All Recipes
Showing 60 of 14629 recipes.
Entree: Slovenia – Southern Culinary Region – Jota (Hearty Istrian-style soup-stew of beans, sauerkraut, potatoes and smoked pork)
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Entree: South Sudan – Southern Culinary Region – Asida (Thick cooked wheat porridge traditionally served with a savory meat and peanut stew)
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Entree: Suriname – Southern Culinary Region – Roti Kip (Surinamese curried chicken stew with potatoes and chickpeas served with roti flatbread)
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Entree: Svalbard and Jan Mayen – Southern Culinary Region – Arctic Char Fillet (Pan-seared Arctic char fillet served with butter, lemon, and fresh herb potatoes)
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Entree: Trinidad and Tobago – Southern Culinary Region – Callaloo Crab and Dumplings (A hearty Trinidadian stew of callaloo greens simmered with coconut milk and crab, served with boiled flour dumplings)
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Entree: United Arab Emirates – Southern Culinary Region – هريس ➤ Harees (Slow-simmered cracked wheat and meat porridge)
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Entree: Wallis and Futuna – Southern Culinary Region – Umu (Traditional Polynesian earth-oven roast of meat, root vegetables, and fruit cooked in banana leaves)
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Entree: Western Sahara – Southern Culinary Region – الحريرة ➤ Al-Harira (Hearty spiced tomato, lentil, and lamb stew-soup traditionally served to break the fast during Ramadan)
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Entree: Zimbabwe – Southern Culinary Region – Muriwo Unedovi (Leafy greens stewed in a rich peanut sauce)
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Entree: India – Awadhi / Lucknow – अवध़ी बिरयानी ➤ Avadhī Biryānī (Fragrant layered rice and spiced meat cooked in the Lucknow style)
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Entree: United States – Appalachia – Venison Stew (Hearty slow-simmered stew of venison and root vegetables)
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Entree: China – Cantonese / Guangdong – 白切鸡 ➤ Bái qiē jī (Poached whole chicken served simply with a ginger-scallion dipping sauce and seasoned oil)
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Entree: France – Basque Country – Poulet Basquaise (Rustic Basque-style chicken braised with bell peppers, tomatoes, and Espelette pepper)
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Entree: Indonesia – Batak – Babi Panggang Karo (Karo-style roasted pork with a bright and spicy andaliman-tomato sauce)
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Entree: Italy – Basilicata – Baccalà alla Lucana (Salted cod prepared in the Lucanian style braised with tomatoes, olives, capers, garlic, and crisp peperoni cruschi)
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Entree: Mexico – Chiapas – Mole Chiapaneco (Rich Chiapanecan mole sauce with toasted seeds, nuts, dried chilies, plantain, and chocolate served with braised chicken)
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Entree: Brazil – Brazilian Japanese – Sashimi de Pirarucu (Thinly sliced raw Amazonian pirarucu served sashimi-style with soy and citrus)
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Entree: Germany – Berlin-Brandenburg – Boulette (Pan-fried seasoned beef and pork patties typical of Berlin)
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Entree: Russia – Buryat & Lake Baikal – Бухлер ➤ Bukhler (Hearty Buryat meat and root-vegetable stew with barley)
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Entree: Spain – Asturias – Pote Asturiano (Robust Asturian bean and meat stew with cabbage, chorizo, and potatoes)
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Entree: Canada – British Columbia Coast – West Coast Halibut (Pan-seared Pacific halibut fillets finished with lemon-herb butter and coastal seasonings)
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Entree: Ethiopia – Amhara – ክትፎ ➤ kitfo (Ethiopian seasoned minced raw beef mixed with spiced clarified butter and chili)
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Entree: Iran – Caspian / Gilan – فسنجان ➤ Fesenjān (A rich Persian stew of chicken simmered in a thick sauce of ground walnuts and pomegranate molasses)
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Entree: Japan – Hokkaido – 北海道ラーメン ➤ Hokkaidō Rāmen (A hearty miso-based ramen from Hokkaido with a rich pork-and-chicken broth, corn, butter, and chashu pork)
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Entree: Nigeria – Hausa-Fulani North – Kilishi (Thin, spiced sun-dried beef jerky coated in a seasoned ground-peanut and chili paste)
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Entree: Pakistan – Karachi – سیخ کباب ➤ Sīkh Kabāb (Spiced minced-meat skewers grilled over coals until smoky and charred)
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Entree: Turkey – Black Sea Turkey – Mıhlama (Rustic Black Sea melted cheese and cornmeal dish cooked with butter)
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Entree: United Kingdom – Cornwall & West Country – Devonshire Squab Pie (Traditional West Country savory pie of young pigeon braised with bacon, herbs, and a rich gravy in pastry)
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Entree: Argentina – Buenos Aires – Choripán (Grilled chorizo sausage served in a crusty roll, finished with chimichurri)
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Entree: Australia – Melbourne & Victoria – Barramundi (Pan-seared or grilled Australian white-fleshed fish fillet, typically served simply with lemon and herbs)
