All Recipes
Showing 60 of 14629 recipes.
Entree: Philippines – Bicol – Tilmok (Bicol-style coconut milk stew of fish simmered with aromatics, shrimp paste, and chiles)
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Entree: Poland – Greater Poland – Zrazy Wielkopolskie (Thin rolled beef roulades from Greater Poland filled with bacon, pickles, and onions, braised in a savory gravy)
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Entree: Portugal – Alentejo – Bacalhau à Brás (Shredded salted cod mixed with sautéed onions and matchstick potatoes then bound with scrambled eggs and garnished with olives and parsley)
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Entree: South Africa – Afrikaner / Boer – Sosaties (Spiced skewered meat, marinated and grilled with dried fruit and chutney)
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Entree: Pakistan – Karachi – چپلی کباب ➤ Chapli Kabab (Flattened, spiced pan-fried minced meat patties from Pakistani cuisine)
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Entree: Vietnam – Central Vietnam – Bánh Canh (Thick Vietnamese noodle soup with a savory pork-and-seafood broth and chewy tapioca-rice noodles)
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Entree: Chile – Central Chile – Lomo a lo Pobre (Pan-seared beef steak served with fried eggs, sautéed onions, and French fries)
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Entree: Afghanistan – Central Culinary Region – چپلی کباب ➤ Chapli Kabab (Spiced flat pan-fried ground meat patties flavored with herbs and warm spices)
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Entree: Algeria – Algiers & North Coast – لحم لحلو ➤ Lahm Lahlou (Slow-simmered sweet lamb with dried fruit, nuts, and fragrant orange blossom flavors)
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Entree: Bangladesh – Bangladeshi Street Food – মুঘলাই পরোটা ➤ Mughlai Porota (Flaky stuffed flatbread filled with spiced minced meat and egg)
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Entree: Egypt – Alexandria & Mediterranean – ملوخية ➤ Mulukhiyya (Thick green stew made from finely chopped jute leaves cooked with garlic and broth, traditionally served with rice or bread)
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Entree: Ukraine – Carpathian Ukraine – Підбивані картоплі ➤ Pidbivani Kartopli (Rustic Carpathian pan‑fried smashed potatoes with onions, garlic and herbs)
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Entree: Armenia – Armenian Diaspora Classics – Բաստուրմա ➤ Basturma (Dry‑cured, heavily spiced beef coated with a fenugreek‑garlic paste and thinly sliced to serve)
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Entree: Austria – Central Culinary Region – Schweinsbraten (Traditional roast pork with crisp crackling and caraway-flavored gravy)
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Entree: Azerbaijan – Azeri Northwest – Lavangi (Whole baked chicken stuffed with a spiced walnut and onion filling)
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Entree: Belgium – Belgian Coast – Eel in the Green (Poached freshwater eel served in a bright, herb-forward green sauce traditional to the Belgian coast)
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Entree: Cambodia – Central Culinary Region – ចា ក្រឿង សាច់មាន់ ➤ Cha Kroeung Sach Moan (Stir-fried chicken with Khmer kroeung herb-curry paste and aromatics)
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Entree: Denmark – Bornholm – Hakkebøf (Pan-fried seasoned beef patties traditionally served with caramelized onions and brown gravy)
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Entree: Finland – Central Culinary Region – Lanttulaatikko (Baked mashed rutabaga casserole mixed with milk, egg, butter, and breadcrumbs)
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Entree: Georgia – Adjara – ხარჩო ➤ Kharcho (Hearty Georgian beef and rice soup enriched with ground walnuts, herbs, and sour plum seasoning)
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Entree: Ghana – Accra & Coastal Ghana – Kelewele with Grilled Chicken (Spicy Ghanaian fried ripe plantains seasoned with ginger and chilies served with charcoal-grilled seasoned chicken)
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Entree: Iraq – Baghdad & Central Iraq – باقلا بالدهن ➤ Bagila bil Dihin (Fava beans simmered in ghee)
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Entree: Ireland – Cork & Munster – Black Pudding with Potatoes (Sliced blood sausage pan-fried and served with buttered mashed or sautéed potatoes and onions)
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Entree: Israel – Galilee – שקשוקה ➤ Shakshuka (Poached eggs simmered in a spiced tomato and pepper stew)
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Entree: Kenya – Coastal Swahili Kenya – Wali wa Nazi (Fragrant coconut rice cooked in coconut milk commonly served on the Swahili coast)
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Entree: Myanmar – Bamar Central Myanmar – မြန်မာ ဟင်း ➤ myanma hin (Savory Burmese chicken curry simmered with aromatics and warm spices)
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Entree: Nepal – Himalayan Nepal – आलु तामा ➤ alu tama (Nepali stew of potatoes and fermented bamboo shoots cooked with spices and black-eyed peas)
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Entree: Netherlands – Dutch Indonesian Rijsttafel – Ikan Bakar (Grilled marinated whole fish brushed with a spiced sweet-salty glaze)
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Entree: Romania – Banat – Friptură de porc (Seasoned pork roast pan-roasted or oven-roasted until browned with pan juices or gravy)
