All Recipes
Showing 60 of 14629 recipes.
Entree: Anguilla – Johnny Cakes with Saltfish (Pan-fried corn-and-wheat cakes served with desalted, spiced salted cod)
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Entree: Aruba – Bolo di Batata (Savory baked potato loaf or filled potato bread, often enriched with cheese and seasoned meat)
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Entree: Bahamas – Johnny Cake (Dense cornmeal-based flatbread traditionally pan-fried or baked and served with savory mains)
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Entree: Bahrain – سمك مشوي ➤ Samak Mashwi (Whole fish marinated in Middle Eastern spices and grilled until tender and charred)
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Entree: Belarus – Пячыста ➤ Pyachysta (Pan-roasted Belarusian pork and potato skillet)
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Entree: Belize – Panades (Fried corn masa turnovers filled with seasoned fish or chicken)
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Entree: Benin – Fufu with Peanut Sauce (Starchy pounded dough served with a rich, savory peanut and tomato stew often containing chicken)
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Entree: Bermuda – Cassava Pie (baked grated root vegetable custard with meat)
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Entree: Bhutan – Juma (Hearty Bhutanese pork and radish stew flavored with dried chilies and garlic)
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Entree: Bolivia – Anticuchos (Skewered grilled marinated meat, traditionally beef heart, seasoned with aji peppers and spices)
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Entree: Brunei – Ikan Pepes (Spiced whole fish wrapped in banana leaves and steamed or grilled)
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Entree: Burundi – Nyama Choma (Charcoal-grilled seasoned meat typically served sliced from the bone)
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Entree: Cayman Islands – Fish Rundown (Fish stewed in reduced coconut milk with aromatics and vegetables)
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Entree: Chad – Central Culinary Region – Fufu (Starchy pounded dough made from cassava and plantain served to scoop soups and stews)
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Entree: Cocos (Keeling) Islands – Central Culinary Region – Soto Ayam (Aromatic yellow chicken soup with turmeric, shredded chicken, noodles, and fresh garnishes)
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Entree: Comoros – Central Culinary Region – Biryani Comorien (Comorian spiced layered rice cooked with meat and potatoes)
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Entree: Cook Islands – Central Culinary Region – Mitiore (Cook Islands baked dish of pork and taro cooked in coconut cream and wrapped in banana leaf)
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Entree: Croatia – Central Culinary Region – Špek Fileki (Braised beef tripe simmered with smoked bacon and aromatics)
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Entree: Cuba – Central Culinary Region – Masas de Cerdo Fritas (Pan-fried seasoned pork patties common in central Cuban home cooking)
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Entree: Curacao – Central Culinary Region – Funchi (Firm cornmeal porridge served with a savory salted cod stew)
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Entree: Cyprus – Central Culinary Region – Αφέλια ➤ Afelia (Pork braised in red wine with crushed coriander seeds)
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Entree: Ecuador – Central Culinary Region – Bolón de Verde (Fried mashed green-plantain balls filled or mixed with cheese and/or pork)
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Entree: Eritrea – Central Culinary Region – ጋእት ➤ ga'et (Stiff savory porridge served with a spiced butter well and meat or vegetable stew)
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Entree: Estonia – Central Culinary Region – Kohuke (Sweet curd cheese bar coated in chocolate)
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Entree: Falkland Islands (Malvinas) – Central Culinary Region – Falkland Islands Venison (Roast venison with herb-infused jus and root vegetables typical of the Falkland Islands)
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Entree: Faroe Islands – Central Culinary Region – Klaksvíkskøkur (A hearty baked Faroese meat and potato pie originating from Klaksvík)
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Entree: Fiji – Central Culinary Region – Fish Suruwa (A Fijian coconut milk fish stew with root vegetables and island spices)
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Entree: Gabon – Central Culinary Region – Riz au Poisson (Rice cooked with fish in a tomato-based spiced sauce)
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Entree: Åland Islands – Raggmunk (Crisp grated potato pancakes traditionally served with fried pork and lingonberry)
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Entree: Bouvet Island – Central Culinary Region – Smoked Eider Duck (Smoked sea duck cured in a brine and finished over aromatic wood smoke)
