All Recipes
Showing 60 of 14187 recipes.
Entree: Philippines – Ilocano – Pinakbet (Ilocano mixed vegetable stew flavored with fermented shrimp paste)
Created by Kitchen2MyTable.com
Recipe ID: 6658
Entree: Poland – Lesser Poland / Krakow – Pierogi Ruskie (Dumplings filled with mashed potato, farmer's cheese, and sautéed onions)
Created by Kitchen2MyTable.com
Recipe ID: 6659
Entree: Portugal – Azores – Alcatra (Slow-braised Azorean beef and cured meats cooked in a sealed pot until very tender)
Created by Kitchen2MyTable.com
Recipe ID: 6660
Entree: South Africa – Durban Indian – Bunny Chow (Hollowed bread loaf filled with a spicy Durban-style curry, traditionally made with mutton or lamb)
Created by Kitchen2MyTable.com
Recipe ID: 6661
Entree: Thailand – Coastal Thai Seafood – กุ้งผัดน้ำพริกเผา ➤ Goong Pad Nam Prik Pao (Thai stir-fry of shrimp tossed with sweet-savory roasted chili jam and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6662
Entree: Vietnam – Hoi An / Da Nang – Cao Lau (Hoi An–style thick rice noodles with roast pork, fresh herbs, bean sprouts, and a light savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 6663
Entree: Chile – Chiloe – Curanto (Traditional Chilote earth-oven feast of shellfish, meats, potatoes, and potato dumplings steamed under leaves)
Created by Kitchen2MyTable.com
Recipe ID: 6664
Entree: Afghanistan – Herat & Western Afghanistan – کابلی پلو ➤ Kābuli Pulao (Afghan steamed basmati rice pilaf layered with tender spiced lamb, caramelized carrots, raisins, and toasted nuts)
Created by Kitchen2MyTable.com
Recipe ID: 6665
Entree: Algeria – Constantine & East – الشخشوخة ➤ Chakhchoukha (Algerian torn flatbread served in a robust spiced tomato-and-meat stew with chickpeas)
Created by Kitchen2MyTable.com
Recipe ID: 6666
Entree: Bangladesh – Central Culinary Region – কাচ্চি বিরিয়ানি ➤ Kacchi Biryani (Slow-cooked marinated meat layered with fragrant basmati rice and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6667
Entree: Egypt – Central Culinary Region – كشري ➤ Koshari (Hearty Egyptian street-food of rice, lentils, and pasta topped with spiced tomato sauce and crispy fried onions)
Created by Kitchen2MyTable.com
Recipe ID: 6668
Entree: Ukraine – Eastern Ukraine – Борщ з пампушками ➤ Borshch z pampushkamy (Hearty beetroot and vegetable soup served with small garlicky yeast buns)
Created by Kitchen2MyTable.com
Recipe ID: 6669
Entree: Armenia – Central Culinary Region – Խորոված ➤ Khorovats (Charcoal-grilled marinated meat skewers served with grilled vegetables and flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 6670
Entree: Austria – Styria – Steirisches Wurzelfleisch (Hearty Styrian boiled beef with root vegetables served in a clear seasoned broth)
Created by Kitchen2MyTable.com
Recipe ID: 6671
Entree: Azerbaijan – Caspian Azerbaijan – Plov (Aromatic Azerbaijani rice pilaf cooked with lamb, carrots, onions, and fragrant spices)
Created by Kitchen2MyTable.com
Recipe ID: 6672
Entree: Belgium – Central Culinary Region – Carbonnade Flamande (Belgian slow-braised beef and onion stew simmered in dark beer and flavored with mustard and thyme)
Created by Kitchen2MyTable.com
Recipe ID: 6673
Entree: Cambodia – Khmer Central Cuisine – អាមុកត្រី ➤ Amok Trey (Steamed coconut curry fish custard traditionally cooked in banana leaf cups)
Created by Kitchen2MyTable.com
Recipe ID: 6674
Entree: Denmark – Copenhagen & Zealand – Stegt Flæsk med Persillesovs (Crispy fried pork belly served with a creamy parsley sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6675
Entree: Finland – Karelia – Karjalanpaisti (Hearty Karelian slow-braised meat stew with root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6676
Entree: Georgia – Kakheti – ხინკალი ➤ khinkali (Boiled Georgian meat-filled dumplings with a savory broth pocket)
Created by Kitchen2MyTable.com
Recipe ID: 6677
