heat and crunch — with creamy cacio e pepe macaroni.

Kale salad with blackened Cajun shrimp, tossed in a jalapeño honey-cumin dressing and topped with pepitas, feta, and cherry tomatoes.

Grilled marinated chicken over kale Caesar salad with croutons and creamy dressing—a simple, comforting favorite.

Rotini pasta salad with tomatoes, mozzarella, olives, basil, roasted peppers, prosciutto, and red wine vinaigrette.

Grilled chicken breast over nutty farro with green peas, chickpeas, feta, red onion, and spinach, with guacamole ranch.

Marinated chicken breast with cilantro rice, baby spinach, black beans, and fresh guacamole.

Signature tres leches features guava-soaked sponge cake layered with tangy cream cheese whip and topped with toasted coconut-lime chips.

Chef Aarthi Sampath's irresistible treat combines the rich, nutty flavor of pistachio kunafa with the gooey delight of double chocolate. Each bite offers a perfect blend of crispy edges and soft, melty centers, creating a taste sensation like no other. Elevate your dessert experience and taste the magic! Contains milk, eggs, pistachios, cereals containing gluten, wheat, soybeans, sesame seeds.

Moist carrot muffins with warm spices, walnuts, currants, and a tangy lemon glaze.

Maple-roasted walnuts, almonds, and peanuts get a savory kick from rosemary and cayenne.

For this decadent French toast, Chef John soaks thick slices in eggs, milk, cream, vanilla, and cinnamon—this process infuses the bread with flavor and ensures it becomes wonderfully custardy when griddled.

Mini banana bread loaves with walnuts, served with salted honey whipped butter for a sweet-savory twist.

A hearty chorizo and egg burrito with beans, queso, and adobo potatoes, served with salsa verde and crema.

Moist carrot muffins with warm spices, walnuts, currants, and a tangy lemon glaze.

Three peeled hard boiled eggs with a side of salsa verde.

Mission-style breakfast burrito with black beans, eggs, veggies, sofrito, three cheeses, salsa verde, and crema.

Banana protein muffins with chocolate chips.

Soft banana bread, naturally sweet with bananas, honey, and agave, finished with vanilla-honey Greek yogurt.

Coconut chia pudding with yogurt and peaches.

Chef Santiago Lopez brings his hometown favorite to life with rich beef birria, slow-braised and tucked into cheesy quesadillas with Oaxaca and mozzarella. Served with the savory braising broth, creamy avocado sauce, and crisp red cabbage slaw, this dish is bold, comforting, and unforgettable. Contains milk, wheat, soybeans. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

A delicious chickpea curry with coconut rice and veggies, by Chef Lena Elkousy. Contains coconut. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Chef Esther Choi's take on a classic Japanese comfort food, this bold and savory chicken teriyaki is served with furikake white rice and lightly charred broccolini. Contains cereals containing gluten, wheat, soybeans, sesame seeds. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

This Mission-style burrito by Chef Jose Garces is loaded with Cuban-style picadillo ground beef, golden raisins, olives, capers, and bold spices—plus black beans, white rice, and a melty trio of cheeses. Wrapped in a soft flour tortilla, pressed to crispy perfection, and served with salsa verde and Mexican crema. Cravings: crushed. This meal is cold and will need to be heated up at your own convenience. Scan the QR code on the meal sleeve for easy reheating instructions!

Rotini pasta salad with tomatoes, mozzarella, olives, basil, roasted peppers, prosciutto, and red wine vinaigrette.

Kale salad with blackened Cajun shrimp, tossed in a jalapeño honey-cumin dressing and topped with pepitas, feta, and cherry tomatoes.

Grilled marinated chicken over kale Caesar salad with croutons and creamy dressing—a simple, comforting favorite.

FAMILY PLATTER. Cajun jambalaya with shrimp, andouille, zucchini, and mushroom gravy.

Take a Diet Coke break with this refreshing, no-calorie soft drink

A modern take on the classic root beer.

Pan-fried chicken cutlets with Italian-German flavors, served with mustard mashed potatoes and lemon-tomato salad.

Garlic- and Cajun-spiced roasted shrimp over creamy corn grits, topped with pepper jack cheese. Contains milk, shellfish, and celery.

Baked mac and cheese with seasoned ground beef, topped with pepper jack and crispy breadcrumbs.

Tricolor rotini with chicken, shrimp, Andouille sausage, peppers, and creamy Creole rosé sauce.

Meat lovers lasagna with beef, sausage, and pork bolognese, layered with fresh pasta, béchamel, ricotta, and basil.

Grilled lemon-herb shrimp with Mediterranean grains, Greek salad, and green goddess dressing.

Double smash burger with American cheese, pickles, onions, and gochujang aioli.

Slow-braised beef chuck in Guinness with vegetables, served with harissa carrots and creamy mashed potatoes.

Garlic-herb grilled skirt steak over a Greek grain salad with feta, olives, spinach, farro, quinoa, and green goddess dressing.

