All Recipes
Showing 60 of 14629 recipes.
Entree: China – Guangxi – 南宁老友粉 ➤ Nánníng Lǎoyǒu Fěn (Spicy-sour rice noodle soup from Nanning with pickled vegetables and pork)
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Entree: France – Central Culinary Region – Escargots de Bourgogne (Burgundy-style snails baked in garlic and parsley butter)
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Entree: Indonesia – East Java – Lontong Balap (East Javanese compressed rice cakes served in a savory-sweet broth with bean sprouts, fried tofu, and lentho fritters)
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Entree: Italy – Friuli-Venezia Giulia – Brovada e Muset (Braised fermented turnips in grape must accompanied by boiled or smoked pork knuckle)
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Entree: Mexico – Jalisco – Pozole Rojo (Red hominy and pork stew flavored with dried chiles)
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Entree: Brazil – Espirito Santo – Caranguejada (Traditional Espirito Santo crab feast of whole crabs cooked in a garlicky, herb-scented broth served with farofa)
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Entree: Germany – Lower Saxony – Hannoversche Zungenragout (Braised beef tongue in a rich cream and Madeira sauce served sliced)
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Entree: Russia – Far East Russia – Сахалинский рыбный пирог ➤ Sakhalinskiy rybnyy pirog (Baked yeast‑dough pie filled with flaked fish, rice, and hard‑boiled eggs)
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Entree: Spain – Cantabria – Rabas de Calamar (Lightly battered and fried squid rings typical of Cantabrian coastal cuisine)
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Entree: Canada – Northern Canada – Reindeer Sausage (Pan-seared or smoked sausages made from reindeer meat, a hearty Northern Canadian staple)
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Entree: Ethiopia – Harar – ቲብስ ➤ Tibs (Pan-seared spiced cubes of meat sautéed with onions and peppers)
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Entree: Iran – Mazandaran – مرغ ترش ➤ Morgh-e Torsh (Mazandarani sweet-and-sour chicken braised in pomegranate-walnut sauce)
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Entree: United States – Texas – Spicy Texas BBQ Chicken (Smoky, spicy bone-in chicken grilled or smoked with a bold Texas-style barbecue rub and glaze)
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Entree: Nigeria – Middle Belt – Tuwo Shinkafa and Miyan Kuka (Soft rice dumplings served with a savory soup made from powdered baobab leaves)
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Entree: Pakistan – Mughlai Pakistani – مٹن روگان جوش ➤ Mutton Rogan Josh (Fragrant slow-braised mutton in a rich, spiced red gravy)
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Entree: Turkey – Istanbul – Lahmacun (Thin, crisp flatbread topped with seasoned minced lamb and vegetables)
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Entree: United Kingdom – Northern Ireland – Pastie Supper (Fried meat-and-potato pastry served with chips and onion gravy)
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Entree: Argentina – Northwest Argentina – Tamales Norteños (Steamed corn masa parcels filled with seasoned pork and aromatics wrapped in corn husks)
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Entree: Australia – Sydney & New South Wales – Grilled Kangaroo Fillet (Lean kangaroo loin fillets marinated and chargrilled, finished with a savory pan sauce)
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Entree: Colombia – Llanos – Pabellón Criollo (A platter of shredded braised beef served with black beans, white rice, fried sweet plantains, and crumbled white cheese)
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Entree: Greece – Macedonia / Northern Greece – Γεμιστά ➤ Yemista (Oven-baked tomatoes and peppers stuffed with herbed rice and meat)
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Entree: Malaysia – Sabah – Bosou (Salt-fermented pork mixed with rice and spices, a traditional Kadazan-Dusun preserved meat)
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Entree: Morocco – Rif Mountains – كفتة مكاورة ➤ Kefta Mkaouara (Moroccan spiced meatballs braised in a tomato sauce and finished with baked eggs)
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Entree: Peru – Nikkei Peruvian – Nikkei Tuna Tataki (Lightly seared tuna sliced thin and served with a Japanese-Peruvian soy-citrus and aji amarillo dressing)
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Entree: Philippines – Tagalog / Manila – Crispy Pata (Deep‑fried whole pork leg hock with crackling skin served with a vinegar‑soy dipping sauce)
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Entree: Poland – Pomerania – Kaszubska Zupa Rybna (Traditional Kashubian fish soup from Pomerania featuring mixed white and smoked fish with root vegetables and herbs)
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Entree: Portugal – Porto & North – Rojões à Moda do Minho (Pan-fried marinated pork cubes cooked in pork fat and wine, traditionally served with potatoes)
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Entree: South Africa – Xhosa Cuisine – Umfino (Hearty stewed leafy greens cooked with onion and tomato, often enriched with peanut and served with stiff maize meal)
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Entree: Thailand – Southern Thailand – ปลาทอดขมิ้น ➤ Pla Thot Khamin (Turmeric-marinated whole fried fish from Southern Thailand)
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Entree: Vietnam – Saigon / Ho Chi Minh City – Cá Kho Tộ (Caramelized braised fish in a clay pot with savory-sweet caramel and black pepper)
