All Recipes
Showing 60 of 14629 recipes.
Entree: Iran – Kurdish Iran – کباب کوبیده ➤ Kabāb Kūbīdeh (Grilled skewered minced lamb and beef seasoned with onion and spices)
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Entree: Japan – Kanto / Tokyo – 天丼 ➤ Tendon (Bowl of steamed rice topped with assorted tempura and a savory-sweet soy-based sauce)
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Entree: Nigeria – Lagos Street Food – Moi Moi (Steamed savory pudding made from blended black-eyed peas, peppers, and spices)
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Entree: Pakistan – Lahore Street Food – لاہوری فرائیڈ فِش ➤ Lāhorī Fraīd Fish (Crispy deep-fried spiced fish prepared in a Lahore street-food style)
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Entree: Turkey – Gaziantep – Kuzu Tandır (Slow-roasted lamb traditionally cooked until meltingly tender, seasoned simply and finished with its own juices)
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Entree: United Kingdom – England - North – Panackelty (Hearty northern English baked casserole of braised beef layered with sliced potatoes, onions, and tomatoes cooked until tender)
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Entree: Argentina – Northeast Argentina – Carbonada (Hearty Argentine beef and vegetable stew cooked with squash, potatoes, corn, and tomatoes)
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Entree: Australia – South Australia – Port Lincoln Bluefin Tuna (Fresh South Australian bluefin tuna steaks simply seared to showcase the fish, seasoned with native lemon-myrtle and lemon)
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Entree: Malaysia – Peranakan / Nyonya – Ayam Sioh (Peranakan soy-braised chicken with aromatic spice paste and palm sugar)
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Entree: Morocco – Moroccan Jewish Cuisine – بسطيلة ➤ Bastila (Savory-sweet Moroccan pie of spiced shredded chicken wrapped in thin pastry with toasted almonds and cinnamon-sugar)
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Entree: Peru – Lima / Criollo – Carapulcra (Traditional Peruvian stew of rehydrated dried potatoes and pork in a spiced aji and peanut sauce)
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Entree: Philippines – Mindanao – Beef Kulma (Mindanaoan spiced beef stew in a fragrant coconut-turmeric gravy)
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Entree: Poland – Polish Jewish Cuisine – Chopped Liver (A coarse pâté-style spread made from cooked liver, sautéed onions and hard-cooked eggs)
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Entree: Portugal – Minho – Frango de Cabidela (Chicken stew cooked with its own blood and vinegar, creating a dark, tangy sauce)
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Entree: South Africa – South African Braai – Braaied Pork Belly (Charcoal-grilled seasoned pork belly prepared in the South African braai tradition)
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Entree: Thailand – Royal Thai Cuisine – แกงกะหรี่ไก่ ➤ Kaeng kari kai (Thai-style yellow curry with chicken, potatoes, and coconut milk)
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Entree: Vietnam – Northern Vietnam – Mien Luon (Glass noodle and freshwater eel soup with aromatic ginger broth)
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Entree: Chile – Santiago – Carbonada (Hearty Chilean beef and vegetable stew with squash, potatoes, and corn)
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Entree: Afghanistan – Pashtun Eastern Afghanistan – شنواری کڑاہی ➤ Shinwari Karahi (Pashtun-style wok-cooked spiced lamb simmered briefly with tomatoes and green chilies)
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Entree: Algeria – Sahara Algeria – مدربل ➤ Mderbel (Saharan slow-braised spiced lamb stew with dried fruits and almonds)
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Entree: Bangladesh – Sylhet – দই চিংড়ি ➤ Doi Chingri (Prawns simmered in a tangy yogurt and mustard sauce)
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Entree: Egypt – Upper Egypt – رنجة ➤ Renga (Salted herring pan-fried or stewed with onions and tomatoes)
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Entree: Ukraine – Western Ukraine – зрази ➤ zrazy (Stuffed meat roulades of ground meat with a savory mushroom-onion filling)
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Entree: India – Chettinad – செட்டிநாடு சிக்கன் கறி ➤ Seṭṭināṭu cikkaṉ kaṛi (A fiery, aromatic South Indian chicken curry from the Chettinad region made with roasted spices and coconut)
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Entree: United States – California Wine Country – Seared Duck Breast with Cherry Reduction (Pan-seared duck breast finished with a reduced cherry and red wine sauce)
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Entree: China – Guangxi – 桂林米粉 ➤ Guìlín mǐfěn (Guangxi-style rice noodle bowls served in a savory pork broth with pickled vegetables and chili)
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Entree: France – Central Culinary Region – Pot-au-Feu (Classic slow-simmered French beef and root-vegetable pot stew)
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Entree: Indonesia – East Java – Rawon (East Javanese black beef soup flavored with keluak nut and aromatic spice paste)
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Entree: Italy – Friuli-Venezia Giulia – Frico (Crispy fried cheese and potato cake from the Friuli region)
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Entree: Mexico – Jalisco – Birria (Slow-braised spiced beef stew served with a rich consommé and tortillas)
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Entree: Brazil – Espirito Santo – Moqueca Capixaba (Traditional Espírito Santo-style fish stew braised in tomato, onion and annatto-flavored oil)
