All Recipes
Showing 60 of 14629 recipes.
Entree: Belize – Central Culinary Region – Panades (Fried corn masa turnovers filled with seasoned shredded salt cod, a Belizean street-food classic)
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Entree: Benin – Central Culinary Region – Gboma Dessi (West African eggplant and leafy-green stew cooked in palm oil with smoked fish and tomatoes)
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Entree: Bermuda – Central Culinary Region – Bermuda Fish Cakes (Pan-fried seasoned cod and potato patties commonly served with mustard or lemon)
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Entree: Bhutan – Central Culinary Region – Goep (Spicy Bhutanese shredded beef stir-fry flavored with chilies, garlic, and local cheese)
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Entree: Bolivia – Central Culinary Region – Anticucho (Bolivian grilled marinated skewers traditionally made with beef heart)
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Entree: Brunei – Central Culinary Region – Ikan Bakar (Grilled marinated fish charred over coals and served with spicy sambal and lime)
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Entree: Burundi – Central Culinary Region – Brochettes (Charcoal-grilled skewers of marinated beef or goat served with onions and a tomato-onion sauce)
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Entree: Cayman Islands – Central Culinary Region – Escovitch Fish (Crisply fried whole fish topped with a hot vinegar-based pickled pepper and vegetable dressing)
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Entree: Chad – Fufu (Starchy pounded or stirred dough made from millet or sorghum flour, served as a hand-held starch for dipping into soups and stews)
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Entree: Christmas Island – Ikan Bakar (Charcoal-grilled whole fish marinated in a spicy-sweet Southeast Asian paste)
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Entree: Cocos (Keeling) Islands – Soto Ayam (Indonesian-style turmeric chicken soup with shredded chicken, clear spiced broth, and noodle or rice accompaniments)
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Entree: Comoros – Mataba (Stewed cassava leaves cooked in coconut milk with aromatics and often fish for a savory island main)
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Entree: Cook Islands – Taro and Coconut Cream (Baked or stewed taro tubers cooked in rich coconut cream to make a hearty Polynesian main course)
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Entree: Croatia – Brudet (Hearty Croatian coastal fish stew of mixed seafood simmered in a tomato, wine, and garlic broth)
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Entree: Cuba – Boliche (Cuban braised beef roast typically butterflied and stuffed with chorizo, cooked with potatoes and peppers in a rich tomato-based sauce)
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Entree: Curacao – Funchi (A firm polenta-like cornmeal cake that is boiled, set, sliced and served as a starchy accompaniment to stews, fish, or vegetables)
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Entree: Cyprus – Souvlakia (Grilled marinated meat skewers traditionally made with pork, served with pita, lemon and fresh herbs)
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Entree: Ecuador – Bolón de Verde (Fried green-plantain dumpling mixed with cheese or pork and pan-seared until crisp)
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Entree: Eritrea – ሺሮ ➤ Shiro (Thick, spiced chickpea-flour stew traditionally eaten with injera)
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Entree: Estonia – Kapsarullid (Cabbage leaves filled with a savory meat and rice mixture, baked or simmered in tomato sauce)
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Entree: Falkland Islands (Malvinas) – Grilled Kelp Goose (Simply seasoned and charred kelp goose meat grilled over open flame, often finished with a buttery kelp pan sauce)
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Entree: Gabon – Poulet Moambe (chicken in palm-nut sauce)
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Entree: India – Assam – আলু পিটিকা ➤ ālu piṭikā (Coarsely mashed boiled potatoes flavored with mustard oil, onions, and green chilies from Assam)
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Entree: United States – American BBQ Belt – Texas Style Smoked Sausage (Coarsely ground pork-and-beef sausage seasoned with Texan spices and slow-smoked over wood)
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Entree: China – Beijing / Imperial North – 北京风味红烧肉 ➤ Běijīng fēngwèi hóngshāo ròu (Cubed pork belly slowly braised in a sweet-savory caramelized soy sauce typical of northern imperial cuisine)
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Entree: France – Auvergne – Côte de Boeuf à l'Auvergnate (Bone-in rib steak prepared in the Auvergne manner with garlic-parsley butter, mushrooms, lardons, and melted Cantal cheese)
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Entree: Italy – Aosta Valley – Raclette (Melted semi-hard Alpine cheese scraped over boiled potatoes and served with pickles and cured meats)
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Entree: Mexico – Central Highlands – Tamales (Corn masa dough filled with seasoned meat, wrapped in corn husks and steamed until tender)
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Entree: Brazil – Bahia – Sarapatel (Spicy Bahian-style stew of pork meat and offal simmered in a tangy, vinegar-spiced sauce)
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Entree: Germany – Bavaria – Zwiebelrostbraten (Pan-seared Bavarian roast beef topped with crispy caramelized onions and finished in a rich brown gravy)
