All Recipes
Showing 60 of 14629 recipes.
Entree: Pakistan – Balochistan – بلوچی پلو ➤ Balochi Pulao (Fragrant spiced rice cooked with tender mutton and potatoes in the Baloch style)
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Entree: Turkey – Adana & Cukurova – Kuzu Kavurma (Pan-seared lamb cubes cooked in their rendered fat with onions and peppers)
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Entree: United Kingdom – British Indian Cuisine – Beef Vindaloo (Tangy, spicy beef curry marinated in vinegar and warm Indo-Portuguese spices)
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Entree: Argentina – Argentine Asado Belt – Chivito al Asador (Whole young goat roasted on an open Argentine grill in asado style)
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Entree: Australia – Australian Indigenous & Bush Foods – Wild Boar Roast (Slow-roasted wild boar seasoned with native Australian bush herbs and spices)
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Entree: Colombia – Amazonian Colombia – Pirarucú en Salsa de Coco (Arapaima fillets cooked in a fragrant coconut sauce with citrus and Amazonian aromatics)
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Entree: Greece – Aegean Islands – Καλαμαράκια τηγανητά ➤ Kalamarákia tiganitá (Small whole or sliced squid lightly floured and deep-fried until crisp, served with lemon)
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Entree: France – Pan-Seared Duck Breast with Cherry-Port Sauce (Duck breast with cherry and port sauce)
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Entree: China – 五香鸭胸 ➤ Wǔxiāng yā xiōng (Five-spice duck breast)
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Entree: Thailand – แกงเผ็ดเป็ดย่าง ➤ Kaeng phet ped yang (Thai red curry with duck)
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Salad: France – Lyon – Frisée à la Lyonnaise (Frisée with Warm Shallot Vinaigrette)
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Entree: Malaysia – Kuala Lumpur – Nasi Kerabu (Blue-hued herbed rice served with fresh ulam, toasted coconut, sambal, and spiced chicken)
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Entree: Morocco – Atlas Mountains – طاجين الزيتون ➤ Tājīn az-Zaytūn (Moroccan slow-simmered chicken stew with olives and preserved lemon in a spiced saffron broth)
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Entree: Peru – Afro-Peruvian – Chicharrón de Cerdo (Crispy fried pork pieces rendered until golden, typically served with salsa criolla and yuca)
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Entree: Philippines – Bicol – Adobong Pusit sa Gata (Squid cooked adobo-style in vinegar and soy, finished in rich coconut milk with chili)
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Entree: Poland – Greater Poland – Kluski Śląskie (Small Silesian potato dumplings with a characteristic dimple, typically served with rich gravy or meat)
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Entree: Portugal – Alentejo – Feijoada de Chocos (A hearty Alentejo stew of cuttlefish simmered with beans, tomatoes, and herbs, served with rice)
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Entree: South Africa – Afrikaner / Boer – Karoo Lamb Chops (Charcoal-grilled seasoned lamb loin chops in the Karoo braai tradition)
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Entree: Thailand – Bangkok Street Food – ปลาเผา ➤ pla phao (Whole fish salt-crusted and charcoal-grilled, served with a tangy Thai dipping sauce)
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Entree: Vietnam – Central Vietnam – Bún Thịt Nướng (Grilled marinated pork served over rice vermicelli with fresh herbs and a tangy fish-sauce dressing)
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Entree: Chile – Central Chile – Pollo Arvejado (Chicken stewed with peas in a savory tomato and onion sauce)
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Entree: Afghanistan – Central Culinary Region – سبزی چلو ➤ Sabzi Chelow (Spinach and herb stew with tender lamb served alongside steamed fragrant rice)
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Entree: Algeria – Algiers & North Coast – طاجين الحلو ➤ Tajine al-Halou (Sweet Algerian lamb tagine slow-cooked with dried fruits and toasted almonds)
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Entree: Bangladesh – Bangladeshi Street Food – চিকেন ঝাল ফ্রাই ➤ Chicken Jhal Fry (Spicy tangy pan-fried Bengali chicken tossed in a chili-tomato masala)
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Entree: Egypt – Alexandria & Mediterranean – بامية ➤ Bāmiya (Egyptian okra stew braised with lamb in a spiced tomato and coriander sauce)
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Entree: Ukraine – Carpathian Ukraine – Свинячі ребра з грибами ➤ Sviniachi rebra z hrybamy (Braised bone-in pork ribs cooked with mushrooms in a creamy Carpathian-style sauce)
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Entree: Armenia – Armenian Diaspora Classics – Բորեկ ➤ Boreg (Baked layered phyllo pastry filled with seasoned ground lamb and herbs)
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Entree: Austria – Central Culinary Region – Bauernschmaus (Hearty peasant-style platter of fried and braised pork cuts, sausages, potatoes and cabbage)
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Entree: Azerbaijan – Azeri Northwest – Govurma (Sautéed and gently braised lamb pieces cooked with onions and aromatics until tender)
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Entree: Denmark – Bornholm – Rødspættefilet (Pan-fried plaice fillets breaded in breadcrumbs, served with buttered potatoes and lemon)