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Entree: Germany – Lower Saxony – Grünkohl mit Pinkel (Stewed curly kale cooked with smoked pork and served with hearty Pinkel sausage and potatoes)
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Entree: Russia – Far East Russia – Камчатский краб ➤ Kamchatskiy krab (steamed king crab with butter)
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Entree: Spain – Cantabria – Cocido Montañés (Hearty Cantabrian mountain stew of white beans with pork and greens)
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Entree: Canada – Northern Canada – Arctic Char Fillet (Pan-seared or roasted fillet of cold-water Arctic char, simply seasoned and finished with butter and lemon)
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Entree: Ethiopia – Harar – ዶሮ ወጥ ➤ Doro Wat (Spicy Ethiopian chicken stew braised in berbere spice and spiced clarified butter, traditionally served with hard-boiled eggs)
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Entree: Iran – Mazandaran – باقالی قاتق ➤ Baghali Ghatogh (Mazandarani stew of fava beans and dill finished with gently cooked eggs)
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Entree: Japan – Kyushu – もつ鍋 ➤ Motsunabe (Kyushu hot-pot of beef offal and vegetables simmered in a savory soy-miso broth)
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Entree: Turkey – Istanbul – Kuzu Tandir (Slow-roasted lamb prepared until meltingly tender, served with its reduced pan juices and rice pilaf)
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Entree: United Kingdom – Northern Ireland – Ulster Fry (Hearty Northern Irish fried breakfast plate combining bacon, sausages, eggs, black pudding, soda bread and potato farls)
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Entree: Argentina – Northwest Argentina – Empanadas Salteñas (Baked savory turnovers from Salta filled with seasoned beef, potatoes, onions, eggs, and olives)
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Entree: Australia – Sydney & New South Wales – Barramundi with Lemon Butter Sauce (Pan-seared Australian barramundi fillets served with a bright lemon and butter pan sauce)
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Entree: Colombia – Llanos – Mamona (Open-fire roasted young beef from the Llanos, simply seasoned and sliced)
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Entree: Greece – Macedonia / Northern Greece – σουτζουκάκια ➤ soutzoukákia (Spiced oblong Greek meatballs braised in a garlic‑tomato sauce)
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Entree: Malaysia – Sabah – Hinava (Raw fish salad from Sabah marinated in citrus with onions, chilies, and grated bambangan)
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Entree: Morocco – Rif Mountains – طاجين بلدي ➤ Tājīn Baldī (Rustic Moroccan slow-cooked stew braised with meat, preserved lemon, and olives)
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Entree: Peru – Nikkei Peruvian – Tiradito Nikkei (Thinly sliced raw fish in a citrus-based Nikkei marinade combining Peruvian peppers and Japanese seasonings)
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Entree: Philippines – Tagalog / Manila – Sinigang na Baboy (Filipino tamarind-based sour soup simmered with pork and a mix of vegetables)
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Entree: Poland – Pomerania – Kaszubskie Kotlety Ziemniaczane (Kashubian potato patties made from a mixture of mashed and grated potatoes, bound with egg and flour and pan-fried until golden)
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Entree: Portugal – Porto & North – Francesinha (Hearty Porto sandwich of layered cured meats and steak, covered in melted cheese and a spicy beer-tomato sauce)
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Entree: South Africa – Xhosa Cuisine – Umngqusho (creamy samp and beans stew)
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Entree: Thailand – Southern Thailand – คั่วกลิ้ง ➤ Kua Kling (A fiery Southern Thai dry curry of minced meat cooked with aromatic curry paste and kaffir lime leaves)
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Entree: Vietnam – Saigon / Ho Chi Minh City – Bánh Xèo (Crispy Vietnamese savory rice pancake filled with pork, shrimp, and bean sprouts)
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Entree: Chile – Southern Chile – Curanto (Traditional Southern Chilean earth-oven stew of shellfish, meats, potatoes, and potato dumplings)
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Entree: India – Chettinad – கோழி வறுவல் ➤ Kōḻi Varuval (Spicy Chettinad-style pan-fried chicken tossed with roasted spice paste and curry leaves)
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Entree: United States – California Wine Country – Braised Short Ribs with Red Wine (Slow-braised beef short ribs simmered in red wine and aromatics until fall-off-the-bone tender)
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Entree: China – Guangxi – 柳州螺蛳粉 ➤ Liǔzhōu luósīfěn (Spicy soupy rice noodle dish from Liuzhou featuring a pungent fermented-snout broth and pickled vegetables)
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Entree: France – Central Culinary Region – Poulet de Bresse (Classic roasted Bresse chicken with crisp skin and a rich pan sauce reflecting the Bresse region's prized poultry)
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Entree: Indonesia – East Java – Rujak Cingur (East Javanese mixed fruit-and-vegetable salad with sliced boiled cow snout and savory peanut-shrimp sauce)
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Entree: Italy – Friuli-Venezia Giulia – Jota (Hearty northeastern Italian stew of beans, sauerkraut, potatoes and smoked pork)
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