All Recipes
Showing 60 of 14629 recipes.
Entree: Northern Mariana Islands – Grilled Parrotfish (Whole tropical fish grilled over charcoal and served with tangy Chamorro finadene sauce)
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Entree: Oman – مشكاك ➤ Mishkāk (Grilled marinated skewered meat seasoned with warm Middle Eastern spices)
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Entree: Palau – Kelaguen (Chopped marinated meat or fish mixed with citrus, grated coconut, onions, and chili)
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Entree: Panama – Bistec Picado (Panamanian chopped or thinly sliced beef sautéed with onions, peppers, and tomatoes)
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Entree: Qatar – مدروبة ➤ Madrouba (Savory Qatari spiced rice and chicken porridge mashed to a creamy consistency)
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Entree: Réunion – Bichiques au Combava (Crispy fried tiny local fish flavored with combava (kaffir lime)
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Entree: Rwanda – Ibihaza (Rwandan stewed pumpkin and beans in a savory tomato-peanut sauce)
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Entree: Saint Barthélemy – Vivaneau Grille (Whole grilled red snapper seasoned in classic Saint Barthélemy Creole-style flavors)
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Entree: Saint Helena, Ascension and Tristan da Cunha – Beef Island Pie (Baked seasoned ground beef and vegetables topped with creamy mashed potato)
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Entree: Saint Kitts and Nevis – Stewed Saltfish (Salted cod stewed with vegetables, peppers, and Caribbean spices)
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Entree: Saint Lucia – Pepperpot (Hearty Caribbean meat stew seasoned with hot pepper and warm spices)
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Entree: Saint Martin (French part) – Cabri Roti (Roasted young goat marinated in Caribbean Creole spices)
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Entree: Saint Pierre and Miquelon – Pâté Chinois (Layered casserole of seasoned ground beef, creamed corn, and mashed potatoes)
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Entree: Saint Vincent and the Grenadines – Stewed Pigeon Peas (Hearty Caribbean stew of pigeon peas simmered with salted meat, coconut milk, and root vegetables)
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Entree: Greece – Crete – Καλιτσούνια ➤ Kalitsounia (Small Cretan cheese and herb-filled pastries, traditionally baked or fried and served savory)
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Entree: San Marino – Pollo alla Sammarinese (Braised and roasted chicken in a fragrant tomato, herb, and wine sauce typical of San Marino)
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Entree: Colombia – Bogota / Andean – Bandeja Paisa (A generous traditional Colombian platter of beans, rice, various fried and grilled pork and beef preparations, fried egg, plantain, arepa, and avocado)
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Entree: Serbia – Pasulj (Hearty Serbian bean stew with smoked meats)
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Entree: Seychelles – Coconut Fish Curry (Seychellois coconut milk curry with firm white fish and island spices)
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Entree: Australia – Melbourne & Victoria – Meat Pie (Individual shortcrust pastry pies filled with seasoned minced beef and thick gravy)
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Entree: South Georgia and the South Sandwich Islands – Seafood Pie (Baked savory pie of mixed seafood in a creamy white sauce topped with mashed potato)
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Entree: Sudan – قُرَصَة ➤ Gurasa (Sudanese round leavened flatbread cooked on a griddle and traditionally served with stews)
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Entree: Taiwan – 鳳梨蝦球 ➤ Fènglí xiāqiú (Crispy battered shrimp balls glazed in a sweet-and-sour pineapple sauce)
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Entree: Togo – Djenkoume (Firm steamed corn and cassava dumplings commonly served with savory West African stews)
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Entree: Tokelau – Keke Pua'a (Savory baked or steamed pork and taro cake wrapped in leaves and cooked in coconut milk)
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Entree: Tonga – Vai Siaine (Coconut-based braised fish or protein in a fragrant island broth with taro and greens)
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Entree: Türkiye – Kuzu Tandır (Slow-roasted lamb cooked until fall-apart tender in a sealed oven or pot)
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Entree: Turks and Caicos Islands – Stewed Fish (Firm white fish simmered in a seasoned tomato-based broth with Caribbean herbs and peppers)
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Entree: Tuvalu – Grilled Fish with Coconut Sauce (Grilled whole or filleted fish served with a creamy coconut-based island sauce)
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Entree: Uganda – Ugandan Pilau (Fragrant spiced rice pilaf cooked with beef and warm whole spices)
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Entree: United States Minor Outlying Islands – Hawaiian Loco Moco (A hearty Hawaiian plate of white rice topped with seasoned hamburger patties, fried eggs, and savory brown gravy)
