All Recipes
Showing 60 of 14629 recipes.
Entree: Vietnam – Northern Vietnam – Ca Kho To (Vietnamese caramel-braised fish cooked in a savory-sweet sauce)
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Entree: Chile – Santiago – Porotos Granados (Chilean summer stew of cranberry beans with pumpkin, corn, and basil)
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Entree: Afghanistan – Pashtun Eastern Afghanistan – بولانی ➤ Bolānī (Pan-fried stuffed flatbread filled with spiced potato and herbs)
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Entree: Algeria – Sahara Algeria – محاجب ➤ Mhadjeb (Thin semolina flatbread stuffed with a spiced tomato and vegetable filling)
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Entree: Bangladesh – Sylhet – পাবদা মাছের ঝাল ➤ Pabda Macher Jhal (Spicy mustard-based curry of pabda river catfish)
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Entree: Egypt – Upper Egypt – فسيخ ➤ Feseekh (Salt-cured, fermented whole mullet traditionally served at spring celebrations)
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Entree: United States – California – Chimichanga (Deep-fried flour tortilla stuffed with seasoned meat, beans, and cheese)
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Entree: China – Gansu – 岷县羌锅 ➤ Mínxiàn Qiāngguō (Hearty spiced lamb and vegetable pot from Min County, braised in a savory chili-cumin broth)
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Entree: France – Burgundy – Charolais Beef Steak (Pan-seared steak from Charolais beef served with a classic Burgundy-style red wine and shallot sauce)
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Entree: Indonesia – Chinese-Indonesian – Kwetiau Goreng (Indonesian-style stir-fried flat rice noodles with soy, savory proteins, egg, and vegetables)
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Entree: Italy – Emilia-Romagna – Passatelli in Brodo (Small breadcrumb and Parmesan dumplings cooked and served in a clear meat broth)
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Entree: Mexico – Guerrero – Chilatequile (Guerrero-style chicken stew in a chile and cacao-flavored masa-thickened broth)
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Entree: Brazil – Central Culinary Region – Frango com Quiabo (Chicken stewed with okra in a savory tomato-and-onion sauce)
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Entree: Germany – Hesse – Schweinshaxe (Roasted pork knuckle with crispy crackling and tender meat)
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Entree: Russia – Eastern Siberia – Солянка ➤ Solyanka (Hearty Russian sour-salty meat and pickle soup with olives and lemon)
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Entree: Spain – Canary Islands – Caldo de Millo (Hearty Canary Islands corn stew with potatoes and meat)
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Entree: Canada – Montreal – Montreal-Style Pizza (Thick-crusted, slightly sweet-sauced pizza style from Montreal with generous cheese and crisped edges)
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Entree: Ethiopia – Gurage – የጾም በያይነቱ ➤ Yetsom Beyaynetu (Fasting platter of assorted Ethiopian vegan stews and vegetables served on injera)
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Entree: Iran – Kurdish Iran – سبزی پلو با ماهی ➤ Sabzi Polo ba Mahi (Fragrant herbed basmati rice traditionally served with seasoned fried or baked fish)
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Entree: Japan – Kanto / Tokyo – 焼肉 ➤ Yakiniku (Japanese-style grilled bite-sized meats cooked quickly over a hot grill and served with dipping sauces)
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Entree: Nigeria – Lagos Street Food – Nkwobi (Spiced, palm-oil coated cow-foot stew served warm as a communal street-food plate)
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Entree: Pakistan – Lahore Street Food – دال چاول ➤ Dāl Chāwal (Comforting spiced lentils served with steamed basmati rice)
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Entree: Turkey – Gaziantep – Patlıcan Kebabı (Layered lamb and eggplant kebab cooked with spiced tomato sauce)
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Entree: United Kingdom – England - North – Scouse (Hearty slow-cooked beef and root vegetable stew from Liverpool)
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Entree: Argentina – Northeast Argentina – Mbaipy (A traditional Guaraní-style corn and fresh cheese griddle cake)
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Entree: Australia – South Australia – Barossa Valley Chicken Schnitzel (Breaded and pan-fried chicken cutlets in the German-Australian style of the Barossa wine region)
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Entree: Colombia – Central Culinary Region – Sobrebarriga (Braised flank steak simmered in a savory tomato-onion sauce)
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Entree: Greece – Ionian Islands – Στιφάδο ➤ Stifado (Slow-braised beef with pearl onions in a spiced red wine and tomato sauce)
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Entree: Malaysia – Peranakan / Nyonya – Nyonya Curry Kapitan (A rich Peranakan coconut-based chicken curry made with a fragrant candlenut and spice paste)
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Entree: Morocco – Moroccan Jewish Cuisine – Tagine with Dried Fruits (A Moroccan Jewish slow-simmered chicken tagine stewed with warm spices, dried fruits, honey, and toasted almonds)
