All Recipes
Showing 60 of 14629 recipes.
Entree: Comoros – Biryani Comorien (Comorian spiced layered rice and meat cooked with coconut and warm spices)
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Entree: Cook Islands – Rori (Cook Islands coconut-steamed fish parcels wrapped in taro or banana leaves)
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Entree: Croatia – Zagorski Štrukli (Baked rolled dough filled with soft cottage cheese and sour cream)
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Entree: Cuba – Pargo a la Plancha (Whole red snapper grilled or pan-seared on a hot griddle with citrus and garlic)
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Entree: Curacao – Ayaka (Traditional Curaçaoan wrapped corn-and-plantain dough filled with spiced chicken, raisins, capers, and olives, baked in banana leaves)
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Entree: Cyprus – Λούντζα ➤ Lountza (Traditional Cypriot dry-cured and smoked pork loin typically served thinly sliced and quickly pan-seared or grilled)
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Entree: Estonia – Kohuke (Savory pan-fried curd-cheese patties served with dill sour cream and smoked salmon)
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Entree: Falkland Islands (Malvinas) – Stuffed Squid (Whole squid stuffed with breadcrumb and herb filling, braised in tomato and wine sauce)
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Entree: Faroe Islands – Havhestur (Pan-seared Atlantic cod served with buttered potatoes and sautéed seaweed in a lemon-butter sauce)
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Entree: Fiji – Fijian Lamb Curry (Coconut-milk based curried lamb cooked with Fijian-style spices and root vegetables)
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Entree: Gabon – Liboké de Poisson (Fish marinated with aromatics and cooked wrapped in banana leaves)
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Entree: India – Assam – তিল পিঠা মাছৰ সৈতে ➤ til pitha masor xoite (Sesame-flavored rice crepes filled with spiced freshwater fish)
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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)
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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)
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Entree: France – Auvergne – Jambon d'Auvergne (Traditional cured and gently cooked ham from Auvergne, served sliced with a savory glaze or mustard)
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Entree: Indonesia – Bali – Jukut Urab (Balinese mixed steamed vegetables tossed with a spiced grated coconut dressing)
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Entree: Italy – Aosta Valley – Capriolo alla Valdostana (Pan-seared venison cutlets topped with cured ham and melted Fontina cheese in the Aosta Valley style)
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Entree: Mexico – Central Highlands – Sopes (Thick pinched masa rounds, fried and topped with beans, shredded meat, cheese, lettuce, crema, and salsa)
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Entree: Brazil – Bahia – Moela de Galinha (Slow-simmered Bahian chicken gizzard stew enriched with coconut milk and dendê oil)
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Entree: Germany – Bavaria – Bayerischer Schweinebraten (Classic Bavarian roast pork with crackling, served with a rich beer-and-onion gravy)
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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)
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Entree: Spain – Aragon – Chiretas (Sheep's stomach stuffed with rice, lamb offal, and herbs, simmered until tender and served sliced)
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Entree: Canada – Atlantic Canada – Moose Stew (Hearty slow-simmered stew of moose meat with root vegetables and savory broth)
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Entree: Ethiopia – Afar – Afar Goat Stew (Spiced slow-cooked goat stew in the Afar regional style with berbere and tomato base)
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Entree: Iran – Baluchi Iran – کاری ماهی بلوچ ➤ Kari Mahi-ye Baluchi (Spiced Balochi-style coastal fish curry made with tomatoes, turmeric, and fresh herbs)
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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)
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Entree: Nigeria – Fulani Pastoral – Miyan Taushe (Thick Hausa pumpkin and peanut stew with meat and leafy greens)
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Entree: Pakistan – Coastal Pakistan – مچھلی بریانی ➤ Machhli Biryani (Layered spiced basmati rice cooked with marinated fish and whole spices)
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Entree: Turkey – Aegean Turkey – Sardalya Pilaki (Sardines slow-cooked in olive oil with tomatoes, onions, and herbs)
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Entree: United Kingdom – British Pub Classics – Roast Beef and Yorkshire Pudding (Oven-roasted beef joint served with traditional baked batter puddings)
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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)
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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)
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Entree: Colombia – Antioquia – Tamales Antioqueños (Steamed corn masa parcels filled with seasoned pork, chicken, vegetables, and rice typical of Antioquia)