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Entree: Finland – Central Culinary Region – Siskonmakkarakeitto (Hearty Finnish sausage soup with potatoes, root vegetables, and dill)
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Entree: Georgia – Adjara – Chakapuli with Lamb (Georgian sour-herb lamb stew braised with tarragon and sour plums)
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Entree: Ghana – Accra & Coastal Ghana – Gari Foto (cassava granules with stewed fish and eggs)
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Entree: Iraq – Baghdad & Central Iraq – مرقة بامية ➤ Marqa Bamiyah (Iraqi okra and tomato stew usually simmered with lamb and warm spices)
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Entree: Ireland – Cork & Munster – Munster Fry (Hearty Munster-style pan-fry of bacon, sausages, black and white pudding, eggs and potatoes)
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Entree: Israel – Galilee – كباب حلبي ➤ Kabab Halabi (Aleppo-style grilled spiced ground lamb kebabs)
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Entree: Kenya – Coastal Swahili Kenya – Nyama Choma (Kenyan-style charcoal-grilled spiced meat, commonly goat or beef)
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Entree: Myanmar – Bamar Central Myanmar – ကြက်သားဟင်း ➤ kyet thar hin (Burmese chicken stew in a light spiced broth flavored with turmeric, ginger, garlic, and fish sauce)
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Entree: Nepal – Himalayan Nepal – छुर्पी ➤ chhurpi (Dense Himalayan cheese cooked in a spiced tomato-onion gravy with potatoes and greens for a hearty mountain entrée)
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Entree: Netherlands – Dutch Indonesian Rijsttafel – Tahu Telur (Indonesian-style fried tofu and egg patties served with spicy peanut sauce)
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Entree: Romania – Banat – Pârjoale (Romanian seasoned pan-fried meat patties)
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Entree: Saudi Arabia – Asir & Southern Saudi – مرق ➤ marāq (Light spiced lamb broth stew typically served with rice)
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Entree: Singapore – Chinese Singapore – 福建面 ➤ Fújiàn miàn (Wok-fried egg and rice noodles in a rich seafood and pork stock served with sambal and lime)
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Entree: South Korea – Gangwon – 도토리묵무침 ➤ Dotorimuk muchim (Seasoned acorn-jelly salad tossed with vegetables and spicy-sesame dressing)
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Entree: Sri Lanka – Colombo & Western Sri Lanka – බීෆ් ස්මෝර් ➤ Bīph Smor (Sri Lankan spiced braised beef in aromatic coconut and roasted spices)
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Entree: Syria – Aleppo – كباب حلبي ➤ Kabab Ḥalabi (Aleppine-style spiced minced lamb kebabs grilled on skewers)
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Entree: Tanzania – Dar es Salaam & Coast – Ndizi na Nyama (Stewed ripe plantains with beef in a spiced tomato and coconut sauce)
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Entree: Uzbekistan – Bukhara – Tandir Kabob (Skewered lamb roasted in a clay oven in the Bukhara tradition)
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Entree: American Samoa – Central Culinary Region – Pork and Taro (Slow-simmered pork and taro root cooked in coconut milk, Samoan style)
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Entree: Antarctica – Central Culinary Region – Emperor Penguin Casserole (Hearty layered polar casserole of preserved meat, potatoes, and root vegetables inspired by historic Antarctic expedition fare)
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Entree: Antigua and Barbuda – Central Culinary Region – Callaloo (Thick Caribbean stew of leafy greens cooked with okra, coconut milk, and seasoned meat or seafood)
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Entree: Barbados – Central Culinary Region – Breadfruit and Saltfish (Stewed and sautéed salted cod served with boiled or roasted breadfruit and Caribbean-seasoned vegetables)
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Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Bolo di Batata (Savory baked potato cake made with grated potatoes, eggs, cheese, and island seasonings)
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Entree: Bosnia and Herzegovina – Central Culinary Region – Hadžijski ćevap (Small hand-formed grilled seasoned minced-meat sausages served with flatbread and condiments)
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Entree: Botswana – Central Culinary Region – Batswana Beef Stew (Hearty slow-braised beef and root-vegetable stew often served with maize porridge)
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Entree: British Indian Ocean Territory – Central Culinary Region – झींगा विंदालू ➤ Jhinga Vindaloo (Spicy, tangy prawn curry marinated in vinegar and aromatic Goan-style spices)
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Entree: Bulgaria – Central Culinary Region – Дроб сарма ➤ Drob sarma (Baked savory casserole of minced lamb offal mixed with rice, onions, and eggs)
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Entree: Burkina Faso – Central Culinary Region – Dolo (Goat stew braised in traditional sorghum beer with peanut sauce)
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Entree: Cameroon – Central Culinary Region – Okok (Thick cocoyam-based stew with cocoyam leaves, palm oil, and smoked fish)
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Entree: Cape Verde – Central Culinary Region – Bacalhau à Brás (Shredded salted cod sautéed with onions and crisp matchstick potatoes bound with scrambled eggs)
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