All Recipes
Showing 60 of 14629 recipes.
Entree: Italy – Friuli-Venezia Giulia – Cevapcici (Grilled skinless minced-meat sausages of Balkan origin, served with bread or polenta)
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Entree: Mexico – Jalisco – Sopes (Thick pinched masa cakes topped with beans, savory meat, fresh vegetables and cheese)
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Entree: Brazil – Espirito Santo – Arroz com Mariscos (Brazilian coastal seafood rice cooked with tomatoes, onions and regional seasonings)
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Entree: Germany – Lower Saxony – Sauerfleisch (Jellied sour pickled pork set in a vinegar-spiced aspic)
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Entree: Russia – Far East Russia – Магаданские креветки ➤ Magadanskie krevetki (Small cold-water Magadan shrimp sautéed in butter and garlic)
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Entree: Spain – Cantabria – Chuletón de Tudanca (Large bone-in rib steak from Tudanca cattle, simply seasoned and char-grilled)
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Entree: Canada – Northern Canada – Whitefish with Bannock (Pan-fried northern whitefish served with traditional fried bannock bread)
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Entree: Ethiopia – Harar – አልጫ ➤ Alicha (Mild Ethiopian stew of vegetables and/or meat flavored with turmeric and spiced butter)
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Entree: Iran – Mazandaran – ته چین ➤ Tahchin (Baked Persian saffron rice cake layered with yogurt, egg and often chicken, forming a crisp golden crust)
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Entree: Japan – Kyushu – 佐世保バーガー ➤ Sasebo Bāgā (Thick grilled Japanese-style hamburger with local sauces, bacon, egg, and vegetables)
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Entree: Nigeria – Middle Belt – Efo Riro (Spicy Nigerian spinach and pepper stew cooked with meat and smoked fish)
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Entree: Pakistan – Mughlai Pakistani – دم پخت ➤ Dum Pukht (Slow-braised sealed-pot meat cooked in its own juices with rich Mughlai spices)
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Entree: Turkey – Istanbul – Imam Bayildi (Whole eggplants stuffed with a garlicky onion and tomato filling, slowly braised in olive oil)
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Entree: United Kingdom – Northern Ireland – Battered Cod and Chips (Beer-battered deep-fried cod served with thick-cut fried potatoes)
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Entree: Argentina – Northwest Argentina – Chivito al Asador (Whole young goat roasted on a wood-fired grill until crisp and smoky)
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Entree: Australia – Sydney & New South Wales – Chicken Schnitzel (Thin, breaded and pan-fried chicken cutlets served with lemon)
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Entree: Colombia – Llanos – Arepas Llaneras (Thick grilled corn cakes from the Llanos served with butter and fresh cheese)
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Entree: Greece – Macedonia / Northern Greece – Μπριάμ ➤ Briám (Oven-baked Mediterranean mixed vegetables in a tomato and olive oil sauce)
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Entree: Malaysia – Sabah – Ambuyat (Sticky, neutral-flavored sago starch dough eaten by dipping into savory and tangy sauces)
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Entree: Morocco – Rif Mountains – Zaalouk with Grilled Fish (Smoky cooked eggplant and tomato salad served with charred coastal fish)
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Entree: Peru – Nikkei Peruvian – Nikkei Lomo Saltado (High-heat Peruvian stir-fry of marinated beef with onions, tomatoes, and fries blending Japanese and Peruvian flavors)
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Entree: Philippines – Tagalog / Manila – Bulalo (Beef shank and bone-marrow broth simmered with vegetables)
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Entree: Poland – Pomerania – Kaszubski Schabowy (Kashubian-style breaded pork loin cutlet)
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Entree: Portugal – Porto & North – Polvo à Lagareiro (roasted octopus with garlic, olive oil and smashed potatoes)
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Entree: South Africa – Xhosa Cuisine – Umgqusho (stew of crushed maize known as samp with sugar beans, enriched with butter or pork for flavor)
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Entree: Thailand – Southern Thailand – ผัดเผ็ดปลาดุก ➤ Phat Phet Pla Duk (Spicy Southern Thai stir-fry of catfish in a fragrant red curry with herbs and long beans)
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Entree: Vietnam – Saigon / Ho Chi Minh City – Bún Riêu (Vietnamese tomato and crab noodle soup with rice vermicelli, pork, crab patties, and fresh herbs)
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Entree: Chile – Southern Chile – Merluza Austral (Baked southern hake with potatoes, onions, herbs, lemon, and a buttery white-wine sauce)
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Entree: India – Chettinad – கோழி மிளகு மசாலா ➤ Kozhi Milagu Masala (Chettinad-style black-pepper chicken in a roasted-spice coconut gravy)
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Entree: United States – California Wine Country – Zinfandel-Braised Lamb Shanks (Lamb shanks slowly braised in Zinfandel wine with aromatics until fork-tender)
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Entree: China – Guangxi – 来宾烤鸭 ➤ Láibīn kǎoyā (Whole Laibin-style roast duck with crisp skin and a savory-sweet regional glaze)
