All Recipes
Showing 60 of 14629 recipes.
Entree: Spain – Galicia – Empanada Gallega (Savory Galician baked pie made with a yeasted dough and a tuna‑and‑vegetable filling)
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Entree: Canada – Quebec – Tourtière (Traditional Quebecois baked meat pie of seasoned ground pork and beef in a flaky pastry)
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Entree: Ethiopia – Somali Ethiopian – Maraq Digaag (Somali-style spiced chicken stew in aromatic broth)
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Entree: Iran – Tehran & Central Iran – قورمهسبزی ➤ Ghormeh Sabzi (Persian herb stew of braised lamb with kidney beans and dried limes)
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Entree: Japan – Tohoku – きりたんぽ鍋 ➤ Kiritanpo Nabe (Grilled rice-stick hot pot with chicken and seasonal vegetables)
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Entree: Nigeria – Yoruba Southwest – Efo Riro (Yoruba-style spicy spinach stew with peppers and assorted proteins)
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Entree: Pakistan – Sindh – سنڌي ڪڙي ➤ Sindhi Karhi (Sour yogurt and gram-flour curry with vegetables and fried pakoras)
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Entree: Turkey – Turkish Kurdish Cuisine – Kaburga Dolması (Lamb rib stuffed with spiced rice and meat then roasted)
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Entree: United Kingdom – Wales – Laverbread with Bacon (Pan-fried Welsh seaweed purée cakes served with crisp bacon and eggs)
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Entree: India – Goa – सामराची कोडी ➤ Samarachi Kodi (Goan coconut-tamarind fish curry)
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Entree: United States – Chesapeake Bay – Oyster Stew (Creamy savory soup of fresh oysters simmered in milk and butter)
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Entree: China – Hong Kong – 薑蔥蒸魚 ➤ Jiāng cōng zhēng yú (Whole steamed white-fleshed fish flavored with julienned ginger and scallions)
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Entree: Italy – Lombardy – Tortelli di Zucca (Pumpkin-filled stuffed egg pasta from Lombardy served with butter and cheese)
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Entree: Mexico – Michoacan – Uchepos (Steamed tender sweet corn tamales made from fresh young corn, commonly served with crema or salsa)
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Entree: Brazil – Minas Gerais – Tutu de Feijão (Creamy mashed seasoned beans thickened with manioc flour, typically served with pork and greens)
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Entree: Germany – Saxony – Leipziger Allerlei (A classic Saxon spring medley of young vegetables gently sauced, traditionally finished with a creamy liaison and often with crayfish)
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Entree: Russia – Russian Jewish Cuisine – Картофельный кугель ➤ Kartofel'nyy kugel (Baked grated potato and onion casserole traditionally served in Jewish households)
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Entree: Spain – Galicia – Caldo Gallego (Hearty Galician soup of white beans, potatoes, greens, and pork)
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Entree: Canada – Quebec – Cipaille (Hearty layered meat and potato pie slow-baked in a deep dish with a pastry or biscuit topping)
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Entree: Ethiopia – Somali Ethiopian – Bariis Iskukaris (Somali spiced rice pilaf with braised meat and aromatic whole and ground spices)
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Entree: Iran – Tehran & Central Iran – فسنجان ➤ Fesenjān (Persian chicken stew in a rich walnut and pomegranate sauce)
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Entree: Japan – Tohoku – はらこ飯 ➤ Harako-meshi (Rice topped with simmered salmon and salmon roe in a savory-sweet broth)
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Entree: Nigeria – Yoruba Southwest – Amala and Ewedu (Yam flour dough served with a silky jute-leaf stew, typically eaten with a tomato-based stew and protein)
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Entree: Pakistan – Sindh – سائی بھاجی ➤ Sā'ī Bhājī (A hearty Sindhi one-pot stew of spinach, lentil, and mixed vegetables served with rice or flatbread)
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Entree: Turkey – Turkish Kurdish Cuisine – Perde Pilavı (Rice and chicken pilaf baked inside a thin pastry "curtain")
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Entree: United Kingdom – Wales – Bara Brith with Cheese (A tea‑soaked fruit loaf traditionally served sliced with mature cheese)
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Entree: India – Goa – Ambot Tik (Goan sour-and-spicy fish curry)
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Entree: United States – Chesapeake Bay – Soft Shell Crab Sandwich (Chesapeake-style fried soft-shell crab served on a sandwich roll)
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Entree: China – Hong Kong – 牛腩麵 ➤ Ngau naam min (Braised beef brisket with wheat noodles in a savory soy-spiced broth)
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Entree: France – Dauphine – Caillette de Chabeuil (A rustic Dauphiné pork and herb terrine wrapped in caul fat)
