All Recipes
Showing 60 of 14629 recipes.
Entree: Indonesia – Lombok – Bebalung (Spicy Lombok-style braised beef short ribs in aromatic coconut-chili sauce)
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Entree: Italy – Piedmont – Tajarin al Tartufo (Egg-rich thin ribbon pasta dressed with butter, Parmigiano, and fresh black truffle shavings)
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Entree: Mexico – Puebla – Cemitas Poblanas (Sesame-topped Puebla sandwich filled with breaded beef, avocado, Oaxaca cheese, pickled onion, and herb)
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Entree: Germany – Thuringia – Zwiebelkuchen (Savory yeast-based onion tart topped with bacon and a creamy egg custard)
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Entree: Russia – Tatar Cuisine – Беляш ➤ Belyash (Yeast-raised fried dough pockets filled with seasoned ground meat)
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Entree: Spain – Murcia – Mojete Murciano (Rustic Murcian mixed salad of tomatoes, roasted peppers, tuna, onions, and hard-boiled eggs dressed with olive oil)
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Entree: India – Himachal & Uttarakhand Hills – काफुली ➤ Kafuli (Hearty stewed greens in a spiced yogurt gravy, a traditional Himalayan hill curry)
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Entree: United States – Florida – Florida Lobster Roll (Chilled lobster meat lightly dressed and served in a buttered split-top roll)
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Entree: China – Inner Mongolia – 奶茶炖羊肉 ➤ Nǎichá Dùn Yángròu (Mutton simmered in salted milk tea broth with potatoes and warming spices)
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Entree: France – Languedoc-Roussillon – Ragoût d'Escoubilles (A rustic Languedoc stew of braised lamb and Mediterranean vegetables in a herbed tomato-wine broth)
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Entree: Indonesia – Lombok – Nasi Balap Puyung (A Lombok rice dish of steamed rice topped with spicy shredded beef and savory crunchy accompaniments)
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Entree: Italy – Piedmont – Vitello Tonnato (Cold poached veal thinly sliced and served with a creamy tuna, anchovy, and caper sauce)
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Entree: Mexico – Puebla – Tacos Árabes (Pita-style flour tortillas filled with marinated spit-roasted pork and simple garnishes)
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Entree: Brazil – Pernambuco – Feijoada Pernambucana (Pernambuco-style black bean stew with assorted salted and smoked pork)
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Entree: Germany – Thuringia – Schweinebraten (Thuringian roast pork with crispy crackling and savory gravy)
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Entree: Russia – Tatar Cuisine – Чәк-чәк ➤ Chäk-chäk (Tatar fried dough pieces coated in a honey syrup and formed into a mound)
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Entree: Spain – Murcia – Michirones (Hearty Murcian stew of dried broad fava beans simmered with cured ham and smoked paprika)
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Entree: India – Himachal & Uttarakhand Hills – भट्ट की चुरकनी ➤ Bhatt kī Churkdani (Slow-simmered spiced black soybean stew from the Himalayan hill cuisine)
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Entree: United States – Florida – Blackened Redfish (Pan-seared redfish with a smoky spicy charred crust in the American blackening style)
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Entree: China – Inner Mongolia – 手抓羊肉 ➤ Shǒu zhuā yángròu (Tender mutton boiled in a simple broth and traditionally eaten by hand with salt and condiments)
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Entree: France – Languedoc-Roussillon – Boles de Picolat (Languedoc meatballs simmered in a rich almond-and-tomato sauce)
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Entree: Indonesia – Lombok – Sate Bulayak (Grilled spiced chicken skewers served with compressed coconut rice wrapped in banana leaf and spicy peanut sauce)
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Entree: Italy – Piedmont – Finanziera (Traditional Piedmontese ragout of mixed offal and mushrooms in a rich wine-butter sauce)
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Entree: Mexico – Puebla – Huaxmole (A Puebla-style mole sauce made with toasted seeds, nuts, chilies, and chocolate, served over braised chicken)
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Entree: Brazil – Pernambuco – Arroz de Polvo (Pernambuco-style rice cooked with tender octopus in a savory, slightly coconut-scented tomato broth)
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Entree: Germany – Thuringia – Königsberger Klopse (German meatballs simmered in a creamy white sauce flavored with capers and lemon)
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Entree: China – Zhejiang – 龙井虾仁 ➤ Lóngjǐng xiārén (Lightly stir‑fried shrimp cooked with Longjing Dragon Well green tea in a delicate silky sauce)
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Entree: Spain – Murcia – Gachasmigas (Murcian-style fried bread and breadcrumbs cooked with garlic, olive oil and savory pork or chorizo)
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Entree: India – Himachal & Uttarakhand Hills – चैनसू ➤ Chainsoo (Roasted and mashed spiced black-gram lentil stew from the Himalayan hills)
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Entree: United States – Florida – Snapper Veracruz (Pan-seared snapper finished in a bright tomato, olive, caper and jalapeño braise)
