All Recipes
Showing 60 of 14629 recipes.
Entree: Myanmar – Mon Cuisine – ရှမ်းခေါက်ဆွဲ ➤ Shan khauk swe (Rice noodle bowl with a savory tomato-meat sauce, pickled greens, and aromatic oils)
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Entree: Nepal – Newari Cuisine – बरा ➤ Bara (Savory pan-fried lentil cake commonly served with spicy chutney in Newari cuisine)
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Entree: Netherlands – Holland / Amsterdam – Erwtensoep (Thick Dutch split pea soup-stew with pork and smoked sausage)
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Entree: Romania – Moldavia – Tochitură Moldovenească (Hearty Moldavian pork and smoked-meat stew in a rich tomato-wine sauce served with polenta and fried egg)
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Entree: Singapore – Malay Singapore – Sambal Udang (Spicy Malay-style shrimp cooked in a fragrant chili-shallot shrimp-paste sauce)
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Entree: South Korea – Jeju – 고등어구이 ➤ Godeungeo-gui (Salt-seasoned grilled Pacific mackerel, typically served whole or split with radish and rice)
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Entree: Sri Lanka – Kandyan Highlands – පොලොස් කරි ➤ Polos kari (Sri Lankan curried young jackfruit stewed in spiced coconut gravy)
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Entree: Syria – Damascus – فتّة حمص ➤ Fattet Hummus (Layered casserole of chickpeas and toasted pita topped with yogurt-tahini sauce and pine nuts)
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Entree: Tanzania – Northern Tanzania – Mshikaki (Charcoal-grilled marinated meat skewers popular in northern Tanzania)
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Entree: Uzbekistan – Khiva / Khorezm – Khorezm Pilaf (A hearty Khorezm-style rice pilaf cooked with lamb, carrots, onions, and warm spices)
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Entree: American Samoa – Northern Culinary Region – Pani Popo (Soft yeast rolls baked and soaked in a sweet coconut milk sauce)
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Entree: Antarctica – Northern Culinary Region – Antarctic Krill Stir-Fry (Quick stir-fried Antarctic krill with vegetables in a savory Asian-style sauce)
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Entree: Antigua and Barbuda – Northern Culinary Region – Curry Goat (Slow-simmered goat meat in Caribbean curry spices and aromatics)
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Entree: Barbados – Northern Culinary Region – Pepperpot (Hearty Barbadian peppery meat stew with root vegetables and hot pepper)
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Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Giambo (Caribbean okra stew with salted fish and vegetables)
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Entree: Bosnia and Herzegovina – Northern Culinary Region – Sogan-dolma (Hollowed and stuffed baked onions filled with seasoned minced meat and rice)
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Entree: Botswana – Northern Culinary Region – Tswii (Traditional Batswana stew of smoked or dried beef simmered with vegetables and served with sorghum or maize porridge)
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Entree: British Indian Ocean Territory – Northern Culinary Region – Spicy Prawn Curry (A coconut-milk-based, spice-forward prawn curry with tangy tamarind and fresh herbs)
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Entree: Bulgaria – Northern Culinary Region – Капама ➤ Kapama (A slow-baked Bulgarian casserole of mixed meats, rice, and sauerkraut cooked in a clay pot)
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Entree: Burkina Faso – Northern Culinary Region – Fufu (A thick starchy dough made from cooked millet flour served for dipping into savory stews)
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Entree: Cameroon – Northern Culinary Region – Kati Kati (A charred and stewed chicken simmered in a spicy groundnut and tomato sauce)
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Entree: Cape Verde – Northern Culinary Region – Bife de Atum (Pan-seared tuna steak dressed with a garlicky tomato-onion sauce in Cape Verdean style)
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Entree: Central African Republic – Northern Culinary Region – Ngoundja (Peanut chicken stew with okra)
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Entree: Costa Rica – Northern Culinary Region – Olla de Carne (Hearty Costa Rican beef and root-vegetable stew with plantain, yuca, corn, and local aromatics)
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Entree: Cote d'Ivoire – Northern Culinary Region – Attiéké Poisson (Ivorian fermented cassava couscous served with spiced grilled or fried fish and a tangy tomato-onion sauce)
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Entree: Czechia – Moravia – Moravský vrabec (Rustic Moravian roasted pork served with dumplings and sauerkraut)
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Entree: Democratic Republic of the Congo – Northern Culinary Region – Fumbwa (Hearty jute-leaf stew cooked with palm oil, peanuts, and smoked fish)
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Entree: Djibouti – Northern Culinary Region – Lahoh with Suqaar (Spongy fermented flatbread served with spiced sautéed diced meat)
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Entree: Dominica – Northern Culinary Region – Bouyon (Hearty Dominican one-pot meat and root-provision stew)
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Entree: Dominican Republic – Northern Culinary Region – Mofongo (Mashed fried green plantains seasoned with garlic and pork cracklings, shaped into a mound and served with a savory broth or meat)
