All Recipes
Showing 60 of 14629 recipes.
Entree: Lebanon – Northern Lebanon – مجدرة ➤ mujaddara (Cooked lentils and rice crowned with deeply caramelized onions)
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Entree: Norway – Western Fjords – Lutefisk (Traditional Norwegian reconstituted dried whitefish gently cooked and served with potatoes, peas, bacon, and butter or mustard sauce)
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Entree: Senegal – Senegalese Wolof Cuisine – Cebbu Yapp (Wolof beef and rice cooked in a spiced tomato broth with assorted vegetables)
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Entree: Sweden – West Coast Sweden – Laxpudding (A baked creamy layered potato and salmon casserole typical of Sweden's west coast)
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Entree: Switzerland – Italian Swiss / Ticino – Cazöla (A rustic Ticinese pork and savoy cabbage stew traditionally served with polenta)
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Entree: Tunisia – Tunis & North – لبلابي ➤ Lablabi (Hearty Tunisian chickpea stew served over torn stale bread with spicy and savory toppings)
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Entree: India – Bengal – লুচি ও ছোলার দাল ➤ Luchi o Cholar Daal (fried puffed flatbreads with spiced chickpea curry)
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Entree: United States – Arizona-Sonoran – Carne Seca (Salt-cured, air-dried beef rehydrated and cooked into a savory shredded main typical of the Sonoran borderlands)
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Entree: China – Central Culinary Region – 担担面 ➤ Dàndàn miàn (Spicy, savory wheat noodles topped with a numbing Sichuan pepper and chili oil seasoned meat sauce and preserved vegetables)
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Entree: France – Bordeaux / Aquitaine – Pintade aux Pruneaux (Braised guinea fowl cooked with prunes and red wine in a rich, savory-sweet sauce)
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Entree: Indonesia – Betawi Jakarta – Gabus Pucung (Betawi-style snakehead fish simmered in a dark, savory-sweet spiced sauce of sweet soy and tamarind)
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Entree: Italy – Calabria – Pasta al Forno Calabrese (Baked pasta casserole with meat, eggplant, tomato sauce, and melted cheese typical of Calabria)
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Entree: Mexico – Chihuahua & Northern Mexico – Tacos de Barbacoa (Slow-braised shredded beef barbacoa served in warm corn tortillas with onion and cilantro)
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Entree: Brazil – Brazilian Street Food – Picanha (Grilled top sirloin cap roast seasoned and seared in the churrasco tradition)
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Entree: Germany – Franconia – Zwiebelkuchen (Rustic Franconian savory onion and bacon tart with a creamy egg and sour-cream filling)
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Entree: Russia – Caucasus Russia – хинкал ➤ Khinkal (Boiled pieces of dough served with spiced meat broth and garlic-yogurt sauce)
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Entree: Spain – Balearic Islands – Caldereta de Langosta (Menorcan-style lobster stew in a saffron-tomato sauce)
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Entree: Canada – Central Culinary Region – Montreal-Style Bagel with Smoked Salmon (Dense, slightly sweet boiled-and-baked sesame bagel served with cured smoked salmon and classic garnishes)
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Entree: Iran – Isfahan – زرشک پلو ➤ Zereshk Polo (Saffron-scented rice studded with tart barberries, traditionally served with spiced braised chicken)
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Entree: Japan – Hokuriku – 能登牛ステーキ ➤ Noto gyū sutēki (Simply seasoned, seared premium Noto wagyu beef steak that highlights intense marbling and natural flavor)
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Entree: Nigeria – Igbo Southeast – Ukwa (Cooked African breadfruit seeds stewed with palm oil, smoked fish, and savory spices)
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Entree: Pakistan – Kashmir / Gilgit-Baltistan – کشمیری پلاؤ ➤ Kashmiri Pulao (Fragrant Kashmiri-style rice pilaf flavored with saffron, whole spices, and mixed nuts)
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Entree: Turkey – Central Anatolia – Keşkek (A slow-cooked wheat porridge with tender lamb, traditionally served at celebrations)
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Entree: United Kingdom – England - London & Southeast – Full English Breakfast (A hearty plated cooked breakfast of eggs, bacon, sausages, mushrooms, tomatoes, baked beans and toast)
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Entree: Argentina – Central Culinary Region – Matambre a la Pizza (Thin flank steak prepared and topped like a pizza with tomato sauce, cheese, and classic Argentine seasonings)
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Entree: Australia – Northern Territory – Bush Tomato Risotto (Creamy Italian-style risotto cooked with native Australian bush tomatoes and local aromatic herbs)
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Entree: Colombia – Caribbean Coast – Arroz de Lisa (Rice cooked with mullet and Caribbean aromatics)
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Entree: Greece – Cyclades – λαδένια ➤ ladénia (Rustic Cycladic flatbread topped with tomatoes, onions, and olive oil)
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Entree: Malaysia – Malaysian Indian – Biryani Gam (Fragrant layered spiced rice with marinated goat and caramelized onions)
