All Recipes
Showing 60 of 14187 recipes.
Entree: Cote d'Ivoire – Northern Culinary Region – Alloco (Deep-fried ripe plantains served with a spicy tomato-onion sauce and optional protein)
Created by Kitchen2MyTable.com
Recipe ID: 7476
Entree: Czechia – Moravia – Znojemská roštěná (Sliced beef roast in a tangy mustard and pickled-cucumber cream sauce from Znojmo)
Created by Kitchen2MyTable.com
Recipe ID: 7477
Entree: Democratic Republic of the Congo – Northern Culinary Region – Ngai Ngai (Stewed smoked freshwater fish with cassava leaves cooked in red palm oil and spices)
Created by Kitchen2MyTable.com
Recipe ID: 7478
Entree: Djibouti – Northern Culinary Region – Bariis Iskukaris (Somali-style aromatic spiced rice cooked with tender lamb and fragrant whole spices)
Created by Kitchen2MyTable.com
Recipe ID: 7479
Entree: Dominica – Northern Culinary Region – Curry Goat (Slow-simmered Caribbean goat curry in a rich, spiced sauce)
Created by Kitchen2MyTable.com
Recipe ID: 7480
Entree: Dominican Republic – Northern Culinary Region – Pastelón de Plátano Maduro (Layered casserole of ripe sweet plantains filled with seasoned ground beef and melted cheese)
Created by Kitchen2MyTable.com
Recipe ID: 7481
Entree: El Salvador – Northern Culinary Region – Riguas (Thick grilled corn pancakes often mixed with cheese and cooked on a comal)
Created by Kitchen2MyTable.com
Recipe ID: 7482
Entree: Equatorial Guinea – Northern Culinary Region – Poulet Nyembwe (Chicken braised in a rich palm-nut sauce with tomatoes and aromatic spices)
Created by Kitchen2MyTable.com
Recipe ID: 7483
Entree: French Guiana – Northern Culinary Region – Blaff de Poisson (Creole poached white fish in a spicy citrus-herb broth)
Created by Kitchen2MyTable.com
Recipe ID: 7485
Entree: French Polynesia – Northern Culinary Region – Poulet a la Vanille (Vanilla-scented braised chicken in a coconut-vanilla sauce)
Created by Kitchen2MyTable.com
Recipe ID: 7486
Entree: French Southern Territories – Northern Culinary Region – Hachis Parmentier (Classic French layered dish of seasoned minced meat topped with mashed potatoes and baked until golden)
Created by Kitchen2MyTable.com
Recipe ID: 7487
Entree: Hungary – Northern Hungary – Csirkepaprikás (Hungarian chicken stewed in a sweet paprika and onion sauce finished with sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 7488
Entree: Laos – Southern Laos – ເຂົ້າປຽກເສັ້ນ ➤ Khao piak sen (Hearty Lao thick rice noodle soup made with soft rice-flour noodles in a savory chicken broth)
Created by Kitchen2MyTable.com
Recipe ID: 7490
Entree: Lebanon – Mount Lebanon – كبة بالصينية ➤ Kibbeh bil sanieh (Baked layered bulgur and spiced ground lamb casserole)
Created by Kitchen2MyTable.com
Recipe ID: 7491
Entree: Norway – Oslo & Eastern Norway – Torsk med Sandefjordsmør (Poached cod served with a warm lemon-butter and cream sauce with parsley and egg)
Created by Kitchen2MyTable.com
Recipe ID: 7492
Entree: Senegal – Northern Senegal – Domoda (West African peanut and tomato meat stew with root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 7493
Entree: Sweden – Stockholm & Central Sweden – Biff à la Lindström (Pan-fried beef patties mixed with beets and capers, served with mashed potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 7494
Entree: Switzerland – German Swiss – Bratwurst mit Zwiebelsauce (Swiss-style pork sausages served with a savory caramelized onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 7495
Entree: Tunisia – Southern Tunisia – ملوخية ➤ Mulukhiyya (Tunisian slow-simmered stew of finely ground dried jute leaves and beef)
Created by Kitchen2MyTable.com
Recipe ID: 7496
Entree: Guadeloupe – Southern Culinary Region – Boudin Créole (Guadeloupean Creole pork and blood sausage seasoned with island spices and hot pepper)
Created by Kitchen2MyTable.com
Recipe ID: 7498
Entree: Guatemala – Southern Culinary Region – Paches (Banana-leaf wrapped potato-based tamale filled with savory shredded chicken and sauce)
