All Recipes
Showing 60 of 14629 recipes.
Entree: Philippines – Luzon – Bulalo (A clear, savory Luzon beef marrow-bone soup of slowly simmered shanks and marrow bones with corn, potatoes, and leafy greens)
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Entree: Poland – Podlasie – Gołąbki (Cabbage leaves filled with seasoned minced meat and rice, braised in a tomato sauce)
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Entree: Portugal – Madeira – Polvo à Lagareiro (Oven-roasted octopus with smashed baked potatoes, garlic, and abundant olive oil)
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Entree: South Africa – Karoo – Ostrich Steak (Lean ostrich steaks pan-seared with garlic-rosemary butter and a red wine pan sauce)
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Entree: Thailand – Northern Thailand – น้ำพริกหนุ่ม ➤ nam phrik noom (Roasted Northern Thai green chili dip or relish)
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Entree: Vietnam – Mekong Delta – Banh Cong (Crispy deep-fried rice-and-starch cakes filled with savory pork, shrimp, and mung bean, served with pickles and fish sauce)
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Entree: Chile – Patagonia – Estofado de Guanaco (Hearty Patagonian slow-cooked stew of guanaco meat with root vegetables and red wine)
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Entree: Afghanistan – Northern Afghanistan – چپلي کباب ➤ Chapli Kabab (Pan-fried spiced minced meat patties flavored with herbs, seeds, and pomegranate)
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Entree: Algeria – Oran & West – شوربة فريك ➤ Shorba Frik (Hearty Algerian lamb and cracked green wheat soup with vegetables and warm spices)
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Entree: Ukraine – Odesa & Black Sea – Плов ➤ Plov (Rice pilaf cooked with meat and vegetables)
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Entree: Armenia – Yerevan & Central Armenia – Բաստուրմա ➤ Basturma (Air-dried spiced cured beef)
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Entree: Austria – Vienna – Fiakergulasch (Hearty Viennese beef-based goulash served with fried sausages, potatoes, and a fried egg)
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Entree: Azerbaijan – Nakhchivan – Piti (Slow-cooked Nakhchivan lamb and chickpea stew traditionally cooked and served in individual clay pots)
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Entree: Belgium – Wallonia – Filet Américain (Belgian seasoned raw minced beef commonly served with toast or fries)
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Entree: Cambodia – Phnom Penh – ប្រហុកក្តិស ➤ Prahok ktis (Rich Cambodian pork simmered with fermented fish paste and coconut, served with rice and vegetables)
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Entree: Denmark – Jutland – Forloren Hare (Baked Danish meatloaf fashioned and seasoned to resemble hare, often filled with boiled eggs and served with a rich brown gravy)
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Entree: Finland – Southern Finland – Kaalikääryleet (Cabbage leaves stuffed with seasoned rice and ground meat, baked in a savory tomato sauce)
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Entree: Georgia – Tbilisi & Eastern Georgia – მწვადი ➤ mts'vadi (Charcoal-grilled skewered meat, traditionally pork or lamb, seasoned simply with onions and salt)
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Entree: Ghana – Northern Ghana – Yam Pottage (Thick stew of diced yam cooked and mashed with palm oil, tomatoes, hot peppers, smoked fish, and leafy greens)
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Entree: Iraq – Mosul & North – تبسي باذنجان ➤ Tabsi Badhinjan (Baked Iraqi casserole of layered eggplant, tomatoes, and spiced ground lamb)
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Entree: Ireland – West Ireland – Galway Bay Oysters (Fresh West Ireland oysters grilled with bacon, Worcestershire sauce, and parsley)
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Entree: Israel – Negev – קובה ➤ Kubeh (Bulgur or semolina dumplings stuffed with spiced meat and simmered in a tangy broth)
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Entree: Kenya – Western Kenya – Mursik (Smoked, fermented cow’s milk prepared in a charred gourd and served as a traditional Kalenjin staple)
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Entree: Saudi Arabia – Saudi Bedouin Cuisine – حنيد ➤ Hanīd (Slow-roasted leg of lamb seasoned with warm Arabian spices, traditionally cooked in a pit or tandoor)
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Entree: Singapore – Singapore Hawker Cuisine – Kaya Toast (Toasted white bread spread with sweet coconut-egg jam and butter, served commonly with soft‑boiled eggs and strong coffee)
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Entree: South Korea – Seoul & Gyeonggi – 냉면 ➤ naengmyeon (Korean cold buckwheat noodle soup served in a chilled tangy broth with sliced beef and crisp garnishes)
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Entree: Sri Lanka – Sri Lankan Muslim Cuisine – Muslim Style Fish Curry (Spicy Sri Lankan coastal fish curry made with roasted curry spices, coconut milk, tamarind, and curry leaves common in Muslim households)
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Entree: Syria – Syrian Kurdish Cuisine – تشريب كردي ➤ Tashrīb Kurdī (Stewed lamb and broth poured over torn flatbread to make a savory soaked-bread stew)
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Entree: Tanzania – Zanzibar – Kuku Paka (Zanzibari coconut curry chicken with curry, ginger, tomato, and coconut milk)
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Entree: Uzbekistan – Tashkent – Kazan Kabob (Slow-simmered lamb and vegetables cooked together in a kazan-style cauldron)