Entree: Ghana – Ewe Volta Cuisine – Akple with Abobi Tadi (Firm cornmeal dumpling served with a spicy smoked-fish tomato stew)
Created by Kitchen2MyTable.com
Recipe ID: 6678
Entree: Iraq – Kurdish Iraq – قیمە ➤ Qeema (Stewed spiced minced lamb cooked with tomatoes and peas)
Created by Kitchen2MyTable.com
Recipe ID: 6679
Entree: Israel – Jerusalem – מעורב ירושלמי ➤ Meorav Yerushalmi (Sautéed mixed grill of chopped chicken offal and meat with onions and warm Middle Eastern spices)
Created by Kitchen2MyTable.com
Recipe ID: 6680
Entree: Kenya – Nairobi & Central Kenya – Nyama Choma (Charred grilled meat, traditionally goat or beef, seasoned simply and served with fresh tomato-onion relish)
Created by Kitchen2MyTable.com
Recipe ID: 6681
Entree: Myanmar – Mon Cuisine – မုန့်ဟင်းခါး ➤ Mohinga (Mon-style rice noodle and fish soup in a fragrant lemongrass and turmeric broth)
Created by Kitchen2MyTable.com
Recipe ID: 6682
Entree: Nepal – Newari Cuisine – योमरी ➤ Yomari (Steamed Newar rice-flour dumpling filled with sweet jaggery and sesame)
Created by Kitchen2MyTable.com
Recipe ID: 6683
Entree: Netherlands – Holland / Amsterdam – Stamppot (Mashed potatoes blended with cooked greens and served with smoked sausage)
Created by Kitchen2MyTable.com
Recipe ID: 6684
Entree: Romania – Moldavia – Sarmale (Cabbage leaves stuffed with seasoned minced meat and rice, slow-cooked in a tomato-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6685
Entree: Saudi Arabia – Hijaz – كبسة ➤ Kabsa (Fragrant spiced rice cooked with chicken in a tomato-based broth and aromatic Middle Eastern spices)
Created by Kitchen2MyTable.com
Recipe ID: 6686
Entree: Singapore – Malay Singapore – Mee Rebus (Egg noodles served in a thick, savory-sweet potato and shrimp-paste gravy with toppings)
Created by Kitchen2MyTable.com
Recipe ID: 6687
Entree: Syria – Damascus – كبة بالصينية ➤ Kibbeh bil-saniyeh (Baked layered bulgur and spiced minced lamb casserole)
Created by Kitchen2MyTable.com
Recipe ID: 6688
Entree: Tanzania – Northern Tanzania – Nyama Choma (Charcoal-grilled spiced goat or beef traditionally served sliced with a fresh tomato-onion relish)
Created by Kitchen2MyTable.com
Recipe ID: 6689
Entree: Uzbekistan – Khiva / Khorezm – Tukhum Barak (Small Khorezm-style dumplings filled with egg and lamb, served in a rich lamb-onion broth)
Created by Kitchen2MyTable.com
Recipe ID: 6690
Entree: American Samoa – Northern Culinary Region – Palusami (Taro leaves filled with coconut cream and onion, often combined with corned beef or fish and baked until tender)
Created by Kitchen2MyTable.com
Recipe ID: 6691
Entree: Antarctica – Northern Culinary Region – Grilled Antarctic Cod (Charred firm white fish fillets seasoned with citrus and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6692
Entree: Antigua and Barbuda – Northern Culinary Region – Fungee and Pepperpot (Cornmeal-based polenta served with a slow-simmered meat and okra stew flavored with Caribbean spices)
Created by Kitchen2MyTable.com
Recipe ID: 6693
Entree: Barbados – Northern Culinary Region – Cou-Cou and Flying Fish (Cornmeal and okra porridge served with seasoned flying fish in a Bajan pepper-tomato gravy)
Created by Kitchen2MyTable.com
Recipe ID: 6694
Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Kabritu Stoba (Slow-braised Caribbean goat stew with aromatics, tomatoes, and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6695
Entree: Bosnia and Herzegovina – Northern Culinary Region – Ćevapi (Small grilled minced meat sausages traditionally served with flatbread and chopped raw onions)
Created by Kitchen2MyTable.com
Recipe ID: 6696
Entree: Botswana – Northern Culinary Region – Seswaa (Slow-cooked, shredded beef traditionally pounded and served with thick maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 6697