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Entree: Saudi Arabia – Asir & Southern Saudi – زربيان ➤ Zurbiyān (Slow-cooked spiced lamb layered with fragrant saffron basmati rice)
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Entree: Singapore – Chinese Singapore – Sambal Stingray (Grilled stingray wing slathered with spicy sambal paste and served on banana leaf)
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Entree: South Korea – Gangwon – 곤드레밥 ➤ Gondeure-bap (Steamed rice cooked together with seasoned wild mountain greens)
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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)
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Entree: Syria – Aleppo – كوسا محشي ➤ Kousa Mahshi (Zucchini hollowed and stuffed with seasoned rice and ground meat, simmered in a tangy tomato broth)
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Entree: Tanzania – Dar es Salaam & Coast – Mchuzi wa Kuku (Coastal Swahili chicken stew cooked in a spiced coconut-tomato sauce)
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Entree: Uzbekistan – Bukhara – Kazan Kabob (Hearty Uzbek cauldron-braised lamb and vegetable stew cooked in a kazan)
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Entree: American Samoa – Central Culinary Region – Luau (Baked taro leaves layered with coconut cream and savory meat)
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Entree: Antarctica – Central Culinary Region – Glacial Shrimp Paella (A saffron-scented rice and seafood paella featuring cold-water shrimp and coastal sea herbs)
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Entree: Antigua and Barbuda – Central Culinary Region – Grilled Lobster (Charcoal-grilled split lobster brushed with a Caribbean spiced butter and citrus glaze)
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Entree: Barbados – Central Culinary Region – Bajan Chicken Curry (A hearty Barbadian curried chicken stew seasoned with island curry, thyme, and Scotch bonnet)
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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)
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Entree: Bosnia and Herzegovina – Central Culinary Region – Sarma (Cabbage leaves filled with spiced ground meat and rice, slowly cooked in a savory tomato sauce)
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Entree: Botswana – Central Culinary Region – Tswii (Hearty slow-cooked beef stew enriched with peanut and tomato flavours, traditionally served with sorghum porridge)
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Entree: British Indian Ocean Territory – Central Culinary Region – Grilled Octopus with Lime (Charred and tender octopus marinated and finished with bright lime and garlic)
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Entree: Bulgaria – Central Culinary Region – Шопска мусака ➤ Shopska musaka (Traditional Bulgarian baked casserole of layered potatoes and minced meat topped with yogurt and egg)
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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)
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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)
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Entree: Cape Verde – Central Culinary Region – Moqueca de Peixe (Cape Verdean tomato-and-coconut fish stew)
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Entree: Central African Republic – Central Culinary Region – Banga Soup (Palm-nut based meat and smoked-fish soup)
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Entree: Costa Rica – Central Culinary Region – Ceviche Tico (Costa Rican-style citrus-marinated raw white fish with onions, cilantro, and fresh vegetables)
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Entree: Cote d'Ivoire – Central Culinary Region – Alloco (Fried ripe plantains served with a spicy tomato-pepper sauce and optional protein)
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Entree: Czechia – Bohemia – Hovězí na česneku (Beef braised with abundant garlic in a savory Czech gravy)
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Entree: Democratic Republic of the Congo – Central Culinary Region – Ngulu Yassa (Marinated and stewed chicken in a tangy onion–lemon sauce, Central Congolese style)
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Entree: Djibouti – Central Culinary Region – Maraq (A spiced East African meat stew with a fragrant seasoned broth served with rice)
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Entree: Dominica – Central Culinary Region – Crab and Callaloo (A Dominican creole stew of crab cooked with callaloo greens in a seasoned coconut-tinged broth)
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Entree: Dominican Republic – Central Culinary Region – Mofongo (Mashed fried green plantains flavored with garlic and pork cracklings, shaped into a mound)
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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)
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Entree: Equatorial Guinea – Central Culinary Region – Egusi Soup (A thick West African stew of meat and leafy greens thickened with ground melon seeds)
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Entree: Eswatini – Central Culinary Region – Sidlwadlwa (A traditional Swazi braised meat stew cooked with tomatoes, onions, and peanut for a thick savory sauce)
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Entree: French Guiana – Central Culinary Region – Riz Creole (Creole-style one-pot rice cooked with tomatoes, aromatics, and smoked pork)
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