All Recipes
Showing 60 of 14629 recipes.
Entree: Western Sahara – Southern Culinary Region – سمك بالشرمولة ➤ samak bil-sharmoula (Fish marinated in a chermoula herb and spice sauce then grilled or pan-roasted)
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Entree: Zimbabwe – Southern Culinary Region – Mutakura (Hearty boiled mixture of maize, beans, and groundnuts commonly served as a staple meal)
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Entree: India – Bengal – সরষে ইলিশ ➤ Shorshe Ilish (Hilsa fish simmered in a sharp mustard-and-poppy seed sauce characteristic of Bengali cuisine)
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Entree: United States – Arizona-Sonoran – Sonoran Hot Dog (Bacon-wrapped grilled hot dog served in a soft roll and topped with pinto beans, chopped vegetables, jalapeño, mayonnaise and salsa)
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Entree: China – Central Culinary Region – 宫保鸡丁 ➤ Gong Bao Ji Ding (Stir-fried diced chicken with peanuts and dried chilies in a savory-sweet soy and vinegar sauce)
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Entree: France – Bordeaux / Aquitaine – Entrecôte à la Bordelaise (Ribeye steak served with a rich Bordeaux-style sauce made from red wine, shallots, and bone marrow)
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Entree: Indonesia – Betawi Jakarta – Soto Betawi (Betawi-style beef soup in a fragrant coconut-milk and spice broth from Jakarta)
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Entree: Italy – Calabria – Fileja alla 'Nduja (Short, twisted Calabrian pasta tossed in spicy spreadable 'nduja pork-sausage and tomato sauce)
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Entree: Mexico – Chihuahua & Northern Mexico – Discada (Mixed griddle of various grilled meats and peppers cooked together on a plow-disc pan)
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Entree: Russia – Caucasus Russia – ხინკალი ➤ khinkali (Hearty boiled dumplings filled with seasoned meat and a savory pocket of broth)
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Entree: Spain – Balearic Islands – Sobrasada (Spreadable cured pork sausage seasoned primarily with paprika)
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Entree: Canada – Central Culinary Region – Tourtière (Traditional Quebecois spiced meat pie made with ground pork and beef)
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Entree: Ethiopia – Central Culinary Region – ዶሮ ወጥ ➤ Doro Wot (Spicy Ethiopian braised chicken stew simmered in berbere and niter kibbeh)
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Entree: Iran – Isfahan – بریانی ➤ Beryāni (Pan-fried spiced minced lamb specialty from Isfahan served on flatbread with aromatic spices)
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Entree: Japan – Hokuriku – 海鮮丼 ➤ Kaisen-don (Bowl of assorted raw seafood served over seasoned vinegared rice)
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Entree: Nigeria – Igbo Southeast – Ofe Akwu (Igbo palm‑nut stew of meat or chicken cooked in red palm oil with spices and leafy greens)
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Entree: Pakistan – Kashmir / Gilgit-Baltistan – روگن جوش ➤ Rogan Josh (Kashmiri braised red lamb curry cooked in yogurt and warming aromatic spices)
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Entree: Turkey – Central Anatolia – Mantı (Small Turkish meat-filled dumplings served with garlic yogurt and spiced butter)
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Entree: United Kingdom – England - London & Southeast – Bangers and Mash (Pork sausages served over creamy mashed potatoes with onion gravy)
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Entree: Argentina – Central Culinary Region – Milanesa a la Napolitana (Breaded fried beef cutlets topped with ham, tomato sauce, and melted cheese in Argentine style)
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Entree: Australia – Northern Territory – Barramundi with Lemon Myrtle (Pan-seared barramundi fillets finished with a lemon myrtle–infused butter and bright citrus sauce)
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Entree: Colombia – Caribbean Coast – Pargo Frito (Crispy whole fried red snapper seasoned in Caribbean-style spices)
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Entree: Greece – Cyclades – Παστίτσιο ➤ Pastítsio (Baked pasta casserole of tubular pasta layered with a spiced meat ragù and thick béchamel sauce)
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Entree: Malaysia – Malaysian Indian – Nasi Kandar (Steamed rice served with a variety of Indian-style spiced curries and gravies)
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Entree: Morocco – Fez – طاجين الدجاج بالليمون المخلل والزيتون ➤ Tajīn al-dajāj bil-laymūn al-mukhallal wa al-zaytūn (Slow-simmered North African chicken stew braised with preserved lemons and olives in a tagine)
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Entree: Peru – Arequipa – Rocoto Relleno (Baked Arequipeño stuffed rocoto peppers filled with spiced meat, vegetables, olives and cheese)
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Entree: Philippines – Kapampangan – Sisig (sizzling chopped pork and liver)
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Entree: Poland – Mazovia / Warsaw – Kotlet Schabowy (Breaded pan-fried pork cutlet served golden and crisp)
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Entree: Portugal – Lisbon – Bacalhau à Brás (Shredded salted cod with onions and thin fried potatoes bound with scrambled eggs)
