All Recipes
Showing 60 of 14629 recipes.
Entree: United States – Arizona-Sonoran – Chimichanga (Deep-fried flour tortilla stuffed with seasoned meat, beans, and cheese, served with salsa and toppings)
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Entree: China – Central Culinary Region – 麻婆豆腐 ➤ Má pó dòufu (Spicy braised soft tofu and minced pork in a fermented chili and bean sauce)
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Entree: France – Bordeaux / Aquitaine – Poule au Pot (Classic braised stewing hen simmered with root vegetables to make a rich broth and tender poached chicken)
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Entree: Indonesia – Betawi Jakarta – Kerak Telor (Savory crispy omelette of glutinous rice and egg topped with spiced toasted coconut and fried shallots)
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Entree: Italy – Calabria – Lagane e Ceci (Broad flat pasta served with a rustic chickpea stew)
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Entree: Mexico – Chihuahua & Northern Mexico – Machaca (Rehydrated dried shredded beef sautéed with onions, tomatoes, and chiles)
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Entree: Brazil – Brazilian Street Food – Acarajé (Deep-fried black-eyed-pea fritters from Bahia traditionally served split and filled with a spicy shrimp and creamy vatapá filling)
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Entree: Germany – Franconia – Blaue Zipfel (Mild pork bratwursts gently poached in a tangy onion, white wine and vinegar broth until lightly bluish and flavorful)
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Entree: Russia – Caucasus Russia – Чуду ➤ Chudu (Pan-fried stuffed flatbread typical of the North Caucasus filled with meat, cheese, or greens)
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Entree: Spain – Balearic Islands – Arroz Brut (Hearty Mallorcan brothy rice stew of mixed meats, vegetables, and warm spices)
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Entree: Canada – Central Culinary Region – Butter Tart Tourtière (Savory Quebec-style meat pie with a rich buttery crust and lightly sweetened spiced meat filling)
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Entree: Ethiopia – Central Culinary Region – ቲብስ ➤ Tibs (Sautéed seasoned cubes of meat cooked quickly with onions, peppers, and Ethiopian spices)
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Entree: Iran – Isfahan – کباب ترش ➤ Kabāb-e Torsh (Sour marinated skewered kebab from Isfahan flavored with pomegranate and walnut)
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Entree: Japan – Hokuriku – 氷見うどん ➤ Himi udon (Regional udon noodles from Himi, served in a clear dashi broth with simple toppings)
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Entree: Nigeria – Igbo Southeast – Abacha and Ugba (Shredded dried cassava salad tossed with fermented oil-bean seed and a spicy palm-oil dressing)
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Entree: Pakistan – Kashmir / Gilgit-Baltistan – یخنی ➤ Yakhni (A lightly spiced Kashmiri meat stew simmered in an aromatic yogurt and spice broth)
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Entree: Turkey – Central Anatolia – Çömlek Kebabı (Slow-braised clay-pot lamb with vegetables)
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Entree: United Kingdom – England - London & Southeast – Ploughman's Lunch (Rustic cold pub platter featuring bread, cheese, pickles, and cured meats)
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Entree: Argentina – Central Culinary Region – Carbonada (Hearty Argentine beef and vegetable stew cooked with squash, corn, potatoes and dried fruit)
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Entree: Australia – Northern Territory – Crocodile Curry (Northern Australian coconut-based curry featuring tender crocodile meat and tropical aromatics)
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Entree: Colombia – Caribbean Coast – Mote de Queso (Hearty Colombian Caribbean hominy soup made with yam and salty fresh cheese)
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Entree: Greece – Cyclades – Φάβα Σαντορίνης ➤ Fáva Santorínis (Silky purée of yellow split peas from Santorini, finished with olive oil and lemon)
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Entree: Malaysia – Malaysian Indian – Murtabak (Pan-fried stuffed savory flatbread filled with spiced minced meat, egg, and onions)
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Entree: Morocco – Fez – الرفيسة ➤ Rfissa (Slow-simmered spiced chicken and lentil stew served over shredded thin trid flatbread)
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Entree: Peru – Arequipa – Chupe de Camarones (Hearty Arequipa shrimp chowder with potatoes, corn, rice, and a creamy, spiced broth)
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Entree: Philippines – Kapampangan – Pindang Damulag (Kapampangan sour beef stew made with tamarind, tomatoes, ginger, and mixed vegetables)
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Entree: Poland – Mazovia / Warsaw – Zrazy Zawijane (Rolled Polish beef roulades stuffed with a savory filling of mushrooms, bacon, and pickles)
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Entree: Portugal – Lisbon – Arroz de Marisco (Hearty Portuguese seafood rice cooked in a flavorful tomato and shellfish broth)
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Entree: South Africa – Johannesburg & Gauteng – Braai (South African open-fire barbecue of grilled meats cooked over charcoal or wood)
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Entree: Thailand – Northeastern Isan – หมูปิ้ง ➤ Moo ping (Thai grilled marinated pork skewers commonly sold as street food)
