All Recipes
Showing 60 of 14629 recipes.
Entree: Belarus – Central Culinary Region – Каша ➤ Kasha (Buckwheat porridge cooked with butter and sautéed onions)
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Entree: Belize – Central Culinary Region – Cochinita Pibil (Slow-roasted pork marinated in achiote and citrus, traditionally wrapped in banana leaves)
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Entree: Benin – Central Culinary Region – Ablo (Light fermented steamed pancakes made from millet and corn batter traditionally served with stews)
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Entree: Bermuda – Central Culinary Region – Cassava Pie (Baked Bermudian casserole of grated cassava encasing a seasoned chicken and spice-scented filling)
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Entree: Bhutan – Central Culinary Region – པུ་ཏ་ ➤ puta (Buckwheat noodle stir-fry with meat, vegetables, and Bhutanese chilies)
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Entree: Bolivia – Central Culinary Region – Sajta de Pollo (Spicy Bolivian chicken stew in aji amarillo sauce typically served with potatoes or rice)
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Entree: Brunei – Central Culinary Region – Ayam Masak Merah (Spicy tomato-based braised chicken in a sweet-savory Malay-style red sauce)
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Entree: Burundi – Central Culinary Region – Maharagwe (Stewed spiced red kidney beans cooked with coconut milk in East African style)
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Entree: Cayman Islands – Central Culinary Region – Steamed Snapper (Whole snapper steamed with island citrus, herbs, and peppers)
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Entree: Chad – Fangassou (Hearty Chadian peanut stew with meat, greens, and millet dumplings)
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Entree: Christmas Island – Ayam Masak Merah (Spicy-sweet tomato braised chicken cooked in aromatic Malay spices)
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Entree: Cocos (Keeling) Islands – Ayam Goreng Berempah (Deep-fried Malay spiced chicken marinated in a fragrant spice paste for crisp, aromatic skin)
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Entree: Comoros – Riz Comorien (Coconut-scented spiced rice simmered with tomatoes and aromatics, often served with meat or fish)
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Entree: Cook Islands – Taro Leaf Stew (Creamy coconut stew of tender taro leaves simmered with onion and fish or pork)
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Entree: Croatia – Janjetina s Ražnja (Spit-roasted lamb seasoned with garlic and herbs)
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Entree: Cuba – Caldo Gallego (Hearty bean-and-greens soup with pork and chorizo)
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Entree: Italy – Linguine al Granchio (Linguine with crab)
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Entree: Curacao – Bakiou (Stewed Curacao-style salted cod with tomatoes, peppers and root vegetables)
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Entree: Italy – Amalfi Coast – Linguine al Granchio alla Amalfitana (Amalfi-style linguine with crab)
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Entree: Cyprus – Halloumi Meze (Grilled Cypriot salted cheese served warm with lemon, olive oil and herbs)
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Entree: Ecuador – Encocado de Pescado (Fish simmered in a coconut-milk sauce flavored with coastal aromatics and cilantro)
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Entree: Eritrea – እንጀራ ጸብሒ ➤ Injera tsebhī (Sourdough-fermented spongy flatbread served with a richly spiced Eritrean stew)
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Entree: Estonia – Karask (Dense baked barley flatbread or cake traditionally served with butter or dairy)
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Entree: Falkland Islands (Malvinas) – Braised Mutton with Vegetables (Slow-braised mutton stew with root vegetables in a savory stock)
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Entree: Faroe Islands – Ræst kjøt við eplum (Fermented mutton braised with apples)
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Entree: Fiji – Fijian Prawn Curry (Coconut-based spiced prawn curry from Fiji)
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Entree: Gabon – Ragoût de Viande (Hearty slow-simmered beef stew in a spiced tomato and palm oil base typical of Gabon)
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Entree: India – Awadhi / Lucknow – काकोरी कबाब ➤ Kakori Kabab (Silky, delicately spiced minced lamb skewers from Lucknow known for their smooth texture and quick grilling)
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Entree: United States – Appalachia – Country Fried Steak (Breaded and pan-fried tenderized beef steak served with creamy peppered milk gravy)
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Entree: China – Cantonese / Guangdong – 咕嚕肉 ➤ Gu lou yuk (Cantonese-style deep-fried pork tossed in a tangy sweet-and-sour sauce with pineapple and bell peppers)
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Entree: France – Basque Country – Axoa de Veau (Basque sautéed veal in a savory onion, pepper, and Espelette pepper sauce)
