All Recipes
Showing 60 of 14629 recipes.
Entree: Nigeria – Lagos Street Food – Boli (Charred ripe plantain traditionally roasted and served with roasted peanuts and spicy pepper sauce)
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Entree: Pakistan – Lahore Street Food – سیخ کباب ➤ Sīkh Kabāb (Spiced skewered ground meat shaped on skewers and grilled over high heat)
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Entree: Turkey – Gaziantep – Küşleme (Charcoal-grilled tender lamb loin steaks seasoned in a simple Gaziantep style)
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Entree: United Kingdom – England - North – Cumberland Sausage (Traditional coiled fresh pork sausage seasoned with cracked pepper and warming spices from northern England)
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Entree: Argentina – Northeast Argentina – Chipa Guazú (Baked savory corn and cheese casserole made with fresh corn, cheese, eggs, and onions)
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Entree: Australia – South Australia – South Australian King Prawns (Large king prawns simply grilled or pan-seared and served with a lemon‑garlic butter for a bright, coastal Australian seafood main)
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Entree: Malaysia – Peranakan / Nyonya – Ikan Gerang Asam (Tangy tamarind-and-spice braised fish in a sour Peranakan gravy)
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Entree: Morocco – Moroccan Jewish Cuisine – مروزية ➤ Mrouzia (Festive sweet-and-spiced lamb stew with honey, raisins, and toasted almonds)
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Entree: Peru – Lima / Criollo – Seco de Cordero (Slow-braised Peruvian lamb stew in a cilantro-forward, savory beer or chicha sauce)
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Entree: Philippines – Mindanao – Sinuglaw (Mindanaoan dish combining grilled pork belly with citrus- and vinegar-cured raw fish, served as a tangy, spicy main)
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Entree: Poland – Polish Jewish Cuisine – Cholent (Slow-cooked Jewish Sabbath stew of beef, beans, barley, and potatoes)
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Entree: Portugal – Minho – Rojões à Minhota (Hearty Minho-style cubes of pork pan-fried and braised in their own fat and wine)
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Entree: South Africa – South African Braai – Braai Broodjies (Grilled South African toasted sandwich filled with cheese, tomato, onion and chutney)
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Entree: Thailand – Royal Thai Cuisine – แกงเขียวหวาน ➤ Kaeng Khiao Wan (Rich Thai green curry of coconut milk, green curry paste, meat, vegetables and Thai basil)
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Entree: Vietnam – Northern Vietnam – Banh Cuon (Steamed thin rice crepes filled with seasoned pork and mushrooms, served with herbs and fish-sauce dipping sauce)
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Entree: Chile – Santiago – Cazuela (Hearty Chilean meat-and-vegetable stew with corn, potatoes, and squash in a clear savory broth)
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Entree: Afghanistan – Pashtun Eastern Afghanistan – بره کڑاہی ➤ Barreh Karahi (A spiced Afghan-style karahi lamb stew cooked quickly in a wok-like pan with tomatoes, green chiles, garlic, and fresh cilantro)
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Entree: Algeria – Sahara Algeria – طاجين زيتون ➤ Tajine Zitoun (A North African slow-simmered lamb tajine with green olives and preserved lemon in a fragrant spice broth)
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Entree: Bangladesh – Sylhet – ইলিশ ভাপা ➤ Ilish Bhapa (Steamed hilsa fish in a spiced mustard and poppy seed paste)
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Entree: Egypt – Upper Egypt – ملوخية ➤ Mulukhiyya (Stewed jute-mallow leaves in a garlicky, coriander-spiced broth often served with shredded chicken and rice)
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Entree: Ukraine – Western Ukraine – Ковбаса ➤ Kovbasa (Traditional Ukrainian smoked or fresh pork sausage seasoned with garlic and spices)
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Entree: India – Bohri Muslim Cuisine – بوہری قیمہ پیٹیس ➤ Bohri Qeema Pattice (Bohri-style spiced minced meat and potato patties, shallow-fried until crisp)
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Entree: United States – California – Sourdough Pizza (Pizza made with a naturally fermented sourdough crust topped with tomato, mozzarella, and fresh herbs)
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Entree: China – Gansu – 甘肃炒羊肉 ➤ Gānsù chǎo yángròu (Stir-fried, cumin-scented lamb with dried chilies and scallions typical of northwest China)
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Entree: France – Burgundy – Pôchouse (Poached freshwater fish in a white wine and cream sauce with mushrooms)
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Entree: Indonesia – Chinese-Indonesian – Babi Kecap (Pork braised in sweet kecap manis soy sauce with aromatics)
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Entree: Italy – Emilia-Romagna – Zuppa Imperiale (A clear meat broth served with thin savory egg-and-cheese custard ribbons)
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Entree: Mexico – Guerrero – Relleno de Cuche (A Guerrero-style whole coastal fish stuffed with a seasoned seafood and herb filling, wrapped and roasted)
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Entree: Brazil – Central Culinary Region – Arroz com Pequi (Rice cooked with native pequi fruit and regional seasonings, often with chicken)
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Entree: Germany – Hesse – Grüne Soße mit Eiern (Cold seven-herb green sauce served with hard-boiled eggs and potatoes)
