All Recipes
Showing 60 of 14187 recipes.
Entree: Anguilla – Central Culinary Region – Pepperpot (Hearty slow-cooked Caribbean meat stew spiced with hot pepper, allspice, and thyme)
Created by Kitchen2MyTable.com
Recipe ID: 6109
Entree: Aruba – Central Culinary Region – Aruban Pastechi (Crispy fried handheld turnover filled with savory spiced meat or cheese, common as a breakfast or snack)
Created by Kitchen2MyTable.com
Recipe ID: 6110
Entree: Bahamas – Central Culinary Region – Bahamian Macaroni and Cheese (Rich baked Caribbean-style macaroni and cheese with a creamy, egg-enriched sauce and a browned crust)
Created by Kitchen2MyTable.com
Recipe ID: 6111
Entree: Bahrain – Central Culinary Region – كباب بحريني ➤ Kabab Bahraini (Spiced grilled ground meat skewers typical of Bahraini cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 6112
Entree: Belarus – Central Culinary Region – Клецкі ➤ Kletski (Boiled potato-and-flour dumplings traditionally finished with sautéed onions and bacon)
Created by Kitchen2MyTable.com
Recipe ID: 6113
Entree: Belize – Central Culinary Region – Pibil (Achiote‑marinated, banana‑leaf‑wrapped slow‑roasted pork prepared in the traditional buried or oven‑roasted pibil method)
Created by Kitchen2MyTable.com
Recipe ID: 6114
Entree: Benin – Central Culinary Region – Moyo (Hearty West African tomato and peanut chicken stew with leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 6115
Entree: Bermuda – Central Culinary Region – Codfish Breakfast (Salted cod sautéed with potatoes, onions, peppers, and served with hard-boiled eggs and bread)
Created by Kitchen2MyTable.com
Recipe ID: 6116
Entree: Bhutan – Central Culinary Region – ཧོན་ཏེ ➤ Hoentay (Buckwheat-based steamed dumplings filled with spinach and local cheese)
Created by Kitchen2MyTable.com
Recipe ID: 6117
Entree: Bolivia – Central Culinary Region – Chicharrón de Cerdo (Crispy fried pork chunks cooked until crackling, typically served with mote and a spicy salsa)
Created by Kitchen2MyTable.com
Recipe ID: 6118
Entree: Brunei – Central Culinary Region – Mee Goreng (Spicy stir-fried noodles with egg, vegetables, and a savory-sweet soy-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6119
Entree: Burundi – Central Culinary Region – Pilau (Aromatic spiced rice cooked with meat and warm East African spices)
Created by Kitchen2MyTable.com
Recipe ID: 6120
Entree: Cayman Islands – Central Culinary Region – Pepper Pot (Hearty Caribbean meat and vegetable stew simmered with warm spices and dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 6121
Entree: Chad – La Bouillie (Thick millet porridge served as a savory staple, often enriched with peanut and accompanied by stewed meat and greens)
Created by Kitchen2MyTable.com
Recipe ID: 6122
Entree: Christmas Island – Chilli Crab (Whole crab in a sweet-spicy tomato and chili sauce finished with silky egg ribbons)
Created by Kitchen2MyTable.com
Recipe ID: 6123
Entree: Cocos (Keeling) Islands – Kangkung Belacan (Stir-fried water spinach with pungent shrimp paste and chilies)
Created by Kitchen2MyTable.com
Recipe ID: 6124
Entree: Comoros – Biryani Comorien (Comorian spiced layered rice and meat cooked with coconut and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6125
Entree: Cook Islands – Rori (Cook Islands coconut-steamed fish parcels wrapped in taro or banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 6126
Entree: Croatia – Zagorski Štrukli (Baked rolled dough filled with soft cottage cheese and sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 6127
Entree: Cuba – Pargo a la Plancha (Whole red snapper grilled or pan-seared on a hot griddle with citrus and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 6128
