All Recipes
Showing 60 of 14629 recipes.
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)
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Entree: Algeria – Constantine & East – الشخشوخة ➤ Chakhchoukha (Algerian torn flatbread served in a robust spiced tomato-and-meat stew with chickpeas)
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Entree: Bangladesh – Central Culinary Region – কাচ্চি বিরিয়ানি ➤ Kacchi Biryani (Slow-cooked marinated meat layered with fragrant basmati rice and warm spices)
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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)
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Entree: Ukraine – Eastern Ukraine – Борщ з пампушками ➤ Borshch z pampushkamy (Hearty beetroot and vegetable soup served with small garlicky yeast buns)
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Entree: Armenia – Central Culinary Region – Խորոված ➤ Khorovats (Charcoal-grilled marinated meat skewers served with grilled vegetables and flatbread)
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Entree: Austria – Styria – Steirisches Wurzelfleisch (Hearty Styrian boiled beef with root vegetables served in a clear seasoned broth)
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Entree: Azerbaijan – Caspian Azerbaijan – Plov (Aromatic Azerbaijani rice pilaf cooked with lamb, carrots, onions, and fragrant spices)
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Entree: Belgium – Central Culinary Region – Carbonnade Flamande (Belgian slow-braised beef and onion stew simmered in dark beer and flavored with mustard and thyme)
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Entree: Cambodia – Khmer Central Cuisine – អាមុកត្រី ➤ Amok Trey (Steamed coconut curry fish custard traditionally cooked in banana leaf cups)
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Entree: Denmark – Copenhagen & Zealand – Stegt Flæsk med Persillesovs (Crispy fried pork belly served with a creamy parsley sauce)
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Entree: Finland – Karelia – Karjalanpaisti (Hearty Karelian slow-braised meat stew with root vegetables)
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Entree: Georgia – Kakheti – ხინკალი ➤ khinkali (Boiled Georgian meat-filled dumplings with a savory broth pocket)
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Entree: Ghana – Ewe Volta Cuisine – Akple with Abobi Tadi (Firm cornmeal dumpling served with a spicy smoked-fish tomato stew)
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Entree: Iraq – Kurdish Iraq – قیمە ➤ Qeema (Stewed spiced minced lamb cooked with tomatoes and peas)
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Entree: Israel – Jerusalem – מעורב ירושלמי ➤ Meorav Yerushalmi (Sautéed mixed grill of chopped chicken offal and meat with onions and warm Middle Eastern spices)
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Entree: Kenya – Nairobi & Central Kenya – Nyama Choma (Charred grilled meat, traditionally goat or beef, seasoned simply and served with fresh tomato-onion relish)
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Entree: Myanmar – Mon Cuisine – မုန့်ဟင်းခါး ➤ Mohinga (Mon-style rice noodle and fish soup in a fragrant lemongrass and turmeric broth)
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Entree: Nepal – Newari Cuisine – योमरी ➤ Yomari (Steamed Newar rice-flour dumpling filled with sweet jaggery and sesame)
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Entree: Netherlands – Holland / Amsterdam – Stamppot (Mashed potatoes blended with cooked greens and served with smoked sausage)
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Entree: Romania – Moldavia – Sarmale (Cabbage leaves stuffed with seasoned minced meat and rice, slow-cooked in a tomato-based sauce)
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Entree: Saudi Arabia – Hijaz – كبسة ➤ Kabsa (Fragrant spiced rice cooked with chicken in a tomato-based broth and aromatic Middle Eastern spices)
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Entree: Singapore – Malay Singapore – Mee Rebus (Egg noodles served in a thick, savory-sweet potato and shrimp-paste gravy with toppings)
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Entree: Syria – Damascus – كبة بالصينية ➤ Kibbeh bil-saniyeh (Baked layered bulgur and spiced minced lamb casserole)
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Entree: Tanzania – Northern Tanzania – Nyama Choma (Charcoal-grilled spiced goat or beef traditionally served sliced with a fresh tomato-onion relish)
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Entree: Uzbekistan – Khiva / Khorezm – Tukhum Barak (Small Khorezm-style dumplings filled with egg and lamb, served in a rich lamb-onion broth)
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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)
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Entree: Antarctica – Northern Culinary Region – Grilled Antarctic Cod (Charred firm white fish fillets seasoned with citrus and herbs)
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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)
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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)
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Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Kabritu Stoba (Slow-braised Caribbean goat stew with aromatics, tomatoes, and root vegetables)
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Entree: Bosnia and Herzegovina – Northern Culinary Region – Ćevapi (Small grilled minced meat sausages traditionally served with flatbread and chopped raw onions)
