All Recipes
Showing 60 of 14629 recipes.
Entree: Thailand – Coastal Thai Seafood – แกงส้มปลา ➤ Gaeng Som Pla (Tangy Thai sour fish curry made with tamarind, turmeric and coastal vegetables)
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Entree: Vietnam – Hoi An / Da Nang – Nem Lui (Charcoal-grilled seasoned pork formed onto lemongrass stalks and served with rice paper, fresh herbs, pickles, and pungent dipping sauce)
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Entree: Chile – Chiloe – Salmón al Horno (Oven-baked Chilean salmon seasoned with citrus, butter, and local spices, often served with potatoes and onions)
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Entree: Afghanistan – Herat & Western Afghanistan – کیچری قروت ➤ Kichiri Qorut (Hearty Afghan rice and lentil stew finished with crumbled qurut dried yogurt for a tangy finish)
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Entree: Algeria – Constantine & East – بوراك ➤ Bourek (Crispy Algerian stuffed pastry parcels usually filled with spiced meat, potato and egg)
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Entree: Bangladesh – Central Culinary Region – সরষে ইলিশ ➤ Sorshe Ilish (Hilsa cooked in a pungent mustard sauce)
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Entree: Egypt – Central Culinary Region – كباب حلة ➤ Kabab Halla (Egyptian pot-braised meat kebabs in spiced tomato sauce)
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Entree: Ukraine – Eastern Ukraine – Зрази ➤ Zrazy (Rolled meat cutlets traditionally filled with a savory mushroom and onion stuffing)
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Entree: Armenia – Central Culinary Region – Ղափամա ➤ Ghapama (Baked whole pumpkin filled with sweet rice, dried fruits and nuts)
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Entree: Austria – Styria – Steirischer Wildschweinbraten (Styrian roasted wild boar with aromatic herbs, juniper and pumpkin seed oil)
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Entree: Azerbaijan – Caspian Azerbaijan – Saj Ichi (Lamb and vegetables seared on a saj griddle in the Azerbaijani Caspian style)
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Entree: Belgium – Central Culinary Region – Boulets Liégeois (Liège-style savory meatballs in a sweet-and-sour beer and onion sauce)
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Entree: Cambodia – Khmer Central Cuisine – សម្លម៉ាច់គ្រឿង ➤ Samlor Machu Kreung (Cambodian sour and aromatic stew flavored with kreung spice paste and tamarind)
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Entree: Denmark – Copenhagen & Zealand – Hakkebøf (Pan-fried seasoned ground beef patties typically served with onion gravy and boiled potatoes)
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Entree: Finland – Karelia – Muikku (Small whole lake vendace fried until crisp, traditionally served with boiled potatoes and a tangy cream or lemon)
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Entree: Georgia – Kakheti – ჩაშუშული ➤ Chashushuli (A hearty Georgian tomato-and-wine beef stew with onions, bell pepper, and traditional spices)
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Entree: Ghana – Ewe Volta Cuisine – Amorkple with Groundnut Soup (cornmeal dumplings with peanut chicken stew)
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Entree: Iraq – Kurdish Iraq – قوزی کوردی ➤ Quzi Kurdi (Whole roasted stuffed lamb with spiced rice, nuts, and raisins)
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Entree: Ireland – Irish Pub Classics – Irish Cottage Pie (Baked minced beef and vegetable filling topped with mashed potatoes)
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Entree: Israel – Jerusalem – סינייה ➤ Siniya (Shallow oven-baked casserole of spiced ground lamb layered with eggplant and a tahini-tomato topping)
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Entree: Kenya – Nairobi & Central Kenya – Samaki wa Kupaka (Grilled whole fish coated with a spiced coconut-tomato sauce)
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Entree: Myanmar – Mon Cuisine – Htamane (Sticky savory-sweet glutinous rice and nut mash flavored with sesame, coconut, ginger, and palm sugar)
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Entree: Nepal – Newari Cuisine – Swan Puka (Newari-style spiced pan-fried meat patties simmered in a tangy mustard-tomato gravy)
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Entree: India – Sikkim & Himalayan – आलू दम ➤ ālū dam (Spiced potato curry simmered in a thick tomato-onion gravy)
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Entree: Romania – Moldavia – Pui cu Smântână (Chicken braised in a creamy sour cream sauce)
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Entree: Saudi Arabia – Hijaz – رز بخاري ➤ Ruz Bukhari (Fragrant spiced long-grain rice cooked with chicken, tomatoes, raisins, and nuts)
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Entree: Singapore – Malay Singapore – Kari Ayam (Malay-style coconut chicken curry with potatoes and warm spices)
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Entree: South Korea – Jeju – 제주 물회 ➤ Jeju mulhoe (Chilled spicy raw fish soup with vegetables and cold broth)
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Entree: Sri Lanka – Kandyan Highlands – අඹුල් තියල් ➤ ambul thiyal (Sour, spiced dry fish curry preserved with goraka)
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Entree: Uzbekistan – Khiva / Khorezm – Manti (Steamed Central Asian dumplings filled with spiced lamb and onion, traditionally served with yogurt and melted butter)
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Entree: American Samoa – Northern Culinary Region – Fai'ai Fe'e (Braised octopus cooked in coconut milk with island aromatics, a traditional Samoan-style seafood entree)
