All Recipes
Showing 60 of 14629 recipes.
Entree: Brazil – Mato Grosso – Galinhada (One-pot Brazilian chicken and rice cooked with regional seasonings, often including pequi)
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Entree: Germany – Saarland – Hoorische (Traditional Saarland-style grated potato pancakes pan-fried with smoked bacon and onions)
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Entree: Russia – Moscow & Central Russia – Котлеты ➤ Kotlety (Pan-fried seasoned ground meat patties commonly served hot)
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Entree: Spain – Extremadura – Caldereta de Cordero (Hearty Extremaduran lamb stew braised with tomatoes, peppers, and paprika)
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Entree: Canada – Prairies – Alberta Beef Steak (Pan-seared or grilled Alberta beef steak simply seasoned and finished with butter and herbs)
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Entree: Iran – Shiraz / Fars – تهچین ➤ Tahchin (Baked saffron yogurt rice cake layered with chicken and a crisp golden crust)
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Entree: Japan – Shikoku – 四国そば ➤ Shikoku soba (Buckwheat noodles from Shikoku served with a dashi-based dipping sauce or hot broth)
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Entree: Nigeria – Nigerian Party Food – Suya (Spicy grilled skewered beef or lamb coated with a dry peanut and chili spice rub)
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Entree: Pakistan – Punjab – آلو گوشت ➤ Aloo Gosht (Meat and potato curry braised in a fragrant spiced gravy)
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Entree: Turkey – Southeastern Anatolia – Urfa Kebabı (Charred long skewered ground lamb seasoned with Urfa-style spices)
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Entree: United Kingdom – Scotland Lowlands – Cullen Skink (Hearty Scottish smoked haddock and potato chowder)
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Entree: Argentina – Patagonia – Chivito Patagónico (Patagonian-style steak sandwich with ham, bacon, cheese, fried egg, and chimichurri on a crusty roll)
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Entree: Australia – Western Australia – Emu Steak (Pan-seared emu steaks flavored with native Western Australian spices and a simple reduction sauce)
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Entree: Colombia – Santander – Pepitoria (Hearty Santanderean stew of pork offal thickened with toasted corn flour)
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Entree: India – Delhi & NCR – दाल मक्खनी ➤ Daal Makhani (Creamy buttered black lentil and kidney bean curry slow-simmered with spices)
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Entree: France – Corsica – Agneau Corse (Roasted Corsican lamb seasoned with local herbs, garlic, and juniper)
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Entree: Indonesia – Indonesian Muslim Festival Cuisine – Ikan Bakar (Grilled whole fish marinated in Indonesian spice paste and sweet soy glaze)
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Entree: Italy – Liguria – Cima alla Genovese (Boned and stuffed veal breast poached and chilled, then sliced to serve)
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Entree: Mexico – Mexico City – Cochinita Pibil (Slow-roasted annatto- and citrus-marinated shredded pork traditionally wrapped in banana leaves)
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Entree: Brazil – Mato Grosso – Mojica de Pintado (Hearty Mato Grosso-style catfish stew thickened with cassava flour and scented with tomatoes, cilantro, and coconut milk)
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Entree: Germany – Saarland – Lyonerpfanne (Saarland-style pan-fry of sliced Lyoner sausage with potatoes and onions, often finished with mustard and fried eggs)
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Entree: Russia – Moscow & Central Russia – Борщ с говядиной ➤ Borshch s govyadinoy (Hearty beetroot soup with beef, cabbage, and root vegetables)
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Entree: Spain – Extremadura – Torta del Casar con Jamón (Warm creamy Extremaduran sheep's cheese served with thinly sliced cured ham)
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Entree: Canada – Prairies – Tourtière (Savory Canadian meat pie of spiced minced pork and beef baked in a flaky pastry crust)
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Entree: Ethiopia – Sidama – ቲብስ ➤ Tibs (Sautéed spiced cubes of beef or lamb cooked with onions and peppers in spiced clarified butter)
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Entree: Iran – Shiraz / Fars – باقالی پلو ➤ Bāghalī Polo (Saffron rice cooked with dill and fava beans, traditionally served with braised lamb)
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Entree: Japan – Shikoku – 祖谷そば ➤ Iya Soba (Handmade buckwheat noodles from the Iya Valley, served with a simple soy-dashi dipping sauce)
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Entree: Nigeria – Nigerian Party Food – Pepper Soup with Goat Meat (Spicy clear Nigerian broth flavoured with native pepper spices and tender goat meat)
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Entree: Pakistan – Punjab – مرغ چولے ➤ Murgh Cholay (Chicken and chickpeas simmered in a Punjabi spiced tomato-onion gravy)
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Entree: Turkey – Southeastern Anatolia – Beyti Kebabı (Grilled seasoned ground lamb formed into long kebabs, wrapped in flatbread and served with tomato-butter sauce and garlic yogurt)
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Entree: United Kingdom – Scotland Lowlands – Stovies (Slow-cooked hearty potato and meat hash traditionally made with onions, beef drippings, and leftover roast meat)
