All Recipes
Showing 60 of 14629 recipes.
Entree: Uzbekistan – Samarkand – Manti (Steamed Central Asian dumplings filled with spiced lamb and onion)
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Entree: Antarctica – Southern Culinary Region – Krill Stir-Fry (Stir-fried Antarctic krill with crisp vegetables in a savory sauce)
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Entree: Antigua and Barbuda – Southern Culinary Region – Conch Water (Traditional Antiguan savory conch soup made with conch meat, vegetables, and island herbs)
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Entree: Barbados – Southern Culinary Region – Pepperpot (Hearty slow-simmered spiced meat stew flavored and darkened with cassareep)
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Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Giambo (Creole-style okra and salted-fish stew with tomatoes and coconut milk)
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Entree: Bosnia and Herzegovina – Southern Culinary Region – Sogan-dolma (Onion bulbs hollowed and stuffed with a rice-and-meat filling braised in a tomato sauce)
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Entree: Botswana – Southern Culinary Region – Bogobe Jwa Lerotse (Thick sorghum porridge cooked with lerotse melon pulp, served as a savory main often accompanied by meat stew)
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Entree: British Indian Ocean Territory – Southern Culinary Region – Spicy Crab Masala (Hot spiced crab curry simmered in a fragrant masala sauce)
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Entree: Bulgaria – Southern Culinary Region – сарми ➤ sarmi (Pickled cabbage leaves stuffed with spiced minced meat and rice, slow-simmered in tomato sauce)
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Entree: Burkina Faso – Southern Culinary Region – Fufu (Thick starchy dough of pounded cassava and plantain served for dipping into savory stews)
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Entree: India – Rayalaseema – పప్పు చారు ➤ Pappu Charu (Tangy, soupy lentil stew flavored with tamarind, tomatoes, and a tempering of mustard, curry leaves, and spices)
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Entree: Cape Verde – Southern Culinary Region – Lagostada (A spiny lobster prepared in a garlicky tomato and pepper sauce, served with rice or cornmeal)
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Entree: Costa Rica – Southern Culinary Region – Olla de Carne (Hearty Costa Rican beef and root-vegetable stew with corn and plantain)
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Entree: Cote d'Ivoire – Southern Culinary Region – Sauce Graine (Rich Ivorian palm-nut and tomato stew typically made with chicken or fish)
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Entree: Czechia – Prague Pub Classics – Guláš (Hearty slow-cooked beef stew seasoned with sweet paprika and onions)
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Entree: Democratic Republic of the Congo – Southern Culinary Region – Liboke de Poisson (Steamed or grilled fish wrapped in banana leaves with palm oil, tomatoes, peppers, and aromatics)
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Entree: Djibouti – Southern Culinary Region – Yetakelt W'et (Spiced mixed vegetable stew in a berbere and seasoned butter sauce)
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Entree: Dominica – Southern Culinary Region – Sancoche (Hearty Caribbean meat and root-vegetable stew typical of Dominica)
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Entree: Dominican Republic – Southern Culinary Region – Chivo Guisado (Dominican braised goat stew simmered in a citrus-spiced tomato and herb sauce)
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Entree: El Salvador – Southern Culinary Region – Pollo en Crema (Salvadoran chicken simmered in a rich, savory cream and tomato sauce)
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Entree: Equatorial Guinea – Southern Culinary Region – Cassava Leaves with Fish (Stewed cassava leaves cooked with smoked fish in palm oil and spices)
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Entree: Eswatini – Southern Culinary Region – Braai (Southern African open-fire barbecue of seasoned and grilled meats)
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Entree: French Guiana – Southern Culinary Region – Poulet Boucané (Smoked, marinated Guianese chicken grilled over wood for a deeply flavored, aromatic main course)
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Entree: French Polynesia – Southern Culinary Region – Tahitian Shrimp Curry (Island-style coconut milk shrimp curry flavored with curry spices, ginger, lime, and fresh herbs)
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Entree: French Southern Territories – Southern Culinary Region – Choucroute Garnie (Hearty braised sauerkraut cooked with an assortment of sausages and cured pork)
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Entree: Hungary – Transdanubia – Bakonyi Csirke (Chicken braised in a creamy Hungarian paprika and mushroom sauce typical of the Bakony region)
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Entree: Kazakhstan – Western Steppe Kazakhstan – Жая ➤ Zhaya (Pan-roasted or braised lamb ribs seasoned in simple steppe spices)
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Entree: Laos – Vientiane & Central Laos – ເຂົ້າປຽກເສັ້ນ ➤ Khao Piak Sen (Hearty Lao soup of thick, chewy rice noodles in a savory aromatic broth)
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Entree: Lebanon – Northern Lebanon – صيادية ➤ Sayyadiyeh (Spiced fish and rice pilaf topped with caramelized onions and toasted nuts)
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Entree: Norway – Western Fjords – Fårikål (Slow-cooked mutton and cabbage stew flavored with whole black peppercorns)