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Entree: India – Sikkim & Himalayan – Chhurpi Soup (Hearty Himalayan soup of chewy chhurpi cheese simmered with vegetables in an aromatic broth)
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Entree: Antigua and Barbuda – Northern Culinary Region – Escovitch Fish (Fried whole fish topped with a hot vinegar-based pickled pepper and vegetable dressing)
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Entree: Barbados – Northern Culinary Region – Bajan Roast Pork (Roast Caribbean-style pork marinated with Bajan green seasoning and spices)
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Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Bolo di Batata (Baked sweet potato cake or loaf traditional to Bonaire)
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Entree: Bosnia and Herzegovina – Northern Culinary Region – Pita zeljanica (Savory layered phyllo pie filled with spinach and fresh white cheese and eggs)
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Entree: Botswana – Northern Culinary Region – Mogodu (Slow‑simmered beef tripe stew traditionally served with maize porridge (pap)
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Entree: British Indian Ocean Territory – Northern Culinary Region – Fish Masala (spiced fish cooked in a savory masala sauce)
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Entree: Bulgaria – Northern Culinary Region – луканка ➤ lukanka (spiced, semi-dry pressed cured sausage from Bulgaria)
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Entree: Burkina Faso – Northern Culinary Region – Dolo (Thick millet porridge served with a spicy peanut-and-okra stew typical of northern Burkina Faso)
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Entree: Cape Verde – Northern Culinary Region – Espetada de Peixe (Cape Verdean skewered and grilled marinated fish with peppers and garlic)
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Entree: Central African Republic – Northern Culinary Region – Bambara Chutney (Thick savory stew of bambara groundnuts cooked with tomatoes, palm oil, and smoked fish, served with rice or fufu)
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Entree: Costa Rica – Northern Culinary Region – Rondón (Caribbean coconut stew of fish, seafood, and starchy root vegetables)
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Entree: Cote d'Ivoire – Northern Culinary Region – Kedjenou de Pintade (Slow-braised Ivorian guinea fowl stew with tomatoes and hot peppers)
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Entree: Czechia – Moravia – Segedínský guláš (Pork and sauerkraut stew simmered in a paprika and sour cream sauce)
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Entree: Democratic Republic of the Congo – Northern Culinary Region – Maboke (Fish or meat seasoned in a rich tomato and palm-oil sauce, wrapped and steamed in banana leaves)
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Entree: Djibouti – Northern Culinary Region – Djiboutian Goat Meat (Slow-spiced braised goat stew typical of Djibouti's northern coastal kitchens)
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Entree: Dominica – Northern Culinary Region – Stewed Oxtail (Caribbean-style slow-braised oxtail in a savory, herb-scented brown gravy)
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Entree: Dominican Republic – Northern Culinary Region – Bacalao Guisado (Stewed salted cod in a tomato-based sauce with potatoes, peppers, olives, and herbs)
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Entree: El Salvador – Northern Culinary Region – Pan con Pollo (Shredded stewed chicken served in a soft roll with mayonnaise and Salvadoran curtido slaw)
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Entree: Eswatini – Northern Culinary Region – Inhloko (Stewed and seasoned cow head meat traditionally served with a maize porridge or pap)
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Entree: French Guiana – Northern Culinary Region – Civet de Cochon Marron (Slow-braised feral pork stew flavored with wine, local aromatics, and bay)
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Entree: French Polynesia – Northern Culinary Region – Pahua Gratin (Baked Polynesian sea-snail gratin with coconut, garlic, and cheese)
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Entree: French Southern Territories – Northern Culinary Region – Truite aux Amandes (Pan-fried trout finished with browned butter and toasted almonds)
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Entree: Hungary – Northern Hungary – Túrós csusza (Hungarian flat egg noodles mixed with curd cheese, sour cream and crispy bacon)
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Entree: Kazakhstan – Southern Kazakhstan – Коктал ➤ Koktal (Hearty Southern Kazakh lamb and vegetable stew braised with warm spices)
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Entree: Laos – Southern Laos – ເຂົ້າເຈັຍ ແຊນວິດ ➤ Khao Jee Saenvit (Laotian baguette sandwich filled with grilled meat, pâté, pickled vegetables, fresh herbs, and spicy sauce)
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Entree: Lebanon – Mount Lebanon – ملفوف ➤ Malfouf (Stuffed cabbage rolls filled with rice and spiced ground meat, simmered in a tangy tomato-lemon broth)
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Entree: Norway – Oslo & Eastern Norway – Reinsdyrstek (Roasted reindeer leg seasoned with juniper and herbs, served with a rich pan gravy)
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Entree: Senegal – Northern Senegal – Ndambé (Hearty black-eyed pea and peanut stew with smoked fish)
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