All Recipes
Showing 60 of 14629 recipes.
Entree: Bahamas – Conch Fritters (Deep-fried seasoned batter fritters made with chopped conch meat)
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Entree: Bahrain – الثريد ➤ Al-Thareed (Bread-based stew of meat and vegetables poured over torn flatbread)
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Entree: Belarus – Клецкі ➤ Kletski (Small Belarusian boiled dumplings served in a clear meat broth or tossed with butter, onions, and bacon)
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Entree: Belize – Garnaches (Small fried corn tortillas topped with refried beans, shredded cabbage, cheese, and salsa)
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Entree: Benin – Akpan (Fermented corn pudding similar to a tangy corn yogurt served chilled)
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Entree: Bermuda – Bermuda Fish Cakes (Pan-fried seasoned fish and potato patties typical of Bermuda)
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Entree: Bhutan – Goep (Hearty Bhutanese stir of minced pork with fresh chilies and melted local cheese served with red rice)
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Entree: Bolivia – Majadito (Bolivian stir-fried rice with shredded dried beef, fried plantain, cilantro, and fried eggs)
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Entree: Brunei – Hati Buyah (Spiced Bruneian-style liver simmered in coconut milk and aromatics)
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Entree: Burundi – Agatogo (Burundian stew of green plantains simmered with tomatoes and meat)
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Entree: Cayman Islands – Cayman Lobster (Caribbean spiny lobster prepared with garlic-butter, citrus, and island spices)
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Entree: Chad – Central Culinary Region – Karkanji (Savory Central Chadian hibiscus and peanut braised goat stew)
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Entree: Christmas Island – Central Culinary Region – Chili Crab (Stir-fried whole crab in a tangy sweet-spicy tomato and chili sauce)
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Entree: Cocos (Keeling) Islands – Central Culinary Region – Gado-Gado (Indonesian-style mixed boiled and blanched vegetables with tofu, tempeh, hard-boiled eggs and a spicy peanut sauce)
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Entree: Comoros – Central Culinary Region – Pilao (Spiced rice cooked with chicken and whole aromatic spices in a Swahili-style pilaf)
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Entree: Croatia – Central Culinary Region – Sarma (Pickled cabbage leaves filled with seasoned minced meat and rice, slowly braised until tender)
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Entree: Cuba – Central Culinary Region – Fricase de Pollo (Chicken braised in a tangy tomato-wine sauce with vegetables, olives, and capers)
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Entree: Curacao – Central Culinary Region – Giambo (Hearty Curaçaoan okra and seafood stew simmered with tomatoes and spices)
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Entree: Cyprus – Central Culinary Region – Κουπέπια ➤ Koupepia (Cypriot vine leaves stuffed with seasoned rice and ground meat slow-cooked in tomato and lemon broth)
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Entree: Ecuador – Central Culinary Region – Churrasco Ecuatoriano (Grilled marinated skirt or flank steak served with rice, fried egg, plantain, and typical Ecuadorian accompaniments)
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Entree: Eritrea – Central Culinary Region – ሺሮ ➤ Shiro (Thick, seasoned stew made from powdered chickpeas or broad beans, simmered with berbere and aromatics and served with injera or flatbread)
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Entree: Thailand – Coastal Thai Seafood – ปลาสามรส ➤ Pla Sam Rod (Crispy whole fish dressed in a balanced sweet, sour, and spicy sauce)
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Entree: Faroe Islands – Central Culinary Region – Ræstur fiskur (Partly fermented and wind‑dried fish prepared and gently poached, served simply with potatoes and fat)
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Entree: Fiji – Central Culinary Region – Fijian Chicken Curry (Coconut‑based chicken curry with island spices and vegetables, reflecting Indo‑Fijian home cooking)
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Entree: Gabon – Central Culinary Region – Poulet Moambé (chicken in palm-nut stew)
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Entree: South Africa – Durban Indian – Durban Curry (Hearty South African Indian-style curry of spiced meat simmered in a fragrant masala sauce)
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Entree: Portugal – Azores – Cozido das Furnas (Hearty Portuguese meat-and-vegetable stew slow-cooked in volcanic steam in Furnas, Azores)
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Entree: Gibraltar – Gibraltar-style Paella (A saffron-scented Spanish-style rice dish cooked with mixed seafood, chicken, and chorizo in a wide paella pan)
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Entree: Grenada – Jerk Pork (Spicy Caribbean pork marinated in a pimento and Scotch bonnet seasoning then grilled or roasted until caramelized)
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Entree: Guam – Estufao (Chamorro slow-braised beef stew in a savory soy-and-vinegar sauce)