Created by Kitchen2MyTable.com
Recipe ID: 7499
Entree: Guinea-Bissau – Southern Culinary Region – Galinha Africana (West African peanut-and-coconut chicken stew in a spicy tomato and palm-oil sauce)
Created by Kitchen2MyTable.com
Recipe ID: 7500
Entree: Honduras – Southern Culinary Region – Yuca con Chicharrón (Boiled or fried cassava served with crispy fried pork)
Created by Kitchen2MyTable.com
Recipe ID: 7501
Entree: Hong Kong – Southern Culinary Region – 廣東燒鴨 ➤ Gwong-dung Siu Ngaap (Whole duck roasted until skin is crisp and lacquered with a savory-sweet glaze)
Created by Kitchen2MyTable.com
Recipe ID: 7502
Entree: Kiribati – Southern Culinary Region – Te Nia (Baked reef fish in rich coconut sauce with taro and local seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 7503
Entree: Kyrgyzstan – Southern Culinary Region – Ганфан ➤ Ganfan (One-pot lamb and rice pilaf cooked with carrots and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 7504
Entree: Luxembourg – Southern Culinary Region – Paschtéit au Riesling (Luxembourgish puff pastry meat pie braised with Riesling wine in a creamy sauce)
Created by Kitchen2MyTable.com
Recipe ID: 7505
Entree: Madagascar – Southern Culinary Region – Akoho Misy Sakamalao (Malagasy braised chicken flavored with ginger, garlic, and tomatoes)
Created by Kitchen2MyTable.com
Recipe ID: 7506
Entree: Martinique – Southern Culinary Region – Fricassée de Chatrou (Martinican creole stewed octopus in a spiced tomato and coconut-style sauce)
Created by Kitchen2MyTable.com
Recipe ID: 7507
Entree: Mauritania – Southern Culinary Region – Boulettes de Poisson (Spiced West African-style fish meatballs simmered in a tomato sauce, typically served with couscous)
Created by Kitchen2MyTable.com
Recipe ID: 7508
Entree: Mauritius – Southern Culinary Region – Kalia (Mauritian curried meat stew of slow-cooked spiced meat in a richly flavored aromatic gravy)
Created by Kitchen2MyTable.com
Recipe ID: 7509
Entree: Micronesia – Southern Culinary Region – Kadon Pika (Spicy coconut milk stew of fish with onions, lime, and hot peppers)
Created by Kitchen2MyTable.com
Recipe ID: 7510
Entree: Mongolia – Southern Culinary Region – Монгол барбекю ➤ Mongol barbekyu (High-heat stir-grilled seasoned sliced meat and vegetables cooked on a large flat griddle)
Created by Kitchen2MyTable.com
Recipe ID: 7511
Entree: Mozambique – Southern Culinary Region – Feijoada Moçambicana (Hearty Mozambican bean and pork stew seasoned with garlic, bay, and piri-piri)
Created by Kitchen2MyTable.com
Recipe ID: 7512
Entree: New Caledonia – Southern Culinary Region – Stuffed Squid with Taro Leaves (Whole squid filled with a savory taro-leaf and herb mixture, gently cooked in a coconut-scented broth)
Created by Kitchen2MyTable.com
Recipe ID: 7513
Entree: New Zealand – South Island – Salmon Fillet with Lemon Butter (Pan-seared salmon fillet finished with a bright lemon and butter sauce typical of New Zealand coastal cooking)
Created by Kitchen2MyTable.com
Recipe ID: 7514
Entree: Nicaragua – Southern Culinary Region – Arroz a la Valenciana (Seasoned Nicaraguan yellow rice cooked with chicken, pork and mixed vegetables flavored with annatto oil)
Created by Kitchen2MyTable.com
Recipe ID: 7515
Entree: North Korea – Pyongyang – 떡볶이 ➤ tteokbokki (Pyongyang-style soy-braised rice cakes with sliced beef and vegetables in a savory sesame sauce)
Created by Kitchen2MyTable.com
Recipe ID: 7516
Entree: Palestine – Southern Culinary Region – رمانية ➤ Rummaniyya (Chicken stew braised in a sweet-tart pomegranate and sumac sauce)
Created by Kitchen2MyTable.com
Recipe ID: 7517
Entree: Papua New Guinea – Southern Culinary Region – Palusami (Taro leaves filled and baked in rich coconut cream with meat or fish)
Created by Kitchen2MyTable.com
Recipe ID: 7518