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Entree: Morocco – Fez – Couscous Tfaya (Couscous with Caramelized Onions and Raisins) (Steamed semolina couscous topped with sweet caramelized onion and raisin sauce served with spiced braised chicken)
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Entree: Peru – Arequipa – Solterito de Queso (A chilled Arequipeño salad of fresh cheese with corn, beans, olives, peppers, and a bright lime dressing)
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Entree: Philippines – Kapampangan – Biringhe (A Kapampangan baked coconut-turmeric glutinous rice with chicken, sausage, and hard-boiled eggs wrapped in banana leaves)
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Entree: Poland – Mazovia / Warsaw – Kaszanka (Polish blood sausage pan-fried and served with onions and potatoes)
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Entree: Portugal – Lisbon – Carne de Porco à Alentejana (Rustic Portuguese dish of marinated pork braised with clams and fried potatoes)
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Entree: South Africa – Johannesburg & Gauteng – Boerewors Roll (Grilled South African coiled beef-and-pork sausage served in a toasted roll with onions and chutney)
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Entree: Thailand – Northeastern Isan – ไข่เจียว ➤ khai jiao (Crispy Thai-style fried omelette often mixed with minced pork and seasoned with fish sauce)
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Entree: Vietnam – Hue – Bánh Bèo (Small steamed savory rice cakes topped with seasoned shrimp, scallion oil, and crispy shallots)
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Entree: Chile – Northern Chile – Chairo (Hearty beef, potato and hominy stew)
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Entree: Afghanistan – Kabul & Central Afghanistan – بولانی ➤ Bolānī (Pan-fried stuffed flatbread typically filled with spiced potatoes, leeks, or greens)
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Entree: Algeria – Kabylie – مرقاز ➤ Merguez (spicy lamb and beef sausage)
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Entree: Bangladesh – Chittagong – মোরগ পোলাও ➤ Morog Polao (Fragrant Chittagong-style chicken pilaf cooked with whole spices, ghee, and caramelized onions)
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Entree: Egypt – Egyptian Street Food – كبدة إسكندراني ➤ Kibda Iskandarani (Alexandrian-style spiced pan-fried liver with garlic, peppers, and vinegar, served hot often in bread)
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Entree: Ukraine – Kyiv & Central Ukraine – Сирники ➤ Syrnyky (Pan-fried curd cheese pancakes typical of Ukraine)
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Entree: Armenia – Lake Sevan – Հայկական քյաբաբ ➤ Haykakan kyabab (Char-grilled seasoned ground lamb kebabs typical of Armenia)
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Entree: Austria – Tyrol – Tiroler Speckknödel (Smoked-bacon and bread dumplings from Tyrol traditionally served in broth)
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Entree: Azerbaijan – Central Culinary Region – Lavangi (Whole chicken stuffed with a richly spiced walnut and onion filling typical of Azerbaijani cuisine)
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Entree: Belgium – Flanders – Vlaamse Karbonaden (Flemish pan-fried pork chops braised in beer and onions)
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Entree: Cambodia – Mekong Cambodia – គុយទាវ ➤ kuy teav (Cambodian clear rice noodle soup with meat and aromatic broth)
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Entree: Denmark – Funen – Flæskesteg (Danish roast pork with crisp crackling and pan gravy)
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Entree: Finland – Lapland – Poronkaristys (Slow-simmered Lapland reindeer stew in a savory cream gravy)
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Entree: Georgia – Samegrelo – გებჯალია ➤ Gebjalia (Pan-fried cheese patties from Samegrelo with a crisp exterior and melty, salty interior)
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Entree: Ghana – Ghanaian Street Food – Banku and Tilapia (Fermented corn-and-cassava dough cooked into a smooth staple served with well-seasoned grilled whole tilapia)
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Entree: Iraq – Marsh Arab Cuisine – كبة حلب ➤ Kubbat Halab (Deep-fried bulgur and lamb croquettes stuffed with spiced minced lamb and pine nuts)
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Entree: Ireland – Ulster / Northern Border – Seafood Chowder (Creamy Irish-style chowder of mixed white fish, mussels, potatoes, and smoky bacon)
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Entree: Israel – Mediterranean Israeli – שניצל עוף ➤ Schnitzel of (Breaded and pan-fried chicken cutlets served with lemon, a popular Israeli home-style main)
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Entree: Kenya – Rift Valley – Matoke (Stewed green cooking bananas simmered with onions, tomatoes, and meat or vegetables to a soft, mashed-stew consistency)
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Entree: India – Rayalaseema – పెసరట్టు ➤ Pesarattu (savory mung bean pancake)
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Entree: Nepal – Terai Lowlands – ढिँडो ➤ Dhido (Thick, hearty porridge of coarse maize or millet flour traditionally eaten with curries in Nepal)
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Entree: Netherlands – Limburg – Kroketten (Savory deep-fried croquettes made from a thick beef ragout coated in breadcrumbs)
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Entree: Romania – Transylvania – Papricaș de pui (Romanian chicken paprika stew with onions, bell pepper and sour cream, traditionally served with noodles or polenta)
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