Chicken stir-fried with crisp vegetables and red bell peppers over long chow mein noodles.

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

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

Arctic char with crispy skin, zesty citrus-cucumber pico, and sweet maduros.

Al dente rigatoni in a classic pomodoro sauce with dollops of whipped ricotta, basil pesto, and toasted breadcrumbs.

Seared barramundi with savory mushroom XO sauce, bok choy, snow peas, and crispy shallots.

BBQ chicken with Chef Chris Ratel’s sweet-smoky sauce, served with mac ’n’ cheese and pepper jack–cheddar crust. Contains milk, fish, wheat, soy, and mustard.

Beef bunny chow with pickled cucumbers and sweet potato tots.

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

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

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

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

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

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

Creole-blackened salmon with buttery creamed leeks and spinach, slow-cooked with garlic, shallots, white wine, and cream.

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

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

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

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

Creamy mozzarella, chicken, and pearl couscous punctuated by a peppery bed of arugula.

Chicken enchiladas under a bright tomatillo-and-cream-cheese green mole, served with rice and pickled onions.

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

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

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

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

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

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

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

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

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

Savory Tofu, blended with tomatoes and coconut milk, served with aromatic basmati rice, peas and vegan butter.

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

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

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

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

Tender chicken simmered in a thick, creamy peanut stew with sweet potatoes, served over rice.

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

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.

Beef picadillo style enchiladas with pepper, potatoes and raisins.

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

Roasted hoisin salmon with Brussels sprouts and ginger-scallion jasmine rice.

Butter shrimp with pea-carrot basmati pilaf.

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

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

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

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

Juicy lamb burger on brioche with mozzarella, tzatziki, and pickled onions, served with roasted sweet potato wedges.

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

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

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

Lemony pesto cod with roasted peppers, cauliflower, red potatoes, and pan sauce.

Double-dredged crispy fried chicken with BBQ spice over a buttermilk-cornmeal waffle, finished with masala butter and miso hot honey.

Dijon-maple roasted salmon with apple cider glaze, sweet potatoes, green beans, and farro.

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

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.

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

Classic Sunday sauce with tender meatballs, marinara, and spicy Italian sausage.

Crispy salmon with creamy parsnips, lemon-butter sauce, and roasted broccoli.

Beef ragù with pappardelle, herbed Parmesan, and basil.

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

Penne in a spicy pink sauce — marinara and alfredo combined — with grana padano cheese.

Garlicky pesto chicken with crispy potatoes and a fresh kale-parmesan salad.

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

Adobo-roasted pork tacos on corn tortillas, topped with pineapple and charred salsa verde.

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

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

Spiced chickpea curry with roasted cauliflower and cumin basmati rice.

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

Shrimp andouille jambalaya with zucchini and mushroom gravy.

Singapore-style chicken curry with garlic-ginger rice.

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

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

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

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

Spicy chicken tenders with truffle potatoes and maple mustard.

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

Grilled garlic-lemon chicken with sautéed peppers, yellow rice, and sofrito black beans.

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

Herb-grilled chicken over al dente fettuccine tossed in a creamy Alfredo sauce infused with white truffle oil.

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

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

Roasted salmon moilee with quinoa and tomato-pepper chutney.

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

Enjoy a creamy risotto topped with pistachios for a crunchy, nutritious touch. Served with roasted beets, goat cheese crumbles, and a sprinkle of baby arugula, this well-balanced meal is tangy, earthy, and sweet all at once with delicious texture in every bite.

Created exclusively for CookUnity in partnership with the New York Yankees, Chef Rocco’s burrito borrows from the flavors of a classic Italian meatball dinner. Braised meatballs, tomato sauce, smoky bacon, saffron rice, melty Chihuahua cheese, and sweet Peppadew peppers are wrapped in a flour tortilla, with extra tomato sauce alongside for every dunk.

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

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

Simple grilled salmon with chili-roasted sweet potatoes over a farro and quinoa salad with fresh veggies, spicy pepitas, and chipotle dressing.

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.

Flank steak is coated in a chipotle and coffee rub, then roasted and layered over green rice and spinach. Charred corn with lime and cotija round out dish. Served with avocado crema and pickled onions on the side.

Herb-roasted chicken is layered with farro, spinach, cauliflower, peas, and feta for a grain bowl that leans savory with a few bright notes. Pickled onions and green goddess sauce come on the side to finish it your way.

Brimming with indulgence, soak into layers of moist pumpkin cake, bursting with warm spices, topped with a rich cream cheese frosting.

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

This bewitching treat is perfectly portioned in a jar, making it the ultimate grab-and-go delight for all your Halloween adventures. Indulge in the chillingly delightful combination of moist chocolate cake with creamy whipped chocolate & Vanilla frosting.

A nostalgic favorite, reimagined. These chewy rice cereal treats are made with nutty browned butter, warm cinnamon, and a double dose of toasted sesame seeds—white for texture, black for depth. Sweet, buttery, and lightly spiced with a subtle sesame snap, they’re familiar yet elevated, the perfect grown-up twist on a classic.

Chunks of fluffy brioche are soaked in a rich, cinnamon-infused custard made of eggs, milk, sugar, and vanilla, with pieces of banana and generous dollops of Nutella mixed in.

A soft, buttery cookie loaded with rich chocolate chips and toasted coconut flakes, delivering the perfect balance of sweet, chewy, and lightly nutty flavors in every bite.

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.

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

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

Banana protein muffins with chocolate chips.

