All Recipes
Showing 60 of 14187 recipes.
Entree: South Korea – Gangwon – 곤드레밥 ➤ Gondeure-bap (Steamed rice cooked together with seasoned wild mountain greens)
Created by Kitchen2MyTable.com
Recipe ID: 3815
Entree: Sri Lanka – Colombo & Western Sri Lanka – அப்பம் ➤ Appam (Bowl-shaped fermented rice and coconut milk pancake with a crisp lacy edge and soft center)
Created by Kitchen2MyTable.com
Recipe ID: 3816
Entree: Syria – Aleppo – كوسا محشي ➤ Kousa Mahshi (Zucchini hollowed and stuffed with seasoned rice and ground meat, simmered in a tangy tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 3817
Entree: Tanzania – Dar es Salaam & Coast – Mchuzi wa Kuku (Coastal Swahili chicken stew cooked in a spiced coconut-tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3818
Entree: Uzbekistan – Bukhara – Kazan Kabob (Hearty Uzbek cauldron-braised lamb and vegetable stew cooked in a kazan)
Created by Kitchen2MyTable.com
Recipe ID: 3819
Entree: American Samoa – Central Culinary Region – Luau (Baked taro leaves layered with coconut cream and savory meat)
Created by Kitchen2MyTable.com
Recipe ID: 3820
Entree: Antarctica – Central Culinary Region – Glacial Shrimp Paella (A saffron-scented rice and seafood paella featuring cold-water shrimp and coastal sea herbs)
Created by Kitchen2MyTable.com
Recipe ID: 3821
Entree: Antigua and Barbuda – Central Culinary Region – Grilled Lobster (Charcoal-grilled split lobster brushed with a Caribbean spiced butter and citrus glaze)
Created by Kitchen2MyTable.com
Recipe ID: 3822
Entree: Barbados – Central Culinary Region – Bajan Chicken Curry (A hearty Barbadian curried chicken stew seasoned with island curry, thyme, and Scotch bonnet)
Created by Kitchen2MyTable.com
Recipe ID: 3823
Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Grilled Lionfish (Marinated tropical lionfish fillets grilled over high heat and finished with citrus-herb dressing)
Created by Kitchen2MyTable.com
Recipe ID: 3824
Entree: Bosnia and Herzegovina – Central Culinary Region – Sarma (Cabbage leaves filled with spiced ground meat and rice, slowly cooked in a savory tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3825
Entree: Botswana – Central Culinary Region – Tswii (Hearty slow-cooked beef stew enriched with peanut and tomato flavours, traditionally served with sorghum porridge)
Created by Kitchen2MyTable.com
Recipe ID: 3826
Entree: British Indian Ocean Territory – Central Culinary Region – Grilled Octopus with Lime (Charred and tender octopus marinated and finished with bright lime and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 3827
Entree: Bulgaria – Central Culinary Region – Шопска мусака ➤ Shopska musaka (Traditional Bulgarian baked casserole of layered potatoes and minced meat topped with yogurt and egg)
Created by Kitchen2MyTable.com
Recipe ID: 3828
Entree: Burkina Faso – Central Culinary Region – Ragout d'Igname (A hearty yam stew simmered in a tomato-and-spice sauce with meat and leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 3829
Entree: Cameroon – Central Culinary Region – Fufu Corn and Njama Njama (Corn-based fufu served with a bitterleaf vegetable stew enriched with palm oil and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 3830
Entree: Cape Verde – Central Culinary Region – Moqueca de Peixe (Cape Verdean tomato-and-coconut fish stew)
Created by Kitchen2MyTable.com
Recipe ID: 3831
Entree: Central African Republic – Central Culinary Region – Banga Soup (Palm-nut based meat and smoked-fish soup)
Created by Kitchen2MyTable.com
Recipe ID: 3832
Entree: Costa Rica – Central Culinary Region – Ceviche Tico (Costa Rican-style citrus-marinated raw white fish with onions, cilantro, and fresh vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 3833
Entree: Cote d'Ivoire – Central Culinary Region – Alloco (Fried ripe plantains served with a spicy tomato-pepper sauce and optional protein)