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Entree: Uruguay – Empanadas Criollas (Savory baked turnovers of dough filled with a seasoned beef mixture often with onions, hard-boiled egg, olives, and spices)
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Entree: Vanuatu – Tanna Soup (A traditional Vanuatu island soup of coconut broth with root crops, greens, and fish)
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Entree: Virgin Islands, British – Saltfish and Dumplings (Salted cod stewed with aromatic vegetables and herbs, served with boiled flour dumplings)
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Entree: Virgin Islands, U.S. – Pigeon Peas and Rice (Caribbean one-pot rice cooked with pigeon peas, coconut milk, and aromatics)
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Entree: Argentina – Buenos Aires – Provoleta (Melted provolone cheese seasoned with herbs and spices and grilled until bubbly and golden)
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Entree: Zambia – T-bone Steak with Nshima (Grilled T-bone steak served with firm maize porridge and a tomato-and-greens relish)
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Entree: China – Anhui – 巫山御鹅 ➤ Wūshān Yù'é (Anhui-style braised imperial goose finished with a rich savory glaze)
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Entree: France – Alsace – Tourte de la Vallée (Rustic Alsatian savory meat pie of mixed pork and veal enclosed in a buttery pastry)
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Entree: Indonesia – Aceh – Ikan Kayu (Smoked firm fish prepared in Acehnese spicy coconut-based sauce)
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Entree: Turkey – Black Sea Turkey – Karalahana Sarması (Kale leaves filled with a herbed rice and meat mixture, rolled and gently steamed or braised)
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Entree: Brazil – Amazonas – Pato no Tucupi (Duck cooked in seasoned tucupi manioc broth, traditionally served with jambu and rice)
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Entree: Germany – Baden – Flädle (Thin savory pancakes cut into strips, traditionally served in clear beef broth as a noodle-like garnish)
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Entree: Russia – Arctic North – Шашлык ➤ Shashlyk (Skewered marinated chunks of meat grilled over an open flame)
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Entree: Spain – Andalusia – Pescado a la Sal (Whole fish baked encased in a salt crust that seals in moisture and flavor)
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Entree: Canada – Alberta – Alberta Lamb Chops (Seared and grilled seasoned lamb chops highlighting Alberta lamb)
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Entree: Ethiopia – Addis Ababa – ምስር ወጥ ➤ Misir Wot (Spicy Ethiopian red lentil stew cooked with berbere and niter kibbeh)
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Entree: Iran – Azerbaijani Iran – زرشک پلو ➤ Zereshk Polo (Saffron-scented basmati rice studded with tart barberries and served with braised chicken)
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Entree: Japan – Chubu – イカの塩辛 ➤ Ika no shiokara (Salted, fermented squid made from chopped squid and its viscera, intensely salty and savory)
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Entree: Nigeria – Calabar / Efik-Ibibio – Afia Efere (Efik white soup of meat and fish cooked in a clear, spiced broth and finished with bitter/peppery leaves)
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Entree: Pakistan – Balochistan – خدی کباب ➤ Khaddi Kebab (Balochi-style spiced lamb kebabs traditionally grilled on skewers or cooked in a buried pit for a smoky finish)
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Entree: Turkey – Adana & Cukurova – Lahmacun (Thin round flatbread topped with spiced minced lamb and finely chopped vegetables)
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Entree: United Kingdom – British Indian Cuisine – Lamb Bhuna (Thick, richly spiced pan-reduced lamb curry with caramelized onions)
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Entree: Argentina – Argentine Asado Belt – Empanadas Criollas (Savory baked hand pies filled with seasoned ground beef, sautéed onions, olives, and hard-cooked egg)
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Entree: Australia – Australian Indigenous & Bush Foods – Bush Tomato Risotto (Creamy Italian-style risotto flavored with native Australian bush tomatoes and Parmesan)
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Entree: Colombia – Amazonian Colombia – Patarasca (Whole river fish marinated, wrapped in banana leaves, and grilled over coals)
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Entree: Greece – Aegean Islands – Μακαρόνια με κιμά ➤ Makaronia me kima (Pasta tossed with a seasoned ground meat and tomato sauce)
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Entree: Malaysia – Kuala Lumpur – Banana Leaf Rice (A Malaysian meal of steamed rice served on a banana leaf with assorted curries, vegetables, pickles, and sambal)
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Entree: Morocco – Atlas Mountains – دجاج أملو ➤ Dajaj Amlou (Chicken braised and roasted with amlou, the Moroccan almond and argan oil paste, creating a nutty, honeyed spiced glaze)
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Entree: Peru – Afro-Peruvian – Lomo Saltado (Peruvian stir-fry of marinated beef with onions, tomatoes, and fried potatoes served with rice)
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