All Recipes
Showing 60 of 14187 recipes.
Entree: Singapore – Indian Singapore – மசாலா தோசை ➤ Masālā Dōsai (Crispy fermented rice-and-lentil crepe filled with spiced mashed potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6352
Entree: South Korea – Gyeongsang – 거제 갈치 조림 ➤ Geoje galchi jorim (Spicy braised cutlassfish in a savory, slightly sweet soy-chili sauce with potatoes and scallions)
Created by Kitchen2MyTable.com
Recipe ID: 6353
Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ்ப்பாண இறால் குழம்பு ➤ Yāzhppāṇa iraal kuzambu (Spicy Jaffna-style prawn curry cooked in a roasted spice and coconut sauce with tamarind tang)
Created by Kitchen2MyTable.com
Recipe ID: 6354
Entree: Uzbekistan – Fergana Valley – Ковурма Лагман ➤ Kovurma Lagman (Pan-fried meat and hand-pulled noodles in a spiced Central Asian vegetable sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6355
Entree: American Samoa – National Cuisine – Fai'ai Pipi (Samoan-style coconut-braised beef with island root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6356
Entree: Antarctica – National Cuisine – Krill and Seaweed Salad (Cold composed dish of blanched Antarctic krill and marinated kelp finished with a bright citrus-sesame dressing)
Created by Kitchen2MyTable.com
Recipe ID: 6357
Entree: Antigua and Barbuda – National Cuisine – Callaloo and Crab (Hearty Caribbean stew of callaloo greens and crab simmered with coconut milk, aromatics, and spices)
Created by Kitchen2MyTable.com
Recipe ID: 6358
Entree: Barbados – National Cuisine – Bajan Roast Pork (Barbadan marinated and roasted pork shoulder seasoned with classic Creole spices and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 6359
Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Karni Stoba (Slow-simmered Caribbean beef stew with root vegetables and savory island spices)
Created by Kitchen2MyTable.com
Recipe ID: 6360
Entree: Bosnia and Herzegovina – National Cuisine – Janjetina ispod sača (Slow-roasted lamb cooked under a domed lid over embers with root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6361
Entree: Botswana – National Cuisine – Matemekwane (Hearty Botswana-style beef and leafy-greens stew served with maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 6362
Entree: British Indian Ocean Territory – National Cuisine – Tandoori Fish (Firm white fish marinated in spiced yogurt and roasted in tandoori style)
Created by Kitchen2MyTable.com
Recipe ID: 6363
Entree: Bulgaria – National Cuisine – Имам байълды ➤ Imam bayaldy (Eggplants stuffed with a slow-cooked mixture of onion, tomato, garlic, and herbs, braised in olive oil)
Created by Kitchen2MyTable.com
Recipe ID: 6364
Entree: Burkina Faso – National Cuisine – Benga (A hearty Burkinabé groundnut and tomato stew with smoked meat served over millet or rice)
Created by Kitchen2MyTable.com
Recipe ID: 6365
Entree: Cameroon – National Cuisine – Okok (A dense Cameroonian steamed pudding of grated cocoyam and cocoyam leaves mixed with palm oil and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 6366
Entree: Cape Verde – National Cuisine – Frango Assado (Cape Verdean marinated and roasted chicken flavored with citrus, garlic, and piri-piri heat)
Created by Kitchen2MyTable.com
Recipe ID: 6367
Entree: Central African Republic – National Cuisine – Kalonji (chicken stewed in tomato-peanut broth)
Created by Kitchen2MyTable.com
Recipe ID: 6368
Entree: Costa Rica – National Cuisine – Chorreadas (Thick fresh sweet corn pancakes made from ground corn and cooked on a griddle)
Created by Kitchen2MyTable.com
Recipe ID: 6369
Entree: Cote d'Ivoire – National Cuisine – Kedjenou de Viande (Ivorian slow-braised spicy meat stew cooked in a tightly covered pot until richly flavored and reduced)
Created by Kitchen2MyTable.com
Recipe ID: 6370
Entree: Czechia – Central Culinary Region – Pečené vepřové koleno (Roast pork knuckle braised in beer then roasted until the skin is crisp)
