All Recipes
Showing 60 of 14629 recipes.
Entree: Antigua and Barbuda – Southern Culinary Region – Saltfish and Dumplings (Salted cod stewed with tomatoes and aromatics, served with boiled or pan-fried flour dumplings)
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Entree: Barbados – Southern Culinary Region – Conkies (Steamed cornmeal and coconut parcels flavored with grated pumpkin, spices, and raisins)
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Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Salt Fish and Johnny Cakes (Salted cod cooked with peppers and onions served with fried cornmeal flatbreads)
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Entree: Bosnia and Herzegovina – Southern Culinary Region – Hadžijski ćevap (Grilled finger-shaped minced meat sausages traditionally served with flatbread and raw onions)
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Entree: Botswana – Southern Culinary Region – Vetkoek (Deep-fried yeast dough pockets commonly filled with spiced minced meat or served with sweet toppings)
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Entree: British Indian Ocean Territory – Southern Culinary Region – Goan Fish Curry (Tangy coconut-based Goan-style fish curry with kokum or tamarind and aromatic spices)
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Entree: Bulgaria – Southern Culinary Region – Шопска мусака ➤ Shopska musaka (Baked Bulgarian casserole of layered potatoes and sautéed summer vegetables topped with yogurt and white brine cheese)
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Entree: Burkina Faso – Southern Culinary Region – Kedjenou (A slow-braised West African chicken stew cooked with vegetables and hot pepper in minimal liquid so ingredients steam in their own juices)
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Entree: Cameroon – Southern Culinary Region – Nkui (A traditional southern Cameroonian thick savory soup made with nkui spice or paste, smoked fish and meats, and served with fufu or starch)
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Entree: Cape Verde – Southern Culinary Region – Peixe Grelhado (Cape Verdean-style grilled whole fish marinated with garlic, citrus, and piri-piri)
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Entree: Cote d'Ivoire – Southern Culinary Region – Riz Gras (Hearty Ivorian tomato rice cooked with meat, vegetables, and palm oil)
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Entree: Czechia – Prague Pub Classics – Hovězí Stroganov (Beef strips in a creamy mushroom and onion sauce)
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Entree: Democratic Republic of the Congo – Southern Culinary Region – Mikate (Deep-fried sweet yeast dough fritters)
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Entree: Djibouti – Southern Culinary Region – Suqaar (Pan-fried diced seasoned meat sautéed with vegetables)
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Entree: Dominica – Southern Culinary Region – Jerk Pork (Spicy allspice- and pepper-scented marinated pork grilled or roasted with bright citrus)
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Entree: Dominican Republic – Southern Culinary Region – Chicharrón de Pollo (Crispy, well-seasoned Dominican fried chicken pieces)
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Entree: Equatorial Guinea – Southern Culinary Region – Okra and Fish Stew (Hearty tomato-and-palm-oil stew of fresh okra and firm white fish)
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Entree: Eswatini – Southern Culinary Region – Vetkoek (Deep-fried bread dough pockets often filled with savory spiced minced beef)
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Entree: French Guiana – Southern Culinary Region – Bami (Stir-fried egg noodles with seasoned meat and vegetables)
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Entree: French Polynesia – Southern Culinary Region – Pork with Taro Leaves (Pork stewed with taro leaves in coconut milk)
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Entree: French Southern Territories – Southern Culinary Region – Civet de Lapin (Slow-braised rabbit stew in a rich red wine, shallot, and bacon sauce)
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Entree: Hungary – Transdanubia – Lecsós Csirke (Chicken cooked with lecsó — a paprika, tomato, and onion pepper stew)
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Entree: Kazakhstan – Western Steppe Kazakhstan – лагман ➤ Lagman (Hearty Central Asian hand-pulled wheat noodle stew with braised meat and vegetables)
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Entree: Laos – Vientiane & Central Laos – ເຂົ້າສອຍ ➤ Khao soi (Coconut curry noodle soup with soft and crispy egg noodles and savory chicken)
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Entree: Lebanon – Northern Lebanon – ملفوف محشي ➤ malfouf mahshi (Stuffed cabbage rolls filled with spiced rice and minced meat cooked in a lemony tomato broth)
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Entree: Norway – Western Fjords – Gravlaks (Cured salmon rubbed with salt, sugar, and dill served thinly sliced)
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Entree: Senegal – Senegalese Wolof Cuisine – Bassi Salte (peanut and tomato chicken stew)
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Entree: Sweden – West Coast Sweden – Kåldolmar (Swedish cabbage rolls filled with seasoned meat and rice, baked and served with gravy and lingonberry)
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Entree: Switzerland – Italian Swiss / Ticino – Capretto al Forno (Oven-roasted young goat seasoned with garlic, herbs, and lemon)
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Entree: Tunisia – Tunis & North – كمونية ➤ Kamūniyya (Cumin-scented Tunisian stew of beef and liver braised in tomato and stock)
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Entree: India – Bengal – বেগুনি ➤ Beguni (Sliced eggplant coated in a spiced chickpea-flour batter and deep-fried until crisp)
