All Recipes
Showing 60 of 14629 recipes.
Entree: Chile – Chiloe – Chochoca (Traditional Chilote potato flatbread made from a mix of grated raw and mashed cooked potatoes, cooked on a griddle and served with savory accompaniments)
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Entree: Bangladesh – Central Culinary Region – চিকেন রেজালা ➤ Chicken Rezala (Mughlai-style white yogurt-based chicken curry with fragrant whole spices and nut paste)
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Entree: Egypt – Central Culinary Region – كبدة إسكندراني ➤ Kebda Eskandarani (Alexandrian-style pan-sautéed liver with garlic, chili, and vinegar)
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Entree: Ukraine – Eastern Ukraine – ковбаса ➤ kovbasa (Traditional Ukrainian pork sausage seasoned with garlic and spices, usually smoked or cooked and served as a hearty main.)
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Entree: Armenia – Central Culinary Region – մանտի ➤ manti (Small Armenian meat-filled dumplings baked or steamed and served with garlic yogurt and a savory tomato-butter broth.)
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Entree: Austria – Styria – Kürbiskernöl-Hendl (Pan-roasted chicken finished with Styrian pumpkin seed oil and a savory pan sauce)
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Entree: Azerbaijan – Caspian Azerbaijan – Qutab (Thin stuffed savory flatbreads filled with spiced minced lamb and herbs, pan-fried until golden)
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Entree: Belgium – Central Culinary Region – Lapin à la Gueuze (Rabbit braised in Belgian Gueuze beer with bacon and aromatic vegetables)
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Entree: India – Tamil Nadu – ரசம் ➤ Rasam (Spicy-tangy South Indian soup made with tamarind, tomatoes, spices, and lentil broth)
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Entree: Denmark – Copenhagen & Zealand – Boller i Karry (Danish pork meatballs in a mild yellow curry sauce typically served with rice)
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Entree: Finland – Karelia – Karelian Stew (Slow-braised mixed-meat stew with root vegetables traditional to Karelia)
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Entree: Iraq – Kurdish Iraq – Kurdish Kebab (Grilled skewered seasoned ground lamb kebabs served with rice or flatbread and herb-accented accompaniments)
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Entree: Ireland – Irish Pub Classics – Beef and Guinness Pie (Hearty Irish stew of braised beef in a rich Guinness and brown gravy baked beneath a pastry crust)
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Entree: Israel – Jerusalem – סביח ➤ Sabich (Pita sandwich filled with fried eggplant, hard‑boiled eggs and savory Middle Eastern condiments)
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Entree: Kenya – Nairobi & Central Kenya – Matoke (Stewed green cooking bananas simmered and lightly mashed, traditionally cooked with savory beef or peanut sauce)
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Entree: Myanmar – Mon Cuisine – ငါးထမင်း ➤ nga htamin (Turmeric-scented rice cooked with flaked fish and aromatic garlic oil)
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Entree: Nepal – Newari Cuisine – छोयला ➤ chhoyela (Spicy smoky grilled meat salad tossed with chilies, timur, and cilantro)
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Entree: Netherlands – Holland / Amsterdam – Bitterballen (Crispy deep-fried Dutch beef ragout croquettes commonly served with mustard)
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Entree: Romania – Moldavia – Pârjoale Moldovenești (Moldavian seasoned ground-meat patties pan-fried and often finished in the oven)
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Entree: Saudi Arabia – Hijaz – مطازيز ➤ Matazeez (Layered hand-cut dough dumplings stewed with spiced meat and vegetables)
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Entree: Singapore – Malay Singapore – Ikan Bakar (Charcoal-grilled marinated fish served with a tangy-spicy sambal)
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Entree: United States – Southern United States – Southern Buttermilk Fried Chicken Tenders
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Entree: Italy – Lombardy – Chicken Piccata with Tenderloins (Sautéed chicken in lemon-caper sauce)
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Entree: Italy – Sicily – Chicken Marsala with Tenderloins
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Entree: Japan – チキンカツ ➤ chikin katsu (breaded fried chicken cutlet)
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Entree: South Korea – Jeju – 갈치조림 ➤ Galchi Jorim (Spicy braised cutlassfish simmered in a soy-chili sauce with radish)
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Entree: Sri Lanka – Kandyan Highlands – කුකුල් මස් කරි ➤ Kukul Mas Kari (Kandyan-style Sri Lankan chicken curry simmered in coconut milk and roasted spices)
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Entree: Syria – Damascus – كوسا محشي ➤ Kousa Mahshi (Zucchini hollowed and stuffed with a spiced rice and lamb mixture, simmered in a tomato-lemon sauce)
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Entree: Tanzania – Northern Tanzania – Ndizi Nyama (Stew of green plantains cooked with beef in a spiced tomato-onion sauce)
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Side Dish: Italy – Risotto ai Funghi Selvatici
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Entree: Uzbekistan – Khiva / Khorezm – Gurvak (Khorezm-style hearty one-pot lamb and rice pilaf with caramelized onions and carrots)
