All Recipes
Showing 60 of 14629 recipes.
Entree: French Guiana – Central Culinary Region – Pimentade de Poisson (Fish in spicy pepper sauce)
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Entree: French Polynesia – Central Culinary Region – Pork with Taro Leaves
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Entree: French Southern Territories – Central Culinary Region – Poulet Basquaise (Basque-style chicken)
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Entree: Hungary – Budapest & Central Hungary – Töltött Káposzta (Stuffed cabbage)
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Entree: Kazakhstan – Almaty & Southeast – Манты Manty (Steamed lamb dumplings)
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Entree: Lebanon – Beirut & Coastal Lebanon – فتة ➤ Fatteh (Toasted pita with chickpeas and garlic-yogurt sauce)
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Entree: Norway – Northern Norway – Kjøttkaker (Norwegian meat patties)
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Entree: Senegal – Casamance – Mafé (Peanut stew)
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Entree: Sweden – Norrland / North Sweden – Älggryta (Moose stew)
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Entree: Switzerland – Alpine Switzerland – Zürcher Geschnetzeltes (Zürich-style sliced veal)
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Entree: Tunisia – Djerba – ملوخية ➤ mulukhiyya (Jute-leaf stew)
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Entree: France – Pan-Seared Filet Mignon with Red Wine Reduction and Yukon Gold Mashed Potatoes (Pan-seared beef tenderloin with red wine sauce and mashed potatoes)
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Entree: Guadeloupe – National Cuisine – Poulet Boucané
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Entree: Denmark – Copenhagen & Zealand – Frikadeller (Pan-fried Danish meat patties made from seasoned ground pork and veal)
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Entree: Honduras – National Cuisine – Yuca con Chicharrón (Cassava with Fried Pork)
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Entree: Hong Kong – National Cuisine – 清蒸魚 ➤ Qīngzhēng yú
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Entree: Kiribati – National Cuisine – Te Bua Toro (Baked coconut fish wrapped in banana leaf, a traditional Kiribati-style savory fish entree)
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Entree: Kyrgyzstan – National Cuisine – Шашлык ➤ Shashlyk (Skewered, marinated chunks of meat grilled over an open flame, a classic Central Asian kebab)
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Entree: Lithuania – National Cuisine – Vėdarai (Potato and barley sausages made with grated potatoes, cooked barley, and pork, traditionally boiled and pan-fried)
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Entree: Luxembourg – National Cuisine – F'rell Am Rèisleck (Trout gently cooked in a Riesling wine and cream sauce)
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Entree: Madagascar – National Cuisine – Lasary Voatabia (Malagasy tomato and onion pickled salad)
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Entree: Martinique – National Cuisine – Poulet Boucané (Martinican smoked and marinated chicken)
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Entree: Mauritania – National Cuisine – شرشم ➤ Cherchem (Hearty Mauritanian lamb stew served with millet in a warm spiced broth)
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Entree: Mauritius – National Cuisine – Vindaye Poisson (Mauritian pickled and spiced fish marinated with mustard, turmeric, vinegar, and aromatics)
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Entree: Micronesia – National Cuisine – Chamorro BBQ (Chamorro-style marinated and grilled pork with tangy-spicy finishing sauce)
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Entree: Mongolia – National Cuisine – Банш ➤ Bansh (Small Mongolian meat-filled dumplings typically boiled and served in broth)
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Entree: Montenegro – National Cuisine – Buzara (Adriatic-style garlic, white wine and tomato-braised shellfish)
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Entree: Mozambique – National Cuisine – Galinha à Cafreal (Portuguese-African spiced marinated and grilled chicken with cilantro and piri-piri)
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Entree: New Caledonia – National Cuisine – Poisson Cru à la Tahitienne (Tahitian-style raw fish marinated in citrus then finished with coconut milk and fresh vegetables)
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Entree: New Zealand – Auckland & North Island – Whitebait Fritters (Light pan-fried fritters made by binding small whole juvenile fish with egg and flour)
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Entree: Nicaragua – National Cuisine – Indio Viejo (Hearty Nicaraguan shredded beef stew cooked with corn masa, tomatoes, onions, and achiote)
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Entree: North Korea – North Korean Coastal Cuisine – 오징어볶음 ➤ Ojingeo-bokkeum (Spicy stir-fried squid with vegetables in a Korean red chili sauce)
