All Recipes
Showing 60 of 14629 recipes.
Entree: China – Hunan – 毛氏红烧肉 ➤ Máo shì hóngshāo ròu (Cubed pork belly slowly braised in a caramelized soy-sugar sauce until meltingly tender)
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Entree: France – Gascony – Piperade (A rustic Gascon stew of bell peppers and tomatoes often finished with eggs and cured ham)
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Entree: Indonesia – Kalimantan – Nasi Kuning Banjar (Banjar-style turmeric and coconut rice served with spiced shredded chicken, toasted coconut and sambal)
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Entree: Italy – Molise – Baccalà alla Molisana (Salted cod stewed in a tomato sauce with potatoes, olives, and capers from Molise)
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Entree: Mexico – Oaxaca – Memelas (Thick oval griddled masa cakes from Oaxaca topped with refried beans, salsa, and cheese)
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Entree: Brazil – Parana – Arroz Carreteiro (Hearty one-pot rice cooked with beef and smoked pork and vegetables)
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Entree: Germany – Swabia – Schwäbischer Sauerbraten (Swabian marinated pot roast braised slowly and served with a sweet-sour gravy)
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Entree: Russia – St. Petersburg & Northwest – Пирожки ➤ Pirozhki (Small baked or fried stuffed buns filled with savory fillings such as minced meat, cabbage, or potato)
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Entree: Spain – Madrid & Castile – Judiones de La Granja (Hearty stew of large Castilian white beans cooked slowly with pork, chorizo, and savory aromatics)
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Entree: India – Haryana & Western Uttar Pradesh – बाजरा खिचड़ी ➤ Bajra Khichdi (Hearty one-pot savory porridge of pearl millet and lentils tempered with Indian spices)
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Entree: United States – Deep South – Hoppin' John (Classic Southern one-pot black-eyed peas and rice simmered with smoked pork)
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Entree: China – Hunan – 湖南孜然牛肉 ➤ Húnán zīrán niúròu (Stir-fried spicy Hunan-style beef seasoned with fragrant cumin and chilies)
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Entree: France – Gascony – Axoa (Hearty Gascon chopped veal stew cooked with onions, bell peppers and Espelette pepper)
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Entree: Indonesia – Kalimantan – Ikan Bakar (Charcoal-grilled marinated fish served with spicy-sweet sambal)
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Entree: Italy – Molise – Agnello al Cotturo (Slow-braised Molisan lamb in tomato, wine, and herb sauce)
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Entree: Mexico – Oaxaca – Tasajo (Thin, salted and grilled Oaxacan beef, served with tortillas and salsa)
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Entree: Brazil – Parana – Feijoada (Hearty Brazilian black bean and mixed-pork stew traditionally served with rice, collard greens, and orange)
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Entree: Germany – Swabia – Linsen mit Spätzle (Hearty stewed lentils flavored with smoked pork and served with hand-made egg noodles)
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Entree: Russia – St. Petersburg & Northwest – Голубцы ➤ Golubtsy (Cabbage leaves stuffed with seasoned ground meat and rice cooked in a savory tomato sauce)
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Entree: Spain – Madrid & Castile – Callos a la Madrileña (Madrid-style cow tripe stew with chorizo, chickpeas, and smoky paprika)
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Entree: India – Haryana & Western Uttar Pradesh – घेवर ➤ ghevar (crisp disc-shaped deep-fried milk batter cake soaked in sugar syrup and garnished with rabri and nuts)
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Entree: United States – Deep South – Biscuits and Gravy (Creamy peppered sausage gravy served over flaky buttermilk biscuits)
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Entree: China – Hunan – 湖南蒸鱼 ➤ Húnán zhēng yú (Hunan-style steamed whole fish flavored with fresh chilies, ginger, scallions and savory soy-chili sauce)
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Entree: France – Gascony – Foie Gras Poêlé (Pan-seared rich duck or goose liver served hot with a sweet-acidic sauce and toasted brioche)
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Entree: Indonesia – Kalimantan – Sate Payau (Grilled skewered freshwater fish in a spicy-sweet peanut and tamarind sauce)
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Entree: Italy – Molise – Sagn'e Fagioli (Wide ribbon pasta with white beans in a simple tomato-garlic sauce)
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Entree: Mexico – Oaxaca – Chapulines (Toasted, seasoned grasshoppers served with tortillas and traditional garnishes)
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Entree: Brazil – Parana – Picanha na Chapa (Hot griddled top sirloin cap steak, sliced and served simply)
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Entree: Germany – Swabia – Schupfnudeln mit Sauerkraut (Pan-fried crescent potato dumplings served with tangy sauerkraut)
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Entree: Russia – St. Petersburg & Northwest – Шашлык ➤ Shashlyk (Skewered and grilled marinated chunks of meat)