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Entree: Senegal – Senegalese Wolof Cuisine – Mafe (West African peanut-based stew with meat and vegetables served with rice)
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Entree: Sweden – West Coast Sweden – Räksmörgås (Swedish open-faced sandwich topped with cold prawns, mayonnaise, egg and dill)
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Entree: Switzerland – Italian Swiss / Ticino – Luganighetta con Patate (Pan-seared Swiss-Italian luganighetta sausages cooked with potatoes in a simple wine-herb pan sauce)
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Entree: Tunisia – Tunis & North – أوجة بالمرقاز ➤ Ojja bil-merqaz (Tunisian spicy tomato and egg stew cooked with merguez sausages)
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Entree: India – Bengal – মাছের ঝোল ➤ Macher Jhol (Light Bengali fish curry in a spiced, turmeric-mustard broth)
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Entree: United States – Arizona-Sonoran – Tacos de Birria (Shredded slow-braised beef served in corn tortillas with a spicy chile consomé for dipping)
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Entree: China – Central Culinary Region – 四川火锅 ➤ Sìchuān huǒguō (Communal spicy simmering broth served with assorted raw meats, vegetables, and dipping sauces)
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Entree: France – Bordeaux / Aquitaine – Lamproie à la Bordelaise (River lamprey braised in Bordeaux red wine with shallots, bone marrow, and butter to make a rich sauce)
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Entree: Indonesia – Betawi Jakarta – Semur Jengkol (Sweet soy-braised jengkol seeds in a spiced Betawi-style stew)
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Entree: Italy – Calabria – Morzello (Calabrian spicy tripe and beef tomato stew typically served on toasted bread)
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Entree: Mexico – Chihuahua & Northern Mexico – Burritos de Deshebrada (Flour tortillas filled with slow-cooked shredded beef, refried beans, cheese, and salsa)
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Entree: Brazil – Brazilian Street Food – Feijoada (Hearty black bean stew with assorted pork cuts served with rice and orange slices)
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Entree: Germany – Franconia – Karpfen Blau (Whole carp gently poached in a sour aromatic court-bouillon, a traditional Franconian fish preparation)
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Entree: Russia – Caucasus Russia – Харчо ➤ Kharcho (Hearty Caucasian beef and rice soup enriched with ground walnuts and sour tomato, finished with garlic and fresh herbs)
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Entree: Spain – Balearic Islands – Frito Mallorquín (Mallorcan skillet fry of potatoes and lamb liver with peppers and herbs)
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Entree: Canada – Central Culinary Region – Pâté Chinois (Layered casserole of seasoned ground beef topped with corn and mashed potatoes)
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Entree: Ethiopia – Central Culinary Region – ሺሮ ወጥ ➤ Shiro Wat (Thick Ethiopian chickpea stew simmered with spices and seasoned butter)
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Entree: Iran – Isfahan – فسنجان ➤ Fesenjān (Persian pomegranate and walnut stew braised with poultry in a sweet-tart sauce)
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Entree: Japan – Hokuriku – 富山ブラックラーメン ➤ Toyama Burakku Rāmen (A regional Toyama-style ramen with an intensely salty, dark soy-based broth and straight noodles)
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Entree: Nigeria – Igbo Southeast – Isi Ewu (A rich Igbo stew of spiced, chopped goat head cooked in seasoned palm oil with ground calabash nutmeg and crayfish)
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Entree: Pakistan – Kashmir / Gilgit-Baltistan – دم آلو ➤ Dum Aloo (Slow-cooked spiced potatoes in a rich yogurt and spice gravy)
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Entree: Turkey – Central Anatolia – Ankara Tava (Pan-cooked lamb and vegetables stewed in a seasoned tomato sauce)
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Entree: United Kingdom – England - London & Southeast – Toad in the Hole (Sausages baked in a light Yorkshire-pudding-style batter served with a savory gravy)
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Entree: Argentina – Central Culinary Region – Churrasco (Wood- or charcoal-grilled seasoned beef steak traditionally served with chimichurri sauce)
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Entree: Australia – Northern Territory – Emu Fillet (Lean emu steak-style fillets quickly seared and served with a native-spiced pan sauce and seasonal vegetables)
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Entree: Colombia – Caribbean Coast – Cazuela de Mariscos (Hearty Colombian Caribbean seafood stew of mixed shellfish and fish simmered in coconut milk and fragrant spices)
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Entree: Greece – Cyclades – Κακαβιά ➤ Kakaviá (Traditional Cycladic fishermen’s fish soup made with mixed firm fish, vegetables, olive oil, and lemon)
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Entree: Malaysia – Malaysian Indian – Mee Goreng Mamak (Malaysian Indian-style spicy-sweet stir-fried yellow noodles with tofu, shrimp, egg and vegetables)
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Entree: Morocco – Fez – Bastilla (Pigeon or Chicken Pie) (Savory-sweet layered Moroccan pie of spiced shredded pigeon or chicken with eggs and toasted almonds wrapped in thin pastry)
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Entree: Peru – Arequipa – Ocopa Arequipeña (Arequipa-style warm green herb and peanut sauce served over boiled potatoes with hard-boiled egg and olives)
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