All Recipes
Showing 60 of 14629 recipes.
Entree: Marshall Islands – Octopus Curry (Braised octopus in a fragrant coconut curry sauce with island spices)
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Entree: Mayotte – Cabri massalé (Stewed goat in a Massalé spice blend)
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Entree: Spain – Asturias – Cachopo (Large breaded and fried folded veal or beef cutlet stuffed with ham and melting cheese typical of Asturias)
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Entree: Monaco – Gnocchi à la Niçoise (Potato dumplings tossed in a Niçoise-style tomato, olive, anchovy, and herb sauce)
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Entree: Montserrat – Callaloo with Crab (Caribbean dasheen leaf and okra stew simmered with crab, coconut milk, and aromatics)
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Entree: Namibia – Pap en Vleis (Thick cornmeal porridge served with grilled meat and a savory tomato-onion gravy)
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Entree: Nauru – Taro Leaf and Coconut Stew (Creamy coconut stew of tender cooked taro leaves and fish)
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Entree: Niger – Moringa Stew (Hearty West African stew of moringa leaves simmered with tomato, aromatics, and often smoked fish or peanut)
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Entree: Niue – Niuean Coconut Crab (Traditional Niuean dish of crab meat simmered in rich coconut milk with island aromatics and greens)
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Entree: Norfolk Island – Sweet Potato and Fish Pie (A baked savory pie of flaked white fish in a creamy vegetable sauce topped with mashed sweet potato)
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Entree: Northern Mariana Islands – Pancit Canton (Stir-fried Filipino-style wheat egg noodles with pork, shrimp, and mixed vegetables)
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Entree: Oman – سكينة ➤ Sakina (Omani spiced lamb and rice bake flavored with saffron and warm Arabian spices)
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Entree: Palau – Fish Wrapped in Banana Leaves (Palauan-style whole fish marinated with coconut, citrus, and aromatics then steamed or grilled in banana leaves)
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Entree: Panama – Chorizo Tableño (Panamanian fresh pork chorizo sautéed with peppers, onions, and tomatoes and served with rice and fried plantains)
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Entree: Qatar – جريش ➤ Jareesh (Hearty Qatari savory porridge of crushed wheat slowly cooked with lamb and aromatic spices)
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Entree: Réunion – Cari Langouste (Réunion-style spiny lobster curry in a fragrant tomato and spice sauce)
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Entree: Rwanda – Inyama y'inka (Traditional Rwandan braised beef in a tomato‑onion and ginger sauce)
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Entree: Saint Barthélemy – Blaff de Poisson (Poached Creole fish cooked in a bright spiced citrus-herb broth)
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Entree: Saint Helena, Ascension and Tristan da Cunha – Fried Fish and Plantains (Crispy fried fish served with sweet fried plantain slices)
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Entree: Saint Lucia – Stewed Pork (A slow-simmered Caribbean pork stew seasoned with citrus, garlic, herbs, and warm spices)
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Entree: Saint Martin (French part) – Boudin Créole (Creole-style spiced pork and rice sausage commonly made in the French Caribbean)
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Entree: Saint Pierre and Miquelon – Choucroute Garnie (Braised sauerkraut cooked with white wine and an assortment of sausages and salted smoked pork)
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Entree: Saint Vincent and the Grenadines – Goat Water (Hearty goat meat stew simmered with Caribbean seasonings and flour dumplings)
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Entree: Samoa – Fai'ai Povi (Slow-cooked beef wrapped in taro leaves and finished in coconut cream)
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Entree: San Marino – Risotto al Tartufo (Creamy arborio rice risotto finished with black truffle shavings and Parmigiano)
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Entree: Sao Tome and Principe – Peixe Grelhado (Chargrilled whole fish seasoned simply with garlic, citrus, and hot pepper)
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Entree: Serbia – Подварак ➤ Podvarak (Slow-baked Serbian cabbage and meat casserole)
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Entree: Seychelles – Salted Fish Rougaille (Creole tomato-based stew of desalted salted fish and aromatics)
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Entree: Solomon Islands – Kokoda (Raw fish marinated in citrus and mixed with coconut cream to make a chilled island-style seafood ceviche)
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Entree: Somalia – Iskudhexkaris (A one-pot Somali spiced rice and meat pilaf cooked with vegetables and warm aromatics)
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Entree: South Georgia and the South Sandwich Islands – Baked Fish with Kelp (Oven-baked white fish fillets wrapped in coastal kelp with butter, lemon, and herbs)
