All Recipes
Showing 60 of 14629 recipes.
Entree: Germany – Rhineland – Rheinischer Zwiebelkuchen (Rhenish savory onion tart topped with a creamy egg and bacon custard on a yeast crust)
Created by Kitchen2MyTable.com
Entree: Canada – Ontario – Perch Dinner (Pan-fried freshwater perch served with lemon-butter and potatoes)
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Entree: Ethiopia – Oromo – Marqaa (Hearty Oromo-style spiced stew of meat and vegetables served with injera)
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Entree: Iran – Persian Gulf Coast – ماهی پلو ➤ Mahi Polo (Herb- and saffron-scented Persian rice layered with spiced fish)
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Entree: Japan – Okinawa – 中味汁 ➤ Nakami-jiru (Hearty Okinawan soup of simmered pork offal and vegetables in a light dashi broth)
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Entree: Turkey – Ottoman Palace Cuisine – Ali Nazik Kebab (Smoky charred eggplant purée topped with seasoned minced lamb kebab)
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Entree: United Kingdom – Scotland Highlands – Balmoral Chicken (Chicken breasts stuffed with haggis, wrapped in bacon and served with a whisky cream sauce)
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Entree: Colombia – Pacific Coast – Tamal de Piangua (Steamed corn dough parcels filled with mangrove clams and coconut-spiced broth)
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Entree: Greece – Peloponnese – Αρνί με πατάτες ➤ Arní me Patátes (Oven-braised lamb and potatoes in a lemon-oregano tomato sauce)
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Entree: Malaysia – Sarawak – Mee Sapi (Sarawak-style beef noodle soup with clear spiced broth and fresh vegetables)
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Entree: Morocco – Sahara & Southern Morocco – طنجية مراكشية ➤ Tanjia Marrakchia (Marrakech-style slow-braised meat cooked with preserved lemon, garlic, and warming spices in an urn)
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Entree: Peru – Northern Coast – Cabrito a la Norteña (Slow-roasted young goat prepared in the Northern Peruvian coastal style with citrus, aji and coastal herbs)
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Entree: Philippines – Visayas – KBL (Kadyos, Baboy, Langka) (Visayan sour stew of pigeon peas, pork, and young jackfruit)
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Entree: Poland – Silesia – Silesian Pierogi (Boiled filled dumplings of unleavened dough with mashed potato and farmer cheese, served with fried onions and bacon)
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Entree: Portugal – Portuguese Seafood Coast – Sardinhas Assadas (Whole grilled sardines simply seasoned with coarse salt and olive oil, charred until skin is crisp and served with lemon)
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Entree: South Africa – Zulu Cuisine – Isijingi (Pumpkin Porridge) (Thick maize-meal porridge cooked with pumpkin to make a creamy, slightly sweet staple)
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Entree: Thailand – Thai Muslim Cuisine – พะแนง ➤ Phanaeng (A rich, slightly sweet red curry cooked in coconut milk with meat and finished with peanuts)
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Entree: Vietnam – Southern Vietnam – Bánh Canh Trảng Bàng (Thick southern Vietnamese noodle soup with chewy tapioca-rice noodles, pork, and fresh herbs)
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Entree: India – Chhattisgarh – चौसेला ➤ Chauselā (Savory pan-fried rice and lentil pancake from Chhattisgarh often served with chutney)
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Entree: United States – Carolinas Lowcountry – Red Rice with Sausage (Lowcountry-style red rice cooked with smoked sausage, aromatic vegetables, and tomato for a savory one-pot meal)
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Entree: China – Guizhou – 酸辣猪肉 ➤ Suānlà Zhūròu (Guizhou-style pork cooked with pickled vegetables and fermented chili for a tangy, spicy main dish)
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Entree: France – Champagne – Filet de Sandre au Champagne (Pike-perch fillets poached and finished in a reduced Champagne cream sauce)
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Entree: Indonesia – Flores & Timor – Ikan Bakar Manado (Manado-style grilled whole fish marinated in a fiery aromatic chili and herb paste)
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Entree: Italy – Lazio / Rome – Rigatoni con la Pajata (Rigatoni with stewed milk‑fed calf intestines finished with Pecorino cheese)
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Entree: Mexico – Mexican Street Food Classics – Tamales (Corn masa dough filled, wrapped in corn husks, and steamed until tender)
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Entree: Brazil – Goias – Costelinha com Quiabo (Stewed pork ribs cooked with tender okra in a savory tomato-onion sauce)
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Entree: Germany – Rhineland – Rheinischer Sauerbraten mit Rotkohl (Rhenish marinated pot roast served with braised red cabbage)
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Entree: Russia – Kuban – Курник ➤ Kurnik (Traditional Russian dome-shaped savory pie filled with chicken, eggs, rice and mushrooms)
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Entree: Spain – Catalonia – Esqueixada (Catalan shredded salted cod salad with tomatoes, onions and olives dressed in olive oil and vinegar)