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Entree: Greece – Athens & Attica – Αρνί φρικασέ ➤ Arní frikasé (braised lamb in lemon-egg sauce)
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Entree: Malaysia – Malay Peninsula – Nasi Dagang (Fragrant coconut-steamed rice served with a Malay-style curried fish and pickled cucumber)
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Entree: Morocco – Berber Cuisine – مدفونة ➤ Madfouna (A stuffed North African flatbread filled with spiced ground meat and onions and baked until golden)
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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)
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Entree: Philippines – Cebuano – Ngohiong (Cebu-style deep-fried five-spice pork rolls similar to lumpia, served with a tangy vinegar dip)
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Entree: Poland – Highland / Gorale – Kotlet Schabowy (Polish breaded and pan-fried pork cutlet, pounded thin and crisped to a golden crust)
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Entree: Portugal – Algarve – Caldeirada de Peixe (Portuguese mixed fish stew from the Algarve made with layered fish, potatoes, vegetables, and a light broth)
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Entree: South Africa – Cape Malay – Tomato Bredie (Slow-simmered South African lamb and tomato stew seasoned with Cape Malay spices)
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Entree: Thailand – Central Thailand – ผัดพริกขิง ➤ Phat Phrik Khing (Dry-style Thai stir-fry of red curry paste with pork and long beans)
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Entree: Vietnam – Hanoi – Xôi Xéo (Savory Hanoi-style sticky rice topped with seasoned mashed mung bean, fried shallots, scallion oil, and pork floss)
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Entree: Chile – Central Culinary Region – Humitas (Steamed corn dough wrapped in husks, flavored with onion, basil, butter, and often fresh cheese)
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Entree: Afghanistan – Hazarajat Highlands – قابلی پلو ➤ Qabili Palaw (Afghan spiced lamb and rice pilaf with caramelized carrots, raisins, and toasted nuts)
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Entree: Algeria – Central Culinary Region – شربة فريك ➤ Shorba Frik (Hearty Algerian freekeh and meat soup-stew with vegetables and warm North African spices)
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Entree: Bangladesh – Bengali River Delta – চিতল মাছের মুঠা ➤ Chital Macher Muitha (Steamed or simmered spiced river-fish dumplings made from minced chital and rice in a light mustard and ginger sauce)
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Entree: Egypt – Cairo & Delta – فتير مشلتت ➤ Feteer Meshaltet (Multi-layered Egyptian flaky flatbread made by stretching and folding dough into many buttered layers, baked until crisp and golden)
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Entree: Ukraine – Crimean Tatar Cuisine – Kuurdak (Pan-fried chunks of lamb with onions and potatoes cooked until deeply browned and savory)
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Entree: Armenia – Armenian Highlands – Լահմաջուն ➤ Lahmajoon (Thin flatbread topped with spiced minced meat and herbs, baked until crisp)
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Entree: Austria – Salzburg & Alpine Austria – Rindsrouladen (Beef roulades stuffed with bacon, onions, mustard, and pickles, braised until tender in a rich gravy)
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Entree: Azerbaijan – Baku & Absheron – Sadj (Sizzling griddle-cooked lamb or beef with vegetables, prepared on a convex metal pan and served hot)
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Entree: Belgium – Brussels – Chicons au Gratin (Belgian endives wrapped in ham, covered with creamy béchamel and gratinéed with cheese)
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Entree: Cambodia – Coastal Cambodia – ត្រីងៀត ➤ Trey Ngeat (Whole coastal fish seasoned and deep-fried, served with a sweet‑sour‑spicy Khmer dipping sauce)
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Entree: Denmark – Central Culinary Region – Forloren hare (A traditional Danish meatloaf made to resemble roast hare, typically stuffed with ham or prunes and served with a rich brown gravy)
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Entree: Finland – Finnish Coastal Cuisine – Rosolli with Herring (A chilled Finnish beetroot and root-vegetable salad served with pickled herring and a creamy, tangy dressing)
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Entree: Georgia – Imereti – ელარჯი ➤ Elarji (Thick cornmeal porridge enriched with melted sulguni cheese, a hearty Georgian staple)
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Entree: Ghana – Ashanti – Yam Pottage (Savory mashed yam cooked with palm oil, tomatoes, onions and smoked fish to create a thick, spiced pottage)
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Entree: Iraq – Basra & South – فاصوليا ➤ Fasuliya (Stewed white beans with lamb in a tomato-spiced broth)
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Entree: Ireland – Dublin & East – Chicken and Leek Pie (Baked savory pie of chicken and leeks in a creamy sauce under a pastry crust)
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