All Recipes
Showing 60 of 14629 recipes.
Entree: Democratic Republic of the Congo – Northern Culinary Region – Makayabu (Salted mackerel stew cooked in palm oil with tomatoes, onions, and hot pepper)
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Entree: Djibouti – Northern Culinary Region – مرق ➤ Marāq (Hearty spiced meat and vegetable broth served with rice or flatbread)
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Entree: Dominica – Northern Culinary Region – Pelau (One-pot Caribbean caramelized-meat and rice dish cooked with pigeon peas and coconut milk)
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Entree: Dominican Republic – Northern Culinary Region – Locrio de Pollo (Dominican one-pot seasoned chicken and rice cooked together)
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Entree: El Salvador – Northern Culinary Region – Tamales de Elote (Soft steamed sweet corn tamales wrapped in corn husks)
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Entree: Equatorial Guinea – Northern Culinary Region – Banga Soup (Hearty palm-fruit broth with fish and native coastal spices)
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Entree: Eswatini – Northern Culinary Region – Umncweba (Traditional Swazi grilled spiced beef skewers)
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Entree: French Guiana – Northern Culinary Region – Poisson Boucané (Creole smoked fish simmered in a spicy tomato and herb sauce)
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Entree: French Polynesia – Northern Culinary Region – Poulet au Curry (Polynesian-style curried chicken simmered in coconut milk and warm spices)
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Entree: India – Tamil Nadu – குழம்பு ➤ Kuzhambu (Tangy tamarind-based South Indian stew with spices and vegetables)
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Entree: Hungary – Northern Hungary – Lecsó (A Hungarian pepper-and-tomato stew of onions, peppers and tomatoes, seasoned with sweet paprika and often enriched with sausage)
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Entree: Kazakhstan – Southern Kazakhstan – шашлык ➤ shashlyk (Skewered marinated and charcoal-grilled meat kebabs)
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Entree: Laos – Southern Laos – ຕຳມັກຫຸ່ງ ➤ Tam Mak Hoong (Pounded green papaya salad with lime, fish sauce, chilies, toasted rice, and peanuts)
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Entree: Lebanon – Mount Lebanon – كوسا محشي ➤ Kousa Mahshi (Stuffed summer squash filled with spiced rice and meat cooked in a tomato broth)
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Entree: Norway – Oslo & Eastern Norway – Lutefisk (Reconstituted lye-cured dried whitefish gently cooked and traditionally served with melted butter, bacon, peas and boiled potatoes)
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Entree: Senegal – Northern Senegal – Lakh (Steamed millet couscous served with a spiced lamb and onion-tomato sauce)
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Entree: Sweden – Stockholm & Central Sweden – Kalops (Classic Swedish beef and onion stew flavored with allspice and bay leaf)
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Entree: Switzerland – German Swiss – Schweizer Wurstsalat (Marinated Swiss thinly sliced cooked sausage and cheese served cold with onions and pickles)
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Entree: Tunisia – Southern Tunisia – طاجين ملسوقة ➤ Tajin Malsouka (Southern Tunisian layered savory pie of minced meat, egg, and spices baked in thin pastry sheets)
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Entree: Greenland – Southern Culinary Region – Puisi (Pan-seared Arctic char with boiled potatoes and a simple butter-herb sauce)
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Entree: Guadeloupe – Southern Culinary Region – Fricassée de Lambi (Creole-style stewed conch in a fragrant tomato-herb sauce)
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Entree: Guatemala – Southern Culinary Region – Subanik (Traditional Mayan multi-meat stew slow-cooked with roasted chiles, tomatoes, spices, and banana leaves)
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Entree: Guinea-Bissau – Southern Culinary Region – Chabéu (Hearty West African palm-oil and groundnut fish stew with tomatoes, hot peppers, and okra)
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Entree: Honduras – Southern Culinary Region – Pescado Frito (Crispy whole fried coastal fish seasoned and marinated with citrus and spices)
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Entree: Hong Kong – Southern Culinary Region – 牛腩麵 ➤ Ngau Naam Mein (Tender slow-braised beef brisket in a savory aromatic broth served with wheat noodles)
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Entree: Kiribati – Southern Culinary Region – Te Roro (Coconut-and-fish parcel steamed or baked in taro leaves)
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Entree: Kyrgyzstan – Southern Culinary Region – Шашлык ➤ Shashlyk (Skewered, marinated chunks of lamb grilled over charcoal)
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Entree: Lithuania – Southern Culinary Region – Bulviniai Blynai (Pan-fried grated potato pancakes commonly served with sour cream and smoked pork)
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Entree: Luxembourg – Southern Culinary Region – Kniddelen (Soft boiled Luxembourgish dumplings typically served with fried bacon and onion butter)
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Entree: Madagascar – Southern Culinary Region – Hen'omby Ritra (Slow-braised Malagasy beef in a tangy tamarind and ginger sauce)
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Entree: Martinique – Southern Culinary Region – Gratin de Christophine (Baked chayote gratin in creamy béchamel with cheese)