Created by Kitchen2MyTable.com
Recipe ID: 3834
Entree: Czechia – Bohemia – Hovězí na česneku (Beef braised with abundant garlic in a savory Czech gravy)
Created by Kitchen2MyTable.com
Recipe ID: 3835
Entree: Democratic Republic of the Congo – Central Culinary Region – Ngulu Yassa (Marinated and stewed chicken in a tangy onion–lemon sauce, Central Congolese style)
Created by Kitchen2MyTable.com
Recipe ID: 3836
Entree: Djibouti – Central Culinary Region – Maraq (A spiced East African meat stew with a fragrant seasoned broth served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 3837
Entree: Dominica – Central Culinary Region – Crab and Callaloo (A Dominican creole stew of crab cooked with callaloo greens in a seasoned coconut-tinged broth)
Created by Kitchen2MyTable.com
Recipe ID: 3838
Entree: Dominican Republic – Central Culinary Region – Mofongo (Mashed fried green plantains flavored with garlic and pork cracklings, shaped into a mound)
Created by Kitchen2MyTable.com
Recipe ID: 3839
Entree: El Salvador – Central Culinary Region – Sopa de Gallina India (Traditional Salvadoran hen soup of free-range chicken simmered with vegetables and served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 3840
Entree: Equatorial Guinea – Central Culinary Region – Egusi Soup (A thick West African stew of meat and leafy greens thickened with ground melon seeds)
Created by Kitchen2MyTable.com
Recipe ID: 3841
Entree: Eswatini – Central Culinary Region – Sidlwadlwa (A traditional Swazi braised meat stew cooked with tomatoes, onions, and peanut for a thick savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3842
Entree: French Guiana – Central Culinary Region – Riz Creole (Creole-style one-pot rice cooked with tomatoes, aromatics, and smoked pork)
Created by Kitchen2MyTable.com
Recipe ID: 3843
Entree: French Polynesia – Central Culinary Region – Grilled Tuna with Coconut Rice (Grilled or seared tuna steaks served with fragrant coconut-scented rice and tropical accompaniments)
Created by Kitchen2MyTable.com
Recipe ID: 3844
Entree: French Southern Territories – Central Culinary Region – Sole Meunière (Classic pan-fried sole in browned butter with lemon and parsley)
Created by Kitchen2MyTable.com
Recipe ID: 3845
Entree: Hungary – Budapest & Central Hungary – Rakott Krumpli (Layered Hungarian potato casserole with eggs, smoked sausage, and sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 3846
Entree: Kazakhstan – Almaty & Southeast – Шашлык ➤ Shashlyk (Charcoal-grilled skewered marinated chunks of meat)
Created by Kitchen2MyTable.com
Recipe ID: 3847
Entree: Laos – Lao Isan Border Cuisine – ນ້ຳເຂົ້າທອດ ➤ Nam khao tod (Crispy fried rice salad with fermented pork, herbs, peanuts and lime dressing)
Created by Kitchen2MyTable.com
Recipe ID: 3848
Entree: Lebanon – Beirut & Coastal Lebanon – مجدّرة ➤ Mujaddara (A hearty dish of lentils and rice crowned with deeply caramelized onions)
Created by Kitchen2MyTable.com
Recipe ID: 3849
Entree: Norway – Northern Norway – Lutefisk (Rehydrated whitefish treated with lye and rinsed, traditionally boiled or baked and served with potatoes, peas, butter, and bacon)
Created by Kitchen2MyTable.com
Recipe ID: 3850
Entree: Senegal – Casamance – Caldou (Casamance fish stew simmered in tomato and palm-oil sauce, served with rice and local greens)
Created by Kitchen2MyTable.com
Recipe ID: 3851
Entree: Sweden – Norrland / North Sweden – Kalix Löjrom (Premium vendace roe from the Kalix River, served cold with potatoes, crème fraîche, red onion, and crispbread)
Created by Kitchen2MyTable.com
Recipe ID: 3852
Entree: Switzerland – Alpine Switzerland – Capuns (Swiss chard–wrapped dumplings of spiced meat and batter cooked gently in broth)
Created by Kitchen2MyTable.com
Recipe ID: 3853