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Entree: North Macedonia – National Cuisine – Пастрмајлија ➤ Pastrmajlija (Macedonian oven-baked flatbread topped with seasoned cured meat and eggs)
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Entree: Palestine – National Cuisine – كبة ➤ Kibbeh (Fried bulgur-and-meat croquettes stuffed with spiced ground lamb and pine nuts)
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Entree: Papua New Guinea – National Cuisine – Saksak (Steamed sago dumplings mixed with coconut and smoked fish)
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Entree: Paraguay – National Cuisine – Pira Caldo (Hearty Paraguayan fish and root vegetable stew)
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Entree: Pitcairn – National Cuisine – Baked Tuna with Coconut (Baked tuna fillets cooked in a creamy coconut sauce with island seasonings)
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Entree: Puerto Rico – National Cuisine – Chuletas Fritas (Puerto Rican-style pan-fried seasoned pork chops)
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Entree: Republic of the Congo – National Cuisine – Ngulu Yako Tumba (Hearty Congolese peanut‑based braised goat stew with leafy greens)
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Entree: Sierra Leone – National Cuisine – Fried Fish and Plantains (Crispy fried whole fish served with sweet fried ripe plantains and a fresh spicy pepper sauce)
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Entree: Sint Maarten (Dutch part) – National Cuisine – Crab Backs (Baked Caribbean crab mixture stuffed into shells and finished with a golden breadcrumb topping)
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Entree: Slovakia – National Cuisine – Zemiakové Placky (Crisp fried potato pancakes made from grated potatoes and onion, served hot with sour cream)
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Entree: Slovenia – National Cuisine – Idrijski Žlikrofi (Small boiled filled dumplings from Idrija with a herbed potato and cured pork filling)
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Entree: South Sudan – National Cuisine – Bamia (A hearty okra and meat stew simmered in tomato and aromatic spices)
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Entree: Suriname – National Cuisine – Bami Goreng (Stir-fried seasoned egg noodles with vegetables and savory protein)
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Entree: Cambodia – Khmer Central Cuisine – លុកឡាក់ ➤ Lok Lak (Stir-fried marinated beef served with a lime-and-black-pepper dipping sauce and fresh vegetables)
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Entree: Tajikistan – National Cuisine – Лагман ➤ Lagman (Hand-pulled wheat noodles served with a savory spiced meat and vegetable sauce in a light broth)
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Entree: Timor-Leste – National Cuisine – Caril de Galinha (Timorese-style coconut chicken curry with turmeric, potatoes, and fragrant spices)
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Entree: Trinidad and Tobago – National Cuisine – Stewed Oxtail (Slow-braised oxtail in a rich Caribbean-spiced brown gravy with vegetables and butter beans)
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Entree: Turkmenistan – National Cuisine – Govurma (Traditional Turkmen lamb stew of browned meat slowly simmered with onions and rendered fat into a savory sauce)
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Entree: United Arab Emirates – National Cuisine – Al Madrooba (Savory, thickened stew of desalted salted fish cooked with spices and a flour-based gravy)
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Entree: Venezuela – National Cuisine – Asado Negro (Slow-roasted beef with a deeply caramelized sweet-savory dark glaze)
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Entree: Wallis and Futuna – National Cuisine – Poisson Cru à la Futunienne (Raw marinated fish in lime and coconut milk with fresh vegetables)
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Entree: Western Sahara – National Cuisine – بصارة ➤ Bissara (Thick heated purée of dried fava beans seasoned with garlic, cumin, olive oil, and lemon)
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Entree: Belgium – Central Culinary Region – Waterzooi (A creamy Flemish stew of chicken poached with vegetables and thickened with an egg-and-cream liaison)
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Entree: Albania – Qofte (Pan-fried seasoned meatballs or patties made from ground meat, herbs, and spices)
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Entree: Andorra – Cargols a la Llauna (Catalan-style roasted snails baked on a hot tin with garlic, parsley, and oil)
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Entree: Angola – Moamba de Ginguba (Angolan peanut and palm-oil chicken stew in a rich, savory sauce)
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Entree: Anguilla – Curry Goat (Spicy Caribbean slow-cooked goat curry with aromatics and potatoes)
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Entree: Aruba – Cabrito Stoba (Slow-braised Aruban young goat stew in a rich tomato and spice sauce)
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