Created by Kitchen2MyTable.com
Recipe ID: 6371
Entree: Djibouti – National Cuisine – Djiboutian Grilled Fish (Charcoal-grilled whole fish marinated with citrus, garlic, and warm East African spices)
Created by Kitchen2MyTable.com
Recipe ID: 6372
Entree: Dominica – National Cuisine – Jerk Pork (Pork pieces marinated in a spicy-sweet pimento and Scotch bonnet paste then grilled or roasted until deeply flavored and caramelized)
Created by Kitchen2MyTable.com
Recipe ID: 6373
Entree: Equatorial Guinea – National Cuisine – Estofado de Carne (Hearty braised beef stew with tomatoes, peppers, potatoes, and plantain)
Created by Kitchen2MyTable.com
Recipe ID: 6374
Entree: Eswatini – National Cuisine – Umkhunsu (Traditional Swazi slow-cooked meat and pumpkin stew often served with maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 6375
Entree: French Guiana – National Cuisine – Civet de Cochon Marron (Hearty Creole brown pork stew braised with aromatics, wine or rum, and local spices)
Created by Kitchen2MyTable.com
Recipe ID: 6376
Entree: French Polynesia – National Cuisine – Pahua Taioro (Marinated shellfish or seafood served in fermented coconut cream with lime and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6377
Entree: French Southern Territories – National Cuisine – Civet de Lapin (Slow-braised rabbit stew in red wine with bacon and mushrooms)
Created by Kitchen2MyTable.com
Recipe ID: 6378
Entree: Hungary – Great Plain – Csirkepaprikás (Chicken simmered in a sweet paprika and sour cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6379
Entree: Kazakhstan – Northern Kazakhstan – Koktal (Hearty Kazakh lamb and root-vegetable stew cooked slowly in a sealed pot)
Created by Kitchen2MyTable.com
Recipe ID: 6380
Entree: Laos – Luang Prabang / Northern Laos – Khao Niew with Grilled Fish (Sticky glutinous rice served with charcoal-grilled freshwater fish and a spicy-herb dipping sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6381
Entree: Lebanon – Bekaa Valley – فاصوليا باللحم ➤ Fasuliya bil-lahm (Stewed green beans with lamb in a tomato and spice sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6382
Entree: Norway – Norwegian Coastal Seafood – Røkt Laks (Cold-smoked salmon thinly sliced and served with traditional accompaniments)
Created by Kitchen2MyTable.com
Recipe ID: 6383
Entree: Senegal – Dakar & Coastal Senegal – Lakh (Sweet Senegalese millet couscous soaked in sweetened milk and served with peanuts and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6384
Entree: Sweden – Skane / South Sweden – Laxpudding (Baked Swedish casserole of layered potatoes and salmon set in a dill-scented cream-and-egg custard)
Created by Kitchen2MyTable.com
Recipe ID: 6385
Entree: Switzerland – French Swiss – Boudin Noir (Traditional French‑Swiss blood sausage seasoned with onions and warm spices, often pan-seared and served with apples and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6386
Entree: Tunisia – Sahel Coast – ملوخية ➤ mlūkhiyya (Slow‑simmered Tunisian stew of beef or lamb cooked with ground jute leaves, garlic, olive oil and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6387
Entree: Guadeloupe – Northern Culinary Region – Cabri Massalé (Guadeloupean curried goat braised in a Massalé spice blend)
Created by Kitchen2MyTable.com
Recipe ID: 6389
Entree: Guatemala – Northern Culinary Region – Tamalitos de Chipilín (Small steamed corn masa tamales filled with fresh chipilín greens)
Created by Kitchen2MyTable.com
Recipe ID: 6390
Entree: Guinea-Bissau – Northern Culinary Region – Arroz de Marisco (Hearty Portuguese-influenced seafood rice cooked with mixed shellfish and fish in a spiced tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 6391
Entree: Honduras – Northern Culinary Region – Pastelitos de Carne (A savory fried meat turnover filled with seasoned ground beef, potatoes, and spices)
Created by Kitchen2MyTable.com
Recipe ID: 6392
