All Recipes
Showing 60 of 14629 recipes.
Entree: Pakistan – Karachi – اچار گوشت ➤ Achar Gosht (Spicy South Asian meat curry cooked with pickling spices and preserved mango)
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Entree: Turkey – Black Sea Turkey – Kara Lahana Çorbası (Hearty Black cabbage and bulgur soup seasoned with tomato and lemon)
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Entree: United Kingdom – Cornwall & West Country – Cornish Hake (Pan-seared Atlantic hake fillets with a cider-butter sauce and parsley)
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Entree: Argentina – Buenos Aires – Locro (Hearty Andean-style corn and meat stew flavored with pumpkin and smoked pork)
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Entree: Australia – Melbourne & Victoria – Salt and Pepper Calamari (Lightly battered and quickly fried squid rings tossed with salt, white and black pepper, served with lemon and aioli)
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Entree: Colombia – Bogota / Andean – Tamales Tolimenses (Steamed corn masa parcels filled with seasoned pork and chicken, vegetables, and peas wrapped in plantain leaves)
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Entree: Greece – Crete – Σταμναγκάθι με αρνί ➤ Stamnagáthi me arní (Cretan braised lamb with foraged stamnagathi wild greens, lemon, and olive oil)
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Entree: Malaysia – Malaysian Chinese – 咸蛋黄虾球 ➤ Xian dan huang xia qiu (Prawns coated in a rich savory sauce made from salted egg yolks)
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Entree: Morocco – Casablanca & Atlantic Coast – حريرة ➤ Harira (Hearty spiced tomato, lentil, and chickpea soup-stew traditionally served to break the fast)
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Entree: Peru – Andean Highlands – Pachamanca (Traditional Andean earth-oven feast of marinated meats, potatoes, corn, and beans cooked with hot stones or in a covered oven)
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Entree: Philippines – Ilocano – Poqui Poqui (Ilocano charred eggplant sauté with tomatoes, onions, garlic, and scrambled eggs)
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Entree: Poland – Lesser Poland / Krakow – Kotlet Schabowy (Breaded and pan-fried pork cutlet, thinly pounded and crisped golden)
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Entree: Portugal – Azores – Molho de Fígado (Savory liver sauce of sautéed liver and onions in a wine‑vinegar pan sauce, served with potatoes or bread)
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Entree: South Africa – Durban Indian – पनीर टिक्का ➤ Paneer Tikka (Marinated grilled Indian cottage cheese cubes and vegetables)
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Entree: Thailand – Coastal Thai Seafood – หอยทอด ➤ Hoy Tod (Crispy Thai fried mussel and egg pancake)
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Entree: Vietnam – Hoi An / Da Nang – Bun Mam (Fermented fish noodle soup with mixed seafood, pork, and fresh herbs)
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Entree: Chile – Chiloe – Cazuela Chilota (Hearty Chiloe island seafood and potato stew)
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Entree: Afghanistan – Herat & Western Afghanistan – بولانی ➤ Bolānī (Pan-fried stuffed flatbread filled with spiced potatoes and fresh herbs)
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Entree: Algeria – Constantine & East – تليتلي ➤ Tlitli (Small hand-rolled semolina pasta simmered in a spiced lamb and chickpea stew)
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Entree: Bangladesh – Central Culinary Region – মাটন কোরমা ➤ Māṭan Kormā (Slow-cooked spiced mutton in a rich yogurt and nut-based gravy)
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Entree: Egypt – Central Culinary Region – فسيخ ➤ Feseekh (Salt-fermented dried mullet traditionally served with lemon and herbs)
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Entree: Ukraine – Eastern Ukraine – Сало з часником ➤ Salo z chasnykom (Salt-cured pork fatback flavored with garlic, served thinly sliced or pan-fried)
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Entree: Armenia – Central Culinary Region – կուֆտա ➤ Kufta (Seasoned ground meat and bulgur dumplings often stuffed and simmered in a spiced tomato broth)
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Entree: Austria – Styria – Steirischer Karpfen (Traditional Styrian freshwater carp pan-fried in herb butter and finished with pumpkin seed oil)
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Entree: Azerbaijan – Caspian Azerbaijan – Shashlik (Skewered marinated lamb cubes grilled over high heat to a smoky, charred finish)
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Entree: Belgium – Central Culinary Region – Moules-frites (Steam-cooked mussels in a savory aromatic broth served with crispy double-fried potatoes)
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Entree: Cambodia – Khmer Central Cuisine – គុយទាវ ➤ kuy teav (Cambodian clear rice noodle soup with pork and beef in a fragrant, herb-scented broth)
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Entree: Denmark – Copenhagen & Zealand – Rødspættefilet (Breaded and pan-fried plaice fillets served with boiled potatoes and remoulade)
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Entree: Finland – Karelia – Poronkäristys (Karelian sautéed reindeer stew served with mashed potatoes and lingonberry jam)
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Entree: Georgia – Kakheti – ჩიხირთმა ➤ Chikhirtma (Thick Georgian chicken soup enriched and gently thickened with eggs and lemon)