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Entree: Russia – Eastern Siberia – Голубцы ➤ Golubtsy (Cabbage leaves filled with seasoned meat and rice, simmered in a tangy tomato sauce)
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Entree: Spain – Canary Islands – Conejo en Salmorejo (Rabbit marinated in a garlicky wine-and-herb sauce and slowly stewed until tender)
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Entree: Canada – Montreal – Bagels with Lox (Toasted or sliced boiled bagel topped with cured or smoked salmon, cream cheese, and traditional garnishes)
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Entree: Ethiopia – Gurage – ስጋ ወጥ ➤ Siga Wot (Spicy Ethiopian beef stew braised in berbere spice and spiced clarified butter)
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Entree: Iran – Kurdish Iran – کباب برگ ➤ Kabāb-e Barg (Thin, marinated slices of lamb or beef grilled on flat skewers)
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Entree: Japan – Kanto / Tokyo – もんじゃ焼き ➤ Monjayaki (Runny, savory Tokyo‑style pan‑fried batter mixed with cabbage, seafood, and savory condiments)
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Entree: Nigeria – Lagos Street Food – Ewa Agoyin (Mashed spicy black-eyed peas served with a smoky, oil-rich pepper sauce typical of Lagos street vendors)
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Entree: China – Zhejiang – 浙江红烧肉 ➤ Zhèjiāng hóngshāo ròu (Red-braised pork belly in a sweet-savory soy and caramel sauce)
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Entree: Turkey – Gaziantep – Lahmacun (Thin crisp flatbread topped with a spicy minced lamb and vegetable mixture)
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Entree: Argentina – Northeast Argentina – Sopa Paraguaya (Dense savory Paraguayan-style cornbread made with cornmeal, cheese, eggs, and sautéed onions)
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Entree: Australia – South Australia – Saltbush Lamb Rack (Roasted rack of lamb seasoned with native saltbush and regional herbs, served sliced with a pan sauce)
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Entree: Colombia – Central Culinary Region – Lechona (Whole roast pork stuffed with seasoned rice and peas)
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Entree: Greece – Ionian Islands – Τσιγαρέλι ➤ Tsigareli (Sautéed green-leaf stew of wild greens and leeks in tomato with vinegar and chili)
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Entree: Malaysia – Peranakan / Nyonya – Babi Pongteh (Peranakan braised pork in a sweet-savory fermented soybean paste sauce)
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Entree: Morocco – Moroccan Jewish Cuisine – Couscous Tfaya (Steamed semolina couscous served with spiced meat and a sweet caramelized onion-and-raisin topping)
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Entree: United States – Texas – Cajun Blackened Redfish (Pan-blackened spiced redfish fillets cooked to form a dark, flavorful crust)
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Entree: Poland – Polish Jewish Cuisine – Kugel (Baked Jewish noodle casserole enriched with eggs, dairy, and often sweet spices or raisins)
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Entree: Portugal – Minho – Sarrabulho (Hearty Minho pork and pig's-blood stew flavored with garlic, wine, vinegar, and spices, traditionally served with rice)
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Entree: South Africa – South African Braai – Karoo Lamb Chops (Grilled seasoned lamb chops cooked over coals in the South African braai tradition)
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Entree: Thailand – Royal Thai Cuisine – ต้มข่าไก่ ➤ Tom Kha Gai (Creamy coconut soup with chicken, galangal, and aromatic Thai herbs)
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Entree: Vietnam – Northern Vietnam – Nem Ran (Crispy Vietnamese deep-fried spring rolls filled with seasoned pork, shrimp, glass noodles, and vegetables)
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Entree: Afghanistan – Pashtun Eastern Afghanistan – مرغ افغانی ➤ Murgh-e Afghani (A spiced Afghan chicken curry braised with yogurt and aromatic whole spices)
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Entree: Algeria – Sahara Algeria – مرقاز ➤ Marqāz (A spicy North African lamb sausage seasoned with cumin, coriander, chili, and garlic)
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Entree: Bangladesh – Sylhet – কই মাছের ঝোল ➤ Koi Mācher Jhol (Sylheti-style spicy, tangy catfish stew in a thin turmeric-tamarind broth)
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Entree: Egypt – Upper Egypt – كبدة إسكندراني ➤ Kibda Iskandarani (Spiced Egyptian-style sautéed liver with garlic, peppers, and a bright vinegar or lemon finish)
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Entree: Ukraine – Western Ukraine – Кров'янка ➤ Krov'yanka (Ukrainian blood sausage made from pork, blood, grains, and warm spices)
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Entree: India – Bohri Muslim Cuisine – Bohri Chicken Curry (Bohri-style chicken curry simmered in a rich onion-tomato and yogurt gravy with warm spices)
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Entree: United States – California – Mission Burrito (Large handheld flour tortilla filled with seasoned rice, beans, meat, cheese, and condiments, folded into a portable meal from San Francisco’s Mission District)
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Entree: China – Gansu – 庆阳焖鸡 ➤ Qingyang Men Ji (Rustic braised chicken from Qingyang, Gansu, cooked slowly with soy, aromatic spices, and ginger until tender)
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Entree: France – Burgundy – Bresse Chicken with Cream Sauce (Roasted Bresse chicken finished with a rich white wine and cream sauce)
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