All Recipes
Showing 60 of 14629 recipes.
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)
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Entree: French Southern Territories – Central Culinary Region – Sole Meunière (Classic pan-fried sole in browned butter with lemon and parsley)
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Entree: Hungary – Budapest & Central Hungary – Rakott Krumpli (Layered Hungarian potato casserole with eggs, smoked sausage, and sour cream)
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Entree: Kazakhstan – Almaty & Southeast – Шашлык ➤ Shashlyk (Charcoal-grilled skewered marinated chunks of meat)
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Entree: Laos – Lao Isan Border Cuisine – ນ້ຳເຂົ້າທອດ ➤ Nam khao tod (Crispy fried rice salad with fermented pork, herbs, peanuts and lime dressing)
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Entree: Lebanon – Beirut & Coastal Lebanon – مجدّرة ➤ Mujaddara (A hearty dish of lentils and rice crowned with deeply caramelized onions)
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Entree: Norway – Northern Norway – Lutefisk (Rehydrated whitefish treated with lye and rinsed, traditionally boiled or baked and served with potatoes, peas, butter, and bacon)
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Entree: Senegal – Casamance – Caldou (Casamance fish stew simmered in tomato and palm-oil sauce, served with rice and local greens)
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Entree: Sweden – Norrland / North Sweden – Kalix Löjrom (Premium vendace roe from the Kalix River, served cold with potatoes, crème fraîche, red onion, and crispbread)
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Entree: Switzerland – Alpine Switzerland – Capuns (Swiss chard–wrapped dumplings of spiced meat and batter cooked gently in broth)
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Entree: Tunisia – Djerba – كابكابو ➤ Kabkabou (Djerbian tomato-and-olive fish stew scented with capers, preserved lemon, and harissa)
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Entree: Greenland – National Cuisine – Puisi (Hearty Greenlandic fish and root-vegetable stew simmered in a simple fish broth)
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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)
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Entree: Guatemala – National Cuisine – Fiambre (Cold layered Guatemalan platter of assorted cooked meats, pickled vegetables, eggs and olives dressed in vinaigrette)
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Entree: Guinea-Bissau – National Cuisine – Peixe Grelhado (Whole grilled fish marinated with garlic, lime and piri-piri for a smoky spicy main course)
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Entree: Honduras – National Cuisine – Sopa de Mondongo (Hearty beef tripe and root-vegetable soup)
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Entree: Hong Kong – National Cuisine – 雲吞麵 ➤ wan4 tan1 min6 (Egg noodles in clear savory broth topped with pork-and-shrimp wontons)
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Entree: Kiribati – National Cuisine – Te Bua Kaina (Coconut-milk fish and root-crop stew typical of Kiribati)
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Entree: Kyrgyzstan – National Cuisine – Куурдак ➤ Kuurdak (Pan-fried lamb or mutton with onions and potatoes, a hearty Kyrgyz skillet dish)
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Entree: Lithuania – National Cuisine – Kibinai (Savory baked pastry pockets traditionally filled with minced meat and onions)
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Entree: Luxembourg – National Cuisine – Kuddelfleck (Pan-prepared tripe slices cooked with bacon, onions, and a savory mustard cream)
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Entree: Madagascar – National Cuisine – Akoho Misy Sakamalao (Malagasy braised chicken scented with fresh ginger and garlic)
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Entree: Martinique – National Cuisine – Ragoût de Cochon (Martinican braised pork stew with Creole aromatics and thyme)
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Entree: Mauritania – National Cuisine – مارو ويكوس ➤ Maru We-Koos (Hearty Mauritanian lamb and chickpea stew served over couscous)
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Entree: Mauritius – National Cuisine – Mine Frite (Mauritian Chinese-style stir-fried noodles with vegetables, eggs, and savory sauces)
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Entree: Micronesia – National Cuisine – Coconut Crab Curry (Island-style coconut milk curry simmered with fresh crab and warm island spices)
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Entree: Mongolia – National Cuisine – буудаг ➤ Boodog (Traditional Mongolian whole-animal roast cooked from the inside out with heated stones)
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Entree: Montenegro – National Cuisine – Satarash (Rustic Balkan summer vegetable stew of peppers, tomatoes, and onions)
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Entree: Mozambique – National Cuisine – Prego no Pão (Garlic-and-piri-piri marinated thin steak tucked into crusty Portuguese bread)
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Entree: New Caledonia – National Cuisine – Roussette à la Sauce Tomate (Small dogfish fillets gently cooked and served in a savory tomato and herb sauce)
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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)