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Entree: Spain – Madrid & Castile – Rabo de Toro (Slow-braised oxtail stew in rich red-wine and tomato sauce)
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Entree: India – Haryana & Western Uttar Pradesh – भरवा भिंडी ➤ Bharwā Bhindī (Okra stuffed with a spiced gram-flour and spice mixture, pan-fried until tender and aromatic)
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Entree: United States – Deep South – Pecan-Crusted Chicken (Chicken breasts coated in a crunchy pecan crust and pan-seared or baked, a Southern-style preparation)
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Entree: China – Hunan – 湖南辣豆腐 ➤ Húnán là dòufu (Spicy braised tofu in a fiery Hunan chili-garlic sauce with aromatics)
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Entree: France – Gascony – Daube de Boeuf (Slow-braised Gascon beef stew cooked in red wine and Armagnac with root vegetables and aromatics)
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Entree: Indonesia – Kalimantan – Ketupat Kandangan (Steamed rice packed in woven leaf pouches served with a spicy coconut-milk fish curry from Kalimantan)
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Entree: Italy – Molise – Pasta alla Molisana (Traditional Molise-style pasta with a rustic pork sausage and tomato ragù finished with Pecorino)
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Entree: Mexico – Oaxaca – Estofado de Pollo (Hearty Mexican tomato-and-chile chicken stew with vegetables)
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Entree: Brazil – Parana – Costela Fogo de Chão (Slow-grilled Brazilian beef short ribs cooked over wood fire in churrasco style)
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Entree: Germany – Swabia – Käsespätzle (Soft egg noodles tossed with melted Alpine cheese and topped with caramelized onions)
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Entree: Russia – St. Petersburg & Northwest – Котлеты ➤ Kotlety (Pan-fried seasoned ground meat patties common in Russian home cooking)
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Entree: Spain – Madrid & Castile – Cordero Asado (Traditional Spanish roast lamb flavored with garlic, rosemary, and olive oil)
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Entree: India – Haryana & Western Uttar Pradesh – बेसन गट्टे ➤ Besan Gatte (Gram flour dumplings simmered in a spiced yogurt-based curry)
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Entree: United States – Deep South – Blackened Redfish (Pan-seared redfish fillets coated in a spicy blackening crust)
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Entree: China – Hunan – 腊肉炒干豆角 ➤ Là ròu chǎo gān dòu jiǎo (Stir-fried Hunan smoked cured pork with rehydrated dried long beans)
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Entree: France – Gascony – Rillettes de Canard (Slow-cooked shredded duck preserved in fat, served as a spread)
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Entree: Indonesia – Kalimantan – Gangan Asam (Sour tamarind-based fish and vegetable stew from Kalimantan)
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Entree: Italy – Molise – Polenta Rossa (Tomato‑red cornmeal porridge served with a savory pork ragu or sausage)
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Entree: Mexico – Oaxaca – Barbacoa de Chivo (Slow‑braised goat barbacoa seasoned with dried chiles and aromatics, traditionally steamed in leaves)
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Entree: Brazil – Parana – Moqueca de Peixe (Brazilian fish stew in a coconut-tomato broth)
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Entree: Germany – Swabia – Gaisburger Marsch (Swabian beef stew served over spaetzle and potatoes with fried onions)
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Entree: Russia – St. Petersburg & Northwest – Солянка ➤ Solyanka (Hearty Russian sour-salty meat soup with pickles, olives, and lemon)
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Entree: Spain – Madrid & Castile – Bacalao a la Madrileña (Madrid-style salt cod braised with tomatoes, peppers, onions and potatoes)
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Entree: India – Haryana & Western Uttar Pradesh – दाल बाटी ➤ Dāl Bāṭī (Lentil stew served with hard baked wheat rolls traditionally dunked in ghee)
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Entree: United States – Deep South – Lowcountry Boil (One-pot seafood and sausage boil with potatoes and corn flavored with savory spices)
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Entree: China – Hunan – 湘式酸辣鸡 ➤ Xiāng shì suānlà jī (Spicy and tangy stir-fried chicken in a Hunan-style hot and sour sauce)
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Entree: France – Gascony – Pintade aux Pruneaux (Guinea fowl braised with prunes in a richly flavored red wine and Armagnac sauce)
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Entree: Indonesia – Kalimantan – Sambal Goreng Hati (Spicy fried beef liver cooked in sambal chili paste with aromatics and potatoes)
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Entree: Italy – Molise – Coniglio alla Molisana (Molise-style braised rabbit in a tomato, olive, and herb sauce)
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Entree: Mexico – Oaxaca – Coloradito (Pork simmered in a lightly spiced red Oaxacan mole-style sauce)
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