Ripe bananas, blueberries, Greek yogurt, and vanilla in a lightly sweet loaf.

Pumpkin spice oatmeal with maple-roasted pepitas.

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!

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.

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

Good ‘ole citrus goodness with a hint of nostalgia.

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.

BBQ chicken with Chef Chris Ratel’s sweet-smoky sauce, served with mac ’n’ cheese and pepper jack–cheddar crust. Contains milk, fish, wheat, soy, and mustard.

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.

Dijon-maple roasted salmon with apple cider glaze, sweet potatoes, green beans, and farro.

Lemony pesto cod with roasted peppers, cauliflower, red potatoes, and pan sauce.

Crispy salmon with creamy parsnips, lemon-butter sauce, and roasted broccoli.

Creole-blackened salmon with buttery creamed leeks and spinach, slow-cooked with garlic, shallots, white wine, and cream.

Chef Chris sears Cajun-spiced salmon pairs with roasted corn, garlicky collard greens, and tri-color quinoa. A tangy tomato-paprika sauce rounds out the Southern-inspired plate with smoky depth.

Brimming with indulgence, soak into layers of moist pumpkin cake, bursting with warm spices, topped with a rich cream cheese frosting.

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

A nostalgic favorite, reimagined. These chewy rice cereal treats are made with nutty browned butter, warm cinnamon, and a double dose of toasted sesame seeds—white for texture, black for depth. Sweet, buttery, and lightly spiced with a subtle sesame snap, they’re familiar yet elevated, the perfect grown-up twist on a classic.

Chunks of fluffy brioche are soaked in a rich, cinnamon-infused custard made of eggs, milk, sugar, and vanilla, with pieces of banana and generous dollops of Nutella mixed in.

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

Good ‘ole citrus goodness with a hint of nostalgia.

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.

Simple grilled salmon with chili-roasted sweet potatoes over a farro and quinoa salad with fresh veggies, spicy pepitas, and chipotle dressing.

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.

Pumpkin spice oatmeal with maple-roasted pepitas.

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.

Shrimp andouille jambalaya with zucchini and mushroom gravy.

Juicy lamb burger on brioche with mozzarella, tzatziki, and pickled onions, served with roasted sweet potato wedges.

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.

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.

Seared barramundi with savory mushroom XO sauce, bok choy, snow peas, and crispy shallots.

Banana protein muffins with chocolate chips.

Pumpkin spice oatmeal with maple-roasted pepitas.

Brimming with indulgence, soak into layers of moist pumpkin cake, bursting with warm spices, topped with a rich cream cheese frosting.

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

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

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

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.

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

Savory Tofu, blended with tomatoes and coconut milk, served with aromatic basmati rice, peas and vegan butter.

Roasted salmon moilee with quinoa and tomato-pepper chutney.

Spiced chickpea curry with roasted cauliflower and cumin basmati rice.

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

Beef bunny chow with pickled cucumbers and sweet potato tots.

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

Brimming with indulgence, soak into layers of moist pumpkin cake, bursting with warm spices, topped with a rich cream cheese frosting.

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

A soft, buttery cookie loaded with rich chocolate chips and toasted coconut flakes, delivering the perfect balance of sweet, chewy, and lightly nutty flavors in every bite.

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

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

BBQ chicken with Chef Chris Ratel’s sweet-smoky sauce, served with mac ’n’ cheese and pepper jack–cheddar crust. Contains milk, fish, wheat, soy, and mustard.

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

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

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

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

Tender chicken simmered in a thick, creamy peanut stew with sweet potatoes, served over rice.

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

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

Double-dredged crispy fried chicken with BBQ spice over a buttermilk-cornmeal waffle, finished with masala butter and miso hot honey.

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

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

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

Tender chicken thighs simmered in a mildly spiced, creamy curry with potatoes and carrots, over aromatic garlic-ginger rice.

Herb-grilled chicken over al dente fettuccine tossed in a creamy Alfredo sauce infused with white truffle oil.

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

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

Chicken thighs in an ultra-creamy tomato sauce with garlic, onion, mushrooms, and a touch of Dijon, over fluffy jasmine rice.

Chicken stir-fried with crisp vegetables and red bell peppers over long chow mein noodles.

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

Chicken enchiladas under a bright tomatillo-and-cream-cheese green mole, served with rice and pickled onions.

Enjoy a Mission-style chicken burrito with chipotle chicken, black beans, rice, and three cheeses, served with salsa verde and crema, from Chef Jose Garces. 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!

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.

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

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

Banana protein muffins with chocolate chips.

Ripe bananas, blueberries, Greek yogurt, and vanilla in a lightly sweet loaf.

Pumpkin spice oatmeal with maple-roasted pepitas.

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

Good ‘ole citrus goodness with a hint of nostalgia.

A modern take on the classic root beer.

Brimming with indulgence, soak into layers of moist pumpkin cake, bursting with warm spices, topped with a rich cream cheese frosting.

A nostalgic favorite, reimagined. These chewy rice cereal treats are made with nutty browned butter, warm cinnamon, and a double dose of toasted sesame seeds—white for texture, black for depth. Sweet, buttery, and lightly spiced with a subtle sesame snap, they’re familiar yet elevated, the perfect grown-up twist on a classic.

Chunks of fluffy brioche are soaked in a rich, cinnamon-infused custard made of eggs, milk, sugar, and vanilla, with pieces of banana and generous dollops of Nutella mixed in.