Smoky BBQ brisket on a potato bun with pickles and creamy coleslaw.

Signature tres leches features guava-soaked sponge cake layered with tangy cream cheese whip and topped with toasted coconut-lime chips.

Moist carrot muffins with warm spices, walnuts, currants, and a tangy lemon glaze.

Maple-roasted walnuts, almonds, and peanuts get a savory kick from rosemary and cayenne.

Take a Diet Coke break with this refreshing, no-calorie soft drink

A modern take on the classic root beer.

Rotini pasta salad with tomatoes, mozzarella, olives, basil, roasted peppers, prosciutto, and red wine vinaigrette.

Kale salad with blackened Cajun shrimp, tossed in a jalapeño honey-cumin dressing and topped with pepitas, feta, and cherry tomatoes.

For this decadent French toast, Chef John soaks thick slices in eggs, milk, cream, vanilla, and cinnamon—this process infuses the bread with flavor and ensures it becomes wonderfully custardy when griddled.

Coconut chia pudding with yogurt and peaches.

Traditional Mexican-style tacos featuring slow-roasted, adobo-rubbed pork shoulder. Served on soft corn tortillas and topped with sweet cubed pineapple and zesty charred salsa verde.

Umami-rich mushroom quesadilla with cheddar and Oaxaca cheese, served with pickled onions, crema, and chipotle sauce.

Savory beef picadillo enchiladas prepared with a blend of bell peppers, potatoes, and raisins for a touch of sweetness. Wrapped in corn tortillas and topped with traditional sauce and cheese.

Tender grilled tandoori chicken served over turmeric and coconut-infused rice with spiced, stewed chickpea daal and a side of creamy yogurt raita.

Shrimp andouille jambalaya with zucchini and mushroom gravy.

Double jerk chicken with spiced mango sauce.

Garlic-herb chicken wrap with peppers, spinach, feta, mozzarella, and cilantro-lime crema.

Spicy Indian beef vindaloo with jasmine rice, naan, and raita.

Crispy minced lamb kebabs served over turmeric hummus with spiced sweet potato wedges and pickled cucumbers.

Light and flaky baked swai served with roasted shiitake mushrooms and stir-fried bok choy, finished with a sweet and savory citrus ponzu sauce.

Soft banana bread, naturally sweet with bananas, honey, and agave, finished with vanilla-honey Greek yogurt.

Pomegranate-oregano chicken with garlic-chive potato purée and spinach.

Gumbo blends African, French, and Choctaw flavors with shrimp, sausage, vegetables, rice, and spices.

Classic beef stew with herbs, vegetables, and red wine, finished with horseradish cream and served with brown-butter green beans.

FAMILY PLATTER. Cajun jambalaya with shrimp, andouille, zucchini, and mushroom gravy.

Mini banana bread loaves with walnuts, served with salted honey whipped butter for a sweet-savory twist.

Banana protein muffins with chocolate chips.

Coconut chia pudding with yogurt and peaches.

Signature tres leches features guava-soaked sponge cake layered with tangy cream cheese whip and topped with toasted coconut-lime chips.

Moist carrot muffins with warm spices, walnuts, currants, and a tangy lemon glaze.

Maple-roasted walnuts, almonds, and peanuts get a savory kick from rosemary and cayenne.

Take a Diet Coke break with this refreshing, no-calorie soft drink

A modern take on the classic root beer.

Buttermilk-marinated fried chicken strips with a honey-gochujang dip that balances sweet heat with sesame and garlic.

Chicken in a silky butter tomato sauce with cumin-pea rice.

Seared chicken in a creamy sun-dried tomato–garlic sauce with a hint of gochujang, served with asparagus and Basmati rice.

Jerk-spiced grilled chicken thighs served with roasted plantains and kidney bean rice—a sweet, smoky Caribbean-inspired dish.

Roasted jerk flank steak with a herby marinade. Served with roasted cabbage, coconut rice, red kidney beans, and extra jerk sauce on the side.

Crispy potato and peas samosa served with a fresh arugula and cherry tomato salad, tangy mango chutney, and creamy masala yogurt sauce.

Crispy spiced beef pastries with arugula salad, mango chutney, and masala yogurt.

Spicy jerk shrimp served with coconut rice, red kidney beans, sweet roasted plantains, and a side of cabbage.

Creamy South Indian shrimp curry with coconut milk, curry leaf rice, and sweet-tart tomato-pepper chutney.

Beef bunny chow with pickled cucumbers and sweet potato tots.

Indian-inspired dish of tender beef and sweet potatoes in mild coconut curry, paired with creamy mashed cauliflower for a hearty, flavorful, low-carb comfort meal.

Lobster in fragrant coconut curry with sticky rice and coconut asparagus poriyal.

Signature tres leches features guava-soaked sponge cake layered with tangy cream cheese whip and topped with toasted coconut-lime chips.

Moist carrot muffins with warm spices, walnuts, currants, and a tangy lemon glaze.