All Recipes
Showing 60 of 14629 recipes.
Entree: Zimbabwe – Southern Culinary Region – Mabhonzo Emombe (Hearty Zimbabwean beef bone and marrow stew simmered with onions, tomatoes, and greens)
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Entree: India – Awadhi / Lucknow – रोगन जोश ➤ Rogan Josh (Aromatic Awadhi-style slow-braised lamb curry in a fragrant red spiced sauce)
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Entree: United States – Appalachia – Squirrel Mulligan (Hearty Appalachian stew of braised squirrel with root vegetables and savory broth)
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Entree: China – Cantonese / Guangdong – 薑蔥龍蝦 ➤ Jiāng cōng lóngxiā (Cantonese-style lobster cooked with aromatic ginger and scallion sauce)
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Entree: France – Basque Country – Ttoro (Basque seafood stew of mixed fish and shellfish in a tomato-garlic broth)
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Entree: Indonesia – Batak – Ikan Mas Na Niura (Batak raw marinated carp dish seasoned with citrus, andaliman, shallot, and chilies)
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Entree: Italy – Basilicata – Agnello alla Contadina (Hearty country-style lamb stew with tomatoes, potatoes, and rosemary)
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Entree: Mexico – Chiapas – Tasajo (Thin salted and grilled beef typical of Chiapas, served sliced for tacos or plates)
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Entree: Brazil – Brazilian Japanese – Tempura de Acarajé (Tempura-style black-eyed pea fritters filled with spiced shrimp and creamy vatapá)
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Entree: Germany – Berlin-Brandenburg – Schweinebraten (Traditional roasted pork with crisp crackling and a savory brown gravy)
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Entree: Russia – Buryat & Lake Baikal – Ханум ➤ Khanum (Steamed rolled dumpling made from layered dough filled with seasoned lamb and onions)
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Entree: Spain – Asturias – Caldereta de Pescado (Hearty Asturian fish stew of firm white fish cooked with potatoes, tomatoes, and peppers)
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Entree: Ethiopia – Amhara – ምስር ወጥ ➤ Misir Wot (Spicy Ethiopian red lentil stew braised with berbere and spiced clarified butter)
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Entree: Iran – Caspian / Gilan – انار بیج ➤ Anār Bij (Gilan-style pomegranate and herb stew with lamb)
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Entree: Japan – Hokkaido – 札幌スープカレー ➤ Sapporo Sūpu Karē (Hokkaido-style soupy curry with braised chicken and vegetables)
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Entree: Nigeria – Hausa-Fulani North – Dan Wake (Fried cowpea dumplings served with a spicy peanut-tomato sauce)
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Entree: Pakistan – Karachi – دال چاول ➤ Daal Chawal (Steamed basmati rice served with a spiced, simmered lentil stew)
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Entree: Turkey – Black Sea Turkey – Kuzu Kapama (Slow-braised Black Sea-style lamb cooked in butter and aromatics with rice)
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Entree: United Kingdom – Cornwall & West Country – Dartmoor Beef (Slow-braised West Country beef cooked with local cider and root vegetables)
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Entree: Argentina – Buenos Aires – Carbonada (Hearty Argentine beef and vegetable stew with corn and dried fruit often served in a hollowed pumpkin)
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Entree: Colombia – Bogota / Andean – Chuleta Valluna (Breaded and fried seasoned pork cutlets typical of Colombian Andean cooking)
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Entree: Greece – Crete – Κρεατοτούρτα ➤ Kreatotourta (Cretan baked savory meat pie made with spiced ground meat and flaky pastry)
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Entree: Malaysia – Malaysian Chinese – Marmite Chicken (Stir-fried chicken glazed in a savory-sweet Marmite and soy sauce mixture, Malaysian Chinese style)
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Entree: Morocco – Casablanca & Atlantic Coast – بريوات ➤ Briyawat (Crispy Moroccan triangular filo pastries filled with spiced meat and almonds)
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Entree: Peru – Andean Highlands – Seco de Cordero (A hearty Peruvian lamb stew braised in a cilantro-based sauce with beer and spices)
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Entree: Philippines – Ilocano – Inabraw (An Ilocano mixed vegetable stew simmered with fish and fermented fish sauce)
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Entree: Poland – Lesser Poland / Krakow – Gołąbki (Cabbage leaves stuffed with seasoned meat and rice, baked in a tomato sauce)
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Entree: Portugal – Azores – Polvo Guisado (Stewed octopus with potatoes in a savory tomato and wine sauce)
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Entree: South Africa – Durban Indian – Fish Masala (Durban-style curried fish simmered in a spiced tomato and onion gravy)
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Entree: Thailand – Coastal Thai Seafood – ปูผัดผงกะหรี่ ➤ Pu phat phong karee (Stir-fried crab in a fragrant yellow curry-powder sauce with egg and aromatics)
