All Recipes
Showing 60 of 14629 recipes.
Entree: Indonesia – Flores & Timor – Ikan Kuah Asam (Sour tamarind-based fish soup with tomatoes and aromatics)
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Entree: Italy – Lazio / Rome – Supplì al Telefono (Roman fried rice croquettes filled with melting mozzarella)
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Entree: Mexico – Mexican Street Food Classics – Huaraches (Thick oval masa flatbreads topped with beans, meat, and fresh salsas)
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Entree: Brazil – Goias – Arroz de Suã (Rice cooked with cured pork jowl and aromatics typical of Goiás)
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Entree: Germany – Rhineland – Rheinischer Sauerbraten mit Klößen (Rhineland marinated pot roast served with potato dumplings in a sweet-sour gravy)
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Entree: Russia – Kuban – Плов ➤ Plov (Hearty rice pilaf cooked with lamb, carrots, onions, and warm spices)
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Entree: Spain – Catalonia – Fricandó (Catalan stew of thinly sliced beef simmered in a savory stock with mushrooms and a ground-almond and garlic picada)
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Entree: Canada – Ontario – Ontario Cornish Hen (Roasted small Cornish hens glazed with Canadian maple and herbs)
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Entree: Ethiopia – Oromo – Chuko (Oromo-style spicy braised beef simmered in berbere and niter kibbeh)
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Entree: Iran – Persian Gulf Coast – سمك مشوي ➤ Samak Mashwi (Grilled Gulf-style marinated fish with citrus and warm spices)
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Entree: Nigeria – Niger Delta – Ekpang Nkukwo (Steamed grated cocoyam combined with leafy greens, palm oil, smoked fish, and local seasonings)
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Entree: Pakistan – Pashtun Cuisine – روش ➤ Rosh (Pashtun slow-simmered lamb stew seasoned simply with onions, tomatoes, spices, and ghee)
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Entree: United Kingdom – Scotland Highlands – Stovies (Hearty slow-cooked Scottish stew of potatoes and onions often combined with leftover roast meat)
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Entree: Argentina – Pampas – Carbonada (Hearty Argentine stew of beef, vegetables, and fruit often finished with pumpkin)
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Entree: Australia – Tasmania – Braised Beef Cheeks (Slow-braised beef cheeks cooked in wine and stock until melt-in-the-mouth tender)
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Entree: Colombia – Pacific Coast – Sancocho de Gallina (Hearty Colombian chicken stew with root vegetables, plantains, corn, and coconut milk)
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Entree: Greece – Peloponnese – Κοκκινιστό ➤ Kokkinistó (Greek slow-braised tomato stew of beef or lamb seasoned with warm spices)
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Entree: Malaysia – Sarawak – Ayam Penyet (Smashed fried chicken served with spicy sambal, rice, and fresh raw vegetables)
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Entree: Morocco – Sahara & Southern Morocco – كسكس البيضاوي ➤ Kuskus al-Bayḍāwī (Casablanca-style couscous with spiced lamb and mixed vegetables)
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Entree: Peru – Northern Coast – Tiradito (Thinly sliced raw fish dressed in a spicy citrus-based Peruvian sauce)
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Entree: Philippines – Visayas – Inubaran (Visayan chicken stew cooked in coconut milk with banana pith and annatto for color and warm spices)
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Entree: Poland – Silesia – Szałot (Silesian potato salad with meats, pickles, eggs, and a creamy mustard-mayonnaise dressing)
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Entree: Portugal – Portuguese Seafood Coast – Polvo à Lagareiro (Oven-roasted octopus with abundant garlic and olive oil, served with smashed roasted potatoes)
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Entree: South Africa – Zulu Cuisine – Ulusu (Tripe) (Traditional Zulu-style tripe stew simmered with tomatoes, onions, and warm spices)
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Entree: Vietnam – Southern Vietnam – Hủ Tiếu Nam Vang (Southern Vietnamese clear rice noodle soup with pork, shrimp, and fresh garnishes)
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Entree: India – Chhattisgarh – ठेठरी ➤ Thethri (Savory spiced deep-fried crisp made from wheat and gram flours)
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Entree: United States – Carolinas Lowcountry – Oyster Roast (Coastal oysters roasted over open coals and served hot with drawn butter and classic condiments)
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Entree: China – Guizhou – 贵州辣子鸭 ➤ Guìzhōu làzǐ yā (Stir-fried duck pieces cooked with abundant dried chilies and aromatic spices in a bold, numbing-spicy Guizhou style)
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Entree: France – Champagne – Truite au Bleu (Whole trout briefly poached so the skin turns blue-black, served simply with butter and lemon)
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Entree: Indonesia – Flores & Timor – Kolo Ayam (Regional Flores and Timor spiced chicken simmered in coconut and tamarind then finished over high heat for char)