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Entree: Gambia – Chicken Afra (Gambian braised chicken in a savory peanut-tomato sauce with bright tamarind or citrus notes)
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Entree: Gibraltar – Chicken and Chorizo Stew (Hearty tomato-based stew of chicken and spicy cured chorizo)
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Entree: Grenada – Saltfish and Bakes (Salted cod cooked with onions, peppers, and herbs served with fried bakes (Caribbean fried bread)
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Entree: Guam – Kadon Octopus (Chamorro-style octopus stew in a savory coconut milk and annatto broth)
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Entree: Guernsey – Guernsey Stew (Hearty slow-braised beef stew with root vegetables finished with rich Guernsey dairy)
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Entree: Guinea – Lafidi (Hearty West African stew of cassava leaves slow-cooked with meat and peanut)
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Entree: Guyana – Bora and Saltfish (Fried split-pea fritters served with sautéed salted cod)
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Entree: Haiti – Legim (A hearty Haitian vegetable stew of simmered greens and root vegetables cooked with seasoned meat and aromatic epis)
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Entree: Heard Island and McDonald Islands – Char-Grilled Octopus (Tender octopus quickly charred over high heat and finished with lemon and herb oil)
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Entree: Holy See (Vatican City State) – Pasta alla Gricia (Classic Roman pasta of guanciale, Pecorino Romano, and black pepper)
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Entree: Iceland – Rúgbrauð með silungi (Dense Icelandic rye bread served with smoked or cured salmon)
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Entree: Isle of Man – Cottage Pie (Baked savory casserole of seasoned minced beef topped with creamy mashed potatoes)
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Entree: Jamaica – Callaloo and Saltfish (Stewed callaloo leafy greens cooked with salted cod and aromatic Jamaican seasonings)
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Entree: Jersey – Jersey Mussels in Cream Sauce (Fresh Channel Island mussels steamed and served in a rich white wine and cream sauce)
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Entree: Jordan – فريكة ➤ freekeh (Smoked green wheat cooked as a nutty, chewy pilaf often served with meat or vegetables)
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Entree: Kuwait – مماوش ➤ Mumawwash (Kuwaiti spiced lamb and rice one-pot finished with toasted nuts and raisins)
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Entree: Latvia – Kūpināta zivis (Hot-smoked Baltic-style fish fillets brined with dill and bay for a smoky main course)
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Entree: Lesotho – Borotho (Rustic Basotho leavened bread commonly served with stews and soups)
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Entree: Liberia – Check Rice and Gravy (Hearty Liberian-style steamed rice served with a savory tomato-and-spice meat gravy)
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Entree: Libya – مبتان ➤ Mbatan (Libyan slow-braised lamb and vegetable stew served with couscous)
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Entree: Liechtenstein – Zanderfilet (Pan-seared zander fillet in a lemon-butter and caper sauce)
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Entree: Macau – Capela (A Macanese baked chicken in a coconut-spice sauce combining Portuguese and Cantonese influences)
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Entree: Malawi – Kondowole with Fish (Thick cassava-based staple porridge served with a spiced stewed freshwater fish)
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Entree: Maldives – ބިސް ކީމިޔާ ➤ Bis Keemiya (Fried pastry pockets filled with spiced tuna and coconut)
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Entree: Mali – Couscous with Lamb (Steamed semolina grains served with slow-cooked spiced lamb and vegetables)
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Entree: Malta – Maltese Sausage (Traditional Maltese pork sausages seasoned with garlic, black pepper, and island spices, cooked in a tomato-wine sauce)
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Entree: Marshall Islands – Coconut Crab (Island-style crab cooked in rich coconut milk with ginger, garlic, and local aromatics)
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Entree: Mayotte – Briyani de Mayotte (Aromatic layered rice and spiced meat cooked with coconut and Indian Ocean flavors)
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Entree: Moldova – Ciorbă de Burtă (Hearty sour tripe soup enriched with garlic, vinegar, and a creamy egg-sour cream liaison)
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Entree: Monaco – Ravioli Niçois (Small filled pasta from the Nice/Monaco region stuffed with leafy greens and cheese, served with a light sauce)
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