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Entree: United States – Arizona-Sonoran – Pozole Rojo (Hearty hominy and pork stew simmered in a smoky red chili broth)
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Entree: China – Central Culinary Region – 干煸四季豆 ➤ Gan bian si ji dou (Stir-fried Sichuan-style green beans blistered and tossed with savory minced pork, garlic, and chilies)
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Entree: France – Bordeaux / Aquitaine – Cèpes à la Bordelaise (Wild porcini mushrooms sautéed and finished in a Bordelaise-style red wine, shallot and butter sauce)
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Entree: Indonesia – Betawi Jakarta – Toge Goreng (Stir-fried Betawi-style seasoned bean sprouts with tofu and noodles)
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Entree: Italy – Calabria – Pasta con le Sarde (Pasta with fresh sardines, wild fennel, raisins, pine nuts, and toasted breadcrumbs)
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Entree: Mexico – Chihuahua & Northern Mexico – Enchiladas Norteñas (Folded corn tortillas filled with seasoned shredded beef and coated in a bright red chile sauce, topped with melting cheese, onion, and crema)
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Entree: Brazil – Brazilian Street Food – Frango a Passarinho (Small pieces of bone-in chicken marinated with garlic and citrus, deep-fried until crispy and served with salt and lime)
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Entree: Germany – Franconia – Fränkisches Hochzeitsessen (Traditional Franconian roasted pork shoulder prepared for wedding celebrations)
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Entree: Russia – Caucasus Russia – Хашлама ➤ Khashlama (Slow-simmered Caucasian meat and vegetable stew typically made with lamb or beef)
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Entree: Spain – Balearic Islands – Sopes Mallorquines (Hearty Mallorcan vegetable and pork soup often finished with bread and local sausage)
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Entree: Canada – Central Culinary Region – Montreal-Style Steak (Grilled or pan-seared steak seasoned with classic Montreal steak spice for a bold, peppery crust)
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Entree: Ethiopia – Central Culinary Region – አታክልት ወጥ ➤ Atakilt Wat (Ethiopian vegetable stew of cabbage, potatoes, and carrots simmered with spices and clarified butter)
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Entree: Iran – Isfahan – خورشت سبزی ➤ Khoresht-e Sabzi (Persian herb stew of lamb and mixed greens with beans, typically served with rice)
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Entree: Pakistan – Kashmir / Gilgit-Baltistan – کشمیری موجی گاڈ ➤ Kashmiri Mūjī Gād (Kashmiri-style mutton stew braised with yogurt, fennel, and warming whole spices)
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Entree: Turkey – Central Anatolia – Saray Kebabı (Central Anatolian skewered minced lamb kebab seasoned with onion, parsley and regional spices)
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Entree: United Kingdom – England - London & Southeast – Haddock and Chips (Crispy beer-battered fried haddock served with thick-cut fried potatoes and traditional condiments)
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Entree: Argentina – Central Culinary Region – Provoleta (Grilled seasoned provolone cheese served hot and melty, traditionally enjoyed at an asado)
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Entree: Australia – Northern Territory – Chargrilled Camel (Grilled camel steaks seasoned with native Australian spices and served simply to highlight the meat)
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Entree: Colombia – Caribbean Coast – Cazuela de Frijoles (Hearty Caribbean-style bean stew simmered with pork, coconut milk, and sofrito aromatics)
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Entree: Greece – Cyclades – Καλαμαράκια Γεμιστά ➤ Kalamarákia Gemistá (Small squid stuffed with herbed rice and baked or simmered in a light tomato sauce)
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Entree: Malaysia – Malaysian Indian – தோசை ➤ Thosai (Thin fermented rice and lentil crepe, crisp on the outside and soft inside, typically served with chutney and sambar)
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Entree: Philippines – Kapampangan – Paksiw na Pata (Braised pork hock in a savory-sour vinegar and soy sauce stew)
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Entree: Poland – Mazovia / Warsaw – Sztuka Mięsa (A Polish-style beef roulade stuffed with bacon, onion, and pickles, braised in a rich savory gravy)
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Entree: Portugal – Lisbon – Caldeirada de Peixe (Traditional Portuguese mixed fish stew with potatoes, tomatoes, and aromatic herbs)
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Entree: South Africa – Johannesburg & Gauteng – Chakalaka with Pap (Spicy South African vegetable relish served alongside coarse maize porridge)
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Entree: Thailand – Northeastern Isan – ต้มแซ่บ ➤ Tom Saap (A spicy, sour northeastern Thai clear soup made with pork, fresh herbs, toasted rice and lime)
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Entree: Vietnam – Hue – Bún Thịt Nướng (Grilled marinated pork served over cold rice vermicelli with fresh herbs, pickled vegetables and a fish-sauce dressing)
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Entree: Chile – Northern Chile – Calapurca (Hearty Andean potato and meat stew slowly simmered with aromatic spices)
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Entree: Afghanistan – Kabul & Central Afghanistan – کباب افغانی ➤ Kabab-e Afghani (Spiced minced lamb skewers grilled until charred and served with flatbread and lemon)
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