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Entree: Canada – Ontario – Roast Duck with Cherry Sauce (Oven-roasted whole duck served with a sweet-tart cherry sauce)
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Entree: Ethiopia – Oromo – Fooni (Spiced grilled lamb skewers traditional to the Oromo region)
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Entree: Iran – Persian Gulf Coast – ماهی دودی ➤ Māhī Dūdī (Smoked fish prepared Persian Gulf style, lightly spiced and finished over coals or stovetop smoke)
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Entree: Japan – Okinawa – 海ぶどう ➤ umi budō (Rice bowl topped with Okinawan sea grapes served with a light soy-vinegar dressing)
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Entree: Nigeria – Niger Delta – Afang Soup (Hearty Nigerian leafy-vegetable and meat soup made with shredded afang leaves and waterleaf)
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Entree: Pakistan – Pashtun Cuisine – پشاوری چپلی ➤ Peshawari Chapli (Pan-fried spiced minced meat patty from Peshawar, richly seasoned and crisped on the outside)
Created by Kitchen2MyTable.com
Entree: Turkey – Ottoman Palace Cuisine – Testi Kebabı (Slow-braised meat and vegetables sealed and cooked in a clay pot)
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Entree: United Kingdom – Scotland Highlands – Lamb Casserole (Hearty slow-braised lamb with root vegetables in a savory stock)
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Entree: Argentina – Pampas – Cordero Patagónico (Slow-roasted Patagonian lamb seasoned with garlic and herbs, served with a bright chimichurri sauce)
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Entree: Australia – Tasmania – Abalone Stir Fry (Quick stir-fried Tasmanian abalone slices with garlic, ginger, and savory soy-based sauce)
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Entree: Malaysia – Sarawak – Terung Dayak Soup (A Dayak-style clear sour and savory soup featuring small round wild eggplants and salted or fresh fish)
Created by Kitchen2MyTable.com
Entree: Morocco – Sahara & Southern Morocco – زعلوك ➤ Zaalouk (A warm cooked Moroccan eggplant and tomato salad-dip seasoned with garlic, cumin, paprika, and olive oil)
Created by Kitchen2MyTable.com
Entree: Peru – Northern Coast – Majado de Yuca (Mashed cassava combined with crisp pork chicharrón and seasoned aromatics)
Created by Kitchen2MyTable.com
Entree: Philippines – Visayas – Tinuom (Banana-leaf-wrapped seasoned whole fish roasted or baked until steamed and smoky)
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Entree: Poland – Silesia – Kotlety Mielone (Pan-fried seasoned ground meat patties typical of Polish home cooking)
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Entree: Portugal – Portuguese Seafood Coast – Lulas Recheadas (Whole squid stuffed with rice, chouriço, herbs, and simmered in a tomato and wine sauce)
Created by Kitchen2MyTable.com
Entree: United States – Carolinas Lowcountry – Deviled Crab (Lump crab meat seasoned with spices and breadcrumbs, baked or broiled in shells or patties in a Lowcountry style)
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Entree: China – Guizhou – 酸汤牛肉 ➤ Suāntāng Niúròu (Thinly sliced beef cooked briefly in a tangy, chili-scented Guizhou sour soup)
Created by Kitchen2MyTable.com
Entree: France – Champagne – Pâté de Reims (Rustic coarse pork and pork-liver terrine from Reims)
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Entree: Indonesia – Flores & Timor – Ayam Taliwang (Spicy grilled or roasted Lombok-style chicken with a fiery chili-shallot paste)
Created by Kitchen2MyTable.com
Entree: Italy – Lazio / Rome – Porchetta di Ariccia (Herb-studded, rolled and slow-roasted pork with crackling skin from the Roman countryside)
Created by Kitchen2MyTable.com
Entree: Mexico – Mexican Street Food Classics – Birria (Slow-braised, spicy and fragrant meat stew served with its rich consommé for dipping or spooning over tacos)
Created by Kitchen2MyTable.com
Entree: Brazil – Goias – Pintado na Brasa (Charcoal-grilled river catfish seasoned and roasted whole)
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Entree: Germany – Rhineland – Rheinischer Sauerbraten mit Apfelmus (Rhenish vinegar- and wine-marinated pot roast braised and served with applesauce)
Created by Kitchen2MyTable.com
Entree: Russia – Kuban – Кулебяка ➤ Kulebyaka (Layered Russian filled pie of salmon, rice, mushrooms, and eggs enclosed in pastry)
Created by Kitchen2MyTable.com
Entree: Spain – Catalonia – Trinxat (Catalan pan-fried cake of mashed potatoes and cabbage mixed with pork)
Created by Kitchen2MyTable.com
Entree: Canada – Ontario – Venison Stew (Hearty slow-simmered stew of venison and root vegetables in a rich aromatic broth)
Created by Kitchen2MyTable.com
Entree: Ethiopia – Oromo – Baduu (Traditional Oromo slow-cooked spiced lamb or goat stew made with berbere and clarified spiced butter)
Created by Kitchen2MyTable.com
Entree: Iran – Persian Gulf Coast – کباب ترش ➤ Kabâb-e Torsh (Tart marinated grilled meat skewers flavored with pomegranate and walnuts)
Created by Kitchen2MyTable.com
Entree: Japan – Okinawa – 山羊汁 ➤ Yagi-jiru (Okinawan goat meat soup simmered with aromatics and vegetables)
Created by Kitchen2MyTable.com
Entree: Nigeria – Niger Delta – Edikang Ikong (Hearty leafy vegetable and protein soup of the Niger Delta made with fluted pumpkin and waterleaf)
Created by Kitchen2MyTable.com