All Recipes
Showing 60 of 14187 recipes.
Entree: Belgium – Flanders – Waterzooi (Flemish creamy stew of poached chicken and seasonal vegetables finished with a cream and egg-yolk liaison)
Created by Kitchen2MyTable.com
Recipe ID: 7844
Entree: Cambodia – Mekong Cambodia – អាម៉ុកត្រី ➤ Amok Trey (Cambodian steamed curried fish mousse traditionally cooked in banana leaf and served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 7845
Entree: Denmark – Funen – Fynsk Brændende Kærlighed (Mashed potatoes topped with caramelized onions and fried bacon, a hearty Funen comfort meal)
Created by Kitchen2MyTable.com
Recipe ID: 7846
Entree: Finland – Lapland – Poronkäristys (Thinly sliced reindeer sautéed and simmered into a rich gravy, served with mashed potatoes and lingonberries)
Created by Kitchen2MyTable.com
Recipe ID: 7847
Entree: Georgia – Samegrelo – ელარჯი ➤ Elarji (Thick cornmeal porridge enriched and bound with melted sulguni cheese)
Created by Kitchen2MyTable.com
Recipe ID: 7848
Entree: Ghana – Ghanaian Street Food – Jollof Rice (One-pot West African tomato-and-spice rice cooked with seasoned chicken and aromatic peppers)
Created by Kitchen2MyTable.com
Recipe ID: 7849
Entree: Iraq – Marsh Arab Cuisine – مسقوف ➤ Masgūf (Open-faced grilled freshwater carp split and roasted over an open flame with olive oil and sour seasoning)
Created by Kitchen2MyTable.com
Recipe ID: 7850
Entree: Ireland – Ulster / Northern Border – Ulster Fry (Hearty Northern Irish fried meal of eggs, bacon, sausages, soda bread and potato farls cooked together on a griddle)
Created by Kitchen2MyTable.com
Recipe ID: 7851
Entree: Israel – Mediterranean Israeli – שקשוקה ➤ Shakshuka (Poached eggs cooked in a spiced tomato and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 7852
Entree: Kenya – Rift Valley – Nyama Choma (Charcoal-grilled roasted meat, typically goat or beef, served simply with salt and accompaniments)
Created by Kitchen2MyTable.com
Recipe ID: 7853
Entree: Myanmar – Rakhine Coastal – ရခိုင်မုန့်ဒီ ➤ Rakhine Mont Di (Spicy-sour Rakhine rice vermicelli noodle dish with a fish-based broth and savory garnishes)
Created by Kitchen2MyTable.com
Recipe ID: 7854
Entree: Nepal – Terai Lowlands – मोमो ➤ Momo (Nepalese stuffed dumplings filled with spiced meat or vegetables, typically steamed and served with a spicy tomato-ginger chutney)
Created by Kitchen2MyTable.com
Recipe ID: 7855
Entree: Netherlands – Limburg – Zoervleisj (Slow-braised Limburg sweet-and-sour beef stew)
Created by Kitchen2MyTable.com
Recipe ID: 7856
Entree: Romania – Transylvania – Sarmale (Cabbage rolls stuffed with seasoned meat and rice simmered in tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 7857
Entree: Saudi Arabia – Najd – كبسة ➤ kabsa (Fragrant spiced rice cooked with meat and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 7858
Entree: Singapore – Peranakan Singapore – Ayam Buah Keluak (Peranakan chicken stew braised with black keluak nuts in a tangy-spiced gravy)
Created by Kitchen2MyTable.com
Recipe ID: 7859
Entree: South Korea – Jeolla – 전주비빔밥 ➤ Jeonju bibimbap (Jeonju-style mixed rice bowl topped with seasoned vegetables, marinated beef, spicy gochujang, and a fried egg)
Created by Kitchen2MyTable.com
Recipe ID: 7860
Entree: Sri Lanka – Southern Coast – Ambul Thiyal (Sour Fish Curry) (A sour dry-style Sri Lankan fish curry simmered and coated in goraka and aromatic spices)
Created by Kitchen2MyTable.com
Recipe ID: 7861
Entree: Syria – Euphrates Valley – كبة بالصينية ➤ Kibbeh bil-saniyeh (Baked layered pie of bulgur dough filled with spiced minced lamb and pine nuts)
Created by Kitchen2MyTable.com
Recipe ID: 7862
Entree: Tanzania – Tanzanian Highlands – Nyama Choma (Charcoal-grilled seasoned meat, traditionally goat or beef, served sliced)
Created by Kitchen2MyTable.com
Recipe ID: 7863