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Entree: Colombia – Bogota / Andean – Sobrebarriga (Braised flank steak in a rich tomato-onion gravy typical of the Andean region)
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Entree: Greece – Crete – Γαμοπίλαφο ➤ Gamopílafo (Cretan wedding pilaf of rice cooked in rich meat broth, traditionally served with roasted lamb)
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Entree: Malaysia – Malaysian Chinese – 煲仔雞飯 ➤ Bao zai ji fan (Rice cooked in a claypot with marinated chicken, Chinese sausage, aromatics, and a prized crisp bottom crust)
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Entree: Morocco – Casablanca & Atlantic Coast – Pastilla au Poulet (A savory-sweet Moroccan layered chicken pie with spiced shredded chicken, egg filling, and a crisp phyllo or warqa crust dusted with cinnamon and powdered sugar)
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Entree: Peru – Andean Highlands – Cuy Chactado (Crispy fried guinea pig seasoned with Andean spices)
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Entree: Philippines – Ilocano – Igado (Pork and liver stew with vinegar, soy, and vegetables)
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Entree: Poland – Lesser Poland / Krakow – Żurek z Kiełbasą (Traditional Polish sour rye soup with smoked sausage, potatoes, and hard-boiled eggs)
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Entree: Portugal – Azores – Caldeirada de Peixe (Traditional Azorean mixed fish stew cooked with potatoes, vegetables, white wine and aromatic herbs)
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Entree: South Africa – Durban Indian – Lamb Breyani (Layered aromatic spiced rice cooked with tender lamb and potatoes)
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Entree: Thailand – Coastal Thai Seafood – กุ้งอบวุ้นเส้น ➤ Goong Ob Woon Sen (Prawns baked over glass noodles in a savory, aromatic broth)
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Entree: Vietnam – Hoi An / Da Nang – Banh Xeo (Vietnamese savory crispy rice-flour pancake filled with pork, shrimp, and bean sprouts)
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Entree: Chile – Chiloe – Milcao (Traditional Chiloé potato pancake made from grated raw and mashed cooked potatoes often mixed with pork cracklings and fried or baked)
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Entree: Afghanistan – Herat & Western Afghanistan – آشک ➤ Aushak (Afghan leek-filled dumplings served with a garlicky yogurt and spiced meat sauce)
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Entree: Algeria – Constantine & East – رشتة ➤ Rechta (Hand-cut semolina noodles served with a spiced meat and chickpea stew)
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Entree: Bangladesh – Central Culinary Region – বিফ ভুনা ➤ Bif Bhuna (Pan-fried spiced beef in a thick, reduced onion-tomato gravy)
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Entree: Egypt – Central Culinary Region – فتّة ➤ Fattah (Layered dish of rice and toasted flatbread topped with vinegared tomato gravy and braised beef)
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Entree: Ukraine – Eastern Ukraine – Деруни ➤ Deruny (Crispy grated potato pancakes fried until golden, served with sour cream)
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Entree: Armenia – Central Culinary Region – ղարսի խորիզ ➤ Gharsi Khoriz (Slow-braised Armenian lamb and bulgur stew in a tomato-based sauce)
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Entree: Austria – Styria – Schweinsbraten (Traditional Styrian slow-roasted pork with crispy crackling and caraway-garlic seasoning)
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Entree: Azerbaijan – Caspian Azerbaijan – Lavangi (Whole fish or poultry stuffed with a spiced walnut and onion filling, baked with pomegranate for a tart-savoury finish)
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Entree: Belgium – Central Culinary Region – Stoofvlees (Traditional Flemish slow-braised beef stew cooked in dark beer)
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Entree: Cambodia – Khmer Central Cuisine – Samlor Korko (Khmer mixed-vegetable and fish stew scented with lemongrass and kroeung)
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Entree: Denmark – Copenhagen & Zealand – Flæskesteg (Danish roast pork with crispy crackling served with rich pan gravy)
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Entree: Finland – Karelia – Kalakukko (Rye-bread-encased pie of fish and pork baked into a dense loaf)
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Entree: Georgia – Kakheti – ჩაქაფული ➤ Chakapuli (Georgian herb-forward lamb stew with tarragon and sour green plums simmered in white wine)
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Entree: Ghana – Ewe Volta Cuisine – Fufu with Light Soup (Pounded cassava and unripe plantain dough served with a clear, spicy tomato-and-fish soup)
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Entree: Iraq – Kurdish Iraq – دۆلما ➤ Dôlma (Assorted vegetables and grape leaves stuffed with spiced rice and lamb and simmered in a savory broth)
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Entree: Ireland – Irish Pub Classics – Dublin Coddle (Hearty Dublin stew of sausages, back bacon, potatoes, and onions slowly simmered in stock)
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Entree: Israel – Jerusalem – שקשוקה ➤ Shakshuka (Poached eggs in a spiced tomato and pepper sauce)
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Entree: Kenya – Nairobi & Central Kenya – Kuku Choma (Charcoal-grilled spiced chicken traditionally cooked over open flame)
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