Entree: Curacao – Ayaka (Traditional Curaçaoan wrapped corn-and-plantain dough filled with spiced chicken, raisins, capers, and olives, baked in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 6129
Entree: Cyprus – Λούντζα ➤ Lountza (Traditional Cypriot dry-cured and smoked pork loin typically served thinly sliced and quickly pan-seared or grilled)
Created by Kitchen2MyTable.com
Recipe ID: 6130
Entree: Estonia – Kohuke (Savory pan-fried curd-cheese patties served with dill sour cream and smoked salmon)
Created by Kitchen2MyTable.com
Recipe ID: 6131
Entree: Falkland Islands (Malvinas) – Stuffed Squid (Whole squid stuffed with breadcrumb and herb filling, braised in tomato and wine sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6132
Entree: Faroe Islands – Havhestur (Pan-seared Atlantic cod served with buttered potatoes and sautéed seaweed in a lemon-butter sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6133
Entree: Fiji – Fijian Lamb Curry (Coconut-milk based curried lamb cooked with Fijian-style spices and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6134
Entree: Gabon – Liboké de Poisson (Fish marinated with aromatics and cooked wrapped in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 6135
Entree: India – Assam – তিল পিঠা মাছৰ সৈতে ➤ til pitha masor xoite (Sesame-flavored rice crepes filled with spiced freshwater fish)
Created by Kitchen2MyTable.com
Recipe ID: 6136
Entree: United States – American BBQ Belt – Carolina Style Whole Hog BBQ (Slow-roasted whole hog cooked over coals and served pulled with a tangy vinegar-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6137
Entree: China – Beijing / Imperial North – 北京炸酱面 ➤ Běijīng zhàjiàngmiàn (Stir-fried wheat noodles topped with a savory fermented soybean and ground pork sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6138
Entree: France – Auvergne – Jambon d'Auvergne (Traditional cured and gently cooked ham from Auvergne, served sliced with a savory glaze or mustard)
Created by Kitchen2MyTable.com
Recipe ID: 6139
Entree: Indonesia – Bali – Jukut Urab (Balinese mixed steamed vegetables tossed with a spiced grated coconut dressing)
Created by Kitchen2MyTable.com
Recipe ID: 6140
Entree: Italy – Aosta Valley – Capriolo alla Valdostana (Pan-seared venison cutlets topped with cured ham and melted Fontina cheese in the Aosta Valley style)
Created by Kitchen2MyTable.com
Recipe ID: 6141
Entree: Mexico – Central Highlands – Sopes (Thick pinched masa rounds, fried and topped with beans, shredded meat, cheese, lettuce, crema, and salsa)
Created by Kitchen2MyTable.com
Recipe ID: 6142
Entree: Brazil – Bahia – Moela de Galinha (Slow-simmered Bahian chicken gizzard stew enriched with coconut milk and dendê oil)
Created by Kitchen2MyTable.com
Recipe ID: 6143
Entree: Germany – Bavaria – Bayerischer Schweinebraten (Classic Bavarian roast pork with crackling, served with a rich beer-and-onion gravy)
Created by Kitchen2MyTable.com
Recipe ID: 6144
Entree: Russia – Bashkir & Ural Region – Уральские голубцы ➤ Uralskiye golubtsy (Ural-style cabbage rolls stuffed with seasoned meat and rice simmered in a tomato and sour cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6145
Entree: Spain – Aragon – Chiretas (Sheep's stomach stuffed with rice, lamb offal, and herbs, simmered until tender and served sliced)
Created by Kitchen2MyTable.com
Recipe ID: 6146
Entree: Canada – Atlantic Canada – Moose Stew (Hearty slow-simmered stew of moose meat with root vegetables and savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 6147
Entree: Ethiopia – Afar – Afar Goat Stew (Spiced slow-cooked goat stew in the Afar regional style with berbere and tomato base)
Created by Kitchen2MyTable.com
Recipe ID: 6148
