All Recipes
Showing 60 of 14629 recipes.
Entree: Mexico – Nuevo Leon / Monterrey – Arrachera (Marinated and grilled skirt steak popular in northern Mexico, served sliced for tacos or plates)
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Entree: Brazil – Para – Maniçoba (Slow-cooked cassava-leaf stew with mixed salted and smoked meats)
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Entree: Germany – Schleswig-Holstein – Grünkohl mit Pinkel (Stewed curly kale cooked with a smoked oat-and-pork sausage and cured pork)
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Entree: Russia – Southern Russia – Сациви ➤ Satsivi (Chicken served in a chilled spiced walnut sauce)
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Entree: Spain – La Rioja – Bacalao a la Riojana (Salted cod stewed in a Rioja tomato and pepper sauce)
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Entree: Canada – Toronto Multicultural – 한국식 바비큐 ➤ Hanguksik Babikyu (Grilled Korean-style marinated meats cooked at the table)
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Entree: Ethiopia – Tigray – ኣልቻ ወጥ ➤ Alicha Wot (Mild Ethiopian stew of turmeric-seasoned vegetables and/or meat traditionally served with injera)
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Entree: India – Gujarat – રિંગણ બટેટા નુ શાક ➤ Ringan Bateta nu Shaak (Gujarati-style eggplant and potato curry in a spiced, slightly sweet-sour gravy)
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Entree: United States – Creole Louisiana – Pork Grillades (Creole-style braised pork medallions simmered in a rich tomato and brown roux gravy)
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Entree: China – Hubei – 豆皮 ➤ Dòupí (Wuhan-style savory rice-and-bean-sheet pancake stuffed with seasoned pork, mushrooms, and sticky rice)
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Entree: France – French Riviera – Daube Provençale (Slow-braised Provençal beef stew in red wine with herbs, tomatoes, and olives)
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Entree: Indonesia – Java – Gudeg (Sweet-savory Javanese stew of young jackfruit braised in spiced coconut milk, typically served with rice, eggs, and chicken)
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Entree: Italy – Marche – Coniglio in Porchetta (Rabbit roasted porchetta-style, butterflied and rolled with herbs, fennel, garlic, and pancetta)
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Entree: Mexico – Nuevo Leon / Monterrey – Tacos de Trompo (Thinly sliced marinated pork roasted on a vertical spit and served on warm corn tortillas)
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Entree: Brazil – Para – Caruru Paraense (Pará-style shrimp and okra stew cooked with toasted peanuts and palm oil)
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Entree: Germany – Schleswig-Holstein – Kohlrouladen (Cabbage leaves stuffed with seasoned ground meat and rice, slowly braised in a savory broth)
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Entree: Russia – Southern Russia – чуду ➤ chudu (Pan-fried stuffed flatbreads from the Caucasus, typically filled with seasoned meat, cheese, or potatoes)
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Entree: Spain – La Rioja – Menestra de Verduras (A traditional La Rioja vegetable medley of sautéed and braised seasonal vegetables often finished with olive oil and cured ham)
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Entree: Canada – Toronto Multicultural – Falafel Wrap (Spiced fried chickpea patties wrapped in flatbread with salad and tahini sauce)
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Entree: Ethiopia – Tigray – ዶሮ ወጥ ➤ Doro Wot (Spicy Ethiopian chicken stew simmered with berbere and hard-boiled eggs)
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Entree: India – Gujarat – થેપલા ➤ Thepla (Savory Gujarati spiced flatbreads made from whole wheat and fenugreek)
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Entree: United States – Creole Louisiana – Creole Chicken Fricassee (Creole-style braised chicken in a seasoned tomato-roux gravy)
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Entree: China – Hubei – 热干面 ➤ Rè gān miàn (Wuhan-style sesame-coated wheat noodles served hot and tossed without broth)
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Entree: France – French Riviera – Pan Bagnat (A Niçoise-style sandwich of crusty bread filled with tuna, hard-boiled eggs, vegetables, olives, and an olive oil vinaigrette)
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Entree: Indonesia – Java – Tahu Gejrot (Deep-fried firm tofu served with a thin sweet-spicy-sour palm sugar and tamarind sauce with shallots and chilies)
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Entree: Italy – Marche – Stoccafisso all'Anconitana (Slow-simmered rehydrated stockfish in a tomato, olive, and caper sauce typical of Ancona)
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Entree: Mexico – Nuevo Leon / Monterrey – Cortadillo Norteño (Northern Mexican braised beef stew with a rich tomato-chile sauce and vegetables)
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Entree: Brazil – Para – Vatapá Paraense (Creamy coconut-and-palm-oil shrimp and bread stew from Pará)
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Entree: Germany – Schleswig-Holstein – Finkenwerder Scholle (Pan-fried North Sea plaice with smoked bacon and onions)
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Entree: Russia – Southern Russia – Кавказский плов ➤ Kavkazskiy plov (Caucasian-style pilaf of rice cooked with lamb, carrots, onions, and warming spices)
