All Recipes
Showing 60 of 14629 recipes.
Entree: France – Corsica – Tianu di Vitellu (Baked Corsican veal and vegetable casserole layered with potatoes, tomatoes, and aromatic herbs)
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Entree: Indonesia – Indonesian Muslim Festival Cuisine – Nasi Kebuli (Fragrant spiced rice cooked with meat, ghee, and rich broth commonly served at Muslim celebrations in Indonesia)
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Entree: Italy – Liguria – Stoccafisso alla Genovese (Dried cod rehydrated and braised in a Ligurian tomato, potato, olive, and herb stew)
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Entree: Mexico – Mexico City – Quesadillas de Huitlacoche (tortilla with corn fungus and cheese)
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Entree: Brazil – Mato Grosso – Costela de Tambaqui (Roasted Amazon tambaqui rib sections seasoned and charred, served as a hearty main fish course)
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Entree: Germany – Saarland – Saarländischer Dibbelabbes mit Apfelmus (Saarland-style grated potato and smoked pork pudding baked in a pan, traditionally served with applesauce)
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Entree: Russia – Moscow & Central Russia – Блины с икрой ➤ Bliny s ikroy (Thin Russian pancakes served with fish roe, sour cream, and chives)
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Entree: Spain – Extremadura – Perdiz Escabechada (Partridge braised and preserved in a spiced wine-and-vinegar marinade)
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Entree: Canada – Prairies – Venison Stew (Hearty slow‑cooked stew of venison and root vegetables flavored with herbs and juniper)
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Entree: Ethiopia – Sidama – Fossolia (Sidama-style simmered green beans and beef in a spiced tomato and berbere sauce)
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Entree: Nigeria – Nigerian Party Food – Afang Soup with Fufu (A hearty Nigerian leafy-vegetable and meat soup served with pounded cassava fufu)
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Entree: Pakistan – Punjab – چپلی کباب ➤ Chapli Kabab (A spiced, flattened pan-fried minced meat patty from Pakistan's Punjab)
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Entree: Turkey – Southeastern Anatolia – Ciğer Kebabı (Charred skewered lamb liver seasoned and served with flatbread and onion salad)
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Entree: United Kingdom – Scotland Lowlands – Lorne Sausage (Rectangular pressed pork-and-beef skinless sausage, sliced and fried for breakfasts or sandwiches)
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Entree: Colombia – Santander – Bocachico Frito (Whole fried bocachico river fish, seasoned and crisp-skinned)
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Entree: India – Delhi & NCR – राजमा चावल ➤ Rajma Chawal (Spiced red kidney bean curry served with steamed basmati rice)
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Entree: United States – Carolinas Piedmont – Liver Mush (A seasoned pork-liver and cornmeal loaf that is set, sliced, and pan-fried until crisp on the outside)
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Entree: China – Henan – 羊肉汤配馍 ➤ Yángròu tāng pèi mó (A clear, slow-simmered mutton broth traditionally served with torn or toasted flatbread for dipping)
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Entree: France – Corsica – Lonzu (Cured and air-dried pork loin from Corsica)
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Entree: Indonesia – Indonesian Muslim Festival Cuisine – Bebek Goreng (Crispy spiced fried duck commonly served at Indonesian Muslim festivals)
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Entree: Italy – Liguria – Ravioli di Boragine (Fresh stuffed pasta filled with borage greens and cheese)
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Entree: Mexico – Mexico City – Sopes (Thick fried masa cakes topped with beans, meat, vegetables, crema and cheese)
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Entree: Germany – Saarland – Saarländische Lyonerpfanne mit Ei (Saarland-style pan-fry of Lyoner sausage with potatoes, onions, and fried egg)
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Entree: Russia – Moscow & Central Russia – Кулебяка ➤ Kulebyaka (Traditional Russian layered savory pie of fish, rice, mushrooms, and eggs encased in pastry)
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Entree: Spain – Extremadura – Patatera con Huevos (Hearty Extremaduran skillet of fried potatoes mixed with eggs and smoky paprika)
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Entree: Canada – Prairies – Lentil and Barley Pilaf (Hearty pilaf of lentils and pearl barley cooked with aromatics, root vegetables, and herbs)
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Entree: Ethiopia – Sidama – የጾም በያይነቱ ➤ Yetsom Beyaynetu (Assorted Ethiopian vegan stews and vegetables arranged on injera as a communal platter)
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Entree: Iran – Shiraz / Fars – سبزی پلو ➤ Sabzi Polo (Herbed basmati rice cooked with a blend of fresh Persian herbs often served with seasonal fish)
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Entree: Japan – Shikoku – 穴子めし ➤ Anago Meshi (Simmered and glazed conger eel served over steamed Japanese short-grain rice)
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Entree: Nigeria – Nigerian Party Food – Efo Riro with Amala (Spicy Yoruba tomato-and-leafy-green stew served with amala, a yam-flour swallow)
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Entree: Pakistan – Punjab – حلیم ➤ Haleem (Slow-cooked spiced meat and grain porridge made from wheat, lentils, and beef or lamb)