Entree: Hong Kong – Northern Culinary Region – 豉汁蒸排骨 ➤ Chǐzhī zhēng páigǔ (Pork spare ribs marinated with fermented black beans and aromatics, then steamed until tender)
Created by Kitchen2MyTable.com
Recipe ID: 6393
Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Ura (Baked or earth-oven breadfruit and coconut dish with fresh reef fish)
Created by Kitchen2MyTable.com
Recipe ID: 6394
Entree: Lithuania – Northern Culinary Region – Kotletai (Pan-fried seasoned minced meat patties common in Lithuanian home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 6396
Entree: Luxembourg – Northern Culinary Region – Rieslingspaschtéit (Savory meat pie in pastry flavored with Riesling wine, traditional to Luxembourg)
Created by Kitchen2MyTable.com
Recipe ID: 6397
Entree: Madagascar – Northern Culinary Region – Vary Amin'anana (Rice cooked with leafy greens and aromatics in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 6398
Entree: Mauritania – Northern Culinary Region – بازين ➤ Bāzīn (A dense steamed barley dough formed into a firm mound and served with a spiced meat and tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6399
Entree: Mauritius – Northern Culinary Region – Gateau Piment (Spicy deep-fried split-pea fritters flavored with onion, herbs, and chilies commonly eaten in Mauritius)
Created by Kitchen2MyTable.com
Recipe ID: 6400
Entree: Micronesia – Northern Culinary Region – Breadfruit Casserole (Baked savory mash of ripe breadfruit mixed with coconut cream and shredded smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 6401
Entree: Mongolia – Northern Culinary Region – Гурилтай шөл ➤ Guriltai shöl (Hearty Mongolian wheat noodle soup with meat and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6402
Entree: Montenegro – Northern Culinary Region – Sarma (Cabbage leaves filled with seasoned minced meat and rice, slowly braised in a savory smoked broth)
Created by Kitchen2MyTable.com
Recipe ID: 6403
Entree: Mozambique – Northern Culinary Region – Feijoada Moçambicana (Hearty Mozambican-style bean and pork stew seasoned with peri-peri and enriched with coconut-infused broth)
Created by Kitchen2MyTable.com
Recipe ID: 6404
Entree: New Caledonia – Northern Culinary Region – Coconut Chicken Curry (A creamy Pacific-style chicken curry made with coconut milk, warm spices, ginger and citrus.)
Created by Kitchen2MyTable.com
Recipe ID: 6405
Entree: New Zealand – Maori Cuisine – Fish and Chips with Lemon (Crisply battered local white fish served with thick fried chips and fresh lemon wedges.)
Created by Kitchen2MyTable.com
Recipe ID: 6406
Entree: Nicaragua – Northern Culinary Region – Salpicón (Shredded citrus‑dressed beef salad with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6407
Entree: North Korea – North Korean Mountain Cuisine – 김치볶음밥 ➤ Kimchi bokkeumbap (Spicy stir-fried rice with aged kimchi, vegetables, and egg)
Created by Kitchen2MyTable.com
Recipe ID: 6408
Entree: North Macedonia – Northern Culinary Region – Качамак ➤ Kachamak (Thick cornmeal porridge traditionally served hot with butter and white cheese)
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Recipe ID: 6409
Entree: Palestine – Northern Culinary Region – شيش برك ➤ Shish Barak (Small spiced meat dumplings cooked in a warm yogurt and broth sauce)
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Recipe ID: 6410
Entree: Papua New Guinea – Northern Culinary Region – Coconut Crab (Crab simmered in rich coconut milk with island aromatics)
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Recipe ID: 6411
Entree: Paraguay – Northern Culinary Region – Churrasco (Charcoal-grilled seasoned steak served sliced, traditionally accompanied by chimichurri)
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Recipe ID: 6412
Entree: Pitcairn – Northern Culinary Region – Island Style Roast Chicken (Whole roasted chicken flavored with tropical citrus, garlic, and island herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6413