All Recipes
Showing 60 of 14629 recipes.
Entree: Iran – Azerbaijani Iran – جوجه کباب ➤ Jujeh Kabāb (Grilled saffron- and yogurt-marinated chicken skewers)
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Entree: Japan – Chubu – 信州そば ➤ Shinshū Soba (Buckwheat noodles from Shinshu served with chilled dipping sauce)
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Entree: Nigeria – Calabar / Efik-Ibibio – Fisherman Soup (Efik-style spicy fish and seafood soup in a rich palm oil and tomato broth)
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Entree: Pakistan – Balochistan – بلوچی نمکین گوشت ➤ Balochi Namkeen Gosht (Simple salted slow-cooked lamb or goat meat from Balochistan with minimal spices)
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Entree: Turkey – Adana & Cukurova – Patlıcan Kebabı (Grilled eggplant kebab of charred eggplant layered with spiced minced lamb and a tomato-pepper sauce)
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Entree: United Kingdom – British Indian Cuisine – Lamb Dhansak (Hearty curried lamb stew cooked with mixed split lentils and aromatic spices in a sweet-sour style)
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Entree: Argentina – Argentine Asado Belt – Locro (Hearty Argentine thick corn and squash stew with pork, chorizo, and hominy)
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Entree: Australia – Australian Indigenous & Bush Foods – Macadamia Crusted Fish (Pan-seared or baked fish fillets coated with crushed macadamia nuts and native Australian bush spices)
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Entree: Colombia – Amazonian Colombia – Sudado de Pescado (A citrusy tomato-and-onion fish stew poached in a fragrant broth with local peppers and herbs)
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Entree: Greece – Aegean Islands – Κουνέλι στιφάδο ➤ Kouneli stifado (A slow-braised Aegean rabbit stew with onions, tomatoes, red wine, and warm spices)
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Entree: Malaysia – Kuala Lumpur – Hokkien Mee (Stir-fried thick yellow noodles in a rich dark soy and pork-prawn sauce)
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Entree: Morocco – Atlas Mountains – مروزية ➤ Mrouzia (Slow-braised spiced lamb with honey, raisins, and toasted almonds)
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Entree: Peru – Afro-Peruvian – Escabeche de Pescado (Fried white fish served in a warm tangy vinegar and aji amarillo spiced sauce)
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Entree: Philippines – Bicol – Ginataang Langka (Young jackfruit simmered in rich coconut milk with shrimp and Bicol chilies)
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Entree: Poland – Greater Poland – Bigos (Traditional Polish hunter’s stew of sauerkraut, fresh cabbage, assorted meats, and mushrooms)
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Entree: Portugal – Alentejo – Borrego Assado no Forno (Alentejo-style oven-roasted lamb marinated with garlic, wine, olive oil and regional herbs)
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Entree: South Africa – Afrikaner / Boer – Smoked Snoek (Whole coastal fish cured and slow-smoked over wood, traditionally served with tangy relish or preserves)
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Entree: Thailand – Bangkok Street Food – ยำทะเล ➤ Yam Talay (Spicy Thai mixed seafood salad tossed with lime, chilies, fish sauce, and fresh herbs)
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Entree: Vietnam – Central Vietnam – Gà Nướng Sả (Lemongrass-marinated and grilled bone-in chicken)
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Entree: Chile – Central Chile – Humitas (Steamed fresh-corn and basil tamales wrapped in corn husks)
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Entree: Afghanistan – Central Culinary Region – بنجان بورانی ➤ Banjan Borani (Roasted eggplant simmered in a garlicky tomato sauce and served topped with seasoned yogurt)
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Entree: Algeria – Algiers & North Coast – كسرة ➤ Kesra (Thick semolina flatbread traditionally cooked on a flat griddle)
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Entree: Bangladesh – Bangladeshi Street Food – ভর্তা প্ল্যাটার ➤ Bhorta Platter (Assorted seasoned mashed vegetables and fish served with steamed rice and condiments)
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Entree: Egypt – Alexandria & Mediterranean – كبدة اسكندراني ➤ Kibda Iskandarani (Spiced pan-fried liver with garlic, green pepper, and vinegar in the Alexandrian Egyptian style)
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Entree: Ukraine – Carpathian Ukraine – Бігос ➤ Bihos (Hearty hunter’s stew of sauerkraut, fresh cabbage and mixed smoked and fresh meats)
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Entree: Armenia – Armenian Diaspora Classics – Ժինգյալով հաց ➤ Zhingyalov hats (Thin flatbread filled with a fine chopped mixture of herbs and greens, baked until crisp)
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Entree: Austria – Central Culinary Region – Frittatensuppe (Clear beef broth served with thin savory pancake strips)
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Entree: Azerbaijan – Azeri Northwest – Plov (Saffron-scented layered rice pilaf with braised lamb and dried fruits)
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Entree: Belgium – Belgian Coast – Grey Shrimp Croquettes (Crisp fried croquettes made with a creamy béchamel mixed with chopped North Sea grey shrimp)
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Entree: Cambodia – Central Culinary Region – ការ៉ី សាច់មាន់ ➤ Kari sach moan (Cambodian-style coconut chicken curry scented with lemongrass, turmeric and warm Khmer spices)