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Entree: Italy – Lazio / Rome – Pollo alla Romana (Roman-style braised chicken with tomatoes, bell peppers, pancetta, and herbs)
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Entree: Mexico – Mexican Street Food Classics – Chalupas (Crisp fried masa shells topped with refried beans, shredded meat, cheese, lettuce, and salsa)
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Entree: Brazil – Goias – Peixe na Telha (Baked fish cooked on a heated unglazed clay roof tile with a tomato-onion sauce and fresh herbs)
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Entree: Germany – Rhineland – Halve Hahn (A hearty rye-roll sandwich topped with a thick slice of aged Gouda, mustard, and raw onion)
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Entree: Russia – Kuban – Жаркое ➤ Zharkoye (Hearty Russian meat-and-potato stew of braised meat and root vegetables)
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Entree: Spain – Catalonia – Arròs Negre (Catalan black rice cooked with squid ink and seafood, resulting in a savory, ink-dark paella-style dish)
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Entree: Canada – Ontario – Beef on Weck (Roast beef sandwich on a kummelweck roll served with horseradish and au jus)
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Entree: Ethiopia – Oromo – Qinchote (Hearty Oromo-style braised beef stew seasoned with berbere and niter kibbeh)
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Entree: Iran – Persian Gulf Coast – کباب ماهی ➤ Kabāb-e Māhī (Grilled marinated fish skewers with Persian coastal spices)
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Entree: Japan – Okinawa – ジューシー ➤ Jūshī (Okinawan seasoned mixed rice cooked with pork and vegetables)
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Entree: Turkey – Ottoman Palace Cuisine – Kuzu Kapama (Ottoman-style slow-braised lamb cooked with rice, butter, and warm spices)
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Entree: United Kingdom – Scotland Highlands – Cranachan Chicken (Highland-style chicken served with toasted oats, Scotch whisky cream, and fresh raspberries)
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Entree: Argentina – Pampas – Puchero (Hearty Argentine stew of beef, cured sausage, and root vegetables simmered in a savory broth)
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Entree: Australia – Tasmania – Curried Scallops (Seared scallops cooked in a gently spiced curry sauce highlighting Tasmanian shellfish)
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Entree: Colombia – Pacific Coast – Mojarra Frita (Whole fried mojarra fish seasoned and crisped in hot oil, served with lime)
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Entree: Greece – Peloponnese – Λαχανοντολμάδες ➤ Lachanondolmades (Cabbage leaves stuffed with seasoned rice and meat, simmered and finished with a lemon-egg sauce)
Created by Kitchen2MyTable.com
Entree: Malaysia – Sarawak – Nasi Aruk (Sarawak coconut-scented rice with smoked fish and local aromatics)
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Entree: Morocco – Sahara & Southern Morocco – السفة المدفونة ➤ As-Seffa al-Medfouna (Sweet steamed couscous layered over braised meat, topped with cinnamon, sugar, and almonds)
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Entree: Peru – Northern Coast – Sudado de Pescado (Fish simmered in a fragrant tomato-onion broth with ají amarillo and cilantro)
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Entree: Philippines – Visayas – Linagpang (Visayan-style grilled fish simmered briefly in a light ginger-tomato broth)
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Entree: South Africa – Zulu Cuisine – Umngqusho (Samp and Beans) (creamy stewed corn and beans)
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Entree: Thailand – Thai Muslim Cuisine – ข้าวหมกเนื้อ ➤ Khao mok neua (Fragrant spiced rice cooked with marinated beef in the Thai Muslim style, similar to biryani)
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Entree: Vietnam – Southern Vietnam – Lẩu Mắm (Fermented fish hotpot with mixed seafood, pork, vegetables, and fragrant herbs)
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Entree: India – Chhattisgarh – बरा ➤ Barā (Savory deep-fried spiced lentil fritters from Chhattisgarh)
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Entree: India – Parsi-Indian – Lagan Nu Custard (Baked caramel custard traditionally served by the Parsi community)
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Entree: France – Champagne – Pintade aux Choux (Guinea fowl braised with cabbage and aromatic wine sauce)
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Entree: Indonesia – Flores & Timor – Nasi Kuning Flores (Fragrant turmeric and coconut rice served with Flores-style spiced chicken and condiments)
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Entree: Italy – Lazio / Rome – Pasta alla Gricia (Classic Roman pasta tossed with guanciale, Pecorino Romano, and black pepper)
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Entree: Mexico – Mexican Street Food Classics – Flautas (Crisp rolled corn tortillas filled with seasoned meat and fried until golden)
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Entree: Brazil – Goias – Mojica de Pintado (Goias-style catfish stew simmered with tomatoes, onions, and cassava flour)
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