About Lavin Food

Lavin Food publishes recipes for dishes from around the world, written for the kitchen most people actually have. We favor ingredients you can find at a regular grocery store, tools you already own, and steps that say what the food should look, smell and feel like at each stage.

What we publish

Every recipe belongs to one of five culinary regions. Each one has its own page, so you can follow a single tradition or move between them.

• Mediterranean: Olive oil, herbs, grains and the sea.
• Latin America: Corn, beans, chiles and slow-cooked comfort.
• Asia: Rice, noodles, broths and fast, hot pans.
• Middle East & Africa: Spice blends, flatbreads and one-pot meals.
• European Classics & Core Techniques: The base methods behind many great meals.

What each recipe includes

• Ingredients in cup and metric measurements
• Numbered steps with timing and doneness cues
• Prep time, cook time and yield, with a servings adjuster
• Possible substitutions, storage advice and common mistakes
• Links to related recipes

Who writes it

Recipes are published under the name of the editorial team, Lavin Food Editorial. We do not present invented chefs, experts or reviews. You can read how we work in our editorial policy and our methodology and sources.

Independence

Lavin Food is an independent publication. It is not tied to any other recipe site, and the recipes, text and design on this site are our own.

Get in touch

Questions, suggestions and corrections are welcome. Use the contact page or write to [email protected].