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Entree: Nicaragua – National Cuisine – Rondón (Coconut-based Caribbean seafood and root-vegetable stew)
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Entree: North Korea – North Korean Coastal Cuisine – 새우젓 ➤ saeujeot (Brined small shrimp preserved and used as a savory seasoning and here prepared as a coastal shrimp-and-tofu stew)
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Entree: North Macedonia – National Cuisine – Мусака ➤ Musaka (Baked layered casserole of sliced potatoes and seasoned ground meat finished with an egg custard)
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Entree: Palestine – National Cuisine – فتوش مع دجاج مشوي ➤ Fattoush ma'a dajaj mashwi (Levantine chopped vegetable salad with toasted pita and marinated grilled chicken)
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Entree: Papua New Guinea – National Cuisine – Palusami (Taro leaves filled with coconut cream and seasoned protein, wrapped and cooked until soft)
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Entree: Paraguay – National Cuisine – Vori Vori de Pollo (Chicken stew with small cornmeal and cheese dumplings simmered in a flavorful broth)
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Entree: Pitcairn – National Cuisine – Breadfruit and Fish Stew (Hearty island stew of breadfruit and fish simmered in coconut milk and aromatic seasonings)
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Entree: Puerto Rico – National Cuisine – Pastelón (Layered baked casserole of sweet ripe plantains filled with seasoned ground meat and melted cheese)
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Entree: Republic of the Congo – National Cuisine – Maboké (Banana-leaf–wrapped spiced steamed fish)
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Entree: Sierra Leone – National Cuisine – Palm Oil Soup (Hearty West African soup of meat or fish simmered in red palm oil with greens and spices)
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Entree: Sint Maarten (Dutch part) – National Cuisine – Callaloo with Saltfish (Stewed Caribbean leafy greens cooked with salted cod and aromatic seasonings)
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Entree: Slovakia – National Cuisine – Kuracie Prsia na Smotane (Pan-seared chicken breasts simmered in a creamy sour cream sauce)
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Entree: Slovenia – National Cuisine – Bograč (Hearty Slovenian paprika-scented meat and vegetable stew cooked with sausages and potatoes)
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Entree: South Sudan – National Cuisine – Kawari (Traditional South Sudanese savory peanut-thickened beef and vegetable stew)
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Entree: Suriname – National Cuisine – Kip Kerri (Surinamese curried chicken braised with vegetables and aromatic spices)
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Entree: Nigeria – Hausa-Fulani North – Suya (Charcoal-grilled, spicy peanut-coated skewered meat popular in northern Nigeria)
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Entree: Tajikistan – National Cuisine – Манту ➤ Mantu (Steamed Central Asian meat dumplings served with tangy tomato sauce and garlicky yogurt)
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Entree: Timor-Leste – National Cuisine – Budu (Timorese coconut fish stew simmered with aromatics, tamarind, and chilies served with rice)
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Entree: Trinidad and Tobago – National Cuisine – Trini Corn Soup (Hearty Caribbean sweetcorn and vegetable soup with soft flour dumplings)
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Entree: Turkmenistan – National Cuisine – Kovurma (Traditional Turkmen braised lamb stew with onions and tomato, slow-cooked until tender)
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Entree: United Arab Emirates – National Cuisine – ثريد ➤ Tharīd (A hearty Gulf stew of braised meat and vegetables poured over pieces of thin flatbread so the bread soaks up the broth)
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Entree: Venezuela – National Cuisine – Pollo en Brasas (Venezuelan-style charcoal-grilled marinated chicken with citrus and annatto for color and flavor)
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Entree: Wallis and Futuna – National Cuisine – Poisson Grillé (Charcoal-grilled whole fish seasoned with citrus, coconut and island herbs)
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Entree: Western Sahara – National Cuisine – سفة ➤ Seffa (Sweet steamed couscous or vermicelli topped with butter, cinnamon, powdered sugar and toasted almonds often served with spiced chicken)
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Entree: Zimbabwe – National Cuisine – Nyama Choma (grilled large cuts of meat)
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Entree: Albania – Jani me Fasule (Albanian white bean stew simmered with tomatoes and pork or lamb)
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Entree: Andorra – Xai a la Brasa (Charcoal-grilled or roasted lamb seasoned simply with garlic, rosemary, olive oil, and lemon)
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Entree: Angola – Cabidela (Chicken stew cooked with its own blood and vinegar to create a rich, tangy sauce typically served with rice)
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Entree: Anguilla – Pepperpot (Hearty spicy Caribbean meat stew slow-simmered with root vegetables and hot peppers)
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