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Entree: Russia – Bashkir & Ural Region – Башкирский чак-чак ➤ Bashkirskiy chak-chak (Bite-sized fried dough pieces coated in warm honey syrup, a traditional sweet from Bashkir and Ural cuisine)
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Entree: Spain – Aragon – Recao de Binéfar (Hearty Aragonese-style pork and chorizo stew from Binéfar, flavored with paprika and slow-simmered vegetables)
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Entree: Canada – Atlantic Canada – Halifax Fish Cakes (Pan-fried patties of flaked white fish mixed with mashed potato and seasonings)
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Entree: Ethiopia – Afar – Afar Grilled Camel (Marinated and charcoal-grilled camel meat seasoned in the Afar regional style)
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Entree: Iran – Baluchi Iran – کاک ➤ Kāk (Thick rustic Balochi wheat flatbread baked until crisp on the outside and tender inside)
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Entree: Japan – Chugoku – 松葉ガニ ➤ Matsuba-gani (Seasonal Chugoku snow crab typically boiled and served simply to showcase its sweet, delicate meat)
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Entree: Nigeria – Fulani Pastoral – Miyan Kuka (Goat soup thickened with baobab)
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Entree: Pakistan – Coastal Pakistan – سنڌي پلائو ➤ Sindhi Pulao (A fragrant Sindhi rice pilaf cooked with spiced meat, potatoes, and whole warm spices)
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Entree: Turkey – Aegean Turkey – Güveç (Slow-baked Turkish stew of meat and seasonal vegetables cooked together in an earthenware casserole)
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Entree: United Kingdom – British Pub Classics – Gammon Steak (Thick cured and often smoked pork steak, typically simmered then pan-grilled and served with a sweet-savory glaze)
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Entree: Argentina – Argentine Italian Cuisine – Pollo al Disco (Chicken pieces braised with vegetables and tomatoes in a wide shallow disc pan)
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Entree: Kazakhstan – Southern Kazakhstan – Бешбармақ ➤ Beshbarmak (Boiled meat and wide flat noodles served with an onion broth and herbs)
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Entree: Colombia – Antioquia – Carne Asada Antioqueña (Antioquian-style grilled marinated beef served with a bright herb sauce)
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Entree: Greece – Athens & Attica – Κοτόπουλο λεμονάτο ➤ Kotópoulo lemonáto (Greek lemon-braised chicken with garlic, oregano, and potatoes)
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Entree: Peru – Amazonian Peru – Timbuche (Hearty Amazonian fish stew with root vegetables and bright herb-lime finish)
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Entree: Philippines – Cebuano – Bam-i (Cebuano stir-fried noodle dish combining egg noodles and glass noodles with pork, shrimp, and vegetables)
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Entree: Poland – Highland / Gorale – Kiełbasa Z Grilla (Grilled Polish sausage prepared simply with onions, caraway, and mustard, typical of highland outdoor cooking)
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Entree: Portugal – Algarve – Açorda de Marisco (Algarve-style seafood and bread soup in a garlicky cilantro-olive oil broth often finished with poached eggs)
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Entree: South Africa – Cape Malay – Frikkadel (Spiced Cape Malay meatballs, pan-fried or baked and served with chutney)
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Entree: Thailand – Central Thailand – ปลาราดพริก ➤ Pla rad prik (Crispy whole fish topped with a sweet-spicy Thai chili sauce)
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Entree: Vietnam – Hanoi – Bánh Tôm Hồ Tây (Crispy West Lake-style shrimp and sweet potato fritters)
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Entree: Chile – Central Culinary Region – Chorrillana (Hearty Chilean platter of French fries topped with sautéed sliced beef, onions, and fried eggs)
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Entree: Afghanistan – Hazarajat Highlands – چپلی کباب ➤ Chapli Kabab (Flattened spiced ground-meat patties fried until crisp, flavored with herbs and pomegranate)
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Entree: Algeria – Central Culinary Region – تليتلي ➤ Tlitli (Small semolina pasta pearls served in a spiced lamb and chickpea tomato broth)
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Entree: Bangladesh – Bengali River Delta – পান্তা ভাত ➤ Panta Bhat (Overnight-soaked fermented rice served cold with fried fish and simple condiments)
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Entree: Egypt – Cairo & Delta – بامية ➤ Bamiya (Egyptian okra stew simmered with lamb in a tomato-garlic sauce)
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Entree: Ukraine – Crimean Tatar Cuisine – Chudu (Stuffed pan-fried flatbread common in Crimean Tatar home cooking)
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Entree: Armenia – Armenian Highlands – բաստուրմա ➤ basturma (Air-dried cured and heavily spiced beef coated with a fenugreek and garlic paste)
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Entree: Austria – Salzburg & Alpine Austria – Kaiserschmarrn (Fluffy shredded Austrian pancake traditionally caramelized and served with fruit compote)
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Entree: Azerbaijan – Baku & Absheron – Qutab (Thin stuffed Azerbaijani flatbread filled with meat and herbs and pan-fried until lightly crisp)
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