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Entree: France – Central Culinary Region – Cervelle de Canut (Lyon-style herbed fresh cheese spread served with crusty bread)
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Entree: Indonesia – East Java – Nasi Krawu (East Javanese rice plate with seasoned shredded beef, spiced fried coconut, sambal and fresh vegetables)
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Entree: Italy – Friuli-Venezia Giulia – Pasta e Fagioli (Hearty Italian soup of pasta and beans in a savory tomato-broth)
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Entree: Mexico – Jalisco – Quesadillas de Flor de Calabaza (Corn tortillas filled with squash blossoms and melted cheese, griddled until golden)
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Entree: Brazil – Espirito Santo – Camarão na Moranga (Creamy shrimp cooked in a spiced tomato-cream sauce and served inside a roasted moranga pumpkin)
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Entree: Germany – Lower Saxony – Braunschweiger Mummebraten (Traditional Braunschweig roast pork glazed and braised with Mumme malt extract and regional spices)
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Entree: Russia – Far East Russia – Копчёный омуль ➤ Kopchonyy omul (Hot-smoked Lake Baikal omul, a richly flavored whitefish cured and smoked over local wood)
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Entree: Spain – Cantabria – Anchoas de Santoña (Cantabrian anchovies salt-cured and preserved in olive oil, traditionally from Santoña)
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Entree: Canada – Northern Canada – Moose Meatloaf (Baked loaf of seasoned ground moose mixed with binder and aromatics)
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Entree: Ethiopia – Harar – ዝልዝል ጥብስ ➤ Zilzil Tibs (Pan-seared strips of spiced beef sautéed with onions and peppers in Ethiopian style)
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Entree: Iran – Mazandaran – زرشک پلو ➤ Zereshk Polo (Saffron rice studded with tart barberries and traditionally served with braised or roasted chicken)
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Entree: Japan – Kyushu – 博多うどん ➤ Hakata udon (Thick, soft wheat noodles served in a clear, umami-rich dashi broth typical of Fukuoka’s Hakata district)
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Entree: Nigeria – Middle Belt – Kilishi (Thinly sliced, spicy air-dried beef seasoned with ground peanuts and regional aromatics)
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Entree: Pakistan – Mughlai Pakistani – قیمہ ➤ Qeema (A richly spiced minced meat curry often cooked with onions, tomatoes, and peas)
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Entree: United States – Texas – Chicken Fried Quail (Texas-style breaded and pan-fried quail with a crispy seasoned crust)
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Entree: United Kingdom – Northern Ireland – Gammon and Pineapple (Cured and simmered ham joint glazed and baked with caramelized brown sugar and pineapple rings)
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Entree: Argentina – Northwest Argentina – Milanesa a la Napolitana (Breaded and fried beef cutlet topped with ham, tomato sauce, and melted cheese)
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Entree: Australia – Sydney & New South Wales – Beef Burger with Beetroot (Grilled ground beef burger served on a bun topped with sliced beetroot and classic condiments)
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Entree: Colombia – Llanos – Pisillo de Chigüire (Shredded and sautéed capybara meat cooked with onions, peppers, and tomatoes in a savory Llanos style)
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Entree: Greece – Macedonia / Northern Greece – Tiganites Melitzanes (Pan-fried eggplant slices served with a garlicky tomato sauce and crumbled feta as a warm main course)
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Entree: Malaysia – Sabah – Nasi Linopot (Traditional Sabah coconut-flavored rice wrapped and steamed in banana leaf)
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Entree: Morocco – Rif Mountains – مرزية ➤ Mrouziya (Moroccan sweet-and-spiced lamb stew with honey, raisins, and almonds)
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Entree: Peru – Nikkei Peruvian – Nikkei Grilled Octopus (Charred octopus prepared with Peruvian-Japanese marinades and served with a bright Peruvian salsa)
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Entree: Philippines – Tagalog / Manila – Tinola (Chicken ginger soup with green papaya and malunggay, a clear comforting Filipino broth)
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Entree: Poland – Pomerania – Kaszubska Kaczka (Kashubian roast duck cooked with apples, prunes, caraway and a honey glaze)
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Entree: Portugal – Porto & North – Vitela Assada à Moda de Lafões (Lafões-style roasted veal braised with garlic, white wine, bay and smoked lardons)
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Entree: South Africa – Xhosa Cuisine – Umsila Wenkomo (Slow-braised Xhosa oxtail stew with vegetables)
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Entree: Thailand – Southern Thailand – ผัดฉ่าทะเล ➤ Phat Cha Talay (Spicy aromatic stir-fried mixed seafood with herbs)
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Entree: Vietnam – Saigon / Ho Chi Minh City – Lẩu Cá (Vietnamese sour-spicy fish hot pot with vegetables and fresh herbs)
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