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Entree: Indonesia – Batak – Arsik Ikan Mas (Batak-style spicy-sour carp braised in a fragrant andaliman and torch ginger spice sauce)
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Entree: Italy – Basilicata – Pasta con i Peperoni Cruschi (Spaghetti tossed with crisped dried sweet peppers, garlic, breadcrumbs, and pecorino)
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Entree: Mexico – Chiapas – Tamal de Chipilín (Corn masa tamale filled with chipilín greens and shredded pork, wrapped in banana leaves and steamed)
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Entree: Brazil – Brazilian Japanese – Sushi de Feijoada (Sushi rolls combining Brazilian feijoada-style black beans and seasoned pork wrapped in sushi rice and nori)
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Entree: Germany – Berlin-Brandenburg – Berliner Eisbein (Cured and simmered pork knuckle traditionally served with sauerkraut and pea purée)
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Entree: Russia – Buryat & Lake Baikal – бууз ➤ buuz (Steamed meat-filled dumplings typical of the Buryat Lake Baikal region)
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Entree: Spain – Asturias – Fabada Asturiana (Slow-simmered Asturian stew of large white beans with chorizo, morcilla, and cured pork)
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Entree: Canada – British Columbia Coast – Pacific Salmon with Maple Glaze (Pacific salmon fillets glazed with sweet local maple syrup and coastal aromatics)
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Entree: Ethiopia – Amhara – ዶሮ ወጥ ➤ Doro Wot (Spicy Ethiopian chicken stew braised in berbere and clarified spiced butter, traditionally served with injera)
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Entree: Iran – Caspian / Gilan – باقالی قاتق ➤ Bāqālī Qātoq (Gilan-style stew of fava beans, fresh dill, garlic, and eggs served with rice)
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Entree: Japan – Hokkaido – ジンギスカン ➤ Jingisukan (Hokkaido-style grilled mutton with mixed vegetables cooked on a convex skillet)
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Entree: Nigeria – Hausa-Fulani North – Jollof Rice (Spiced West African one-pot tomato rice cooked with aromatics and typically served with meat or vegetables)
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Entree: Pakistan – Karachi – حلیم ➤ Haleem (Hearty slow-cooked wheat, lentil, and meat stew reduced to a porridge-like consistency and seasoned with warming spices)
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Entree: Turkey – Black Sea Turkey – Hamsi Tava (Pan-fried Black Sea anchovies coated in cornmeal and crisped in butter and oil)
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Entree: United Kingdom – Cornwall & West Country – Cornish Pasty (Baked handheld pastry filled with beef, potato, swede, and onion)
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Entree: Argentina – Buenos Aires – Milanesa a la Napolitana (Breaded thin beef cutlets topped with tomato sauce, ham and melted cheese)
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Entree: Australia – Melbourne & Victoria – Chicken Parma (Breaded chicken cutlets topped with tomato sauce, ham and melted cheese)
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Entree: Colombia – Bogota / Andean – Ajiaco (Hearty Andean chicken and potato soup flavored with guascas and corn)
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Entree: Greece – Crete – Ντάκος ➤ Ntákos (Cretan barley rusk topped with ripe tomato, cheese and olive oil)
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Entree: Malaysia – Malaysian Chinese – 排骨茶 ➤ pái gǔ chá (Pork rib soup braised in a peppery herbal broth)
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Entree: Morocco – Casablanca & Atlantic Coast – طاجين دجاج بالليمون المصير ➤ Tajīn Dajjāj bil-līmūn al-maṣīr (Moroccan braised chicken with preserved lemons and olives)
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Entree: Peru – Andean Highlands – Lomo Saltado (Stir-fried beef with onions, tomatoes, and fried potatoes served with rice)
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Entree: Philippines – Ilocano – Pinakbet (Ilocano mixed vegetable stew flavored with fermented shrimp paste)
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Entree: Poland – Lesser Poland / Krakow – Pierogi Ruskie (Dumplings filled with mashed potato, farmer's cheese, and sautéed onions)
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Entree: Portugal – Azores – Alcatra (Slow-braised Azorean beef and cured meats cooked in a sealed pot until very tender)
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Entree: South Africa – Durban Indian – Bunny Chow (Hollowed bread loaf filled with a spicy Durban-style curry, traditionally made with mutton or lamb)
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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)
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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)
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Entree: Chile – Chiloe – Curanto (Traditional Chilote earth-oven feast of shellfish, meats, potatoes, and potato dumplings steamed under leaves)
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