All Recipes
Showing 60 of 14629 recipes.
Entree: Philippines – Kapampangan – Rellenong Bangus (Stuffed butterflied milkfish with a savory-sweet Kapampangan-style filling)
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Entree: Poland – Mazovia / Warsaw – Kotlety Mielone (Polish seasoned pan-fried ground meat patties)
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Entree: Portugal – Lisbon – Feijoada à Portuguesa (Hearty Portuguese stew of beans with assorted pork and sausages)
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Entree: South Africa – Johannesburg & Gauteng – Sosaties (Spiced skewered meat marinated in a sweet-tangy Cape Malay-style sauce)
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Entree: Thailand – Northeastern Isan – ปลาเผา ➤ pla phao (Whole salt-crusted grilled fish stuffed with aromatic herbs)
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Entree: Vietnam – Hue – Bánh Nậm (Flat steamed rice-and-tapioca cake filled with savory spiced shrimp and pork, wrapped in banana leaf)
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Entree: Chile – Northern Chile – Charquicán (Hearty Chilean stew of potatoes, squash, corn, and beef)
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Entree: Afghanistan – Kabul & Central Afghanistan – شوروا ➤ Shorwa (Traditional Afghan meat and vegetable soup made with lamb, root vegetables, and warming spices)
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Entree: Egypt – Egyptian Street Food – فتّة ➤ Fattah (Layered rice and toasted bread topped with slow-cooked meat and a tangy garlic‑vinegar tomato sauce)
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Entree: Ukraine – Kyiv & Central Ukraine – Каша з м'ясом ➤ Kasha z m'yasom (Hearty buckwheat groats cooked with braised meat and aromatics)
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Entree: Armenia – Lake Sevan – Ղարսի Խորիզ ➤ Gharsi Khoriz (Pan-seared Lake Sevan trout simmered in a tangy tomato-onion and herb sauce)
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Entree: Austria – Tyrol – Rindsroulade (Thin beef rolls stuffed with bacon, onion, and pickles braised in a savory gravy)
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Entree: Azerbaijan – Central Culinary Region – Shashlik (Skewered marinated grilled meat, typically lamb or beef, cooked over an open flame)
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Entree: Belgium – Flanders – Konijn met Pruimen (Slow-braised rabbit cooked with prunes and beer in a savory-sweet Flemish sauce)
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Entree: Finland – Lapland – Savuporokeitto (Creamy smoked reindeer soup with potatoes and root vegetables)
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Entree: Georgia – Samegrelo – ხარჩო ➤ Kharcho (Hearty Georgian beef and rice soup enriched with walnut paste and sour plum seasoning)
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Entree: Ghana – Ghanaian Street Food – Fried Rice with Chicken (Ghanaian-style stir-fried rice with chicken, vegetables, and warm spices)
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Entree: Iraq – Marsh Arab Cuisine – فاصوليا ➤ Fasūliyā (Slow-simmered green bean and lamb stew in a tomato-garlic broth served with rice)
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Entree: Ireland – Ulster / Northern Border – Guinness Beef Pie (Hearty Irish beef stew made with Guinness stout and baked under a flaky pastry crust)
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Entree: Israel – Mediterranean Israeli – מְג'דָּרָה ➤ Mujaddara (A simple dish of lentils and rice topped with deeply caramelized onions)
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Entree: Kenya – Rift Valley – Githeri (Hearty one-pot stew of maize and beans cooked with vegetables and spices)
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Entree: Myanmar – Rakhine Coastal – Rakhine Chicken Curry (Spicy coastal Burmese-style chicken curry flavored with roasted aromatics, tangy tamarind, and fermented fish)
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Entree: Nepal – Terai Lowlands – गुन्द्रुक ➤ gundruk (Stewed fermented leafy greens made from sun-dried, lactic-fermented vegetables, cooked into a tangy, savory Nepali entree)
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Entree: Netherlands – Limburg – Balkenbrij (Savory spiced meat-and-grain loaf made from slow-cooked pork and buckwheat, set, sliced and pan-fried until crisp)
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Entree: Romania – Transylvania – Ciorbă ardelenească (Hearty Transylvanian sour meat and vegetable soup traditionally soured with fermented bran or lemon)
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Entree: Singapore – Peranakan Singapore – Ayam Pongteh (Braised Peranakan chicken in a sweet-savory fermented soybean and palm sugar gravy)
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Entree: South Korea – Jeolla – 나주곰탕 ➤ Naju Gomtang (Milky beef bone and meat soup from Naju, simmered for a clear but rich broth served with sliced beef)
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Entree: Sri Lanka – Southern Coast – කුකුල් මස් කරි ➤ Kukul mas kari (Sri Lankan coconut-based chicken curry simmered with roasted spices, curry leaves, and aromatics)
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Entree: Syria – Euphrates Valley – مجدرة ➤ Mujaddara (Hearty Levantine dish of lentils and rice topped with deeply caramelized onions)
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Entree: Tanzania – Tanzanian Highlands – Wali wa Nazi (Fragrant coconut rice cooked in coconut milk with warm spices)
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Entree: Uzbekistan – Samarkand – Beshbarmak (Boiled stewed meat served over hand-cut flat noodles with onion broth and sauce)