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Entree: Peru – Lima / Criollo – Cau Cau (Peruvian tripe and potato stew in a yellow aji and turmeric sauce)
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Entree: Philippines – Mindanao – Balbacua (Filipino slow-braised beef and oxtail stew made with collagen-rich cuts in a savory broth)
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Entree: Poland – Polish Jewish Cuisine – Potato Kugel (Baked savory potato and onion casserole)
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Entree: Portugal – Minho – Papas de Sarrabulho (Hearty Minho pork-and-potato blood stew)
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Entree: South Africa – South African Braai – Pap en Vleis (maize porridge with grilled sausage and tomato relish)
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Entree: Thailand – Royal Thai Cuisine – ปลาราดพริก ➤ Pla rad prik (Whole deep-fried fish topped with a sweet-spicy garlic-chili sauce)
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Entree: Vietnam – Northern Vietnam – Bun Rieu (Hearty Vietnamese crab-and-tomato noodle soup served with rice vermicelli and fresh herbs)
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Entree: Chile – Santiago – Chorrillana (Hearty Chilean platter of fries topped with sautéed beef, sweet onions, and fried eggs)
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Entree: Afghanistan – Pashtun Eastern Afghanistan – مانتو ➤ Mantu (Steamed central-Asian-style dumplings filled with spiced lamb, topped with yogurt and a garlicky tomato sauce)
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Entree: Algeria – Sahara Algeria – لحم لحلو ➤ Lham Lahlou (Algerian sweet stew of lamb simmered with dried fruits, sugar, and almonds)
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Entree: Bangladesh – Sylhet – রুই মাছের কালিয়া ➤ Rui Macher Kalia (Bengali rohu fish cooked in a spiced, aromatic gravy)
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Entree: Egypt – Upper Egypt – كبدة إسكندراني ➤ Kebda Iskandarani (Alexandrian-style spiced sautéed liver with garlic, cumin, and chili)
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Entree: Ukraine – Western Ukraine – пироги ➤ Pyrohy (Boiled Eastern European dumplings filled with potato and cheese, served with butter and onions)
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Entree: India – Bohri Muslim Cuisine – بوہری دال گوشت ➤ Bohri Dal Gosht (Spiced meat and lentil stew from the Bohri Muslim community, combining slow-cooked mutton with yellow lentils in a rich gravy)
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Entree: United States – California – Zucchini Noodles with Pesto (Spiralized zucchini ribbons tossed with fresh basil pesto and Parmesan)
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Entree: China – Gansu – 甘肃辣子鸡 ➤ Gānsù làzǐ jī (Crispy bite-sized chicken stir-fried with dried chilies, cumin, and aromatic spices)
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Entree: France – Burgundy – Epoisses Cheese Tart (Savory baked tart featuring pungent Epoisses cheese with caramelized onions on a crisp pastry)
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Entree: Indonesia – Chinese-Indonesian – Sapo Tahu (Claypot-style tofu and chicken in a savory brown sauce with vegetables)
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Entree: Italy – Emilia-Romagna – Gnocchi di Patate al Ragù (Soft potato dumplings served with a slow-simmered meat ragù)
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Entree: Mexico – Guerrero – Tacos de Camarón (Warm corn tortillas filled with seasoned shrimp and fresh garnishes)
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Entree: Brazil – Central Culinary Region – Carne de Sol (Salted sun-dried beef, pan-fried and served with cassava and farofa)
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Entree: Germany – Hesse – Kasseler mit Sauerkraut (Smoked, cured pork loin or chop braised and served with tangy sauerkraut)
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Entree: Russia – Eastern Siberia – Жаркое ➤ Zharkoye (Hearty Eastern Siberian braised meat and potato stew)
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Entree: Spain – Canary Islands – Carne Fiesta (Canary Islands braised pork with mojo and peppers)
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Entree: Canada – Montreal – Beef Tartare (Finely chopped raw beef seasoned and served with condiments)
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Entree: Ethiopia – Gurage – ምስር ወጥ ➤ Misir Wot (Spiced Ethiopian red lentil stew)
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Entree: Iran – Kurdish Iran – زرشک پلو با مرغ ➤ Zereshk Polo ba Morgh (Saffron rice studded with tart barberries served with braised chicken)
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Entree: Japan – Kanto / Tokyo – 親子丼 ➤ Oyakodon (A rice bowl topped with simmered chicken and soft-cooked eggs)
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Entree: India – Parsi-Indian – खीमा पाव ➤ Khīma Pāv (Spiced minced meat curry served with soft buttered rolls)
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Entree: Pakistan – Lahore Street Food – مرغ چولے ➤ Murgh Cholay (Lahori-style braised chicken with spiced chickpeas in a rich tomato-onion gravy)
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