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Entree: Vietnam – Hue – Bánh Khoái (Crispy Hue-style rice-flour pancake filled with shrimp, pork, and bean sprouts)
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Entree: Chile – Northern Chile – Pastel de Choclo (Baked Chilean corn casserole of seasoned meat topped with a sweet-savory ground corn and basil crust)
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Entree: Afghanistan – Kabul & Central Afghanistan – آشک ➤ Aushak (Leek-filled Afghan dumplings served with spiced meat sauce, garlic yogurt, and dried mint)
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Entree: Algeria – Kabylie – الشخشوخة ➤ Chakhchoukha (Kabyle torn flatbread served with a spiced lamb and chickpea stew)
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Entree: Bangladesh – Chittagong – কালা ভুনা ➤ Kālā Bhunā (Slow-fried, deeply browned spiced beef curry from Chittagong with concentrated, caramelized flavors)
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Entree: Egypt – Egyptian Street Food – هواوشي ➤ Hawawshi (Egyptian spiced minced meat stuffed into flatbread and baked until crisp)
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Entree: Ukraine – Kyiv & Central Ukraine – Вареники ➤ Varenyky (Boiled filled Ukrainian dumplings commonly served with butter, fried onions, and sour cream)
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Entree: Armenia – Lake Sevan – Խաշլամա ➤ Khashlama (Slow-braised Armenian meat and vegetable stew traditionally made with bone-in lamb and tomatoes)
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Entree: Austria – Tyrol – Schlutzkrapfen (Tyrolean half-moon stuffed pasta filled with spinach and cheese served with browned butter and Parmesan)
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Entree: Azerbaijan – Central Culinary Region – Piti (Slow-braised Azerbaijani lamb and chickpea stew traditionally cooked and served in individual earthenware pots)
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Entree: Belgium – Flanders – Gentse Stoverij (Ghent-style slow-braised beef stew cooked in dark Belgian beer)
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Entree: Cambodia – Mekong Cambodia – សម្លកកកូ ➤ Samlor Korko (Khmer mixed-vegetable and fish stew scented with kroeung herb paste)
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Entree: Denmark – Funen – Æggekage (Thick Danish pan-baked egg pancake typically topped with crisp bacon and fresh chives)
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Entree: Finland – Lapland – Lohikeitto (Creamy Finnish salmon soup with potatoes, leeks, and dill)
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Entree: Georgia – Samegrelo – საცივი ➤ Sats'ivi (Cold poultry served in a rich spiced walnut sauce)
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Entree: Ghana – Ghanaian Street Food – Kelewele (Spicy, ginger-scented fried ripe plantains)
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Entree: Iraq – Marsh Arab Cuisine – قوزي ➤ Quzi (Whole slow-roasted spiced lamb stuffed and served over seasoned rice with nuts and raisins)
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Entree: Ireland – Ulster / Northern Border – Coddle (Hearty one-pot stew of sausages, bacon, potatoes, and onions)
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Entree: Israel – Mediterranean Israeli – דג בסגנון יפו ➤ Dag be-signon Yafo (Oven-poached Mediterranean fish in a tomato, pepper, olive and za'atar sauce typical of Jaffa)
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Entree: Kenya – Rift Valley – Sukuma Wiki (Braised collard greens sautéed with onions and tomatoes, commonly served with ugali for a hearty Kenyan main)
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Entree: Myanmar – Rakhine Coastal – ငါးသားလောက် ➤ nga tha lauk (Rakhine-style sour and spicy fish stew flavored with tamarind and regional aromatics)
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Entree: Nepal – Terai Lowlands – बरा ➤ barā (Savory pan-fried or deep-fried black-lentil patties typical of Nepal’s Terai)
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Entree: Netherlands – Limburg – Hachee (Slow-braised Dutch beef and onion stew flavored with vinegar, cloves, and bay leaf)
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Entree: Romania – Transylvania – Mămăligă cu brânză și smântână (Thick cornmeal porridge served with salty cheese and sour cream)
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Entree: Saudi Arabia – Najd – قرصان ➤ Qursān (Stewed meat and torn thin flatbread cooked together in a spiced Najdi broth)
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Entree: Singapore – Peranakan Singapore – Itek Tim (Clear Peranakan duck soup simmered with preserved vegetables and aromatics)
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Entree: South Korea – Jeolla – 담양 떡갈비 ➤ Damyang tteokgalbi (Char-grilled seasoned minced short-rib patties from Damyang)
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Entree: Sri Lanka – Southern Coast – කොත්තු රොටි ➤ Kottu roti (Stir-fried chopped flatbread with vegetables, eggs, and spiced meat)
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Entree: Syria – Euphrates Valley – فتة حمص ➤ Fattet Hummus (Layered chickpeas and toasted pita baked with yogurt and tahini, finished with spiced lamb and toasted pine nuts)
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Entree: Tanzania – Tanzanian Highlands – Mshikaki (Spiced marinated meat skewers grilled over coals, commonly served with a tangy peanut or chili dipping sauce)
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