All Recipes
Showing 60 of 14629 recipes.
Entree: India – Sindhi-Indian – Sindhi Curry (sour vegetable curry with chickpea flour)
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Entree: India – Sindhi-Indian – Seviyan (Savory vermicelli pilaf made with toasted thin noodles, vegetables, and warm spices)
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Entree: Timor-Leste – Southern Culinary Region – Bebinca (Savory layered coconut and egg bake with seasoned fish and cassava served as a main course)
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Entree: Trinidad and Tobago – Southern Culinary Region – Oil Down (One-pot Trinidadian stew of breadfruit, salted meats, greens and dumplings simmered in coconut milk)
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Entree: Turkmenistan – Southern Culinary Region – Kovurma (Pan-seared and slowly braised Turkmen lamb dish with onions and spices often served with rice or flatbread)
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Entree: United Arab Emirates – Southern Culinary Region – مضروبة ➤ Madrouba (Creamy savory porridge of mashed rice and tender spiced chicken)
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Entree: Venezuela – Southern Culinary Region – Carne Mechada (Shredded braised beef in a savory tomato and pepper sauce)
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Entree: Wallis and Futuna – Southern Culinary Region – Kokoda (Fijian-style raw fish marinated in citrus then finished with coconut milk and fresh vegetables)
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Entree: Western Sahara – Southern Culinary Region – كفتة ➤ Kefta (Spiced ground meat formed into patties or skewers typical of North African cuisine)
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Entree: Zimbabwe – Southern Culinary Region – Nhedzi (Hearty Zimbabwean goat and peanut stew finished with leafy greens)
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Entree: India – Awadhi / Lucknow – लखनऊई कोरमा ➤ Lucknawi Korma (Rich Lucknow-style braised spiced meat in a creamy yogurt and nut sauce)
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Entree: United States – Appalachia – Chicken Bog (Slow-simmered rice cooked with chicken and smoked sausage)
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Entree: China – Cantonese / Guangdong – 乾炒牛河 ➤ Gon1 caau2 ngau4 ho4 (Stir-fried wide rice noodles with beef and bean sprouts)
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Entree: France – Basque Country – Marmitako (Basque fisherman’s tuna and potato stew)
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Entree: Indonesia – Batak – Ikan Mas Na Tinombur (Batak-style whole carp served with spicy citrus-chili tinombur sauce)
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Entree: Italy – Basilicata – Pignata di Pecora (Slow-braised sheep stew traditionally cooked in an earthenware pot with tomatoes, potatoes, and Mediterranean herbs)
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Entree: Mexico – Chiapas – Estofado de Res (Chiapanecan slow-simmered beef stew in a tomato and chile broth with vegetables and regional spices)
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Entree: Brazil – Brazilian Japanese – Tori Katsu com Farofa (Japanese-style breaded fried chicken served with Brazilian toasted cassava flour called farofa)
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Entree: Germany – Berlin-Brandenburg – Matjesfilet nach Hausfrauenart (Cured young herring fillets dressed in a traditional Berlin housewife style with onions, apple, and creamy dressing)
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Entree: Russia – Buryat & Lake Baikal – Цуйван ➤ Tsuivan (Stir-fried hand-rolled flat noodles with lamb and vegetables)
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Entree: Spain – Asturias – Pixín a la Cazuela (Monkfish simmered in an Asturian casserole with potatoes, garlic and smoked paprika)
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Entree: Canada – British Columbia Coast – Seafood Chowder (Creamy stew of Pacific seafood, potatoes, and aromatics)
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Entree: Ethiopia – Amhara – ስጋ ወጥ ➤ siga wot (Spicy Ethiopian beef stew simmered in berbere and spiced clarified butter)
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Entree: Iran – Caspian / Gilan – شوید باقلا پلو ➤ Shevid Bāghalā Polo (Rice cooked with fresh dill and fava beans, often served with a crisp tahdig)
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Entree: Japan – Hokkaido – 北海道の蟹 ➤ Hokkaidō no kani (Fresh Hokkaido crab boiled or steamed and served simply to highlight sweet, delicate meat)
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Entree: Nigeria – Hausa-Fulani North – Fura da Nono (Spiced millet dough balls soaked in fermented milk to make a thick, cooling millet-and-milk beverage)
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Entree: Pakistan – Karachi – کراچی بروست ➤ Karachi Broast (Spiced marinated chicken pressure-fried to achieve a crisp exterior and juicy interior)
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Entree: Turkey – Black Sea Turkey – Laz Böreği (Black Sea layered pastry filled with a semolina milk pudding and finished with sweet syrup)
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Entree: United Kingdom – Cornwall & West Country – West Country Lamb Hotpot (Slow-baked lamb and root vegetable casserole topped with layered potatoes)
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Entree: Argentina – Buenos Aires – Pastel de Papa (Argentine layered meat pie topped with creamy mashed potatoes)