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Entree: Denmark – Bornholm – Æggekage (Thick, pan-cooked Danish egg pancake served with fried bacon and fresh herbs)
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Entree: United States – Appalachia – Cornbread and Beans (Slow-simmered beans cooked with ham hock and aromatics, served with a hot skillet cornbread)
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Entree: Georgia – Adjara – ელარჯი ➤ Elarji (Thick Georgian cornmeal porridge enriched and bound with melted sulguni cheese)
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Entree: Ghana – Accra & Coastal Ghana – Yam Pottage (Hearty mashed yam stew with tomatoes, palm oil, and smoked fish)
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Entree: Iraq – Baghdad & Central Iraq – سمك مسكوف ➤ Samak Masgouf (Whole Iraqi river fish grilled over embers and seasoned with tamarind, salt, and olive oil)
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Entree: Ireland – Cork & Munster – Ballycotton Seafood Platter (Assorted fresh Ballycotton and Munster seafood served hot and cold with lemon and herb butter)
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Entree: Israel – Galilee – יַחְנוּן ➤ Yachnun (Slow-baked layered Yemenite rolled pastry served with hard-boiled eggs and grated tomato)
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Entree: Kenya – Coastal Swahili Kenya – Sukuma Wiki na Nyama (Braised collard greens cooked with stewed beef in a spiced tomato-onion sauce)
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Entree: Myanmar – Bamar Central Myanmar – ငါးပိရည် ➤ Nga-pi yay (Savory Burmese fermented-fish and vegetable broth)
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Entree: Nepal – Himalayan Nepal – क्वाटी ➤ Kwati (Hearty Nepalese mixed-sprouted-bean stew traditionally eaten during festivals)
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Entree: Netherlands – Dutch Indonesian Rijsttafel – Lemper Ayam (Sticky glutinous rice rolls filled with spiced shredded chicken)
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Entree: Romania – Banat – Plăcintă cu carne (Savory baked pastry filled with seasoned ground meat)
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Entree: Saudi Arabia – Asir & Southern Saudi – مطبق ➤ Mutabbaq (Folded savory pan-fried flatbread stuffed with spiced minced meat and egg)
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Entree: Singapore – Chinese Singapore – 酿豆腐 ➤ Niàng dòufu (Assorted tofu and vegetables stuffed with seasoned fish paste, served in broth or with dipping sauces)
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Entree: South Korea – Gangwon – 전복죽 ➤ Jeonbok juk (Korean abalone rice porridge)
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Entree: Sri Lanka – Colombo & Western Sri Lanka – Devilled Prawns (Spicy, sweet-sour Sri Lankan-style stir-fried prawns)
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Entree: Syria – Aleppo – صفيحة ➤ Sfiha (Levantine spiced ground-lamb open-faced flatbread)
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Entree: Tanzania – Dar es Salaam & Coast – Chipsi Mayai (Tanzanian fried-potato omelette made with French fries and eggs)
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Entree: India – Awadhi / Lucknow – गलौटी कबाब ➤ Galautī Kabāb (Ultra-soft spiced minced meat patties from Lucknow, tenderized and pan-seared until melt-in-the-mouth)
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Entree: American Samoa – Central Culinary Region – Grilled Fish with Coconut Milk (Char-grilled firm white fish simmered briefly in a fragrant coconut milk sauce with ginger, lime, and island aromatics)
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Entree: Antarctica – Central Culinary Region – Chilled Seaweed Pasta (Cold pasta dish tossed with rehydrated seaweed, citrus, and sesame dressing)
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Entree: Antigua and Barbuda – Central Culinary Region – Escovitch Fish (Whole fried fish topped with a spicy pickled pepper and onion vinegar sauce)
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Entree: Bosnia and Herzegovina – Central Culinary Region – Bamija (Slow-simmered okra and lamb stew in a tomato and onion base)
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Entree: Botswana – Central Culinary Region – Goat Meat Stew (Slow-braised goat stew with root vegetables and savory aromatics)
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Entree: British Indian Ocean Territory – Central Culinary Region – Baked Fish with Herbs (Oven-baked white fish topped with a fresh herb and citrus crust)
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Entree: Bulgaria – Central Culinary Region – Свинско с праз ➤ Svinsko s praz (Pork pieces slowly cooked with leeks in a paprika-tomato braise)
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Entree: Burkina Faso – Central Culinary Region – Brochettes de Capitaine (Grilled Nile perch skewers marinated in West African spices)
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Entree: Cameroon – Central Culinary Region – Suya (Spicy peanut-and-spice coated grilled beef skewers served with onions and tomatoes)
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Entree: Cape Verde – Central Culinary Region – Espetada de Peixe (Grilled marinated fish skewers flavored with garlic, lemon, and bay leaves)
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Entree: Costa Rica – Central Culinary Region – Picadillo de Papa (Sautéed ground beef and diced potatoes simmered in a savory tomato and onion sauce)
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