All Recipes
Showing 60 of 14629 recipes.
Entree: Central African Republic – Central Culinary Region – Ndolé (Bitterleaf and peanut stew cooked with stewed beef and prawns, typically served with plantains or rice)
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Entree: Costa Rica – Central Culinary Region – Chorreadas (Thick fresh corn pancakes cooked on a griddle and traditionally served with cheese or natilla)
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Entree: Czechia – Bohemia – Kuře na paprice (Chicken pieces braised in a creamy sweet paprika sauce)
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Entree: Democratic Republic of the Congo – Central Culinary Region – Koko ya Malemba (Savory fermented corn porridge served with a rich peanut and palm-oil stew with smoked fish)
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Entree: Djibouti – Central Culinary Region – Zigni (Hearty spicy tomato-and-berbere beef stew typical of the Horn of Africa)
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Entree: Dominica – Central Culinary Region – Stuffed Plantains (Baked Caribbean ripe plantains filled with seasoned ground pork and vegetables)
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Entree: Dominican Republic – Central Culinary Region – Asopao de Pollo (Thick Dominican chicken and rice stew)
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Entree: El Salvador – Central Culinary Region – Chanfaina (Savory Salvadoran stew of seasoned organ meats and vegetables, served with rice)
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Entree: Equatorial Guinea – Central Culinary Region – Jollof Rice (One-pot spiced tomato rice cooked with chicken and vegetables)
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Entree: Eswatini – Central Culinary Region – Umshibo (Hearty Swazi beef and peanut stew with leafy greens and firm maize dumplings)
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Entree: French Guiana – Central Culinary Region – Fricassée de Cochon Bois (Slow-braised Creole-style wild pork stew with aromatics and plantain)
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Entree: French Polynesia – Central Culinary Region – Banana Poe with Fish (Grilled island fish served with baked mashed banana pudding made with coconut and starch)
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Entree: French Southern Territories – Central Culinary Region – Boudin Noir aux Pommes (Pan-seared French blood sausage served with caramelized apples and onions)
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Entree: Hungary – Budapest & Central Hungary – Rántott Sajt (Hungarian breaded and fried cheese, typically served hot with lemon and jam)
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Entree: Brazil – Brazilian Japanese – Temaki de Moqueca (Hand-rolled seaweed cone with sushi rice and moqueca-style coconut seafood)
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Entree: Laos – Lao Isan Border Cuisine – ສົ້ມໝູ ➤ Som Moo (Lao fermented sour pork sausage flavored with garlic, roasted rice, and herbs)
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Entree: Lebanon – Beirut & Coastal Lebanon – مشاوي مشكلة ➤ Mashawi Mukhtalita (Assorted grilled meats including skewered kafta, lamb chops, and chicken served with bread and mezze-style accompaniments)
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Entree: Norway – Northern Norway – Kveite (Pan-seared Atlantic halibut fillets served with browned butter, capers, lemon, and boiled potatoes)
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Entree: Senegal – Casamance – Soupe Kandia (Thick West African okra and palm-oil soup typically cooked with fish or seafood)
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Entree: Mexico – Chiapas – Cochito Chiapaneco (Slow-braised Chiapaneco pork marinated in achiote and citrus, served shredded)
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Entree: Switzerland – Alpine Switzerland – Bündner Nusstorte (A rich shortcrust tart filled with a sticky caramelized walnut and cream filling)
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Entree: Tunisia – Djerba – رز جربي ➤ Ruz Jirbi (Djerba-style baked rice with lamb, chickpeas, and warm North African spices)
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Entree: Greenland – National Cuisine – Qilalukkat (Hearty Greenlandic fish stew of salted cod, potatoes, and milk)
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Entree: Guadeloupe – National Cuisine – Ragoût de Cochon (Guadeloupean slow-braised pork stew in a spiced tomato and vegetable sauce)
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Entree: Honduras – National Cuisine – Pescado Frito (Whole fried fish seasoned with citrus, garlic, and spices, served crisp)
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Entree: Italy – Basilicata – Cavatelli con Mollica (Rustic cavatelli pasta tossed with garlic-infused olive oil and toasted breadcrumbs)
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Entree: Kiribati – National Cuisine – Te Bua Toro Ni Mwakoro (Kiribati coconut-braised fish with breadfruit, a traditional island one-pot meal)
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Entree: Kyrgyzstan – National Cuisine – Ганфан ➤ Ganfan (Hearty Kyrgyz lamb and potato stew slowly simmered with onions and carrots)
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Entree: Lithuania – National Cuisine – Kepta Duona (Pan-fried or deep-fried rye bread bites tossed with garlic, salt, and herbs)
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Entree: Luxembourg – National Cuisine – Rieslingspaschtéit (Puff pastry meat pie of pork and veal in a Riesling-flavored creamy filling)
