All Recipes
Showing 60 of 14629 recipes.
Entree: Mexico – Baja California – Langosta Puerto Nuevo (Puerto Nuevo-style lobster)
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Entree: Brazil – Amazonas – Tacacá (Amazonian Shrimp and Tucupi Soup)
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Entree: Germany – Baden – Zwiebelrostbraten (Onion roast beef)
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Entree: Russia – Arctic North – Строганина Stroganina (Sliced Frozen Fish)
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Entree: Spain – Andalusia – Gazpacho andaluz (Andalusian Cold Tomato Soup)
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Entree: Canada – Alberta – Alberta Beef Steak
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Entree: Ethiopia – Addis Ababa – ዶሮ ወጥ Doro Wat (Spicy Chicken Stew)
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Entree: Iran – Azerbaijani Iran – کباب ترش ➤ Kabāb-e Torsh (Sour lamb kebab)
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Entree: Japan – Chubu – ほうとう ➤ Hōtō (Flat wheat noodle stew)
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Entree: Nigeria – Calabar / Efik-Ibibio – Edikang Ikong (Efik Vegetable Soup)
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Entree: Pakistan – Balochistan – Sajji (Whole roasted Balochi lamb)
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Entree: Turkey – Adana & Cukurova – Adana Kebabı (Spiced minced lamb kebab)
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Entree: United Kingdom – British Indian Cuisine – Lamb Rogan Josh
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Entree: Argentina – Argentine Asado Belt – Asado de Tira (Argentine cross-cut short ribs)
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Entree: Australia – Australian Indigenous & Bush Foods – Gangurru (Kangaroo Steak)
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Entree: Colombia – Amazonian Colombia – Mojojoy relleno (Stuffed palm grubs)
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Entree: Greece – Aegean Islands – Παστίτσιο Pastítsio (Greek baked pasta)
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Entree: Malaysia – Kuala Lumpur – Roti Canai (Malaysian flatbread)
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Entree: Morocco – Atlas Mountains – Berber Tagine
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Entree: Peru – Afro-Peruvian – Tacu tacu (Rice and Bean Pancake)
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Entree: Philippines – Bicol – Bicol Express (Spicy Pork in Coconut Milk)
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Entree: Poland – Greater Poland – Kotlet schabowy (Breaded pork cutlet)
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Entree: Portugal – Alentejo – Carne de porco à Alentejana (Alentejo-Style Pork With Clams)
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Entree: South Africa – Afrikaner / Boer – Bobotie Spiced Minced Meat Bake with Egg Custard
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Entree: Thailand – Bangkok Street Food – ข้าวผัด ➤ Khao phat (Bangkok-Style Fried Rice)
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Entree: Bangladesh – Bangladeshi Street Food – ফুচকা ➤ Fuchka (Puffed puris with tamarind water)
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Entree: Egypt – Alexandria & Mediterranean – كشري ➤ Koshari (Egyptian Rice-Lentil Pasta)
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Entree: Ukraine – Carpathian Ukraine – банош banosh (Carpathian Cornmeal Porridge)
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Entree: Armenia – Armenian Diaspora Classics – խորոված khorovats Armenian Grilled Skewered Meat (Armenian Grilled Skewered Meat)
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Entree: Austria – Central Culinary Region – Tafelspitz (Boiled Beef in Broth)
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Entree: Azerbaijan – Azeri Northwest – Piti (Lamb and Chickpea Stew)
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Entree: Belgium – Belgian Coast – Moules-frites (Mussels and fries)
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Entree: Cambodia – Central Culinary Region – អាមុកត្រី Amok Trey (Steamed curried fish custard)
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Entree: Denmark – Bornholm – Sol over Gudhjem (Sun over Gudhjem)
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Entree: Finland – Central Culinary Region – Karelian Stew
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Entree: Georgia – Adjara – აჭარული ხაჭაპური Acharuli khachapuri (Adjarian cheese bread)