Entree: Iran – Baluchi Iran – کاری ماهی بلوچ ➤ Kari Mahi-ye Baluchi (Spiced Balochi-style coastal fish curry made with tomatoes, turmeric, and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6149
Entree: Japan – Chugoku – 蟹どて鍋 ➤ Kani Dote Nabe (Chugoku-style crab hot-pot simmered in a savory miso and dashi broth with vegetables and tofu)
Created by Kitchen2MyTable.com
Recipe ID: 6150
Entree: Nigeria – Fulani Pastoral – Miyan Taushe (Thick Hausa pumpkin and peanut stew with meat and leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 6151
Entree: Pakistan – Coastal Pakistan – مچھلی بریانی ➤ Machhli Biryani (Layered spiced basmati rice cooked with marinated fish and whole spices)
Created by Kitchen2MyTable.com
Recipe ID: 6152
Entree: Turkey – Aegean Turkey – Sardalya Pilaki (Sardines slow-cooked in olive oil with tomatoes, onions, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6153
Entree: United Kingdom – British Pub Classics – Roast Beef and Yorkshire Pudding (Oven-roasted beef joint served with traditional baked batter puddings)
Created by Kitchen2MyTable.com
Recipe ID: 6154
Entree: Argentina – Argentine Italian Cuisine – Fainá (Thin chickpea flour flatbread traditionally baked in a very hot oven and served with pizza or on its own)
Created by Kitchen2MyTable.com
Recipe ID: 6155
Entree: Australia – Central Culinary Region – Macadamia-Crusted Chicken (Chicken breasts coated in crushed macadamias for a crunchy, buttery crust served with a bright lemon cream pan sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6156
Entree: Colombia – Antioquia – Tamales Antioqueños (Steamed corn masa parcels filled with seasoned pork, chicken, vegetables, and rice typical of Antioquia)
Created by Kitchen2MyTable.com
Recipe ID: 6157
Entree: Greece – Athens & Attica – Αρνί φρικασέ ➤ Arní frikasé (braised lamb in lemon-egg sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6158
Entree: Malaysia – Malay Peninsula – Nasi Dagang (Fragrant coconut-steamed rice served with a Malay-style curried fish and pickled cucumber)
Created by Kitchen2MyTable.com
Recipe ID: 6159
Entree: Morocco – Berber Cuisine – مدفونة ➤ Madfouna (A stuffed North African flatbread filled with spiced ground meat and onions and baked until golden)
Created by Kitchen2MyTable.com
Recipe ID: 6160
Entree: Peru – Amazonian Peru – Chonta con Cecina (Salad-style main of sliced heart of palm combined with salted, air-dried smoked beef and bright citrus dressing)
Created by Kitchen2MyTable.com
Recipe ID: 6161
Entree: Philippines – Cebuano – Ngohiong (Cebu-style deep-fried five-spice pork rolls similar to lumpia, served with a tangy vinegar dip)
Created by Kitchen2MyTable.com
Recipe ID: 6162
Entree: Poland – Highland / Gorale – Kotlet Schabowy (Polish breaded and pan-fried pork cutlet, pounded thin and crisped to a golden crust)
Created by Kitchen2MyTable.com
Recipe ID: 6163
Entree: Portugal – Algarve – Caldeirada de Peixe (Portuguese mixed fish stew from the Algarve made with layered fish, potatoes, vegetables, and a light broth)
Created by Kitchen2MyTable.com
Recipe ID: 6164
Entree: South Africa – Cape Malay – Tomato Bredie (Slow-simmered South African lamb and tomato stew seasoned with Cape Malay spices)
Created by Kitchen2MyTable.com
Recipe ID: 6165
Entree: Thailand – Central Thailand – ผัดพริกขิง ➤ Phat Phrik Khing (Dry-style Thai stir-fry of red curry paste with pork and long beans)
Created by Kitchen2MyTable.com
Recipe ID: 6166
Entree: Vietnam – Hanoi – Xôi Xéo (Savory Hanoi-style sticky rice topped with seasoned mashed mung bean, fried shallots, scallion oil, and pork floss)
Created by Kitchen2MyTable.com
Recipe ID: 6167
Entree: Chile – Central Culinary Region – Humitas (Steamed corn dough wrapped in husks, flavored with onion, basil, butter, and often fresh cheese)
Created by Kitchen2MyTable.com
Recipe ID: 6168