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Entree: Madagascar – National Cuisine – Varanga (Shredded braised zebu or beef stewed with onions, tomatoes, garlic, and ginger, typically served with rice)
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Entree: Martinique – National Cuisine – Tartiflette Martiniquaise (Martinique-style potato and cheese gratin made with smoked pork and Creole aromatics)
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Entree: Mauritania – National Cuisine – المشوي ➤ mashwi (Whole lamb or leg slow-roasted with North African spices until tender and smoky)
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Entree: Mauritius – National Cuisine – Sausage Rougaille (Mauritian creole sausages simmered in a garlicky tomato and onion sauce with herbs and chilies)
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Entree: Micronesia – National Cuisine – Breadfruit with Coconut Milk (Breadfruit cooked slowly in rich coconut milk with aromatic seasonings as a savory island main)
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Entree: Mongolia – National Cuisine – бантан ➤ bantan (Hearty Mongolian soup of small wheat-dough pieces cooked in a simple mutton broth)
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Entree: Montenegro – National Cuisine – Jagnjetina ispod sača (Lamb slow-roasted under a bell with potatoes and herbs)
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Entree: Mozambique – National Cuisine – Caril de Amendoim (Mozambican peanut curry of chicken simmered with coconut, tomatoes, and spices)
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Entree: New Caledonia – National Cuisine – Langouste à la Vanille (Spiny lobster poached and finished in a rich vanilla-scented butter and cream sauce)
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Entree: New Zealand – Auckland & North Island – Beef and Cheese Pie (A hearty savory pie of seasoned minced beef and melting cheese baked in pastry)
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Entree: Nicaragua – National Cuisine – Sopa de Mondongo (Hearty tripe and pork-hock soup with root vegetables, corn, and bright herb garnish)
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Entree: North Korea – North Korean Coastal Cuisine – 장어구이 ➤ Jangeo-gui (Char-grilled eel brushed with a savory-sweet soy-based glaze)
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Entree: North Macedonia – National Cuisine – Полнети пиперки ➤ Polneti piperki (Roasted sweet peppers stuffed with a savory mixture of rice and ground meat)
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Entree: Palestine – National Cuisine – بامية ➤ Bamiya (Stewed okra and lamb simmered in a spiced tomato sauce)
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Entree: Papua New Guinea – National Cuisine – Kokonas (Coconut-based fish stew cooked with root vegetables and greens)
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Entree: Paraguay – National Cuisine – Puchero (Hearty Paraguayan meat and vegetable stew cooked in a fragrant broth)
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Entree: Pitcairn – National Cuisine – Roasted Breadfruit with Fish (Roasted island breadfruit served with seasoned pan-roasted fish)
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Entree: Puerto Rico – National Cuisine – Arroz Mamposteao (Puerto Rican stir-fried rice and beans with pork and fried plantains)
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Entree: Republic of the Congo – National Cuisine – Ndakala (Stewed small smoked freshwater fish in a rich palm-oil and tomato sauce)
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Entree: Sierra Leone – National Cuisine – Benny Soup (Sierra Leonean sesame seed soup made with roasted sesame paste, chicken, and starchy vegetables)
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Entree: Sint Maarten (Dutch part) – National Cuisine – Creole Snapper (Snapper fillets cooked in an island-style Creole tomato and pepper sauce)
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Entree: Slovakia – National Cuisine – Hovädzí Guláš (Slow-simmered Slovak beef stew seasoned primarily with sweet paprika and onions)
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Entree: Slovenia – National Cuisine – Ocvrti Piščanec (Crispy breaded fried chicken seasoned in a simple Central European style)
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Entree: South Sudan – National Cuisine – Kajaik (Hearty South Sudanese tomato, peanut, and okra beef stew traditionally served with sorghum or millet)
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Entree: Suriname – National Cuisine – Peperpot (Slow-simmered Surinamese meat stew flavored with cassareep, hot peppers, and warm spices)
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Entree: Svalbard and Jan Mayen – National Cuisine – Reindeer Sausage (Fresh or smoked sausage made from ground reindeer meat blended with pork fat and Nordic seasonings)
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Entree: Tajikistan – National Cuisine – Қовурма лагмон ➤ Qovurma lagmon (Braised lamb and hand-pulled wheat noodles served in a richly spiced Central Asian stew)
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Entree: Timor-Leste – National Cuisine – Sambal Goreng (Spicy fried sambal stir-fry of chilies, aromatics, and protein in a sweet-salty sambal sauce)
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Entree: Trinidad and Tobago – National Cuisine – Curry Goat (Slow-simmered Caribbean curried goat stew with tender pieces, potatoes, and warm spices)
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Entree: Turkmenistan – National Cuisine – Kakmach (Hearty Turkmen braised lamb cooked with onions and tomatoes in rendered lamb fat until deeply browned and rich)
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