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Entree: American Samoa – Northern Culinary Region – Sapasui (Samoan-style chop suey of stir-fried meat and vermicelli noodles in a savory soy-based sauce)
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Entree: Antarctica – Northern Culinary Region – Herb-Crusted Fish Fillet (Pan-seared and oven-baked white fish fillet topped with a crunchy herb and breadcrumb crust)
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Entree: Antigua and Barbuda – Northern Culinary Region – Conch Water (Hearty Caribbean soup of stewed conch, vegetables, and aromatic seasonings)
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Entree: Barbados – Northern Culinary Region – Jug Jug (A hearty Barbadian stew of pigeon peas and salted beef cooked with cornmeal and root vegetables)
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Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Funchi with Stewed Chicken (firm cornmeal with stewed chicken)
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Entree: Bosnia and Herzegovina – Northern Culinary Region – Begova čorba (A hearty Bosnian chicken and vegetable soup thickened with a light roux and rice, often finished with lemon and parsley)
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Entree: Botswana – Northern Culinary Region – Bogobe Jwa Lerotse (A thick Botswana sorghum porridge cooked with grated lerotse melon that acts as a flavoring and coloring agent)
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Entree: British Indian Ocean Territory – Northern Culinary Region – Lentil Dahl with Roti (Spiced South Asian red lentil stew served with flatbread)
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Entree: Bulgaria – Northern Culinary Region – Гювеч ➤ Gyuvetch (Slow-baked Bulgarian meat and vegetable casserole)
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Entree: Burkina Faso – Northern Culinary Region – Sauce Gombo (Okra and peanut stew with meat, a savory West African vegetable sauce)
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Entree: Cameroon – Northern Culinary Region – Fufu Corn and Njama Njama (Stiff corn fufu served with njama njama, a sautéed bitterleaf greens stew often with smoked fish)
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Entree: Cape Verde – Northern Culinary Region – Lagostada (Cape Verdean spiced lobster stew with tomato, wine, and aromatic herbs)
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Entree: Central African Republic – Northern Culinary Region – Maboké (Central African banana-leaf wrapped steamed fish in a palm-oil and tomato sauce)
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Entree: Costa Rica – Northern Culinary Region – Chifrijo (Layered bowl of rice and red beans topped with crispy fried pork, fresh pico de gallo and avocado)
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Entree: Cote d'Ivoire – Northern Culinary Region – Sauce Graine (Rich palm-nut stew simmered with meat and vegetables, typically served with rice or cassava)
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Entree: Czechia – Moravia – Kachna se zelím (Roast duck served with braised red cabbage and apples)
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Entree: Democratic Republic of the Congo – Northern Culinary Region – Ngulu Yako Tumba (Hearty cassava-leaf and smoked fish stew with ground peanuts and palm oil)
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Entree: Djibouti – Northern Culinary Region – Djiboutian Grilled Fish (Whole marinated coastal fish grilled over charcoal with warm East African spice flavors)
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Entree: Dominica – Northern Culinary Region – Sancoche (Hearty Caribbean stew of salted meat and starchy root vegetables simmered with herbs)
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Entree: Dominican Republic – Northern Culinary Region – Pescado con Coco (Fish simmered in coconut milk with aromatic peppers, onions, and Dominican seasonings)
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Entree: El Salvador – Northern Culinary Region – Sopa de Gallina India (Rustic Salvadoran hen soup with root vegetables, corn, and bright herbs)
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Entree: Equatorial Guinea – Northern Culinary Region – Ndolé (A rich bitterleaf and peanut stew cooked with meat and smoked fish)
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Entree: Eswatini – Northern Culinary Region – Emahewu (A mildly sour fermented maize porridge used as a staple porridge or drink)
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Entree: French Guiana – Northern Culinary Region – Poulet Boucané (Smoked Creole-style whole chicken marinated with citrus, garlic, and local spices)
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Entree: India – Tamil Nadu – சாம்பார் சாதம் ➤ Sambar Sadam (Rice mixed with tangy lentil-vegetable sambar, a savory tamarind-based stew)
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Entree: French Southern Territories – Northern Culinary Region – Poulet Basquaise (Basque-style braised chicken stewed with tomatoes, bell peppers, onions, and smoky paprika)
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Entree: Hungary – Northern Hungary – Pörkölt (Traditional Hungarian paprika-seasoned meat stew slow-simmered in its own juices to a thick, rich sauce)
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Entree: Laos – Southern Laos – ໝົກປາ ➤ Mok Pa (Steamed Lao fish parcels in banana leaf flavored with herbs, coconut, and fish sauce)
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Entree: Senegal – Northern Senegal – Cebbu Yapp (Senegalese tomato-simmered beef cooked with rice and stewed vegetables)
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