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Entree: Sudan – شايحة ➤ Shaiyah (Slow-roasted spiced lamb with a smoky, charred exterior, a traditional Sudanese roast)
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Entree: Taiwan – 臭豆腐 ➤ Chòu dòufu (Fermented tofu with a pungent aroma, typically deep-fried and served with pickled cabbage and spicy-sweet sauce)
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Entree: Togo – Fufu with Groundnut Soup (Pounded starch dough served with a rich peanut-based meat and tomato stew)
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Entree: Tokelau – Fai'ai Pipi (Coconut-braised small shellfish cooked with taro leaves and island seasonings)
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Entree: Tonga – Pulu Siu (Taro-leaf parcels of seasoned meat simmered in coconut milk)
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Entree: Türkiye – Adana Kebabı (Spicy hand-minced lamb kebab shaped on long skewers and grilled over charcoal)
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Entree: Turks and Caicos Islands – Curry Goat (Slow-simmered Caribbean goat stew cooked in a fragrant curry-spiced sauce)
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Entree: Uganda – Katogo (Hearty Ugandan stew of green cooking bananas simmered with beef in a savory tomato-onion sauce)
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Entree: United States Minor Outlying Islands – Soy Sauce Glazed Chicken (Chicken pieces cooked in a sweet-savory soy glaze)
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Entree: Uruguay – Chajá (Layered sponge cake with meringue, whipped cream, and fruit)
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Entree: Vanuatu – Bougna (Traditional Vanuatu coconut-steamed packet of root vegetables and protein wrapped in banana leaves)
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Entree: Virgin Islands, British – Stewed Oxtail (Caribbean-style slow-braised oxtail in a rich, spiced gravy with beans and root vegetables)
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Entree: Virgin Islands, U.S. – Crab and Rice (One-pot savory stewed crab cooked with seasoned rice)
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Entree: Yemen – بنت الصحن ➤ Bint al-Ṣaḥn (Yemeni layered yeast flatbread brushed with clarified butter and honey)
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Entree: Russia – Buryat & Lake Baikal – Хуушуур ➤ Khuushuur (Pan-fried Buryat meat pastry — a flat, savory turnover filled with seasoned ground mutton or beef)
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Entree: China – Anhui – 红烧石蛙 ➤ Hóngshāo shíwā (Soy-braised stone frog in a savory Chinese braising sauce with aromatics)
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Entree: France – Alsace – Matelote du Rhin (Alsatian Rhine-style river fish stew braised in red wine with onions and mushrooms)
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Entree: Indonesia – Aceh – Eungkot Keumamah (Acehnese slow-cooked spicy goat stew simmered in coconut milk and aromatic spice paste)
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Entree: Italy – Abruzzo – Spaghetti alla Chitarra con Pallottine (Square-cut egg pasta served with small Abruzzese meatballs in a simple tomato and basil sauce)
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Entree: Germany – Berlin-Brandenburg – Königsberger Klopse (Poached German meatballs served in a creamy caper sauce typical of the Berlin-Brandenburg region)
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Entree: Brazil – Amazonas – Baião de Dois com Peixe (Rice-and-beans cooked together with fish and regional aromatics)
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Entree: Germany – Baden – Käsespätzle (Soft egg noodles tossed with melted cheese and topped with caramelized onions)
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Entree: Russia – Arctic North – Холодец ➤ Kholodets (Traditional Russian chilled meat aspic made from long-simmered pork and beef stock that sets into a savory jelly)
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Entree: Spain – Andalusia – Jamón Ibérico con Melón (Cured Iberian ham served with ripe sweet melon, a simple Andalusian pairing)
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Entree: Canada – Alberta – Elk Tenderloin (Seared and roasted elk tenderloin with herb and juniper pan sauce)
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Entree: Ethiopia – Addis Ababa – ጎመን ➤ gomen (Ethiopian braised collard greens seasoned with spiced clarified butter, onion, garlic, and ginger)
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Entree: Iran – Azerbaijani Iran – دیزی ➤ Dizi (Hearty slow-cooked lamb and chickpea stew whose solids are traditionally mashed and served with bread)
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Entree: Japan – Chubu – 牡蠣フライ ➤ Kaki furai (Breaded, deep-fried oysters typically served hot with tartar sauce and lemon)
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Entree: Nigeria – Calabar / Efik-Ibibio – Afia Efere Ebot (Efik white soup of spiced, simmered beef flavored with calabash nutmeg and local seeds)
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