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Entree: Ghana – Ewe Volta Cuisine – Dzowoe with Palm Nut Soup (Steamed cassava and unripe plantain dumplings served with a rich spiced palm-nut and tomato soup)
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Entree: Iraq – Kurdish Iraq – تشريب ➤ Tashrīb (flatbread soaked in a spiced meat and vegetable broth)
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Entree: Ireland – Irish Pub Classics – Colcannon with Bacon (creamy mashed potatoes mixed with sautéed cabbage and bacon)
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Entree: Israel – Jerusalem – מלוואח ➤ Malawach (Yemenite layered pan-fried flatbread)
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Entree: Kenya – Nairobi & Central Kenya – Githeri (Kenyan one-pot stew of maize and beans with vegetables)
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Entree: Myanmar – Mon Cuisine – ထမင်းဂျင် ➤ Htamin Jin (Mon-style savory sour rice salad with fish, aromatics, and crunchy toppings)
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Entree: Nepal – Newari Cuisine – सापु म्हिचा ➤ Sapu Mhicha (Newari deep-fried leaf tripe parcels stuffed with spiced bone marrow)
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Entree: Netherlands – Holland / Amsterdam – Kapsalon (Layered fries topped with spiced shaved meat, melted cheese, salad and garlic sauce)
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Entree: Romania – Moldavia – Ciorbă de Burtă (Sour beef tripe soup thickened with egg yolks and cream, seasoned with garlic and vinegar)
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Entree: Saudi Arabia – Hijaz – هريس ➤ Harees (Slow-simmered cracked or hulled wheat porridge cooked with meat until creamy)
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Entree: Singapore – Malay Singapore – Lontong (Compressed rice cake typically served sliced with coconut-vegetable curry and condiments)
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Entree: South Korea – Jeju – 전복죽 ➤ Jeonbokjuk (Creamy abalone rice porridge made with tender abalone and savory stock)
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Entree: Sri Lanka – Kandyan Highlands – පරිප්පු කරි ➤ Parippu kari (Spiced coconut lentil curry flavored with curry leaves and tempered spices)
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Entree: Syria – Damascus – مجدرة ➤ Mujaddara (Lentils and rice seasoned and topped with deeply caramelized onions)
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Entree: Tanzania – Northern Tanzania – Pilau (Fragrant spiced rice cooked with meat and warm whole spices)
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Entree: Uzbekistan – Khiva / Khorezm – Kovurma Lagman (Hearty Central Asian pulled noodles topped with fried lamb and vegetables in a savory spiced broth)
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Entree: American Samoa – Northern Culinary Region – Faiai Eleni (Baked taro-leaf parcels filled with coconut cream and fish, a traditional Samoan baked leaf entree)
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Entree: Antarctica – Northern Culinary Region – Pan-Seared Antarctic Toothfish (Pan-seared fillets of Antarctic toothfish finished with a lemon-brown butter and caper sauce)
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Entree: Barbados – Northern Culinary Region – Bajan Macaroni Pie (Baked Barbadian cheesy macaroni casserole with a savory egg custard)
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Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Conch Stew (Hearty Caribbean tomato-based stew of conch and root vegetables)
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Entree: Bosnia and Herzegovina – Northern Culinary Region – Japrak (Grape leaves filled with a rice and ground meat mixture, cooked gently in a lemon-tomato broth)
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Entree: Botswana – Northern Culinary Region – Serobe (Hearty slow-cooked beef tripe stew flavored with tomatoes, onions, and local spices, served with maize porridge)
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Entree: British Indian Ocean Territory – Northern Culinary Region – Fish and Coconut Stew (A creamy coconut milk–based fish stew seasoned with tropical spices, lime, and fresh herbs)
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Entree: Bulgaria – Northern Culinary Region – Кебапче ➤ Kebapche (Grilled spiced minced meat sausages shaped into small oblong logs)
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Entree: Burkina Faso – Northern Culinary Region – Poulet Bicyclette (Grilled or roasted free-range village chicken seasoned with a simple northern Burkinabé spicy-sour marinade)
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Entree: Cameroon – Northern Culinary Region – Egusi Pudding (Savory steamed pudding made from ground melon seeds mixed with greens, smoked fish, palm oil, and seasonings)
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Entree: Cape Verde – Northern Culinary Region – Moqueca de Peixe (A Cape Verdean tomato-and-coconut fish stew simmered with peppers, onions, and cilantro)
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Entree: Costa Rica – Northern Culinary Region – Tamales (Corn dough parcels filled with seasoned pork and vegetables, wrapped in banana leaves and steamed)
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Entree: Cote d'Ivoire – Northern Culinary Region – Riz Gras (Ivorian "fat rice" — rice cooked in a richly seasoned tomato and palm oil sauce with meat and vegetables)
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Entree: Czechia – Moravia – Hovězí guláš (Hearty Moravian beef stew braised with onions and sweet paprika)
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