All Recipes
Showing 60 of 14629 recipes.
Entree: Equatorial Guinea – National Cuisine – Pescado a la Parrilla (Grilled whole or filleted fish marinated with citrus, garlic, and local spices, charred over hot coals)
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Entree: Eswatini – National Cuisine – Siphuphe (Hearty Swazi-style peanut and beef stew flavored with tomatoes, onions, and local greens)
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Entree: French Guiana – National Cuisine – Matété de Crabe (Spicy Creole crab and rice stew cooked with coconut milk and aromatics)
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Entree: French Polynesia – National Cuisine – Ma'a Tinito (Tahitian Chinese-style fried rice with pork, vegetables, and soy seasoning)
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Entree: French Southern Territories – National Cuisine – Poule au Pot (Slow-simmered whole hen and root vegetables served with a fragrant clear broth)
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Entree: Hungary – Great Plain – Sertéspörkölt (Hungarian pork stew braised with onions and sweet paprika until tender)
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Entree: Equatorial Guinea – Northern Culinary Region – Pepesup (Spicy palm-oil fish and vegetable stew typical of Equatorial Guinea)
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Entree: Laos – Luang Prabang / Northern Laos – ເຂົ້າປຽກເຊັນ ➤ Khao Piak Sen (Laotian thick rice noodle soup with chicken, aromatic broth, and fresh herbs)
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Entree: Lebanon – Bekaa Valley – ملوخية ➤ Mulukhiyah (Leafy jute-mallow stew cooked with broth and served with shredded chicken and rice)
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Entree: Norway – Norwegian Coastal Seafood – Havets Skatt ("Treasure of the Sea" — a baked Norwegian mixed seafood gratin in a creamy dill sauce)
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Entree: Senegal – Dakar & Coastal Senegal – Soupe Kandia (Okra and fish stew in a silky palm-oil broth, typical of coastal Senegal)
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Entree: Sweden – Skane / South Sweden – Kroppkakor (Potato dumplings filled with seasoned pork, a traditional dish from southern Sweden)
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Entree: Switzerland – French Swiss – Longeole Genevoise (Geneva-style fennel-flavored pork sausage stew served with potatoes and greens)
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Entree: Tunisia – Sahel Coast – مشوية ➤ Mechouia (Tunisian grilled pepper and tomato salad typically topped with tuna and hard‑boiled eggs)
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Entree: Greenland – Northern Culinary Region – Uuttoq (Pan-roasted Arctic char served with juniper and seaweed butter)
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Entree: Guadeloupe – Northern Culinary Region – Langouste à la Vanille (Spiny lobster poached and finished in a warm vanilla, butter, and rum sauce)
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Entree: Guatemala – Northern Culinary Region – Paches (Steamed banana-leaf-wrapped potato-based tamale with a savory meat filling)
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Entree: Guinea-Bissau – Northern Culinary Region – Galinha à Cafreal (Herb- and chili-marinated grilled chicken in a cilantro-garlic piri-piri sauce)
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Entree: Honduras – Northern Culinary Region – Sopa Marinera (Honduran mixed-seafood soup simmered in a tomato and aromatic broth with rice and fresh herbs)
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Entree: Hong Kong – Northern Culinary Region – 薑蔥龍蝦 ➤ Jiāng Cōng Lóngxiā (Cantonese-style stir-fried lobster cooked with aromatic ginger and scallions in a light soy-based sauce)
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Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Ura Ma Te Ika (Baked coconut-taro and breadfruit casserole with roasted reef fish)
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Entree: Kyrgyzstan – Northern Culinary Region – Оромо ➤ Oromo (Hearty northern Kyrgyz lamb and potato stew braised with onions and warm spices)
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Entree: Lithuania – Northern Culinary Region – Skilandis (Traditional smoked and cured Lithuanian pork sausage made from coarsely chopped pork and fat)
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Entree: Luxembourg – Northern Culinary Region – Tiirteg (Crispy pan-fried potato pancakes flavored with onion and herbs)
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Entree: Madagascar – Northern Culinary Region – Sakay (Fiery northern Malagasy stew of beef, chilies and coconut)
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Entree: Martinique – Northern Culinary Region – Boudin Créole (Creole seasoned pork sausage made with pork, rice, liver and island spices)
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Entree: Mauritania – Northern Culinary Region – Ragout de Mouton (Hearty slow-cooked mutton stew flavored with North African spices and tomatoes)
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Entree: Mauritius – Northern Culinary Region – Kalia de Poulet (Mauritian spiced chicken kalia, a robust curry-style stew with potatoes and warm Indian-inspired spices)
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Entree: Micronesia – Northern Culinary Region – Fish Wrapped in Banana Leaves (Whole fish steamed in banana leaves with coconut milk and island aromatics)
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Entree: Mongolia – Northern Culinary Region – Бантан ➤ Bantan (Simple mutton broth with small boiled flour dumplings)