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Entree: Mauritania – Southern Culinary Region – شرشم ➤ Sharsham (Hearty Mauritanian lamb and millet stew with spiced broth and vegetables)
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Entree: Mauritius – Southern Culinary Region – Cari Poulet (Mauritian curried chicken in a fragrant Creole-style sauce with potatoes)
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Entree: Micronesia – Southern Culinary Region – Coconut Crab Curry (Island-style coconut milk curry featuring crab and tropical aromatics)
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Entree: Mongolia – Southern Culinary Region – Khorkhog (Mongolian hot-stone stew of mutton and vegetables cooked with heated stones)
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Entree: Montenegro – Southern Culinary Region – Crni Rižot (A black seafood risotto cooked with squid or cuttlefish and their ink producing a briny, creamy rice)
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Entree: Mozambique – Southern Culinary Region – Choco à Moda de Moçambique (A Mozambican-style cuttlefish stew braised in tomatoes, coconut milk, and piri‑piri chilies)
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Entree: India – Tamil Nadu – செட்டிநாடு சிக்கன் ➤ Ceṭṭināṭu Sikkaṉ (Fiery, aromatic South Indian chicken curry from Chettinad featuring roasted spices and coconut)
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Entree: New Zealand – South Island – Canterbury Lamb Shanks (Slow-braised Canterbury-style lamb shanks in a rosemary and red-wine gravy)
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Entree: Nicaragua – Southern Culinary Region – Gallo Pinto (Traditional seasoned rice and beans stir-fried with vegetables and cilantro)
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Entree: North Korea – Pyongyang – 짜장면 ➤ Jjajangmyeon (Noodles served with a thick savory black-bean and pork sauce)
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Entree: North Macedonia – Southern Culinary Region – Полнети пиперки ➤ Polneti piperki (Roasted peppers stuffed with seasoned ground meat and rice braised in tomato sauce)
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Entree: Palestine – Southern Culinary Region – كوسا محشي ➤ Kousa mahshi (Small summer squash hollowed and stuffed with spiced rice and ground meat simmered in tomato broth)
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Entree: Papua New Guinea – Southern Culinary Region – Taro and Coconut Milk (Stewed taro roots cooked in rich coconut milk with aromatics and greens)
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Entree: Paraguay – Southern Culinary Region – Pira Caldo (Hearty Paraguayan fish stew of river fish with cassava and vegetables)
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Entree: Pitcairn – Southern Culinary Region – Island-Style Beef Stew (Hearty island-style braised beef stew with coconut, root vegetables, and bright citrus)
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Entree: Puerto Rico – Southern Culinary Region – Bistec Encebollado (Thinly sliced, marinated and pan-seared beef cooked with a sweet-tangy onion sauce)
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Entree: Republic of the Congo – Southern Culinary Region – Madesu (Stewed black-eyed peas cooked in red palm oil with smoked fish and aromatics)
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Entree: Sierra Leone – Southern Culinary Region – Crain Crain (Hearty Sierra Leonean peanut and tomato stew with chicken and leafy greens)
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Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Curry Goat (Slow-cooked Caribbean curried goat stew with aromatic spices and tender meat)
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Entree: Slovakia – Southern Culinary Region – Zemiakové Placky (Pan-fried grated potato pancakes common in Slovak home cooking)
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Entree: Suriname – Southern Culinary Region – Peperpot (Slow-simmered Surinamese meat stew cooked in cassareep and warm spices)
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Entree: Svalbard and Jan Mayen – Southern Culinary Region – Ptarmigan Breast (Pan-seared Nordic game bird breast served with a juniper and berry pan sauce)
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Entree: Tajikistan – Southern Culinary Region – Манту ➤ Mantu (Steamed Central Asian meat dumplings served with a spiced tomato sauce and fried onions)
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Entree: Timor-Leste – Southern Culinary Region – Koto (Hearty Timorese stew of pumpkin, corn, and chicken cooked in coconut milk)
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Entree: Trinidad and Tobago – Southern Culinary Region – Curry Duck (A spiced Trinidadian curried duck stew of bone-in duck pieces simmered with curry, herbs, and potatoes)
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Entree: Turkmenistan – Southern Culinary Region – Ichlekli (A Turkmen pan-baked stuffed flatbread filled with seasoned ground lamb and onions)
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Entree: Venezuela – Southern Culinary Region – Pollo en Brasas (Charcoal-grilled marinated Venezuelan chicken cooked over hot coals for smoky flavor)
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Entree: Wallis and Futuna – Southern Culinary Region – Palusami (Taro leaves filled with rich coconut cream and aromatics, wrapped and baked until tender)
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Entree: Western Sahara – Southern Culinary Region – Seffa (Sweet, spiced steamed couscous or vermicelli crowned with powdered sugar, cinnamon and toasted almonds, often served with braised meat)
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