All Recipes
Showing 60 of 14629 recipes.
Entree: India – Goa – Fish Recheado (Spiced Goan fish marinated in a tangy, fiery red chili and vinegar paste then pan-fried or baked)
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Entree: United States – Chesapeake Bay – Stuffed Ham (Chesapeake Bay–style salt-cured ham butterflied and packed with a seasoned greens-and-spice stuffing, then baked low and slow)
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Entree: China – Hong Kong – 雲吞麵 ➤ Yúntūn Miàn (Thin egg noodles served in a clear pork-and-shrimp broth topped with pork-and-shrimp wontons and leafy greens)
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Entree: France – Dauphine – Poulet aux Écrevisses (Braised chicken cooked with crayfish in a rich white wine and cream sauce)
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Entree: Indonesia – Indonesian Street Food – Pempek (Palembang-style fish cakes made from ground fish and tapioca, served with a spicy-sweet vinegar sauce)
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Entree: Italy – Lombardy – Mondeghili (Lombard fried meatballs made from ground beef and pork with bread, cheese, and herbs)
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Entree: Mexico – Michoacan – Churipo (Hearty Purépecha beef and chili stew from Michoacán)
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Entree: Brazil – Minas Gerais – Picanha na Chapa (Griddle-seared Brazilian rump-cap steak with a seasoned fat cap)
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Entree: Germany – Saxony – Sächsischer Kartoffelsalat (Warm Saxon-style potato salad dressed with hot savory broth, vinegar, onions, and bacon)
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Entree: Russia – Russian Jewish Cuisine – Холишкес ➤ Kholishkes (Cabbage rolls stuffed with meat and rice simmered in a sweet-savory tomato sauce)
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Entree: Spain – Galicia – Raxo (Pan-fried marinated pork with garlic, paprika, chorizo, and potatoes)
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Entree: Canada – Quebec – Pâté chinois (Layered casserole of ground beef, sweet corn, and mashed potatoes)
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Entree: Ethiopia – Somali Ethiopian – Baasto iyo Hilib (Somali-style pasta served with a spiced tomato and beef stew)
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Entree: Iran – Tehran & Central Iran – خورشت بادمجان ➤ Khoresht-e Bademjan (Persian eggplant and tomato stew typically braised with lamb and dried lime)
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Entree: Japan – Tohoku – 芋煮 ➤ Imoni (Hearty taro and beef stew cooked in a savory soy-dashi broth)
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Entree: Nigeria – Yoruba Southwest – Egusi Soup (Thick West African soup made with ground melon seeds, leafy greens, and assorted meats)
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Entree: Pakistan – Sindh – سنڌي ڀُڳل گوشت ➤ Sindhī Bhugal Gosht (Slow-simmered Sindhi mutton curry cooked until the gravy concentrates and oil separates)
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Entree: Turkey – Turkish Kurdish Cuisine – Sembusek (Triangular stuffed pastry filled with spiced ground meat, traditionally fried until crisp)
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Entree: United Kingdom – Wales – Faggots and Peas (Traditional British pork meatballs made with minced offal and herbs, served with onion gravy and mushy peas)
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Entree: India – Goa – Beef Assado (Goan slow-braised beef in a tangy, garlicky vinegar-spiced sauce reflecting Portuguese influence)
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Entree: United States – Chesapeake Bay – Chicken Chesapeake (Pan-seared chicken breast topped with a creamy Old Bay–seasoned crab imperial and melted cheese)
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Entree: China – Hong Kong – 椒鹽魷魚 ➤ Jiao Yan You Yu (Lightly battered fried squid tossed with salt, cracked pepper, garlic, scallions, and chilies)
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Entree: Italy – Lombardy – Manzo all'Olio (Braised Lombard beef gently cooked in olive oil with aromatics, served with polenta)
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Entree: Mexico – Michoacan – Atapakua (Thick Purépecha chili-and-seed sauce braised with chicken or meat, typical of Michoacán)
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Entree: Brazil – Minas Gerais – Costelinha com Ora-pro-nóbis (Braised pork ribs cooked with ora-pro-nóbis, a leafy succulent, and Minas Gerais seasonings)
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Entree: Germany – Saxony – Dresdner Sauerbraten (Marinated beef pot roast braised in a sweet-and-sour spiced gravy typical of Dresden)
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Entree: Russia – Russian Jewish Cuisine – Борщ с мясом ➤ Borshch s myasom (Hearty beet soup made with beef, vegetables, and aromatic herbs)
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Entree: Spain – Galicia – Zorza (Spiced Galician pan-fried pork seasoned with smoked paprika and garlic)
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Entree: Canada – Quebec – Bouilli (Traditional Quebec boiled beef and root-vegetable pot served in its cooking broth)
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Entree: Ethiopia – Somali Ethiopian – Qado Somali (Somali-style spiced meat stew served with aromatic long-grain rice, typical of Somali-Ethiopian lunch cuisine)
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Entree: Iran – Tehran & Central Iran – باقالی پلو ➤ Bāqālī Polo (saffron rice with dill and fava beans)
