All Recipes
Showing 60 of 14629 recipes.
Entree: Indonesia – Padang / Minangkabau – Gulai Ayam (Spiced Minangkabau-style chicken simmered in a rich coconut milk curry)
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Entree: Italy – Sicily – Sfincione (Thick Sicilian pizza-style focaccia topped with tomato, onions, anchovies, breadcrumbs, and cheese)
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Entree: Mexico – Sonora – Chilorio (Slow-cooked shredded pork simmered in a spiced rehydrated chile and citrus sauce)
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Entree: Brazil – Sao Paulo – Cuscuz Paulista (A savory São Paulo-style cornmeal mold with vegetables, eggs and sardines served sliced)
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Entree: India – Interior Karnataka – ಅಕ್ಕಿ ರೊಟ್ಟಿ ➤ Akki Rotti (Thin, unleavened rice-flour flatbread from Karnataka flavored with onions, chilies and herbs)
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Entree: United States – Gulf Coast – Grilled Oysters (Chargrilled Gulf Coast oysters topped with a garlic-herb butter and savory seasonings)
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Entree: China – Macau – 澳門燉鍋 ➤ Àomén dùn guō (Macanese mixed-meat and vegetable stew blending Portuguese and Chinese ingredients)
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Entree: France – Lyonnais – Andouillette (Coarse pork and tripe sausage pan-fried and served with a white wine and mustard sauce)
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Entree: Indonesia – Padang / Minangkabau – Ayam Pop (Padang-style boiled then lightly fried spiced chicken)
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Entree: Italy – Sicily – Sarde a Beccafico (Sicilian-style small sardines stuffed with a sweet-savory breadcrumb, pine nut, raisin, and herb filling, baked until tender)
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Entree: Mexico – Sonora – Machaca con Huevos (Scrambled eggs cooked with rehydrated shredded dried beef, tomatoes, onions and chiles, a hearty Sonoran breakfast-style main)
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Entree: Brazil – Sao Paulo – Bauru Sandwich (Classic São Paulo sandwich of roast beef, melted mozzarella, tomato, and pickled cucumber on a crusty roll)
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Entree: India – Interior Karnataka – ಕಾಣೆ ರವಾ ಫ್ರೈ ➤ Kāne Rava Fry (Crisp semolina-coated fried fish seasoned with Karnataka spices)
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Entree: United States – Gulf Coast – Chicken and Sausage Gumbo (Hearty Louisiana-style stew of chicken and smoked sausage in a dark roux, served over rice)
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Entree: China – Macau – Bacalhau à Brás (Shredded salted cod tossed with thin fried potatoes and scrambled eggs, garnished with olives and parsley)
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Entree: France – Lyonnais – Boudin Noir (Classic French blood sausage made with pork blood, fat, onions, and breadcrumbs)
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Entree: Indonesia – Padang / Minangkabau – Ikan Bakar Padang (Padang-style charcoal-grilled whole fish in a spicy aromatic coconut-turmeric marinade)
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Entree: Italy – Sicily – Involtini di Pesce Spada (Rolled swordfish fillets stuffed with a savory breadcrumb-herb filling and cooked until tender)
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Entree: Mexico – Sonora – Tacos de Cabeza (Corn tortillas filled with slow-cooked, shredded beef head meat served with traditional fresh toppings)
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Entree: Brazil – Sao Paulo – Frango com Quiabo (Stewed bone-in chicken cooked with tender okra in a savory tomato-onion sauce)
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Entree: India – Interior Karnataka – ಉಟ್ತಪಂ ➤ Uttapam (Thick savory fermented rice and lentil pancake topped with vegetables)
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Entree: United States – Gulf Coast – Muffuletta (New Orleans-style round sandwich filled with Italian cold cuts, cheeses, and a tangy olive salad)
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Entree: China – Macau – 葡國雞 ➤ Púguó jī (Macanese chicken stewed in a curry and coconut sauce with potatoes and chouriço)
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Entree: France – Lyonnais – Poulet de Bresse à la Crème (Classic Bresse chicken braised and finished in a rich white-wine and cream sauce)
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Entree: Indonesia – Padang / Minangkabau – Asam Padeh (Sour and spicy Minangkabau-style fish stew flavored with tamarind, chilies, and aromatics)
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Entree: Italy – Sicily – Falsomagro (Sicilian rolled and stuffed beef roast braised in tomato and wine, filled with cured meats, cheese, and hard-boiled eggs)
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Entree: Mexico – Sonora – Cahuamanta (A Sonoran seafood stew of fish and shrimp simmered in a light tomato-based broth and served with lime and fresh garnishes)
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Entree: Brazil – Sao Paulo – Picadinho (Brazilian sautéed diced beef with onions, garlic, and tomatoes)
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Entree: India – Interior Karnataka – ಚಿತ್ರ ಅನ್ನ ➤ Chitranna (Karnataka-style lemon turmeric rice tempered with mustard seeds, peanuts, and curry leaves)
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Entree: United States – Gulf Coast – Cajun Chicken Pasta (Creamy pasta tossed with sautéed chicken and bold Cajun spices)