Entree: Paraguay – Southern Culinary Region – Pastel Mandi'o (Manioc cassava dough pockets filled with seasoned meat and cheese, fried until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 7519
Entree: Pitcairn – Southern Culinary Region – Tropical Fish Tacos (Grilled or pan-fried island white fish served in corn tortillas with fresh tropical salsa and lime crema)
Created by Kitchen2MyTable.com
Recipe ID: 7520
Entree: Puerto Rico – Southern Culinary Region – Relleno de Papa (Mashed potato croquettes stuffed with seasoned ground meat and cheese, breaded and fried until golden)
Created by Kitchen2MyTable.com
Recipe ID: 7521
Entree: Republic of the Congo – Southern Culinary Region – Mikate (Deep-fried yeast dough fritters common as a breakfast or snack)
Created by Kitchen2MyTable.com
Recipe ID: 7522
Entree: Sierra Leone – Southern Culinary Region – Fufu with Soup (Starchy pounded cassava and plantain dough served with a savory meat and groundnut soup)
Created by Kitchen2MyTable.com
Recipe ID: 7523
Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Stuffed Crab Shells (Baked seasoned crab meat mixture served in cleaned crab shells)
Created by Kitchen2MyTable.com
Recipe ID: 7524
Entree: Slovakia – Southern Culinary Region – Bravčové Rezance na Hubách (Pan-fried pork strips with sautéed mushrooms in a savory onion and paprika sauce)
Created by Kitchen2MyTable.com
Recipe ID: 7525
Entree: Slovenia – Southern Culinary Region – Matevž (rustic mashed potatoes and white beans traditionally enriched with bacon or cracklings)
Created by Kitchen2MyTable.com
Recipe ID: 7526
Entree: Suriname – Southern Culinary Region – Bakabana (Caramelized pan-fried ripe plantains seasoned with garlic, lime and pepper)
Created by Kitchen2MyTable.com
Recipe ID: 7527
Entree: Svalbard and Jan Mayen – Southern Culinary Region – Lutefisk (Rehydrated, lye-cured whitefish gently cooked until tender and served with mustard sauce, potatoes, peas and bacon)
Created by Kitchen2MyTable.com
Recipe ID: 7528
Entree: Timor-Leste – Southern Culinary Region – Tapai (Fermented glutinous rice or cassava that develops a sweet-sour, mildly alcoholic flavor used as a starchy staple)
Created by Kitchen2MyTable.com
Recipe ID: 7529
Entree: United Arab Emirates – Southern Culinary Region – صلونة ➤ Salūna (Tomato-and-vegetable Gulf stew with meat and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 7530
Entree: Venezuela – Southern Culinary Region – Pastel de Chucho (Baked layered plantain pie filled with shredded ray or fish, cheese, and savory-sweet fillings)
Created by Kitchen2MyTable.com
Recipe ID: 7531
Entree: Wallis and Futuna – Southern Culinary Region – Fai'ai Fe'e (Polynesian coconut-braised octopus with taro leaves and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 7532
Entree: Western Sahara – Southern Culinary Region – بولفاف ➤ Boulfaf (Skewered and grilled lamb offal wrapped in caul fat and seasoned with North African spices)
Created by Kitchen2MyTable.com
Recipe ID: 7533
Entree: Zimbabwe – Southern Culinary Region – Gango (Hearty slow-simmered meat and vegetable stew traditionally served with maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 7534
Entree: India – Awadhi / Lucknow – ज़र्दा पुलाव ➤ Zardā Pulāv (Sweet saffron-flavored festive rice cooked with ghee, sugar, nuts, and dried fruit)
Created by Kitchen2MyTable.com
Recipe ID: 7535
Entree: United States – Appalachia – Salmon Patties (Pan-fried seasoned patties made from flaked salmon bound with egg and crumbs)
Created by Kitchen2MyTable.com
Recipe ID: 7536
Entree: China – Cantonese / Guangdong – 廣式蒸肉餅 ➤ gwong2 sik1 zing1 juk6 beng2 (A Cantonese steamed seasoned ground pork patty cooked until tender and served with savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 7537
Entree: France – Basque Country – Piquillos Farcis (Roasted piquillo peppers stuffed with a salted-cod and potato brandade and baked in a light cream gratin)
Created by Kitchen2MyTable.com
Recipe ID: 7538