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Entree: Turkey – Southeastern Anatolia – Kaburga Dolması (Lamb rib roast stuffed with a spiced rice and meat filling)
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Entree: Argentina – Patagonia – Salmón del Pacífico al Horno (Oven-baked Pacific salmon seasoned with lemon, regional herbs, and simple aromatics)
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Entree: Australia – Western Australia – Quokka Pie (Hearty Australian meat pie named for the quokka, typically filled with kangaroo or beef, root vegetables and native seasonings)
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Entree: Colombia – Santander – Sancocho Santandereano (Hearty Colombian meat and root-vegetable stew typical of the Santander region)
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Entree: India – Goa – चिकन शाकुती ➤ chikan shākutī (Goan chicken curry cooked in a roasted coconut and spice paste)
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Entree: United States – Chesapeake Bay – Maryland Crab Cakes (Pan-fried seasoned patties made from lump blue crab meat bound with mayo, egg, and breadcrumbs)
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Entree: China – Hong Kong – 咕嚕肉 ➤ Gūlū ròu (Battered and fried pork tossed in a tangy-sweet vinegar and sugar sauce with pineapple and bell peppers)
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Entree: France – Dauphine – Ravioles du Royans (Tiny thin-walled cheese-and-herb filled pasta from the Royans region, typically served in broth or gratinéed with cream and cheese)
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Entree: Indonesia – Indonesian Street Food – Bakso (Indonesian seasoned meatball soup served in a hot savory beef broth with noodles and condiments)
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Entree: Italy – Lombardy – Cassoeula (Hearty Lombard winter stew of mixed pork cuts cooked with cabbage)
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Entree: Mexico – Michoacan – Enchiladas Placeras (Hand-rolled corn tortillas filled with savory meat and vegetables, topped with red chili sauce and cheese)
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Entree: Brazil – Minas Gerais – Feijão Tropeiro (Hearty Minas Gerais dish of cooked beans mixed with manioc flour, pork, sausage, and scrambled eggs)
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Entree: Germany – Saxony – Sauerbraten (Classic German pot roast marinated in a sour-sweet spiced vinegar and wine brine, braised until tender and served with a gingersnap-thickened gravy)
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Entree: Russia – Russian Jewish Cuisine – געפילטע פיש ➤ Gefilte Fish (Poached seasoned fish patties or quenelles traditionally served in Ashkenazi Jewish cuisine)
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Entree: Spain – Galicia – Pulpo a la Gallega (Tender boiled octopus sliced and dressed with olive oil, smoked paprika, and coarse salt, traditionally served over potatoes)
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Entree: Canada – Quebec – Poutine (French-Canadian dish of hot fries topped with fresh cheese curds and a rich brown gravy)
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Entree: Ethiopia – Somali Ethiopian – Canjeero with Suqaar (Spongy fermented flatbreads served with a spiced sautéed diced meat and vegetable stew)
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Entree: Iran – Tehran & Central Iran – چلو کباب ➤ Chelow Kabab (Grilled seasoned kebabs served with saffron‑buttered basmati rice)
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Entree: Japan – Tohoku – 牛タン焼き ➤ Gyūtan-yaki (Thinly sliced beef tongue lightly seasoned and grilled, a specialty of Tohoku often served with rice and scallions)
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Entree: Turkey – Turkish Kurdish Cuisine – Kuzu Tandır (Slow-roasted lamb shoulder cooked until meltingly tender)
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Entree: United Kingdom – Wales – Glamorgan Sausages (Traditional Welsh vegetarian cheese and leek sausages, breaded and fried or baked)
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Entree: India – Goa – विंदालू ➤ Vindaloo (Spicy Goan braised pork in a tangy vinegar and garlic sauce)
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Entree: United States – Chesapeake Bay – Rockfish with Lemon Butter (Pan-seared Chesapeake Bay rockfish fillets finished with a bright lemon-butter sauce)
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Entree: China – Hong Kong – 煲仔飯 ➤ bou zai faan (Rice cooked in a claypot with soy-seasoned meats and a crisp bottom crust)
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Entree: France – Dauphine – Tartiflette (Baked potato and bacon gratin with Reblochon cheese and cream)
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Entree: Indonesia – Indonesian Street Food – Mie Goreng (Stir-fried seasoned yellow egg noodles with vegetables, egg, and savory sweet soy sauce)
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Entree: Italy – Lombardy – Pizzoccheri (Buckwheat ribbon pasta cooked with potatoes and cabbage, layered with melting alpine cheeses and finished with garlic-sage butter)
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Entree: Mexico – Michoacan – Corundas (Triangular steamed masa dumplings wrapped in corn leaves, a traditional Michoacán savory tamal)
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Entree: Brazil – Minas Gerais – Frango com Quiabo (Minas Gerais-style braised chicken with tender okra in a savory tomato-onion sauce)
Created by Kitchen2MyTable.com