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Entree: Ghana – Accra & Coastal Ghana – Jollof Rice
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Entree: Mauritius – Southern Culinary Region – Bol Renversé (Rice topped with stir-fried meat and vegetables then inverted and finished with an omelette or fried egg)
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Entree: Mauritania – Southern Culinary Region – ياسا دجاج ➤ Yassa Dajaj (Marinated and seared chicken braised with caramelized onions, lemon and mustard sauce)
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Entree: Martinique – Southern Culinary Region – Blaff de Poisson (Martinican Creole poached white fish in a citrus-and-herb aromatic broth)
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Entree: Madagascar – Southern Culinary Region – Romazava (Traditional Malagasy beef and leafy-green stew simmered with tomatoes, ginger, and aromatic herbs)
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Entree: Lithuania – Southern Culinary Region – Kugelis (Baked Lithuanian potato pudding made with grated potatoes, eggs, bacon, and onions)
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Entree: Kiribati – Southern Culinary Region – Te Bua Toro Ni Baukin (A southern Kiribati coconut-braised island fish with taro and greens)
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Entree: Hong Kong – Southern Culinary Region – 點心 ➤ dim sam (Assorted small Cantonese steamed and fried bite-sized dishes served as a shared meal)
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Entree: Honduras – Southern Culinary Region – Sopa de Mondongo (Hearty Honduran tripe soup with root vegetables and plantain)
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Entree: Guinea-Bissau – Southern Culinary Region – Jollof Rice (West African one-pot tomato and pepper rice cooked with spices and protein)
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Entree: Guadeloupe – Southern Culinary Region – Blaff de Poisson (Fish poached in a fragrant citrus-herb broth typical of Guadeloupean coastal cooking)
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Entree: France – Oven-Roasted Filet Mignon with Herb Butter, Smashed Yukon Golds, and Glazed Carrots & Radishes (Roasted filet mignon with herb butter, smashed Yukon Gold potatoes and glazed carrots and radishes)
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Entree: Tunisia – Southern Tunisia – بريك بالبيض ➤ Brīk bil-bayḍ (Thin fried pastry parcel filled with egg and savory fillings, crisp outside with a soft runny yolk inside)
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Entree: Switzerland – German Swiss – Berner Platte (Hearty communal platter of boiled and smoked meats and sausages served with preserved vegetables and potatoes)
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Entree: Sweden – Stockholm & Central Sweden – Gravad Lax (Scandinavian cured salmon seasoned with dill, salt, sugar, and aromatics)
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Entree: Senegal – Northern Senegal – Yassa Poulet (Chicken marinated and cooked in a tangy onion, lemon, and mustard sauce)
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Entree: Norway – Oslo & Eastern Norway – Kjøttkaker (Pan-fried Norwegian meat patties served with brown gravy)
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Entree: Lebanon – Mount Lebanon – كفتة ➤ Kafta (Grilled skewers of spiced ground lamb or beef mixed with onion and parsley)
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Entree: Laos – Southern Laos – ເຂົ້າປຸ່ນ ➤ Khao Poon (Spicy Lao rice vermicelli in a coconut-curry broth with shredded meat and fresh garnishes)
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Entree: Kazakhstan – Southern Kazakhstan – Қуырдақ ➤ Quyrdaq (Rustic pan-fried spiced meat with onions and potatoes common in Kazakh home cooking)
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Entree: Hungary – Northern Hungary – Hortobágyi palacsinta (Savory Hungarian crepes filled with spiced minced meat and baked in a paprika-sour cream sauce)
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Entree: French Southern Territories – Northern Culinary Region – Tartiflette (Creamy alpine potato gratin with reblochon cheese, onions, and smoked bacon)
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Entree: French Polynesia – Northern Culinary Region – Poulet Fafa (chicken simmered with taro leaves and coconut milk)
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Entree: Eswatini – Northern Culinary Region – Sidvudvu (Traditional Swazi pumpkin and peanut stew typically served with maize porridge)
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