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Entree: Montenegro – Northern Culinary Region – Pljeskavica (Grilled Balkan mixed-meat spiced patty typically served hot with onions and condiments)
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Entree: Mozambique – Northern Culinary Region – Mucapata (Hearty northern Mozambican cassava-leaf and peanut stew, cooked with coconut milk and fish)
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Entree: New Caledonia – Northern Culinary Region – Braised Duck with Taro (Slow-braised duck cooked with taro in a savory coconut-scented sauce)
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Entree: New Zealand – Maori Cuisine – Kina on Toast (Fresh sea urchin roe served on buttered toasted bread)
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Entree: Nicaragua – Northern Culinary Region – Tajadas con Pollo (Fried ripe plantain slices served with savory stewed or shredded chicken in a tomato-based sauce)
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Entree: North Korea – North Korean Mountain Cuisine – 물냉면 ➤ Mul naengmyeon (Chilled buckwheat noodles in a clear iced beef and radish-brine broth served with sliced beef, crisp vegetables, and boiled egg)
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Entree: North Macedonia – Northern Culinary Region – Пинџур со леб ➤ Pindžur so leb (Roasted pepper and tomato spread served with bread)
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Entree: Palestine – Northern Culinary Region – رز ولحمة ➤ Ruz wa Lahmeh (One-pot Palestinian rice and meat stew with tomatoes and warm spices)
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Entree: Papua New Guinea – Northern Culinary Region – Grilled Barramundi (Char-grilled barramundi fillets marinated in coconut and citrus with island-style spices)
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Entree: Paraguay – Northern Culinary Region – Pastel Mandi'o (cassava dough meat turnover)
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Entree: Pitcairn – Northern Culinary Region – Taro and Fish Casserole (Baked island casserole of taro and firm white fish in a coconut-herb sauce)
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Entree: Puerto Rico – Northern Culinary Region – Chillo Frito (Whole red snapper seasoned and fried until crisp, a classic Puerto Rican preparation)
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Entree: Republic of the Congo – Northern Culinary Region – Madesu (Hearty stewed cowpeas in palm oil with smoked fish and leafy greens)
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Entree: Sierra Leone – Northern Culinary Region – Potato Leaves (Stewed sweet potato leaves cooked with groundnuts and smoked fish in a palm-oil sauce)
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Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Dutch Pea Soup with Pork (Hearty split pea soup simmered with smoked and fresh pork)
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Entree: Slovakia – Northern Culinary Region – Kačacie Prsia s Červenou Kapustou (Pan-roasted duck breasts served with braised red cabbage)
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Entree: Slovenia – Northern Culinary Region – Kmečka Krvavica (Rustic Slovenian blood sausage served with potatoes, onions, and sauerkraut)
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Entree: South Sudan – Northern Culinary Region – Mullah (Hearty South Sudanese meat stew with okra and peanut that thickens into a richly flavored sauce)
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Entree: Tajikistan – Northern Culinary Region – Қовурма Лагман ➤ Qovurma Lagmon (Braised and pan-fried lamb with hand-pulled noodles and vegetables in a savory sauce)
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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)
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Entree: United Arab Emirates – Northern Culinary Region – سمك مشوي ➤ Samak Mashwī (Grilled whole or filleted fish seasoned with Arabian spices, citrus, and herbs)
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Entree: Venezuela – Northern Culinary Region – Pisca Andina (Hearty Andean potato and milk soup finished with cheese and a poached or lightly scrambled egg)
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Entree: Wallis and Futuna – Northern Culinary Region – Ragoût de Porc (Slow-braised island-style pork stew with coconut milk, taro, and warm spices)
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Entree: Western Sahara – Northern Culinary Region – عجة بربرية ➤ ʿajjat Barbariyyah (Folded spiced egg omelette with onions, cilantro, and cumin in Sahrawi Berber style)
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Entree: Zimbabwe – Northern Culinary Region – Matemba (Small dried salted freshwater fish typically fried and served in a tomato-onion sauce)
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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)
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Entree: Anguilla – Central Culinary Region – Goat Water (Hearty Anguillian goat stew simmered with vegetables and dumplings in a savory, spiced broth)
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Entree: Aruba – Central Culinary Region – Balchi di Pisca (Aruban seasoned fish fritters made from flaked white fish formed into balls and fried until golden)
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Entree: Bahamas – Central Culinary Region – Bahamian Peas and Rice (One-pot seasoned rice cooked with pigeon peas, salted pork, coconut, and aromatics)
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Entree: Bahrain – Central Culinary Region – لحم أوزي ➤ Lahm Ouzi (Festive roasted spiced lamb served over fragrant rice studded with nuts and dried fruit)
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