All Recipes
Showing 60 of 14629 recipes.
Entree: China – Northeast Dongbei – 东北炒白菜 ➤ Dōngběi chǎo báicài (Quick wok-stirred Northeast Chinese cabbage flavored with garlic, scallion, soy and a splash of vinegar)
Created by Kitchen2MyTable.com
Entree: France – Paris & Ile-de-France – Boeuf en Croûte (Beef tenderloin wrapped in mushroom duxelles and puff pastry, baked until golden)
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Entree: Indonesia – Sulawesi – Tinutuan (Hearty Manado rice-and-vegetable porridge with pumpkin, sweet potato, corn, and greens served with savory condiments)
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Entree: Italy – Tuscany – Acquacotta (Rustic Tuscan vegetable and tomato broth cooked with stale bread and finished with a poached egg)
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Entree: India – Kashmir – कश्मीरी साग ➤ Kashmiri Saag (A slow-cooked leafy greens curry from Kashmir made with mustard and spinach, aromatics and warming spices)
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Entree: United States – Mid-Atlantic – New Jersey Sloppy Joe (A sweet-and-tangy seasoned ground beef sandwich filling served on a soft hamburger bun)
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Entree: China – Northeast Dongbei – 东北辣子鸡 ➤ Dōngběi làzǐ jī (Dry-fried bite-sized chicken tossed with dried chilies and numbing peppercorns)
Created by Kitchen2MyTable.com
Entree: France – Paris & Ile-de-France – Pâté en Croûte (Seasoned forcemeat of mixed meats and liver baked inside a pastry crust and finished with aspic)
Created by Kitchen2MyTable.com
Entree: Indonesia – Sulawesi – Ayam Woku (Spicy Manadonese chicken simmered in a fragrant herb and chili paste)
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Entree: Italy – Tuscany – Fettunta (Rustic Tuscan toasted bread rubbed with garlic and dressed with olive oil)
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Entree: Mexico – Tamaulipas & Gulf North – Arrachera a la Tampiqueña (Grilled marinated skirt steak served in the Tampiqueña style with classic Mexican accompaniments)
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Entree: India – Kerala Malabar – മലബാർ ബിരിയാണി ➤ Malabār Biryāṇi (Fragrant Kerala-style spiced rice cooked with marinated meat and layered with fried onions and saffron milk)
Created by Kitchen2MyTable.com
Entree: United States – Native American / Indigenous – Three Sisters Stew (Hearty Indigenous stew of corn, beans, and squash simmered with aromatics and smoked turkey)
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Entree: China – Qinghai – 牦牛肉炒 ➤ Máoniú ròu chǎo (Quick stir-fry of thinly sliced yak meat with aromatics and vegetables typical of Qinghai highlands)
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Entree: France – Provence – Bouillabaisse (Traditional Provençal fish stew of mixed Mediterranean seafood in a fragrant saffron-tomato broth)
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Entree: Indonesia – Sumatra – Gulai Ikan Patin (catfish in spiced coconut curry)
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Entree: Italy – Umbria – Torta al Testo (Rustic Umbrian flatbread cooked on a hot griddle, often filled with cured meats or cheeses)
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Entree: Mexico – Veracruz – Arroz a la Tumbada (Veracruz-style seafood rice cooked in a tomato-based broth with mixed seafood)
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Entree: China – Qinghai – 青海炖羊肉 ➤ Qīnghǎi dùn yángròu (Hearty braised lamb stew from Qinghai seasoned with cumin and warming spices)
Created by Kitchen2MyTable.com
Entree: France – Provence – Daube Provençale (Slow-braised Provençal beef in red wine with vegetables and aromatic herbs)
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Entree: Indonesia – Sumatra – Sate Padang (Spicy Padang-style skewered beef served with a thick turmeric-and-spice gravy)
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Entree: Italy – Umbria – Strangozzi al Tartufo (Thick hand-rolled Umbrian pasta dressed simply with black truffle and Pecorino)
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Entree: Mexico – Veracruz – Picaditas Veracruzanas (Small thick fried corn masa cakes topped with beans, salsa, cheese, and garnishes)
Created by Kitchen2MyTable.com
Entree: India – Kerala Malabar – കേരള മീൻ കറി ➤ Kēraḷa mīn kari (Spicy coconut‑based fish stew flavored with tamarind and curry leaves from Kerala's Malabar coast)
Created by Kitchen2MyTable.com
Entree: United States – Native American / Indigenous – Bison Pot Roast (Slow-braised bison shoulder with root vegetables and aromatic sage)
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Entree: China – Qinghai – 手拉面 ➤ Shǒu lāmiàn (Hand-stretched wheat noodles traditionally boiled and served in a savory mutton broth)
Created by Kitchen2MyTable.com
Entree: France – Provence – Pissaladière (Provençal caramelized onion flatbread topped with anchovies and black olives)
Created by Kitchen2MyTable.com
Entree: Indonesia – Sumatra – Nasi Goreng Kambing (Sumatran-style spiced fried rice cooked with seasoned goat meat)
Created by Kitchen2MyTable.com
Entree: Italy – Umbria – Piccione alla Perugina (Roasted and braised Perugian-style pigeon with pancetta, herbs and a red-wine pan sauce)
Created by Kitchen2MyTable.com
Entree: Mexico – Veracruz – Pescado en Escabeche (Fried fish marinated in a tangy vinegar–tomato pickling sauce with vegetables and chiles)