Entree: Uzbekistan – Samarkand – Plov (Hearty Central Asian rice pilaf cooked with lamb, carrots, and onions)
Created by Kitchen2MyTable.com
Recipe ID: 7864
Entree: American Samoa – Southern Culinary Region – Palusami (Baked taro leaf parcels filled with coconut cream and often corned beef)
Created by Kitchen2MyTable.com
Recipe ID: 7865
Entree: Antarctica – Southern Culinary Region – Seared Antarctic Cod (Pan-seared Southern Ocean cod fillets dressed with lemon-butter and coastal herbs)
Created by Kitchen2MyTable.com
Recipe ID: 7866
Entree: Antigua and Barbuda – Southern Culinary Region – Fungee and Pepperpot (Creamy cornmeal fungee served with a hearty spiced meat and okra stew)
Created by Kitchen2MyTable.com
Recipe ID: 7867
Entree: Barbados – Southern Culinary Region – Flying Fish and Cou-Cou (Barbadose national meal of seasoned flying fish served with cou-cou, a savory cornmeal and okra polenta)
Created by Kitchen2MyTable.com
Recipe ID: 7868
Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Kabritu Stoba (Slow-braised Caribbean goat stew with root vegetables and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 7869
Entree: Bosnia and Herzegovina – Southern Culinary Region – Ćevapi (Small grilled skinless minced-meat sausages traditionally served with flatbread and raw onions)
Created by Kitchen2MyTable.com
Recipe ID: 7870
Entree: Botswana – Southern Culinary Region – Seswaa (Slowly cooked pounded or shredded beef or goat traditionally served with maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 7871
Entree: Burkina Faso – Southern Culinary Region – Poulet Bicyclette (Grilled or roasted free-range chicken marinated with West African spices and served with a tangy onion-tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 7872
Entree: Cameroon – Southern Culinary Region – Ndolé (A hearty Cameroonian stew of bitter leaves cooked with ground peanuts and meat or seafood)
Created by Kitchen2MyTable.com
Recipe ID: 7873
Entree: Cape Verde – Southern Culinary Region – Cachupa (Hearty slow-cooked Cape Verdean stew of hominy, beans, vegetables, and preserved or fresh meats)
Created by Kitchen2MyTable.com
Recipe ID: 7874
Entree: Czechia – Prague Pub Classics – Svíčková na Smetaně (Braised beef sirloin in a creamy root-vegetable and cream sauce served with dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 7875
Entree: Democratic Republic of the Congo – Southern Culinary Region – Moambe Chicken (Chicken stewed in a rich palm-nut and tomato sauce typical of Central African cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 7876
Entree: Djibouti – Southern Culinary Region – Skoudehkaris (One-pot Djiboutian spiced meat and rice stew with potatoes and warm aromatic spices)
Created by Kitchen2MyTable.com
Recipe ID: 7877
Entree: Dominica – Southern Culinary Region – Mountain Chicken (Traditional Dominican preparation of large frog legs cooked Creole-style with garlic, thyme, citrus, and peppers)
Created by Kitchen2MyTable.com
Recipe ID: 7878
Entree: Dominican Republic – Southern Culinary Region – La Bandera Dominicana (A traditional Dominican plate of white rice, stewed red beans, and seasoned stewed beef served with fried ripe plantains)
Created by Kitchen2MyTable.com
Recipe ID: 7879
Entree: El Salvador – Southern Culinary Region – Pupusas (Thick handmade corn tortillas stuffed with cheese and fillings served with tangy pickled cabbage and tomato salsa)
Created by Kitchen2MyTable.com
Recipe ID: 7880
Entree: Equatorial Guinea – Southern Culinary Region – Peanut Stew (Hearty West-Central African peanut and tomato stew with chicken and leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 7881
Entree: Eswatini – Southern Culinary Region – Sishwala (Traditional Swazi stiff maize porridge often served with a savory meat and greens relish)
Created by Kitchen2MyTable.com
Recipe ID: 7882