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Entree: South Africa – Johannesburg & Gauteng – Bunny Chow (Hollowed white loaf filled with a spicy curried meat stew)
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Entree: Thailand – Northeastern Isan – ส้มตำ ➤ Som tam (Spicy shredded green papaya salad with lime, chilies, fish sauce, and peanuts)
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Entree: Vietnam – Hue – Bún Bò Huế (Spicy lemongrass beef and pork noodle soup from central Vietnam)
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Entree: Chile – Northern Chile – Churrasco a lo Pobre (Thin grilled or pan-seared steak served with fried eggs and French fries in a hearty Chilean style)
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Entree: Bangladesh – Chittagong – মেজবান গরুর মাংস ➤ Mezban Gorur Mangsho (Spicy slow-braised Chittagong beef curry traditionally served at large communal feasts)
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Entree: Egypt – Egyptian Street Food – كشري ➤ Koshari (Hearty Egyptian street-food bowl of rice, lentils, pasta, spiced tomato-vinegar sauce, chickpeas, and crispy fried onions)
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Entree: Ukraine – Kyiv & Central Ukraine – Деруни ➤ Deruny (Ukrainian pan-fried grated potato pancakes)
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Entree: Armenia – Lake Sevan – Իշխան ձկի քյաբաբ ➤ Ishkhan dzki kyabab (Grilled skewered Sevan trout marinated with lemon and Armenian spices)
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Entree: Austria – Tyrol – Tiroler Gröstl (Hearty Tyrolean fried potato and meat skillet topped with fried egg)
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Entree: Azerbaijan – Central Culinary Region – Plov (Traditional Azerbaijani rice pilaf with lamb, carrots, and aromatic spices)
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Entree: Belgium – Flanders – Waterzooi (Flemish creamy stew of poached chicken and seasonal vegetables finished with a cream and egg-yolk liaison)
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Entree: Cambodia – Mekong Cambodia – អាម៉ុកត្រី ➤ Amok Trey (Cambodian steamed curried fish mousse traditionally cooked in banana leaf and served with rice)
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Entree: Denmark – Funen – Fynsk Brændende Kærlighed (Mashed potatoes topped with caramelized onions and fried bacon, a hearty Funen comfort meal)
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Entree: Finland – Lapland – Poronkäristys (Thinly sliced reindeer sautéed and simmered into a rich gravy, served with mashed potatoes and lingonberries)
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Entree: Georgia – Samegrelo – ელარჯი ➤ Elarji (Thick cornmeal porridge enriched and bound with melted sulguni cheese)
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Entree: Ghana – Ghanaian Street Food – Jollof Rice (One-pot West African tomato-and-spice rice cooked with seasoned chicken and aromatic peppers)
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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)
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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)
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Entree: Israel – Mediterranean Israeli – שקשוקה ➤ Shakshuka (Poached eggs cooked in a spiced tomato and pepper sauce)
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Entree: Kenya – Rift Valley – Nyama Choma (Charcoal-grilled roasted meat, typically goat or beef, served simply with salt and accompaniments)
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Entree: Myanmar – Rakhine Coastal – ရခိုင်မုန့်ဒီ ➤ Rakhine Mont Di (Spicy-sour Rakhine rice vermicelli noodle dish with a fish-based broth and savory garnishes)
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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)
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Entree: Netherlands – Limburg – Zoervleisj (Slow-braised Limburg sweet-and-sour beef stew)
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Entree: Romania – Transylvania – Sarmale (Cabbage rolls stuffed with seasoned meat and rice simmered in tomato sauce)
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Entree: Saudi Arabia – Najd – كبسة ➤ kabsa (Fragrant spiced rice cooked with meat and aromatics)
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Entree: Singapore – Peranakan Singapore – Ayam Buah Keluak (Peranakan chicken stew braised with black keluak nuts in a tangy-spiced gravy)
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Entree: South Korea – Jeolla – 전주비빔밥 ➤ Jeonju bibimbap (Jeonju-style mixed rice bowl topped with seasoned vegetables, marinated beef, spicy gochujang, and a fried egg)
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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)
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Entree: Syria – Euphrates Valley – كبة بالصينية ➤ Kibbeh bil-saniyeh (Baked layered pie of bulgur dough filled with spiced minced lamb and pine nuts)
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Entree: Tanzania – Tanzanian Highlands – Nyama Choma (Charcoal-grilled seasoned meat, traditionally goat or beef, served sliced)
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Entree: Uzbekistan – Samarkand – Plov (Hearty Central Asian rice pilaf cooked with lamb, carrots, and onions)
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