All Recipes
Showing 60 of 14629 recipes.
Entree: France – Savoy / Alps – Matouille (Hearty Savoyard mountain stew of potatoes, cabbage, and smoked pork simmered with wine and herbs)
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Entree: Indonesia – Sundanese West Java – Ikan Bakar (Charcoal-grilled whole fish marinated in aromatic Indonesian spice paste and sweet-salty glaze)
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Entree: Italy – Veneto – Gnocchi di Zucca (Pumpkin-based dumplings made from roasted squash, flour, and egg, served with butter, sage, and Parmigiano-Reggiano)
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Entree: Mexico – Yucatan – Panuchos (Fried Yucatecan corn tortillas stuffed with refried black beans and topped with shredded poultry, pickled onion, avocado, and lettuce)
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Entree: India – Kerala Travancore – നാടൻ കോഴി കറി ➤ Nāṭan Kōḻi Kari (Kerala-style country chicken simmered in a spiced coconut gravy)
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Entree: United States – New England – Scallop Casserole (Baked New England-style scallops in a creamy, seasoned sauce with a buttery breadcrumb topping)
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Entree: China – Shaanxi – 秦岭鳟鱼 ➤ Qínlǐng zūnyú (Freshwater trout from the Qinling Mountains prepared with Shaanxi-style aromatics and soy-based seasoning)
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Entree: France – Savoy / Alps – Farcement (A Savoyard baked potato and apple pudding studded with bacon and raisins)
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Entree: Indonesia – Sundanese West Java – Karedok (Sundanese raw vegetable salad dressed in a spicy peanut sauce)
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Entree: Italy – Veneto – Seppie in Nero (Cuttlefish cooked in its own black ink to make a rich, savory black sauce)
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Entree: Mexico – Yucatan – Salbutes (puffed fried corn tortillas topped with shredded meat, lettuce, tomato, avocado, and pickled onions)
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Entree: India – Kerala Travancore – ഈയൽ ➤ Īyāl (Kerala roasted-coconut and spice curry simmered with tamarind and prawns or vegetables)
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Entree: United States – New England – Fried Clams (Crispy deep-fried whole-bellied clams in a golden cornmeal-and-flour coating)
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Entree: France – Savoy / Alps – Péla (Savoyard pan-fried potato and onion gratin finished with melted Reblochon and bacon)
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Entree: Indonesia – Sundanese West Java – Sayur Asem (Sundanese sour tamarind vegetable soup with corn, chayote, long beans, and peanuts)
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Entree: Italy – Veneto – Tagliatelle al Tartufo (Fresh ribbon pasta dressed with truffle-flavored butter and shaved black truffle)
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Entree: Mexico – Yucatan – Longaniza de Valladolid (Spiced pork longaniza from Valladolid, Yucatán, typically grilled or pan-seared and served with tortillas)
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Entree: India – Kerala Travancore – പരിപ്പു കറി ➤ parippu kari (Kerala-style spiced lentil curry made with coconut and tempering)
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Entree: United States – New England – Maple-Glazed Pork Chops (Pan-seared bone-in pork chops brushed with a sweet and tangy maple glaze)
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Entree: China – Shaanxi – 馅饼 ➤ Xiàn bǐng (Savory pan-fried stuffed pastry filled with seasoned minced meat and scallions)
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Entree: France – Savoy / Alps – Reblochonade (Baked Savoyard gratin of sliced potatoes with Reblochon cheese, cream, onions and smoked bacon)
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Entree: Indonesia – Sundanese West Java – Nasi Liwet (Coconut-scented savory rice cooked in rich broth with aromatics and served with chicken, egg, and condiments)
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Entree: Italy – Veneto – Anatra all'Arancia (Roast duck finished with a glossy sweet-tart orange sauce typical of Venetian cooking)
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Entree: Mexico – Yucatan – Brazo de Reina (A Yucatecan achiote‑marinated pork roulade stuffed and slow‑roasted until tender)
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Entree: India – Madhya Pradesh – दाल बाफ़ला ➤ Dāl Bāflā (Wheat dough balls boiled and baked, served with a spiced mashed lentil stew and ghee)
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Entree: United States – New Mexico – Green Chile Cheeseburger (Beef cheeseburger topped with roasted New Mexico green chiles and melted cheese)
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Entree: China – Shandong – 葱烧海参 ➤ Cong shao haishen (Braised sea cucumber simmered with scallions in a savory soy-based glaze)
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Entree: France – Southwest France – Foie Gras (Rich, buttery fattened duck or goose liver typically served seared or as a terrine)
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Entree: India – Madhya Pradesh – पोहा ➤ Poha (Light, spiced flattened rice cooked with onions, mustard seeds, turmeric, and peanuts)
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Entree: United States – New Mexico – Carne Adovada (Pork marinated and slow-cooked in a New Mexican red chile sauce)