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Entree: Argentina – Patagonia – Merluza Negra a la Plancha (Patagonian black hake fillets seared on a hot griddle and finished with butter, lemon, and parsley)
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Entree: Australia – Western Australia – Saltbush Lamb (Leg of lamb roasted with a chopped saltbush and herb crust, reflecting Western Australian pastoral flavors)
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Entree: Colombia – Santander – Arepa Santandereana (A thick grilled cornmeal patty from Santander typically served with fresh regional cheese, fried egg and crunchy pork)
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Entree: India – Delhi & NCR – कड़ाही पनीर ➤ Kadhai Paneer (A North Indian stir-fry of fresh cottage cheese cubes cooked with bell peppers, tomatoes and toasted whole spices)
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Entree: United States – Carolinas Piedmont – Lowcountry Boil (One-pot coastal boil of shrimp, smoked sausage, corn, and potatoes seasoned with Old Bay and aromatics)
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Entree: China – Henan – 河南焖鸡 ➤ Henan Men Ji (Henan-style braised chicken in a savory soy and aromatic sauce)
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Entree: France – Corsica – Stufatu (Corsican slow-braised beef stew flavored with onions, red wine, and herbs)
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Entree: Indonesia – Indonesian Muslim Festival Cuisine – Opor Ayam (Indonesian coconut milk–braised chicken seasoned with an aromatic spice paste traditionally served at festive meals)
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Entree: Italy – Liguria – Focaccia di Recco (Thin Ligurian cheese-filled flatbread made with an ultra-thin dough and soft melting cheese)
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Entree: Mexico – Mexico City – Pozole Rojo (Red hominy stew with pork simmered in a chili-spiced, garlic-onion broth)
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Entree: Brazil – Mato Grosso – Carne Seca com Abóbora (Salted dried beef stewed with pumpkin and regional aromatics)
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Entree: Germany – Saarland – Saarländischer Schwenkbraten (Marinated pork steaks traditionally grilled over a swinging open grill)
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Entree: Russia – Moscow & Central Russia – Шашлык ➤ Shashlyk (Skewered marinated grilled meat cooked over hot coals)
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Entree: Spain – Extremadura – Chanfaina (Hearty Extremaduran stew of lamb and offal simmered with paprika and rice)
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Entree: Canada – Prairies – Saskatoon Berry Glazed Chicken (Pan-roasted or baked chicken finished with a sweet-tart reduction made from Saskatoon berries)
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Entree: Ethiopia – Sidama – ሺሮ ወጥ ➤ Shiro Wat (Thick, spiced Ethiopian stew made from powdered chickpeas or broad beans cooked with berbere and niter kibbeh)
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Entree: Iran – Shiraz / Fars – زرشک پلو ➤ Zereshk Polo (Saffron-flavored rice studded with tart barberries and caramelized onions, traditionally served with chicken)
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Entree: Japan – Shikoku – 阿波おどりチキン ➤ Awa Odori Chikin (Tokushima-style marinated and grilled chicken flavored with soy, sake, mirin, and citrus)
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Entree: Nigeria – Nigerian Party Food – Ofada Rice and Ayamase Sauce (Unpolished local rice served with a spicy green pepper and palm-oil stew often made with assorted meats and locust beans)
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Entree: Pakistan – Punjab – بھنا گوشت ➤ Bhuna Gosht (Slow-seared spiced meat cooked down until the spices and tomatoes cling to tender pieces creating a thick aromatic gravy)
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Entree: Turkey – Southeastern Anatolia – Kuzu Tandır (Slow-roasted lamb traditionally cooked in a clay oven until fall-apart tender)
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Entree: United Kingdom – Scotland Lowlands – Mince and Tatties (Seasoned minced beef cooked in gravy and served with creamy mashed potatoes)
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Entree: Argentina – Patagonia – Estofado de Ciervo (Braised venison stew with root vegetables and Malbec)
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Entree: Australia – Western Australia – Grilled Marron (Grilled Western Australian freshwater crayfish with garlic-herb butter)
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Entree: Colombia – Santander – Sobrebarriga a la Criolla (Flank steak braised in a tomato-onion creole sauce)
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Entree: India – Delhi & NCR – आलू पराठा ➤ Ālū Parāṭhā (Pan-fried whole-wheat flatbreads stuffed with spiced mashed potatoes)
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Entree: United States – Carolinas Piedmont – Brunswick Stew (Hearty slow-simmered tomato-based stew of meats and vegetables, traditionally made with pork and chicken)
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Entree: China – Henan – 醋汁蒸鲤鱼 ➤ Cù zhī zhēng lǐ yú (Steamed whole carp dressed with a sharp savory-sour vinegar sauce)
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Entree: Italy – Liguria – Buridda (Hearty Ligurian mixed seafood stew cooked in a tomato and wine broth)
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