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Entree: Vietnam – Hoi An / Da Nang – Bun Bo Hue (Spicy lemongrass-scented beef and pork noodle soup with thick rice noodles)
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Entree: Chile – Chiloe – Chapalele (Traditional Chiloé potato and wheat dumplings typically boiled and served with meat or stew)
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Entree: Afghanistan – Herat & Western Afghanistan – چپلی کباب ➤ Chapli Kebab (Spiced pan-fried flattened minced meat patties with herbs and seeds)
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Entree: Algeria – Constantine & East – محاجب ➤ M'hadjeb (Thin semolina-based flatbread stuffed with a spiced onion and tomato filling, pan-cooked until crisp)
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Entree: Bangladesh – Central Culinary Region – ইলিশ ভাপা ➤ Ilish Bhapa (Steamed hilsa fish marinated in pungent mustard and spices)
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Entree: Egypt – Central Culinary Region – حواوشي ➤ Hawawshi (Egyptian spiced minced meat stuffed inside flatbread and baked until crisp)
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Entree: Ukraine – Eastern Ukraine – Холодець ➤ Kholodets (Savory meat aspic made by long-simmering collagen-rich cuts until the broth gels when chilled)
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Entree: Armenia – Central Culinary Region – Իշխան ➤ Ishkhan (Whole freshwater trout, typically Lake Sevan trout, roasted or grilled simply with herbs and lemon)
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Entree: Austria – Styria – Gefüllte Kalbsbrust (Rolled and stuffed veal breast braised with vegetables and aromatic stock)
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Entree: Azerbaijan – Caspian Azerbaijan – Piti (Slow-cooked lamb and chickpea stew traditionally prepared and served in individual clay pots)
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Entree: Belgium – Central Culinary Region – Filet Américain (Seasoned raw minced beef spread similar to steak tartare)
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Entree: Cambodia – Khmer Central Cuisine – បាយសាច់ជ្រូក ➤ Bai Sach Chrouk (Thinly sliced marinated grilled pork served with steamed rice and pickled vegetables)
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Entree: Denmark – Copenhagen & Zealand – Karbonader (Pan-fried seasoned pork patties traditionally served with boiled potatoes and brown gravy)
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Entree: Finland – Karelia – Lohikeitto (Creamy salmon and potato soup flavored with dill and leeks)
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Entree: Georgia – Kakheti – ლობიო ➤ Lobio (Hearty Georgian stewed red kidney beans flavored with garlic, herbs, and walnuts)
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Entree: Ghana – Ewe Volta Cuisine – Yakayake with Grilled Tilapia (Ewe Volta peanut-based vegetable stew served with charred grilled tilapia)
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Entree: Israel – Jerusalem – ג'חנון ➤ Jachnun (Slow-baked Yemenite rolled pastry served with grated tomato and hard-boiled eggs)
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Entree: Kenya – Nairobi & Central Kenya – Irio (Mashed peas, potatoes and corn seasoned with onion and herbs — a Kenyan staple vegetable mash)
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Entree: Myanmar – Mon Cuisine – ကြက်သုပ် ➤ Kyet Thoke (Mon-style Burmese shredded chicken salad tossed with tangy fish-sauce dressing and crunchy roasted aromatics)
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Entree: Nepal – Newari Cuisine – कचिला ➤ Kachila (Newari-style raw minced meat dish seasoned with spices, mustard oil, and timur served immediately with greens or beaten rice)
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Entree: Netherlands – Holland / Amsterdam – Pannenkoeken (Large thin Dutch pancake, served sweet or savory)
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Entree: Romania – Moldavia – Friptură de Porc (Romanian roasted pork, seasoned and slowly roasted until browned and tender)
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Entree: Saudi Arabia – Hijaz – ثريد ➤ Tharīd (Traditional Arabian stew of meat and vegetables poured over torn flatbread)
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Entree: Singapore – Malay Singapore – Mee Siam (Spicy tangy rice vermicelli in a tamarind and shrimp-based gravy typical of Malay Singapore cuisine)
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Entree: South Korea – Jeju – 돔베고기 ➤ Dombe gogi (Thick-sliced boiled pork platter from Jeju served with savory dipping sauces)
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Entree: Sri Lanka – Kandyan Highlands – බීෆ් බදුන් ➤ Bīf Badun (Spicy dry-fried beef tossed with Sri Lankan spices and coconut from the Kandyan Highlands)
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Entree: Syria – Damascus – بامية ➤ Bamiya (Okra and lamb stew in a spiced tomato sauce)
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Entree: Tanzania – Northern Tanzania – Sukuma Wiki (Sautéed collard greens with tomatoes and onions)
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Entree: Uzbekistan – Khiva / Khorezm – Kazan Kabob (Hearty kazan-cooked lamb and vegetables slow-simmered in a wide cauldron)
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Entree: American Samoa – Northern Culinary Region – Lu'au (Baked taro leaves stewed in coconut cream often layered with meat or fish)
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