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Entree: India – Bihar & Jharkhand – बिहारी कबाब ➤ Bihari Kabab (Thinly sliced spiced beef skewers marinated in mustard and aromatic spices, grilled to charred tenderness)
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Entree: United States – Cajun Louisiana – Cajun Chicken Alfredo (Creamy Alfredo pasta tossed with chicken seasoned in Cajun spices)
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Entree: China – Fujian – 客家酿豆腐 ➤ Kèjiā Niàng Dòufu (Hakka-style firm tofu squares filled with seasoned minced pork and braised in savory sauce)
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Entree: France – Brittany – Saucisse de Molène (Traditional Breton pork sausages pan-seared and served with cider-onion sauce and buttered potatoes)
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Entree: Indonesia – Central Java – Ayam Goreng Kalasan (Kalasan-style spiced fried chicken braised in coconut milk and twice-fried to a crisp with seasoned crunchy crumbs)
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Entree: Italy – Campania / Naples – Frittata di Pasta (A savory Neapolitan egg-and-pasta omelette made from leftover spaghetti mixed with cheese and cured pork, pan-fried and finished until set and golden)
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Entree: Mexico – Durango & Zacatecas – Gorditas de Nata (clotted cream griddle cakes)
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Entree: Brazil – Ceara – Paçoca de Carne Seca (Shredded salted dried beef toasted and mixed with cassava flour to make a savory crumbly meat-and-flour dish)
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Entree: Germany – Hamburg & North Sea – Aalsuppe (Traditional Hamburg sweet-and-sour eel and vegetable soup combining smoked eel, root vegetables and dried fruit in a tangy broth)
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Entree: Russia – Cossack Cuisine – Голубцы ➤ Golubtsy (Cabbage leaves stuffed with seasoned meat and rice, cooked in a tangy tomato sauce)
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Entree: Spain – Basque Country – Merluza a la Koskera (Hake fillets cooked in a green-style sauce with peas, asparagus, white wine and chopped hard-boiled egg)
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Entree: Canada – Interior British Columbia – Beef and Barley Pie (Hearty baked savory pie of braised beef and pearl barley in a rich gravy enclosed in pastry)
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Entree: Ethiopia – Ethiopian Orthodox Fasting Cuisine – አዚፋ ➤ Azifa (Cold seasoned green lentil salad dressed with lemon, mustard, and oil, commonly eaten during fasting)
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Entree: India – Punjab – ਦਾਲ ਮੱਖਣੀ ➤ Dāl Makhani (Slow-simmered whole black lentils and red kidney beans in a creamy spiced butter-tomato sauce)
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Entree: Japan – Kansai / Osaka-Kyoto – きつねそば ➤ Kitsune soba (Hot buckwheat noodle soup in dashi broth topped with a sweetened fried tofu pouch)
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Entree: Nigeria – Kanuri Northeast – Dambu Nama (Spiced, shredded dry beef cooked until crumbly and aromatic)
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Entree: Pakistan – Khyber Pakhtunkhwa – دم پخت ➤ Dum Pukht (Meat slow-cooked in a sealed pot so it braises in its own steam and aromatic spices)
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Entree: Turkey – Eastern Anatolia – Gömbe (A regional stuffed savory flatbread made from thin dough filled with spiced meat and herbs)
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Entree: United Kingdom – England - Midlands – Leicestershire Hotpot (A slow-baked casserole of lamb and onions topped with sliced potatoes, traditional to Leicestershire)
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Entree: Argentina – Cuyo – Pollo al Disco (Chicken braised in a plow-disk with vegetables and wine)
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Entree: Australia – Queensland Coast – Reef and Beef (Classic Australian surf-and-turf pairing of coastal prawns and grilled beef steak)
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Entree: Colombia – Cauca & Valle – Pandebono Relleno (Cheesy filled Colombian cassava starch and cornmeal bread rolls)
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Entree: Greece – Greek Pontic Cuisine – Ποντιακός καβουρμάς ➤ Pontiakos kavourmas (Spiced preserved pork confit cooked and stored in its rendered fat from the Pontic Greek tradition)
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Entree: Malaysia – Penang – Oyster Omelette (Pan-fried egg and tapioca-starch pancake studded with fresh oysters and crisped edges)
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Entree: Morocco – Marrakesh – الطنجية المراكشية ➤ Tanjia Marrakchia (Marrakesh-style slow-braised lamb cooked in a sealed urn with preserved lemon and spices)
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Entree: Peru – Cuzco – Adobo de Cerdo (Traditional Cuzco-style braised pork marinated in chicha and ají panca for a rich tangy stew)
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Entree: Philippines – Luzon – Inihaw na Liempo (Grilled marinated pork belly charred over charcoal and served with tangy dipping sauces)
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Entree: Poland – Podlasie – Placki ziemniaczane (crispy grated potato pancakes pan-fried until golden, traditionally served with sour cream or applesauce)
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Entree: Portugal – Madeira – Caldeirada de Peixe (Madeiran fish stew of layered potatoes and firm mixed fish simmered in a tomato, onion, and wine broth)
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Entree: South Africa – Karoo – Karoo Venison Pie (Hearty savory pie of braised venison and root vegetables in a rich red-wine gravy)
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