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Entree: Spain – La Rioja – Carrilleras de Cerdo al Vino Tinto (Pork cheeks slowly braised in Rioja red wine until meltingly tender in a rich aromatic sauce)
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Entree: Canada – Toronto Multicultural – κοτόπουλο σουβλάκι ➤ Kotopoulo souvlaki (Skewered marinated grilled chicken served with pita, lemon, and herbs)
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Entree: India – Gujarat – કઢી ➤ Kaḍhī (Yogurt and gram flour stew tempered with spices, typical of Gujarati home cooking)
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Entree: United States – Creole Louisiana – Blackened Redfish (Creole-style spice-crusted seared redfish fillets with a smoky, peppery crust)
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Entree: China – Hubei – 湖北鱼糕 ➤ Húběi yúgāo (Pan-fried seasoned fish paste cakes typical of Hubei province)
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Entree: France – French Riviera – Petits Farcis (Small stuffed vegetables from the French Riviera filled with herbed meat and breadcrumbs)
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Entree: Indonesia – Java – Ikan Bakar (Grilled Indonesian fish marinated in a spiced paste and glazed with sweet soy)
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Entree: Italy – Marche – Crescia Marchigiana (Rustic enriched flatbread from Marche made with lard, eggs, and cheese, often served with cured meats)
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Entree: Mexico – Nuevo Leon / Monterrey – Chicharrón en Salsa Verde (Crispy pork pieces simmered in a tangy green tomatillo and chile sauce)
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Entree: Brazil – Para – Filhote Assado (Whole Amazonian filhote fish roasted with regional citrus, garlic, and annatto oil)
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Entree: Germany – Schleswig-Holstein – Matjesfilet (Mild pickled young herring fillets served with a creamy onion-apple sauce and boiled potatoes)
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Entree: Russia – Southern Russia – Ачарули хачапури ➤ Acharuli khachapuri (Boat-shaped bread filled with molten cheese and topped with a runny egg)
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Entree: Spain – La Rioja – Cordero Asado (Slow-roasted bone-in lamb seasoned simply with garlic, olive oil, and herbs)
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Entree: Canada – Toronto Multicultural – चना मसाला ➤ Chana Masala (Tangy spiced chickpea curry in a tomato-onion gravy)
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Entree: Ethiopia – Tigray – ፍትፍት ➤ Fitfit (Torn spiced flatbread salad tossed with spiced clarified butter and aromatics)
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Entree: India – Gujarat – Handvo (Savory Gujarati lentil and rice vegetable cake, baked or pan-cooked until crisp)
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Entree: United States – Creole Louisiana – Creole Crab Cakes (Pan-fried seasoned crab patties bound with mayonnaise and breadcrumbs, flavored with Creole spices and aromatics)
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Entree: China – Hubei – 莲藕排骨汤 ➤ Lián'ǒu páigǔ tāng (Clear, savory pork rib and lotus root soup simmered with ginger for a light, nourishing broth)
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Entree: France – French Riviera – Brandade de Morue (Creamy whipped salt cod emulsion mixed with olive oil and often potatoes, served as a spread or plated entrée)
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Entree: Indonesia – Java – Rawon (Javanese black beef soup made with keluak nuts and aromatic spice paste, served with rice and condiments)
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Entree: Italy – Marche – Tagliatelle al Tartufo (Fresh egg pasta ribbons tossed with butter, Parmesan, and shaved truffle)
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Entree: Mexico – Nuevo Leon / Monterrey – Asado de Puerco (Slow-roasted pork in a smoky guajillo-chile adobo)
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Entree: Brazil – Para – Caldeirada Paraense (Pará-style fish and seafood stew flavored with Amazonian broths and fresh herbs)
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Entree: Germany – Schleswig-Holstein – Rote Grütze mit Sahne (Thick red berry compote pudding traditionally served warm or cold with cream)
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Entree: Russia – Southern Russia – Козинаки ➤ Kozinaki (Crunchy bars of caramelized sunflower seeds or nuts bound with honey or sugar)
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Entree: Spain – La Rioja – Chuletillas de Cordero (Small lamb cutlets grilled or pan-seared and simply seasoned with salt, garlic, and rosemary)
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Entree: Canada – Toronto Multicultural – Jollof Rice with Chicken (West African-style tomato and pepper spiced one-pot rice cooked with seasoned chicken)
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Entree: Ethiopia – Tigray – ጎመን በሥጋ ➤ Gomen be siga (Slow-simmered collard greens cooked with seasoned beef in spiced Ethiopian butter)
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Entree: India – Gujarat – દાળ ઢોકળી ➤ Dal Dhokli (Wheat-flour dumplings simmered in a spiced Gujarati lentil stew)
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Entree: United States – Creole Louisiana – Smothered Okra and Shrimp (Shrimp and sliced okra stewed together in a seasoned Creole tomato gravy)
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