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Entree: Chile – Southern Chile – Chochoca (Rustic Southern Chilean potato flatbread made from grated raw and cooked potatoes, cooked on a griddle and traditionally served with roasted pork)
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Entree: India – Chettinad – இறால் மசாலா ➤ Iraal Masala (Spicy Chettinad-style prawn curry made with roasted-ground spices, coconut, and curry leaves)
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Entree: United States – California Wine Country – Roasted Vegetable Tart (A savory open-faced pastry filled with roasted seasonal vegetables, herbed cheese, and a custardy binding)
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Entree: China – Guangxi – 壮族竹筒鸡 ➤ Zhuàngzú zhútǒng jī (Chicken and rice steamed inside a bamboo tube with aromatics and regional spices)
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Entree: France – Central Culinary Region – Choucroute Garnie (Alsatian-style slow-braised sauerkraut served with an assortment of pork cuts and sausages)
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Entree: Indonesia – East Java – Tahu Campur (East Javanese mixed tofu and beef bowl with rice cake, vegetables, and savory-spicy peanut and shrimp-paste sauce)
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Entree: Italy – Friuli-Venezia Giulia – Baccalà alla Triestina (Salted cod stewed with potatoes, tomatoes, olives, and capers in a simple Triestine coastal style)
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Entree: Mexico – Jalisco – Tacos de Barbacoa (Slow-braised spiced beef barbacoa served shredded in warm corn tortillas with onion, cilantro, and lime)
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Entree: Brazil – Espirito Santo – Peixada Capixaba (Traditional Espírito Santo coconut-tomato fish stew with cassava and vegetables)
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Entree: Germany – Lower Saxony – Buchweizenpfannkuchen (Savory buckwheat pancakes typically served hot with savory toppings such as bacon, onions, and sour cream)
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Entree: Russia – Far East Russia – Запечённая амурская щука ➤ Zapechennaya amurskaya shchuka (Whole Amur-region pike baked with sour cream, dill, and root vegetables)
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Entree: Spain – Cantabria – Jargo al Horno (Oven-baked local Cantabrian fish roasted with garlic, olive oil, white wine, and potatoes)
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Entree: Canada – Northern Canada – Muskox Roast (Slow-roasted muskox joint seasoned and braised with aromatic herbs and root vegetables)
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Entree: Ethiopia – Harar – ጨጨብሳ ➤ Chechebsa (Torn and pan-fried Ethiopian flatbread coated in spiced clarified butter and berbere)
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Entree: Nigeria – Middle Belt – Nkwobi (Spicy palm-oil cow foot and offal tossed in a thick savory sauce)
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Entree: Pakistan – Mughlai Pakistani – آلو گوشت ➤ Aloo Gosht (Slow‑simmered meat and potatoes in an aromatic spiced gravy)
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Entree: Turkey – Istanbul – Manti (Tiny sealed dumplings filled with spiced ground meat, served with yogurt and butter-paprika sauce)
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Entree: United Kingdom – Northern Ireland – Belfast Bap (Large soft bread roll used for hearty filled sandwiches, often served with fried bacon, sausages, egg, and condiments)
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Entree: Argentina – Northwest Argentina – Carbonada Criolla (Hearty Argentine meat-and-vegetable stew with pumpkin, corn, potatoes and sweet quince)
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Entree: Australia – Sydney & New South Wales – Sydney Rock Oysters (Large coastal oysters from Sydney typically served on the half shell or grilled Kilpatrick-style with bacon and Worcestershire)
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Entree: Colombia – Llanos – Sancocho Llanero (Hearty Llanos-style meat and root vegetable stew)
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Entree: Greece – Macedonia / Northern Greece – Ψαρόσουπα ➤ Psarosoupa (Fish soup with egg-lemon emulsion)
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Entree: Malaysia – Sabah – Pinasakan (Sour turmeric fish stew with wild mango and local aromatics)
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Entree: Morocco – Rif Mountains – بسطيلة ➤ Bastīla (Sweet-and-savory layered chicken and almond pie wrapped in thin pastry)
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Entree: Peru – Nikkei Peruvian – Nikkei Salmon Poke (A Japanese-Peruvian marinated raw salmon bowl combining sashimi-style fish with Peruvian citrus and chili flavors)
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Entree: Philippines – Tagalog / Manila – Pinakbet (A Filipino vegetable stew simmered with fermented shrimp paste and often pork, featuring bitter melon, squash, eggplant, okra and long beans)
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Entree: Poland – Pomerania – Kaszubska Pieczeń (Kashubian seasoned pork roast wrapped in bacon with a herb- and breadcrumb-based stuffing)
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Entree: Portugal – Porto & North – Arroz de Sarrabulho (Northern Portuguese savory brown rice made with pork, chicken, and blood sausage)
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Entree: South Africa – Xhosa Cuisine – Ulusu (Hearty Xhosa-style braised beef tripe stew served with maize porridge)
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Entree: Thailand – Southern Thailand – ปลาหมึกผัดกะปิ ➤ Pla muek phat kapi (Southern Thai stir-fried squid seasoned with shrimp paste, chilies, and aromatics)
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