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Entree: China – Macau – 木糠布丁 ➤ Mùkāng bùdīng (Chilled layered cream dessert made with whipped cream and finely crushed biscuits)
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Entree: France – Lyonnais – Tablier de Sapeur (Breaded and fried marinated beef skirt steak in the Lyonnais style)
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Entree: Indonesia – Padang / Minangkabau – Kalio Daging (Slowly cooked spicy beef in a rich, slightly soupy coconut and spice gravy from Padang)
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Entree: Italy – Sicily – Braciole alla Siciliana (Thin beef roulades stuffed with a savory breadcrumb, cheese, herb, and pine nut filling, seared and slow-braised in tomato sauce)
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Entree: Mexico – Sonora – Burritos de Carne Asada (Large flour tortillas filled with grilled marinated steak, beans, cheese, onions and fresh condiments, folded and served warm)
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Entree: Brazil – Sao Paulo – Moqueca Paulista (São Paulo-style fish stew braised in coconut milk, tomatoes, and herbs)
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Entree: India – Interior Karnataka – ವಾಂಗಿ ಭಾತ್ ➤ Vangi Bhāt (Spiced eggplant and rice cooked with a roasted spice-coconut masala)
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Entree: United States – Gulf Coast – Seafood Boil (A communal one-pot meal of boiled shellfish, potatoes, corn, and sausage seasoned with bold Gulf Coast spices)
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Entree: China – Macau – 澳門燒鴨 ➤ Àomén shāoyā (Roast duck prepared in Macau style with a savory-sweet marinade reflecting Cantonese and Portuguese influences)
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Entree: France – Lyonnais – Salade Lyonnaise (Warm frisée greens tossed with a warm bacon vinaigrette, topped with croutons and a poached egg)
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Entree: Indonesia – Padang / Minangkabau – Gulai Tunjang (Spicy Minangkabau-style beef tendon curry simmered in rich coconut gravy)
Created by Kitchen2MyTable.com
Entree: Italy – Sicily – Couscous di Pesce (Sicilian steamed semolina couscous served with a tomato-based fish and shellfish stew)
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Entree: Mexico – Sonora – Tacos de Pescado (Grilled fish on warm flour tortillas topped with tangy crema, cabbage, and fresh condiments typical of Sonora)
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Entree: Brazil – Sao Paulo – Arroz de Pato (Baked duck and rice casserole cooked with smoked sausage and aromatic broth)
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Entree: India – Interior Karnataka – ನಟ್ಟಿ ಕೋಳಿ ಸಾರು ➤ Natti Koli Saaru (Country-style free-range chicken simmered in a tangy tamarind and coconut spiced gravy)
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Entree: United States – Gulf Coast – Pecan-Crusted Grouper (Grouper fillets coated in a crunchy pecan crust and pan-roasted until golden)
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Entree: China – Macau – Capela (Macanese braised chicken with chouriço and coconut-curry flavors in a savory slightly sweet sauce)
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Entree: France – Lyonnais – Pâté en Croûte (Baked terrine of seasoned meats and aspic enclosed in a flaky pastry crust)
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Entree: Indonesia – Padang / Minangkabau – Gulai Otak (Rich Minangkabau coconut-milk curry made with tender beef brain in spicy aromatic bumbu)
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Entree: Brazil – Sao Paulo – Escondidinho (Baked cassava mash casserole layered with seasoned shredded beef and melted cheese)
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Entree: India – Interior Karnataka – ರಾಗಿ ರೊಟ್ಟಿ ➤ Rāgi Roṭṭi (Savory finger millet flatbread pan-cooked with onions and spices)
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Entree: United States – Gulf Coast – Crawfish Monica (Creamy pasta tossed with Gulf crawfish in a spiced cream-and-cheese sauce)
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Entree: China – Macau – 澳門辣椒蝦 ➤ Àomén làjiāo xiā (Spicy garlicky shrimp in a sweet-tangy Macanese chili-tomato sauce)
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Entree: France – Lyonnais – Rognons de Veau (Pan-seared veal kidneys finished in a savory mustard and wine sauce)
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Entree: Italy – Sicily – Coniglio alla Stimpirata (Sicilian braised rabbit in a tangy tomato, olive and caper sauce)
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Entree: Mexico – Sonora – Carne Seca (Sun-dried salted beef rehydrated and pan-fried, served shredded with onions and chiles)
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Entree: Brazil – Sao Paulo – Frango à Passarinho (Crispy, garlic-seasoned bite-sized fried chicken pieces served with lime)
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Entree: India – Karnataka Coast – ಮಂಗಳೂರು ಮೀನು ಹುಳಿ ➤ Mangaluru mīnu huli (Spicy coastal fish curry cooked in a roasted coconut and tamarind gravy)
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Entree: United States – Hawaii – Loco Moco (Hearty Hawaiian rice bowl topped with a seasoned hamburger patty, fried egg, and savory brown gravy)
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Entree: China – Ningxia – 羊肉泡馍 ➤ Yángròu pàomó (Hearty mutton soup with torn flatbread soaked in rich lamb broth)
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