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Entree: China – Inner Mongolia – 孜然羊肉 ➤ Zīrán yángròu (Wok-fried thinly sliced lamb tossed with toasted cumin seeds, dried chilies and scallions)
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Entree: France – Languedoc-Roussillon – Fricassée de Limoux (Classic Limoux-style braised chicken in a creamy white-wine sauce with mushrooms and lardons)
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Entree: Indonesia – Lombok – Nasi Puyung (Lombok-style coconut-scented rice served with spiced shredded chicken and fiery sambal)
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Entree: Italy – Piedmont – Panissa (Hearty Piedmont rice stew made with cured pork, soffritto, white wine, and cheese)
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Entree: Mexico – Puebla – Mole de Caderas (Traditional smoky mole sauce prepared with roasted goat hip bones and served with meat and tortillas)
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Entree: Brazil – Pernambuco – Sarapatel (Spiced braised pork and offal stew cooked with vinegar and aromatics)
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Entree: Germany – Thuringia – Leberkäse (Dense baked meat loaf of finely ground pork and beef, sliced and served hot or cold)
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Entree: Russia – Tatar Cuisine – Азу ➤ Azu (Hearty Tatar stew of braised beef, potatoes and tangy pickles)
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Entree: Spain – Murcia – Pastel de Carne (Baked Murcian meat pie of seasoned ground meat, vegetables and pastry)
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Entree: United States – Texas – Tex-Mex Enchiladas (Baked corn tortillas filled with seasoned meat and cheese, covered in a spiced red chili sauce)
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Entree: United States – Florida – Haitian Griot (Marinated and braised then fried pork shoulder in a citrus and hot-pepper marinade)
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Entree: China – Inner Mongolia – 羊肉包子 ➤ Yángròu bāozi (Soft steamed yeast buns filled with seasoned lamb)
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Entree: France – Languedoc-Roussillon – Cargolade (Woodfire-grilled land snails served with garlic-herb butter)
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Entree: Indonesia – Lombok – Ikan Bakar Taliwang (Grilled whole fish with a fiery Lombok chili and shrimp-paste sambal)
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Entree: Italy – Piedmont – Coniglio al Civet (Rabbit slowly braised in a rich red-wine and herb sauce typical of Piedmont)
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Entree: Mexico – Puebla – Pollo Poblano (Chicken braised in a roasted poblano pepper and tomato sauce)
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Entree: Brazil – Pernambuco – Buchada de Bode (Traditional Pernambuco stew of goat stomach and offal cooked in a spiced broth)
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Entree: Germany – Thuringia – Kartoffelpuffer (Crispy fried potato pancakes traditionally served hot with applesauce or sour cream)
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Entree: Russia – Tatar Cuisine – Казан кебабы ➤ Kazan kebaby (Layered cauldron-baked lamb and rice cooked with onions and spices)
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Entree: Spain – Murcia – Asado de Cordero (Slow-roasted Murcian lamb shoulder seasoned with garlic, rosemary, and smoked paprika)
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Entree: India – Himachal & Uttarakhand Hills – कचमोलि ➤ Kachmoli (Himachali mountain-style spiced mutton simmered in yogurt and aromatic hill spices)
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Entree: United States – Florida – Caribbean Jerk Pork (Pork marinated in spicy-sweet Jamaican-style jerk seasoning and grilled or roasted until charred and aromatic)
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Entree: China – Inner Mongolia – 羊肉面汤 ➤ Yángròu Miàntāng (Hearty Inner Mongolian stew of simmered mutton and hand-cut wheat noodles in a rich clear broth)
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Entree: France – Languedoc-Roussillon – Encornets Farcis (Mediterranean-style stuffed squid with a garlic-parsley-breadcrumb filling simmered in a light tomato-wine sauce)
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Entree: Indonesia – Lombok – Nasi Campur Lombok (Lombok-style mixed plate of steamed rice served with spicy grilled chicken, plecing kangkung, fried tempeh, sambal, and condiments)
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Entree: Italy – Piedmont – Polenta Concia (Creamy coarse-corn porridge enriched and folded with butter and melted mountain cheeses)
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Entree: Mexico – Puebla – Taco Placero (Puebla-style street tacos stuffed with chorizo, potatoes, and refried beans on warm corn tortillas)
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Entree: Brazil – Pernambuco – Caldeirada Pernambucana (Pernambuco-style fish and seafood stew)
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Entree: Germany – Thuringia – Haxe (Roasted pork knuckle with crisped skin typical of Thuringia)
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Entree: Russia – Tatar Cuisine – Губадия ➤ Gubadiya (Layered Tatar pie combining sweet and savory fillings of rice, cheese, dried fruit, and eggs)
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