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Entree: El Salvador – Northern Culinary Region – Pollo en Crema (Chicken simmered in a rich creamy savory sauce with vegetables common in Salvadoran home cooking)
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Entree: Equatorial Guinea – Northern Culinary Region – Mbika na Nguba (Plantain and greens in peanut stew)
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Entree: Eswatini – Northern Culinary Region – Tinkhobe (Boiled whole maize kernels traditionally served with a savory meat and onion gravy)
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Entree: French Guiana – Northern Culinary Region – Riz Creole (Creole-style one-pot rice with tomatoes, peppers, aromatic herbs, and chicken)
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Entree: French Polynesia – Northern Culinary Region – Mahi Mahi a la Tahitienne (Tahitian-style mahi mahi poached in a coconut-lime tomato sauce with aromatics)
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Entree: French Southern Territories – Northern Culinary Region – Choucroute Garnie (Braised sauerkraut cooked with an assortment of salted and smoked pork meats and sausages)
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Entree: Hungary – Northern Hungary – Töltött káposzta (Cabbage leaves filled with seasoned minced pork and rice, slowly cooked in a paprika tomato sauce)
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Entree: Kazakhstan – Southern Kazakhstan – Плов ➤ Plov (Central Asian rice pilaf cooked with lamb, carrots, onions, and warm spices)
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Entree: Laos – Southern Laos – ປິ້ງໄກ່ ➤ Ping Gai (Lao-style char-grilled marinated chicken with aromatic herbs and dipping sauce)
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Entree: Lebanon – Mount Lebanon – مجدرة ➤ Mujaddara (A hearty dish of cooked lentils and rice seasoned and topped with deeply caramelized onions)
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Entree: Norway – Oslo & Eastern Norway – Raspeballer (Traditional Norwegian potato dumplings boiled and served with bacon and butter)
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Entree: Senegal – Northern Senegal – Mafe (West African peanut and tomato stew with meat and vegetables)
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Entree: Sweden – Stockholm & Central Sweden – Raggmunk med Fläsk (Crisp potato pancakes pan-fried and served with fried pork and lingonberries)
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Entree: Switzerland – German Swiss – Älplermagronen (Hearty Swiss alpine baked macaroni and potatoes in cream and melted cheese)
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Entree: Tunisia – Southern Tunisia – أوجة ➤ Ojja (Spicy Tunisian tomato and pepper stew with eggs and merguez sausage)
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Entree: India – Tamil Nadu – வதா குழம்பு ➤ Vathā Kuzhambu (Tamarind-based curry made with sun-dried vegetables or berries typical of Tamil Nadu)
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Entree: Guadeloupe – Southern Culinary Region – Poulet Boucané (Guadeloupean smoked chicken marinated in citrus, garlic, and island spices)
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Entree: Guatemala – Southern Culinary Region – Kak'ik (Traditional Guatemalan spicy turkey broth colored with annatto and seasoned with coriander)
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Entree: Guinea-Bissau – Southern Culinary Region – Frango com Amendoim (Guinean peanut stew of chicken simmered in a rich tomato and ground-peanut sauce)
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Entree: Honduras – Southern Culinary Region – Baleadas (Folded Honduran flour tortilla filled with mashed refried red beans, crema, and crumbly cheese)
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Entree: Hong Kong – Southern Culinary Region – 煲仔飯 ➤ bou zai faan (Rice cooked in a claypot with soy-seasoned toppings such as Chinese sausage and marinated meats, finished with a crisp bottom crust)
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Entree: Kiribati – Southern Culinary Region – Te Ika (Whole island-style fish cooked with coconut milk, root vegetables, and island herbs)
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Entree: Kyrgyzstan – Southern Culinary Region – Манты ➤ Manty (Large steamed meat dumplings filled with spiced lamb and onions)
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Entree: Lithuania – Southern Culinary Region – Vėdarai (Potato-stuffed hog intestine sausage made from mashed potatoes, onions, and pork fat)
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Entree: India – Tamil Nadu – மீன் குழம்பு ➤ Mīn Kuzhambu (Tangy tamarind-based spicy fish curry from Tamil Nadu)
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Entree: Madagascar – Southern Culinary Region – Ravitoto (Stewed shredded cassava leaves cooked with pork)
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Entree: Mauritania – Southern Culinary Region – مافيه ➤ Mafé (Hearty West African peanut and meat stew with vegetables)
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Entree: Mauritius – Southern Culinary Region – Rougaille (Mauritian Creole tomato-based stew typically cooked with sausages, fish, or chicken)
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Entree: Micronesia – Southern Culinary Region – Chamorro BBQ Chicken (Chamorro-style grilled chicken marinated and glazed in a sweet-tangy island barbecue sauce)
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Entree: Mongolia – Southern Culinary Region – Цуйван ➤ Tsuivan (Mongolian stir-fried wheat noodles cooked with beef and mixed vegetables)
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