Entree: Tunisia – Djerba – كابكابو ➤ Kabkabou (Djerbian tomato-and-olive fish stew scented with capers, preserved lemon, and harissa)
Created by Kitchen2MyTable.com
Recipe ID: 3854
Entree: Greenland – National Cuisine – Puisi (Hearty Greenlandic fish and root-vegetable stew simmered in a simple fish broth)
Created by Kitchen2MyTable.com
Recipe ID: 3855
Entree: Guadeloupe – National Cuisine – Court-Bouillon de Poisson (Creole-style aromatic poaching broth for fish, here served as poached fish in a spiced aromatic broth)
Created by Kitchen2MyTable.com
Recipe ID: 3856
Entree: Guatemala – National Cuisine – Fiambre (Cold layered Guatemalan platter of assorted cooked meats, pickled vegetables, eggs and olives dressed in vinaigrette)
Created by Kitchen2MyTable.com
Recipe ID: 3857
Entree: Guinea-Bissau – National Cuisine – Peixe Grelhado (Whole grilled fish marinated with garlic, lime and piri-piri for a smoky spicy main course)
Created by Kitchen2MyTable.com
Recipe ID: 3858
Entree: Honduras – National Cuisine – Sopa de Mondongo (Hearty beef tripe and root-vegetable soup)
Created by Kitchen2MyTable.com
Recipe ID: 3859
Entree: Hong Kong – National Cuisine – 雲吞麵 ➤ wan4 tan1 min6 (Egg noodles in clear savory broth topped with pork-and-shrimp wontons)
Created by Kitchen2MyTable.com
Recipe ID: 3860
Entree: Kiribati – National Cuisine – Te Bua Kaina (Coconut-milk fish and root-crop stew typical of Kiribati)
Created by Kitchen2MyTable.com
Recipe ID: 3861
Entree: Kyrgyzstan – National Cuisine – Куурдак ➤ Kuurdak (Pan-fried lamb or mutton with onions and potatoes, a hearty Kyrgyz skillet dish)
Created by Kitchen2MyTable.com
Recipe ID: 3862
Entree: Lithuania – National Cuisine – Kibinai (Savory baked pastry pockets traditionally filled with minced meat and onions)
Created by Kitchen2MyTable.com
Recipe ID: 3863
Entree: Luxembourg – National Cuisine – Kuddelfleck (Pan-prepared tripe slices cooked with bacon, onions, and a savory mustard cream)
Created by Kitchen2MyTable.com
Recipe ID: 3864
Entree: Madagascar – National Cuisine – Akoho Misy Sakamalao (Malagasy braised chicken scented with fresh ginger and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 3865
Entree: Martinique – National Cuisine – Ragoût de Cochon (Martinican braised pork stew with Creole aromatics and thyme)
Created by Kitchen2MyTable.com
Recipe ID: 3866
Entree: Mauritania – National Cuisine – مارو ويكوس ➤ Maru We-Koos (Hearty Mauritanian lamb and chickpea stew served over couscous)
Created by Kitchen2MyTable.com
Recipe ID: 3867
Entree: Mauritius – National Cuisine – Mine Frite (Mauritian Chinese-style stir-fried noodles with vegetables, eggs, and savory sauces)
Created by Kitchen2MyTable.com
Recipe ID: 3868
Entree: Micronesia – National Cuisine – Coconut Crab Curry (Island-style coconut milk curry simmered with fresh crab and warm island spices)
Created by Kitchen2MyTable.com
Recipe ID: 3869
Entree: Mongolia – National Cuisine – буудаг ➤ Boodog (Traditional Mongolian whole-animal roast cooked from the inside out with heated stones)
Created by Kitchen2MyTable.com
Recipe ID: 3870
Entree: Montenegro – National Cuisine – Satarash (Rustic Balkan summer vegetable stew of peppers, tomatoes, and onions)
Created by Kitchen2MyTable.com
Recipe ID: 3871
Entree: Mozambique – National Cuisine – Prego no Pão (Garlic-and-piri-piri marinated thin steak tucked into crusty Portuguese bread)
Created by Kitchen2MyTable.com
Recipe ID: 3872
Entree: New Caledonia – National Cuisine – Roussette à la Sauce Tomate (Small dogfish fillets gently cooked and served in a savory tomato and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3873
Entree: New Zealand – Auckland & North Island – Green-Lipped Mussels (New Zealand’s large native mussels steamed in a garlicky white-wine and cream broth and served in their shells)
Created by Kitchen2MyTable.com
Recipe ID: 3874