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Entree: China – Shandong – 德州扒鸡 ➤ Dézhōu Pá Jī (Whole chicken slowly braised in a fragrant soy-spice glaze typical of Dezhou)
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Entree: France – Southwest France – Garbure (Hearty rustic stew of cabbage, beans, potatoes and preserved meats from Southwest France)
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Entree: India – Madhya Pradesh – भुट्टे का कीस ➤ Bhutte Ka Kees (Grated spiced corn cooked with ghee, milk and aromatics, a savory-sweet street-food style dish from Madhya Pradesh)
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Entree: United States – New Mexico – Frito Pie (Open-faced chili and cheese served over corn chips)
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Entree: China – Shandong – 糖醋鲤鱼 ➤ Tángcù Lǐyú (Whole carp finished with a glossy sweet-and-sour sauce)
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Entree: France – Southwest France – Poule au Pot (Classic slow-simmered whole chicken with root vegetables in a clear broth)
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Entree: India – Madhya Pradesh – गोश्त कोरमा ➤ Gosht Korma (Slow-cooked spiced meat curry in a rich creamy yogurt and nut sauce)
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Entree: United States – New Mexico – Stuffed Sopapillas (Fried puffy pastry pockets stuffed with seasoned meat, beans, and cheese in New Mexican style)
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Entree: China – Shandong – 胶东海鲜炖 ➤ Jiāodōng hǎixiān dùn (A clear, aromatic seafood stew of mixed local fish and shellfish from the Jiaodong coast)
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Entree: France – Southwest France – Axoa de Veau (Basque-style sautéed and simmered veal with onions, red peppers, and Espelette pepper)
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Entree: India – Madhya Pradesh – पालक पूरी ➤ Pālak Pūrī (Deep-fried whole wheat flatbreads made with pureed spinach and spices)
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Entree: United States – New Mexico – Green Chile Stew (Hearty pork and potato stew made with roasted New Mexico green chiles)
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Entree: China – Shandong – 红烧大肠 ➤ Hóngshāo Dàcháng (Pork intestines slowly braised in a savory soy-sugar brown sauce until tender)
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Entree: France – Southwest France – Piperade (Basque-style sauté of peppers, onions and tomatoes typically finished with eggs or cured ham)
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Entree: India – Madhya Pradesh – Khopra Patties (Pan-fried coconut and potato patties spiced with Indian aromatics)
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Entree: United States – New Mexico – Posole (Hearty hominy and pork stew flavored with New Mexican red chile and aromatics)
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Entree: China – Shandong – 九转大肠 ➤ Jiǔ zhuǎn dà cháng (Braised pork large intestines in a rich sweet-savory Shandong-style sauce)
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Entree: France – Southwest France – Côte de Boeuf (Large bone-in rib steak grilled or roasted and finished with herb butter)
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Entree: India – Madhya Pradesh – साबूदाना खिचड़ी ➤ Sābūdānā Khicṛī (Stir-fried sago pearls with potatoes, peanuts, and spices commonly eaten for fasts or light meals)
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Entree: United States – New Mexico – Blue Corn Enchiladas (Rolled blue corn tortillas filled with seasoned shredded chicken and cheese baked in a New Mexico red chile sauce)
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Entree: China – Shandong – 炸黄花鱼 ➤ zhá huánghuā yú (Whole yellow croaker lightly coated and deep-fried until crisp, served with a hot scallion-ginger soy dressing)
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Entree: France – Southwest France – Civet de Sanglier (Slow-braised wild boar stew cooked in red wine with mushrooms, bacon, and aromatic herbs)
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Entree: India – Madhya Pradesh – भोपाली गोश्त कोरमा ➤ Bhopali Gosht Korma (Bhopal-style slow-cooked spiced lamb korma in a rich, creamy yogurt and nut gravy)
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Entree: India – Madhya Pradesh – जलेबी और पोहा ➤ Jalebi aur Poha (Crispy syrup-soaked sweet spirals served alongside spiced flattened rice)
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Entree: France – Southwest France – Boudin Noir (Traditional French blood sausage made from pork blood, pork meat and fat, aromatics, and breadcrumbs)
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Entree: India – Madhya Pradesh – मावा बाटी ➤ Mawa Bati (milk dumplings in saffron-cardamom syrup)
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Entree: United States – New Mexico – Calabacitas with Chicken (A New Mexican sautéed stew of summer squash, corn, roasted green chiles, tomatoes, and chicken)
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Entree: China – Shandong – 椒盐里脊 ➤ Jiao yan liji (Crispy bite-sized fried pork tossed with salt, pepper, and aromatic fried scallions and garlic)
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Entree: France – Southwest France – Pintade aux Choux (Guinea fowl braised with cabbage in a savory wine and herb sauce)
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Entree: India – Maharashtra – पुरणपोळी ➤ Puran Poli (Flattened wheat bread filled with a sweet spiced split-lentil and jaggery mixture)
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