Entree: French Guiana – Southern Culinary Region – Bouillon d'Awara (Hearty Creole stew of awara fruit pulp with smoked and salted meats and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 7883
Entree: French Polynesia – Southern Culinary Region – Poulet Fafa (Chicken cooked with taro leaves in fragrant coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 7884
Entree: French Southern Territories – Southern Culinary Region – Bouillabaisse (Provençal-style fish and shellfish stew flavored with saffron, aromatics, and served with crusty bread and rouille)
Created by Kitchen2MyTable.com
Recipe ID: 7885
Entree: Hungary – Transdanubia – Pörkölt (Hungarian slow-simmered meat stew seasoned primarily with sweet paprika)
Created by Kitchen2MyTable.com
Recipe ID: 7886
Entree: Kazakhstan – Western Steppe Kazakhstan – Бешбармақ ➤ Beshbarmak (Boiled meat served over wide hand-cut noodles with a clear onion broth)
Created by Kitchen2MyTable.com
Recipe ID: 7887
Entree: Laos – Vientiane & Central Laos – ເຂົ້າປຸ້ນ ➤ Khao Poon (Spicy Lao coconut milk and rice vermicelli soup with shredded meat and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 7888
Entree: Lebanon – Northern Lebanon – كبة نية ➤ Kibbeh Nayyeh (Raw spiced ground lamb and bulgur tartare)
Created by Kitchen2MyTable.com
Recipe ID: 7889
Entree: Norway – Western Fjords – Bacalao (Slow-simmered salted cod stew with tomatoes, potatoes, and olives)
Created by Kitchen2MyTable.com
Recipe ID: 7890
Entree: Senegal – Senegalese Wolof Cuisine – Thieboudienne (Senegalese one-pot tomato-scented fish and rice cooked with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 7891
Entree: Sweden – West Coast Sweden – Skaldjursgryta (West Coast Swedish creamy fish and shellfish stew with dill and white wine)
Created by Kitchen2MyTable.com
Recipe ID: 7892
Entree: Switzerland – Italian Swiss / Ticino – Risotto alla Ticinese (Creamy northern Italian-style risotto made with fresh Ticinese pork sausage and cheese)
Created by Kitchen2MyTable.com
Recipe ID: 7893
Entree: Tunisia – Tunis & North – الكسكس بالسمك ➤ Kuskus bil-samak (Steamed semolina couscous served with a fragrant spiced fish stew)
Created by Kitchen2MyTable.com
Recipe ID: 7894
Entree: India – Bengal – কোষা মাংস ➤ Kosha Mangsho (Slow-braised spicy Bengali mutton or goat curry)
Created by Kitchen2MyTable.com
Recipe ID: 7895
Entree: United States – Arizona-Sonoran – Green Chile Pork (Pork stewed in roasted green chiles with Southwestern spices)
Created by Kitchen2MyTable.com
Recipe ID: 7896
Entree: China – Central Culinary Region – 回锅肉 ➤ Huí guō ròu (Pork belly simmered then stir-fried in spicy fermented bean paste with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 7897
Entree: France – Bordeaux / Aquitaine – Côte de Boeuf (Large bone-in rib steak grilled or roasted and served simply seasoned to showcase the beef)
Created by Kitchen2MyTable.com
Recipe ID: 7898
Entree: Indonesia – Betawi Jakarta – Nasi Uduk (Steamed rice cooked in fragrant coconut milk and aromatics served with savory accompaniments)
Created by Kitchen2MyTable.com
Recipe ID: 7899
Entree: Mexico – Chihuahua & Northern Mexico – Chilorio (Spicy slow-braised shredded pork cooked in a flavorful rehydrated chile, garlic, and vinegar sauce)
Created by Kitchen2MyTable.com
Recipe ID: 7901
Entree: Brazil – Brazilian Street Food – Pastel (Thin deep-fried pastry turnover filled with savory fillings, crispy and golden—popular Brazilian street food)
Created by Kitchen2MyTable.com
Recipe ID: 7902
Entree: Germany – Franconia – Fränkische Bratwurst (Coarse Franconian pork sausage typically grilled or pan-fried and served with sauerkraut and mustard)
Created by Kitchen2MyTable.com
Recipe ID: 7903
Entree: Russia – Caucasus Russia – шашлык ➤ shashlyk (Skewered, marinated and grilled chunks of meat, traditionally lamb, from the Caucasus)
Created by Kitchen2MyTable.com
Recipe ID: 7904