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Entree: India – Kerala Malabar – Prawn Moilee (Prawns gently simmered in a lightly spiced coconut milk and curry-leaf sauce typical of Kerala)
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Entree: United States – Native American / Indigenous – Cedar-Planked Salmon (Salmon fillets roasted on a soaked cedar plank to impart a smoky, resinous flavor, often finished with a light sweet-salty glaze)
Created by Kitchen2MyTable.com
Entree: China – Qinghai – 青海辣子鸡 ➤ Qīnghǎi làzǐ jī (Spicy dry-fried chicken with dried chilies and numbing peppercorns typical of Qinghai)
Created by Kitchen2MyTable.com
Entree: France – Provence – Brandade de Morue (Creamy emulsion of salt cod and olive oil often served warm with potatoes or toasted bread)
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Entree: Indonesia – Sumatra – Ayam Pop (Pale, lightly boiled and briefly fried Sumatran chicken seasoned with aromatics and served with spicy sambal)
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Entree: Italy – Umbria – Cinghiale in Umido (Slow-braised Umbrian wild boar stew with wine, tomatoes, and aromatic herbs)
Created by Kitchen2MyTable.com
Entree: Mexico – Veracruz – Tamales de Elote (Steamed sweet corn tamales made from fresh corn masa, tender and slightly sweet)
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Entree: India – Kerala Malabar – ബീഫ് ഉലർത്തിയത് ➤ Beef Ularthiyathu (Dry-roasted Malabar-style spiced beef cooked with coconut, curry leaves, and whole spices)
Created by Kitchen2MyTable.com
Entree: United States – Native American / Indigenous – Venison Stew (Hearty stew of venison and Indigenous-root vegetables simmered with herbs)
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Entree: China – Qinghai – 牦牛酥油茶面 ➤ Maoniu suyou cha mian (Noodles served in a savory salted yak butter tea broth with meat and tsampa)
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Entree: France – Provence – Aïoli Garni (Platter of boiled vegetables, seafood or salted fish, and eggs served with garlicky mayonnaise)
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Entree: Italy – Umbria – Faraona alla Leccarda (Roasted guinea fowl with Umbrian herbs, pancetta, and a wine-pan sauce)
Created by Kitchen2MyTable.com
Entree: Mexico – Veracruz – Enchiladas Veracruzanas (Corn tortillas filled with chicken and topped with a tomato, olive and caper sauce in the Veracruz style)
Created by Kitchen2MyTable.com
Entree: India – Kerala Malabar – മലബാർ പരോട്ടയും ചിക്കൻ സ്റ്റ്യൂ ➤ Malabār Parottayuṁ Chikkaṉ Sṭyū (Layered flaky flatbread served with a mild coconut-milk spiced chicken stew)
Created by Kitchen2MyTable.com
Entree: United States – Native American / Indigenous – Wild Rice Casserole (Baked mixture of wild rice, mushrooms, vegetables, and shredded turkey bound in a savory creamy sauce)
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Entree: China – Qinghai – 羊肉火锅 ➤ Yangrou huoguo (Communal Chinese mutton hot pot of simmered lamb in a fragrant spiced broth served with vegetables)
Created by Kitchen2MyTable.com
Entree: France – Provence – Tian de Légumes (Provençal baked layered vegetables, slow-roasted until tender and caramelized)
Created by Kitchen2MyTable.com
Entree: Indonesia – Sumatra – Ikan Bakar Padang (Padang-style grilled marinated fish in a spicy aromatic herb and chili paste)
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Entree: Italy – Umbria – Zuppa di Farro (hearty farro and bean soup)
Created by Kitchen2MyTable.com
Entree: Mexico – Veracruz – Empanadas de Camarón (Shrimp-filled savory turnovers typical of Veracruz, with a seasoned shrimp filling encased in a flaky wheat dough)
Created by Kitchen2MyTable.com
Entree: India – Kerala Malabar – കപ്പയും മീൻ കറി ➤ Kappayum Meen Kari (Boiled cassava with tangy coconut fish curry)
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Entree: United States – Native American / Indigenous – Acorn Squash with Maple Glaze (Roasted acorn squash halves brushed with a sweet maple glaze and warming spices)
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Entree: China – Qinghai – 青海青稞饭 ➤ Qīnghǎi qīngkē fàn (Hearty pilaf of highland barley cooked with mutton and aromatics from Qinghai)
Created by Kitchen2MyTable.com
Entree: France – Provence – Soupe au Pistou (Hearty Provençal vegetable and bean soup finished with a basil-garlic olive oil emulsion)
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Entree: Indonesia – Sumatra – Soto Padang (Sumatranean clear beef soup served with crisp fried shredded beef, rice vermicelli and tangy broth)
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Entree: Italy – Umbria – Tagliatelle al Sugo di Cinghiale (Fresh ribbon pasta served with a slow-cooked wild boar tomato ragu)
Created by Kitchen2MyTable.com
Entree: Mexico – Veracruz – Chilpachole de Jaiba (Veracruz-style thick spicy crab stew in a tomato and chile broth)
Created by Kitchen2MyTable.com
Entree: India – Kerala Malabar – ഇരച്ചി വറുത്തറച്ച കറി ➤ irachi varutharacha kari (Kerala-style spiced meat curry cooked with roasted grated coconut and whole spices)
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Entree: United States – Native American / Indigenous – Elk Burgers (Seasoned ground elk patties grilled or pan-seared and served as hearty burgers)
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Entree: China – Qinghai – 牦牛饺子 ➤ Maoniu Jiaozi (Dumplings filled with seasoned minced yak and aromatics, traditionally steamed or boiled)
Created by Kitchen2MyTable.com