Entree: British Indian Ocean Territory – Northern Culinary Region – Grilled Fish with Coconut Milk (Grilled firm white fish served in a fragrant spiced coconut milk sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6698
Entree: Bulgaria – Northern Culinary Region – Каварма ➤ Kavarma (Slow-cooked Bulgarian meat and vegetable stew traditionally finished in a covered pot)
Created by Kitchen2MyTable.com
Recipe ID: 6699
Entree: Burkina Faso – Northern Culinary Region – Poulet Yassa (Marinated and braised chicken with caramelized onions, lemon, and mustard served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 6700
Entree: Cameroon – Northern Culinary Region – Ndolé (Cameroonian bitterleaf and peanut stew cooked with spiced beef or shrimp)
Created by Kitchen2MyTable.com
Recipe ID: 6701
Entree: Cape Verde – Northern Culinary Region – Cachupa (Hearty slow-cooked Cape Verdean stew of corn, beans, vegetables and often pork or sausage)
Created by Kitchen2MyTable.com
Recipe ID: 6702
Entree: Costa Rica – Northern Culinary Region – Gallo Pinto (Costa Rican savory fried rice and beans seasoned with onions, peppers, cilantro, and Salsa Lizano)
Created by Kitchen2MyTable.com
Recipe ID: 6703
Entree: Cote d'Ivoire – Northern Culinary Region – Kedjenou de Poulet (Ivorian slow-braised spicy chicken cooked with vegetables in a tightly sealed pot)
Created by Kitchen2MyTable.com
Recipe ID: 6704
Entree: Czechia – Moravia – Vepřo knedlo zelo (Roast pork served with Czech bread dumplings and braised sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 6705
Entree: Democratic Republic of the Congo – Northern Culinary Region – Liboké de Poisson (Fish wrapped in leaves and steamed with aromatic vegetables and palm oil)
Created by Kitchen2MyTable.com
Recipe ID: 6706
Entree: Djibouti – Northern Culinary Region – Skoudehkaris (Djiboutian spiced rice cooked with tender lamb and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6707
Entree: Dominica – Northern Culinary Region – Mountain Chicken (Traditional Dominica preparation of giant frog legs cooked in a Creole-style sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6708
Entree: Dominican Republic – Northern Culinary Region – La Bandera (Classic Dominican plate of white rice, stewed red beans, and a savory braised meat served with plantains and a simple salad)
Created by Kitchen2MyTable.com
Recipe ID: 6600
Entree: El Salvador – Northern Culinary Region – Pupusas (Thick Salvadoran corn masa discs stuffed with seasoned cheese, pork, or beans, traditionally served with curtido and tomato salsa)
Created by Kitchen2MyTable.com
Recipe ID: 6594
Entree: Equatorial Guinea – Northern Culinary Region – Pepesup (Spicy palm-oil fish and vegetable stew typical of Equatorial Guinea)
Created by Kitchen2MyTable.com
Recipe ID: 6551
Entree: Eswatini – Northern Culinary Region – Sishwala (Thick maize porridge served with a savory beef and peanut gravy common in Eswatini)
Created by Kitchen2MyTable.com
Recipe ID: 6448
Entree: French Guiana – Northern Culinary Region – Bouillon d'Awara (Hearty Creole palm fruit stew with smoked meats, fish, and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6395
Entree: French Polynesia – Northern Culinary Region – Fafa (Taro leaf stew cooked in coconut cream often prepared with pork or fish)
Created by Kitchen2MyTable.com
Recipe ID: 6330
Entree: French Southern Territories – Northern Culinary Region – Bouillabaisse (Traditional Provençal fish stew of mixed fish, shellfish, vegetables, and saffron-infused broth)
Created by Kitchen2MyTable.com
Recipe ID: 6274
Entree: Hungary – Northern Hungary – Gulyásleves (Hearty Hungarian paprika-spiced beef and vegetable soup)
Created by Kitchen2MyTable.com
Recipe ID: 6269
Entree: Kazakhstan – Southern Kazakhstan – Бешбармақ ➤ Beshbarmak (Boiled meat and wide flat noodles served with an onion broth and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5986