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Entree: Botswana – Northern Culinary Region – Seswaa (Slow-cooked, shredded beef traditionally pounded and served with thick maize porridge)
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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)
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Entree: Bulgaria – Northern Culinary Region – Каварма ➤ Kavarma (Slow-cooked Bulgarian meat and vegetable stew traditionally finished in a covered pot)
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Entree: Burkina Faso – Northern Culinary Region – Poulet Yassa (Marinated and braised chicken with caramelized onions, lemon, and mustard served with rice)
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Entree: Cameroon – Northern Culinary Region – Ndolé (Cameroonian bitterleaf and peanut stew cooked with spiced beef or shrimp)
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Entree: Cape Verde – Northern Culinary Region – Cachupa (Hearty slow-cooked Cape Verdean stew of corn, beans, vegetables and often pork or sausage)
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Entree: Costa Rica – Northern Culinary Region – Gallo Pinto (Costa Rican savory fried rice and beans seasoned with onions, peppers, cilantro, and Salsa Lizano)
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Entree: Cote d'Ivoire – Northern Culinary Region – Kedjenou de Poulet (Ivorian slow-braised spicy chicken cooked with vegetables in a tightly sealed pot)
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Entree: Czechia – Moravia – Vepřo knedlo zelo (Roast pork served with Czech bread dumplings and braised sauerkraut)
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Entree: Democratic Republic of the Congo – Northern Culinary Region – Liboké de Poisson (Fish wrapped in leaves and steamed with aromatic vegetables and palm oil)
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Entree: Djibouti – Northern Culinary Region – Skoudehkaris (Djiboutian spiced rice cooked with tender lamb and potatoes)
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Entree: Dominica – Northern Culinary Region – Mountain Chicken (Traditional Dominica preparation of giant frog legs cooked in a Creole-style sauce)
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Entree: Micronesia – Southern Culinary Region – Kelaguen (Citrus-marinated chopped grilled meat or seafood mixed with grated coconut, onions, and chilies)
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Entree: Mongolia – Southern Culinary Region – Хуушуур ➤ Khuushuur (Deep-fried Mongolian meat-filled pastry turnover)
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Entree: Montenegro – Southern Culinary Region – Cevapi (Grilled seasoned minced meat sausages traditionally served with flatbread and raw onions)
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Entree: Mozambique – Southern Culinary Region – Matapa (A creamy stew of cassava leaves cooked with peanuts, coconut milk, and seafood or meat)
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Entree: New Caledonia – Southern Culinary Region – Coconut Crab Curry (Coconut milk-based curry with fresh crab and Pacific island aromatics)
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Entree: New Zealand – South Island – Paua Fritters (pan-fried minced abalone patties)
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Entree: North Korea – Pyongyang – 김치찌개 ➤ Kimchi jjigae (Spicy fermented-kimchi stew with pork and tofu)
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Entree: North Macedonia – Southern Culinary Region – Ајвар со печени наденици ➤ Ajvar so pecheni nadenici (Roasted red pepper and eggplant relish served with grilled sausages)
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Entree: Palestine – Southern Culinary Region – المسخّن ➤ Musakhan (Sumac-scented roasted chicken and caramelized onions served on flatbread)
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Entree: Papua New Guinea – Southern Culinary Region – Kaukau (Baked sweet potato and pork prepared in an earth-oven style as a hearty Papua New Guinean main)
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Entree: Pitcairn – Southern Culinary Region – Coconut Curry Chicken (Chicken cooked in a fragrant coconut milk curry with island spices and vegetables)
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Entree: Puerto Rico – Southern Culinary Region – Pernil Asado (Slow-roasted marinated pork shoulder flavored with garlic, citrus, and oregano)
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Entree: Republic of the Congo – Southern Culinary Region – Liboké de Poisson (Steamed fish marinated in palm oil, aromatics and vegetables, wrapped in leaves and cooked over steam or coals)
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Entree: Sierra Leone – Southern Culinary Region – Groundnut Stew (Hearty West African peanut and tomato stew simmered with chicken and leafy greens)
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Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Guavaberry Glazed Chicken (Bone-in chicken roasted and finished with a sweet-tart guavaberry glaze typical of Caribbean island cooking)
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Entree: Slovakia – Southern Culinary Region – Kapustnica (A hearty Slovak sauerkraut soup with smoked pork, sausage, mushrooms, and aromatic spices served as a warming main dish)
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