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Entree: Indonesia – Indonesian Street Food – Gado-Gado (Indonesian mixed boiled and fried vegetables with tofu, tempeh, eggs, and a savory-sweet peanut sauce)
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Entree: Italy – Lombardy – Casoncelli (Lombard stuffed folded pasta pockets traditionally filled with meat, breadcrumbs, and amaretti, served with butter, sage, and pancetta)
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Entree: Mexico – Michoacan – Mole de Olla (Hearty Mexican beef-and-vegetable stew simmered in a mildly spiced chile-tomato broth)
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Entree: Brazil – Minas Gerais – Vaca Atolada (beef short-rib and cassava stew)
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Entree: Germany – Saxony – Sächsische Kartoffelsuppe (Hearty Saxon potato soup made with potatoes, root vegetables, smoked pork and a rich broth)
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Entree: Russia – Russian Jewish Cuisine – טשאָלנט ➤ Tsholnt (Slow-cooked Jewish Sabbath stew of beans, barley, root vegetables and beef)
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Entree: Spain – Galicia – Lacón con Grelos (Braised cured pork shoulder served with turnip greens and potatoes)
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Entree: Canada – Quebec – Ragoût de pattes de cochon (Slow-braised pig's feet ragout with root vegetables in a savory tomato-broth)
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Entree: Japan – Tohoku – ひっつみ ➤ Hittsumi (Hand-pulled wheat-dough dumplings simmered in a hearty chicken and vegetable soup)
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Entree: Nigeria – Yoruba Southwest – Ofada Rice and Ayamase (Local unpolished Ofada rice served with a spicy green-pepper and assorted-meat stew)
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Entree: Pakistan – Sindh – سندھی قیمہ ➤ Sindhi Qeema (Spiced Sindhi-style minced meat curry with potatoes and cilantro)
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Entree: Turkey – Turkish Kurdish Cuisine – Şam Böreği (Damascene-style layered and filled savory pastry of dough with seasoned meat, baked and served with yogurt sauce)
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Entree: United Kingdom – Wales – Conwy Mussels (Fresh Conwy mussels steamed in a fragrant wine, herb, and cream broth)
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Entree: India – Goa – Sorpotel (Fiery Goan pork and offal stew braised with vinegar and warm spices)
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Entree: United States – Chesapeake Bay – Chesapeake Bay Blue Crab Boil (A communal seasoned seafood boil of Chesapeake blue crabs cooked with corn, potatoes, and smoked sausage)
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Entree: China – Hong Kong – 避風塘炒蟹 ➤ bei6 fung1 tong4 caau2 haai5 (Cantonese-style deep-fried crab tossed in a crunchy, garlicky, and mildly spicy coating)
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Entree: France – Dauphine – Pôchouse (Dauphiné-style poached freshwater fish in a wine, cream, and herb sauce)
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Entree: Indonesia – Indonesian Street Food – Ayam Penyet (Indonesian smashed fried chicken served with a spicy chili sambal)
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Entree: Brazil – Minas Gerais – Leitão à Pururuca (Crispy-skinned roast suckling pig with puffed crackling)
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Entree: Germany – Saxony – Sächsische Quarkkeulchen (Saxon pan-fried quark and potato fritters)
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Entree: Russia – Russian Jewish Cuisine – צימעס ➤ tsimmes (Sweet braised root vegetables and fruit often cooked with beef brisket)
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Entree: Spain – Galicia – Merluza a la Gallega (Hake cooked Galician-style with potatoes, smoked paprika, garlic, and olive oil)
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Entree: Canada – Quebec – Fèves au lard (Slow-baked sweet-and-salty navy beans with pork and maple syrup)
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Entree: Ethiopia – Somali Ethiopian – Laxoox with Goat Stew (Spongy fermented flatbreads served with a richly spiced goat stew)
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Entree: Iran – Tehran & Central Iran – ته چین ➤ Tahchin (Saffron rice cake layered with yogurt-marinated chicken and a crisp golden crust)
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Entree: Japan – Tohoku – じゃっぱ汁 ➤ Jappa-jiru (Hearty miso-based fish and vegetable soup from Tohoku)
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Entree: Nigeria – Yoruba Southwest – Asaro (Thick yam pottage cooked with peppers, tomatoes, onions, palm oil, and smoked fish)
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Entree: Pakistan – Sindh – سندھی پلاؤ ➤ Sindhi Pulao (Fragrant Sindhi-style rice pilaf cooked with spiced meat, potatoes, ghee, and aromatics)
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Entree: Turkey – Turkish Kurdish Cuisine – Kıtel (Pan-fried spiced bulgur and lamb patties simmered in a tomato-pepper sauce)
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Entree: United Kingdom – Wales – Anglesey Eggs (Baked eggs with leeks, bacon, and cheddar in a creamy mustard sauce)
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