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Entree: Japan – Tohoku – わんこそば ➤ Wanko-soba (Tohoku-style buckwheat noodles served in many small bowls with hot broth and assorted condiments)
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Entree: Nigeria – Yoruba Southwest – Gbegiri Soup (Pureed slow-cooked black-eyed pea soup seasoned with palm oil and traditional Yoruba condiments)
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Entree: Pakistan – Sindh – سندھی تکہ ➤ Sindhi Tikka (Marinated spiced meat cubes grilled on skewers in the Sindhi regional style)
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Entree: Turkey – Turkish Kurdish Cuisine – Büryan Kebabı (Slow-roasted lamb kebab traditionally cooked in an earthen pit and served simply seasoned)
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Entree: United Kingdom – Wales – Pork and Leek Sausages (Fresh pork sausages seasoned with sautéed leek and herbs typical of Welsh butchery)
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Entree: India – Goa – किस्मुर ➤ Kismur (A dry Goan preparation of spiced grated coconut mixed with dried shrimp, tempered with curry leaves and chilies)
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Entree: United States – Chesapeake Bay – Fried Oysters (Breaded and fried Chesapeake Bay oysters crisped golden and served hot with lemon and remoulade)
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Entree: China – Hong Kong – 菠蘿油 ➤ bo1 lo4 jau4 (Hong Kong-style sweet milk bread bun with a crisp sugar crust, split and filled with a slab of cold butter)
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Entree: France – Dauphine – Tourte de la Vallée de la Drôme (Rustic savory country pie from the Drôme valley filled with potatoes, leeks, cured pork, cheese, and a creamy egg custard)
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Entree: Indonesia – Indonesian Street Food – Babi Guling (Balinese spit-roasted whole suckling pig seasoned with turmeric and a fragrant spice paste)
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Entree: Italy – Lombardy – Frittura di Alborelle (Lombard-style lightly floured and deep-fried small freshwater fish served crisp)
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Entree: Mexico – Michoacan – Caldo Michi (Hearty Michoacán clear soup of chicken and beef with vegetables and aromatic chilies)
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Entree: Brazil – Minas Gerais – Frango ao Molho Pardo (Traditional Minas Gerais braised chicken finished in a savory blood-based sauce)
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Entree: Germany – Saxony – Sächsische Bratwurst (Saxon coarse pork sausages traditionally browned and served with mustard and warm potatoes)
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Entree: Russia – Russian Jewish Cuisine – Пирожки ➤ Pirozhki (Small yeast-bun pockets filled with savory fillings such as seasoned meat or potato)
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Entree: Spain – Galicia – Churrasco Gallego (Galician-style charcoal-grilled beef short ribs seasoned simply with coarse salt and smoked paprika, served with potatoes)
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Entree: Canada – Quebec – Cretons (A spiced Quebecois pork spread cooked with milk and onions, chilled and served on toast)
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Entree: Ethiopia – Somali Ethiopian – Iskudheh Karis (Somali-style spiced rice and meat stew cooked together until fragrant and tender)
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Entree: Iran – Tehran & Central Iran – کباب کوبیده ➤ Kabāb-e Kūbīdeh (Grilled seasoned minced meat skewers traditionally made from lamb or beef)
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Entree: Japan – Tohoku – 石狩鍋 ➤ Ishikari-nabe (Hearty salmon and vegetable hot pot simmered in a savory miso broth)
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Entree: Nigeria – Yoruba Southwest – Buka Stew (Spicy Nigerian palm-oil and tomato stew with beef and peppers)
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Entree: Pakistan – Sindh – سنڌي آلو ➤ Sindhi Aloo (Spiced Sindhi-style potato curry)
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Entree: Turkey – Turkish Kurdish Cuisine – Tavuklu Patates (Chicken and potatoes braised in Turkish Kurdish style)
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Entree: United Kingdom – Wales – Salt Marsh Lamb (Roast lamb from sheep grazing salt marshes, seasoned simply with garlic and herbs and slow-roasted until tender)
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Entree: India – Goa – Chouris Pao (Goan spiced pork sausage sautéed with onions and chilies and served hot in soft pao rolls)
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Entree: United States – Chesapeake Bay – Smith Island Chicken (Pan-roasted Chesapeake-style whole chicken seasoned with Old Bay and finished with a crab-infused brown jus)
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Entree: China – Hong Kong – 焗豬扒飯 ➤ guk6 zyu1 paa4 faan6 (Hong Kong–style oven-baked pork chop served over seasoned rice with a savory tomato-based gravy)
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Entree: France – Dauphine – Matouille (Rustic Dauphiné vegetable and herb ragout slow-simmered until tender)
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Entree: Indonesia – Indonesian Street Food – Gudeg (Sweet and savory Yogyakarta-style stew of young jackfruit braised in coconut milk and palm sugar)
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