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Entree: Antarctica – Southern Culinary Region – Icefish Sashimi (Thinly sliced raw Antarctic icefish served sashimi-style with traditional dipping sauces)
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Entree: Barbados – Southern Culinary Region – Bajan Chicken Curry (Barbadian-style curried chicken stewed with island spices and potatoes)
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Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Grilled Lionfish (Char-grilled reef fish fillets seasoned with bright Caribbean citrus and spices)
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Entree: Bosnia and Herzegovina – Southern Culinary Region – Begova čorba (Hearty Bosnian chicken and vegetable soup thickened with a creamy egg-and-flour liaison)
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Entree: Botswana – Southern Culinary Region – Matemekwane (Slow-braised beef stew served with a thick millet porridge and leafy greens)
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Entree: British Indian Ocean Territory – Southern Culinary Region – Vegetable Korma (Creamy, mildly spiced curry of mixed vegetables cooked in yogurt and ground cashew sauce)
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Entree: Bulgaria – Southern Culinary Region – гювеч ➤ gyuvech (Baked mixed-vegetable and meat stew cooked in an earthenware pot)
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Entree: Burkina Faso – Southern Culinary Region – Sauce Gombo (Okra-based stew cooked with tomatoes, onions, and smoked fish or meat)
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Entree: Cameroon – Southern Culinary Region – Okok (A thick palm-oil and leafy stew of grated cocoyam and smoked fish typical of southern Cameroon)
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Entree: Costa Rica – Southern Culinary Region – Sopa Negra (Hearty black bean soup flavored with cilantro, aromatics, and served with hard‑boiled eggs)
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Entree: Cote d'Ivoire – Southern Culinary Region – Alloco (Fried ripe plantains served with a spicy tomato-onion sauce common in Ivorian street and home cooking)
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Entree: Czechia – Prague Pub Classics – Pečená Kachna (Traditional Czech roast duck with crisp skin, caraway and garlic, typically served with braised sauerkraut and bread dumplings)
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Entree: Democratic Republic of the Congo – Southern Culinary Region – Makayabu (Stewed salted dried fish cooked in a rich tomato and onion sauce with leafy greens)
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Entree: Djibouti – Southern Culinary Region – Maraq (Spiced meat and vegetable brothy stew commonly served with rice or flatbread)
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Entree: Dominica – Southern Culinary Region – Roasted Breadfruit and Saltfish (Roasted starchy breadfruit paired with salted cod sautéed with Caribbean aromatics)
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Entree: Dominican Republic – Southern Culinary Region – Sancocho (Hearty Dominican stew of mixed meats and root vegetables simmered until tender)
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Entree: El Salvador – Southern Culinary Region – Gallo en Chicha (braised chicken in sweet-spiced sauce)
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Entree: Equatorial Guinea – Southern Culinary Region – Smoked Fish with Yuca (Smoked whole fish served with boiled yuca and a hot palm-oil tomato sauce)
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Entree: Eswatini – Southern Culinary Region – Morogo (Stewed wild leafy greens cooked with onions, tomatoes and peanut)
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Entree: French Polynesia – Southern Culinary Region – Tahitian Chicken with Coconut Milk (Braised chicken cooked in rich coconut milk with island greens and aromatics)
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Entree: French Southern Territories – Southern Culinary Region – Sole Meunière (Lightly floured and pan-fried sole finished with browned butter, lemon, and parsley)
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Entree: Hungary – Transdanubia – Rántott Hús (Hungarian breaded and pan-fried meat cutlet, similar to a schnitzel)
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Entree: Kazakhstan – Western Steppe Kazakhstan – Қуырдақ ➤ Quyrdaq (Traditional Kazakh pan-fried meat and offal with onions and potatoes)
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Entree: Laos – Vientiane & Central Laos – ເຂົ້າໜຽວ ➤ khao niew (Steamed Lao glutinous sticky rice served as the staple carbohydrate)
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Entree: Lebanon – Northern Lebanon – كوسا محشي ➤ kousa mahshi (Small summer squash stuffed with spiced rice and minced lamb, simmered in tomato broth)
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Entree: Norway – Western Fjords – Kjøttkaker (Pan-fried Norwegian spiced meat patties served with savory brown gravy and boiled potatoes)
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Entree: Senegal – Senegalese Wolof Cuisine – Couscous Senegalaise (Steamed semolina couscous served with a hearty West African tomato and peanut stew of meat and vegetables)
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Entree: Sweden – West Coast Sweden – Silltallrik (Assorted pickled and marinated herring served with potatoes, crispbread, and traditional condiments)
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Entree: Switzerland – Italian Swiss / Ticino – Rösti con Formaggio (Swiss-style grated potato cake finished with melted alpine cheese)
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