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Entree: Guernsey – Guernsey Lobster Thermidor (Classic baked lobster in a creamy mustard-cognac sauce, gratinéed with cheese)
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Entree: Guinea – Thieboudienne (Traditional West African one-pot fish and rice cooked in a spiced tomato sauce with vegetables)
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Entree: Guyana – Roti and Curry (Soft layered flatbread served with a hearty curried meat stew typical of Guyanese Indo-Caribbean cooking)
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Entree: Haiti – Diri ak Djon Djon (Rice cooked with Haitian black mushrooms that gives a deeply flavored dark rice often served with proteins)
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Entree: Heard Island and McDonald Islands – Grilled Lobster Tail (Charred grilled lobster tail served with a garlic-herb butter for basting and dipping)
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Entree: Holy See (Vatican City State) – Pasta e Fagioli (Hearty Italian pasta and bean stew)
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Entree: Poland – Lesser Poland / Krakow – Krakowska Kiełbasa (Traditional smoked Krakow-style pork sausage seasoned with garlic and pepper)
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Entree: Philippines – Ilocano – Dinardaraan (Ilocano pork blood stew made with pork meat and offal simmered in savory aromatics and fresh pig’s blood, served with rice)
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Entree: Jersey – Jersey Scallops with Black Butter (Seared sea scallops finished in deeply browned butter with lemon, capers and parsley)
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Entree: Jordan – شيش طاووق ➤ Shish Ṭāwūq (Charred skewered chicken marinated in yogurt, tomato and warm spices, typical Levantine grilled chicken)
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Entree: Kuwait – قبوط ➤ Qabūṭ (Kuwaiti spiced lamb dumplings simmered in an aromatic broth)
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Entree: Latvia – Kartupeļu pankūkas (Latvian grated potato pancakes pan-fried until crisp and served savory)
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Entree: Peru – Andean Highlands – Aji de Gallina (Shredded poached chicken in a creamy, mildly spicy aji amarillo and walnut sauce served over potatoes with rice)
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Entree: Libya – الرشدة ➤ Rishda (Hand-cut semolina noodles served in a rich lamb and tomato broth)
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Entree: Liechtenstein – Liechtensteiner Rösti (Crispy pan-fried grated potato cake often served with bacon or cheese)
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Entree: Macau – Galinha à Africana (Macanese spicy braised chicken in a creamy coconut-peanut and chili sauce)
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Entree: Morocco – Casablanca & Atlantic Coast – Couscous Royale (steamed couscous with meats and vegetables)
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Entree: Maldives – ބޮށި މަށުނި ➤ Boshi Mashuni (Shredded banana blossom tossed with smoked tuna, grated coconut, onions, and chilies as a savory Maldivian coconut-tuna salad)
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Entree: Malaysia – Malaysian Chinese – 酿豆腐 ➤ Niàng dòufu (Assorted tofu and vegetables stuffed with seasoned fish paste, served in a light broth or with a savory sauce)
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Entree: Malta – Lampuki Pie (Savory Maltese fish pie made with lampuki and seasonal greens baked in a pastry crust)
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Entree: Marshall Islands – Tuna Sashimi (Thinly sliced fresh raw tuna served simply with island-style citrus and savory condiments)
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Entree: Mayotte – Langouste à la vanille (Spiny lobster cooked in a fragrant vanilla-scented coconut sauce)
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Entree: Moldova – Zeamă de Pui (Traditional Moldovan sour chicken soup with noodles and fresh herbs)
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Entree: Monaco – Bouillabaisse (Provencal Mediterranean fish and shellfish stew in a saffron-tomato broth traditionally served with rouille and crusty bread)
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Entree: Montserrat – Pepperpot (Hearty slow-simmered Caribbean meat stew flavored with cassareep, cinnamon, hot peppers, and leafy greens)
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Entree: Namibia – Biltong and Droewors (Salt-cured, spiced air-dried beef and spiced dried sausage from Southern African tradition)
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Entree: Nauru – Coconut Crab (Large land crab cooked in rich coconut milk with island aromatics, a traditional Nauruan seafood stew)
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Entree: Niger – Tuwo Shinkafa (Soft, compact rice dumpling made from starchy short-grain rice, served with a savory West African soup or stew)
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Entree: Niue – Palusami (Young taro leaves filled with coconut cream and aromatics, wrapped and baked until rich and creamy)
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Entree: Norfolk Island – Coconut Chicken Curry (Island-style chicken simmered in fragrant coconut milk with warm curry spices)
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