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Entree: Australia – Melbourne & Victoria – Pumpkin Risotto (Creamy risotto made with pumpkin and Parmesan, highlighting seasonal Victorian produce)
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Entree: Colombia – Bogota / Andean – Puchero Santafereño (A hearty Andean meat-and-vegetable stew of mixed meats, legumes, root vegetables and corn in a clear broth)
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Entree: Greece – Crete – Sfakianes Pites (Small Cretan pan-fried open cheese pies typically drizzled with honey)
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Entree: Poland – Lesser Poland / Krakow – Placki Ziemniaczane (Crisp pan-fried potato pancakes made from grated potatoes and onion, traditionally served with sour cream or applesauce)
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Entree: Portugal – Azores – Chicharros com Molho de Vilão (Pan-fried jack mackerel served in a robust Azorean spicy tomato and garlic sauce)
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Entree: Vietnam – Hoi An / Da Nang – Pho Ga (Vietnamese clear chicken noodle soup with aromatic broth, rice noodles, and fresh herbs)
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Entree: India – Sindhi-Indian – भुगल गोश्त ➤ Bhugal Gosht (Slowly cooked spiced mutton reduced to a thick, aromatic gravy)
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Entree: Afghanistan – Herat & Western Afghanistan – شوروا ➤ Shorwa (Hearty Afghan lamb and vegetable soup)
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Entree: Algeria – Constantine & East – طاجين الزيتون ➤ Tajīn Zaytūn (Algerian chicken stew with green olives and preserved lemon)
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Entree: Ukraine – Eastern Ukraine – Пампушки з часниковим соусом ➤ Pampushky z chasnykovym sousom (Yeasted Ukrainian savory buns served with a garlicky herb sauce)
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Entree: Austria – Styria – Steirische Käferbohnen mit Speck (Hearty Styrian cranberry/runner beans stewed with smoked speck and onions)
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Entree: Azerbaijan – Caspian Azerbaijan – Kufta Bozbash (Azerbaijani lamb meatball stew with potatoes and aromatic herbs)
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Entree: Belgium – Central Culinary Region – Chicons au Gratin (Belgian braised endives wrapped in ham, topped with béchamel and melted cheese)
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Entree: Cambodia – Khmer Central Cuisine – នំបញ្ចុក ➤ Nom Banh Chok (Khmer rice noodle dish served with a tangy fish-based green curry and fresh herbs)
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Entree: Denmark – Copenhagen & Zealand – Forloren Hare (A Danish baked meatloaf wrapped in bacon with a boiled-egg center, served with a rich brown gravy)
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Entree: Finland – Karelia – Rössypottu (A Karelian potato stew with slices of blood sausage and smoked pork, slowly simmered in savory stock)
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Entree: Georgia – Kakheti – ოჯახური ➤ Ojakhuri (Hearty Georgian skillet of braised meat and potatoes flavored with onions and local spices)
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Entree: Ghana – Ewe Volta Cuisine – Etor with Boiled Eggs (Mashed boiled yam and plantain dressed with red palm oil, tomatoes, peppers, and served with boiled eggs)
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Entree: India – Sindhi-Indian – आलू टुक ➤ Aloo Tuk (Crisply fried spiced potato wedges popular in Sindhi cuisine)
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Entree: Ireland – Irish Pub Classics – Chicken and Leek Pie (Savory baked pie of chicken and leeks in a creamy sauce enclosed in pastry)
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Entree: Israel – Jerusalem – קובה ➤ Kubeh (Filled bulgur dumplings simmered in a spiced meat broth)
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Entree: Kenya – Nairobi & Central Kenya – Pilau (Aromatic spiced rice cooked with meat and whole spices)
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Entree: Myanmar – Mon Cuisine – ဝက်သားဒိုက်ထိုး ➤ Wet Thar Dote Htoe (Mon-style braised pork in a tangy tamarind and spice sauce)
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Entree: Nepal – Newari Cuisine – भुट्टन ➤ Bhuttan (Newari-style spiced pan-fried organ meats commonly served as a hearty savory main)
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Entree: Netherlands – Holland / Amsterdam – Haring (Lightly cured raw North Sea herring served with onions and pickles)
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Entree: Romania – Moldavia – Plăcintă cu Carne (Savory meat-filled pastry from Moldavia)
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Entree: Saudi Arabia – Hijaz – مرقوق ➤ Marqooq (Stew of hand-rolled thin flatbread pieces simmered with meat and vegetables)
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Entree: Singapore – Malay Singapore – Nasi Goreng Kampung (Village-style fried rice with dried anchovies, sambal and long beans)
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Entree: South Korea – Jeju – 오메기떡 ➤ Omegi-tteok (Small Jeju-style millet rice cakes coated or filled with sweet red bean and roasted soybean powder)
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Entree: Sri Lanka – Kandyan Highlands – කොත්තු රොටි ➤ Kottu Roti (Stir-fried chopped flatbread tossed with vegetables, egg, spices, and choice of meat on a hot griddle)
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