All Recipes
Showing 60 of 14629 recipes.
Entree: United Kingdom – British Pub Classics – Bangers and Mash (Pan-fried pork sausages served with creamy mashed potatoes and rich onion gravy)
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Entree: Argentina – Argentine Italian Cuisine – Milanesa a la Napolitana (Breaded fried beef cutlets topped with tomato sauce, ham and melted cheese then baked)
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Entree: Australia – Central Culinary Region – Barramundi with Lemon Butter (Pan-seared barramundi fillets finished with a bright lemon and butter sauce)
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Entree: Colombia – Antioquia – Bandeja Paisa (Hearty Colombian platter of beans, rice, various meats, fried egg, plantain, avocado, and arepa)
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Entree: Greece – Athens & Attica – Παστίτσιο ➤ Pastítsio (Greek baked pasta casserole layered with spiced meat sauce and creamy béchamel)
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Entree: Malaysia – Malay Peninsula – Ayam Percik (Grilled or roasted spatchcocked chicken in a spiced coconut-milk marinade with a caramelized chili-coconut glaze)
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Entree: Morocco – Berber Cuisine – طاجين الدجاج بالليمون المخلل والزيتون ➤ Tajīn al-dajāj bil-laymūn al-mukhallal wa az-zaytūn (North African slow-braised chicken scented with warm spices, preserved lemons, and briny olives)
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Entree: Peru – Amazonian Peru – Juane (Seasoned Amazonian rice and chicken wrapped in bijao leaves and steamed)
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Entree: Philippines – Cebuano – Lechon Cebu (Cebu-style whole roasted pig with crisp crackling skin and aromatic lemongrass stuffing)
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Entree: Poland – Highland / Gorale – Kwaśnica (Sour sauerkraut and smoked pork soup traditional to the Polish highlands)
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Entree: Portugal – Algarve – Cataplana de Marisco (Algarve-style mixed seafood stew cooked in a hinged copper cataplana vessel)
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Entree: South Africa – Cape Malay – Bobotie (Baked Cape Malay spiced minced meat topped with an egg-and-milk custard and served with chutney)
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Entree: Thailand – Central Thailand – ข้าวผัด ➤ Khao phat (Thai-style stir-fried jasmine rice with egg, vegetables, and savory fish-sauce seasoning)
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Entree: Vietnam – Hanoi – Bún Chả (grilled pork with rice vermicelli)
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Entree: Chile – Central Culinary Region – Pastel de Choclo (Baked Chilean corn casserole with a savory meat-and-egg filling topped by sweet mashed corn)
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Entree: Afghanistan – Hazarajat Highlands – کابلی پلو ➤ Kābulī Pulao (Aromatic Afghan rice pilaf layered with tender lamb, sweet carrots, raisins, and nuts)
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Entree: Algeria – Central Culinary Region – شخشوخة ➤ Chakhchoukha (Torn flatbread soaked in a hearty spiced lamb and tomato stew with chickpeas)
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Entree: Bangladesh – Bengali River Delta – ভুনা খিচুড়ি ➤ Bhuna Khichuri (Spiced Bengali rice-and-lentil pilaf cooked with sautéed spices, vegetables, and fried onions)
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Entree: Egypt – Cairo & Delta – كشرى ➤ Koshari (Hearty Egyptian layered dish of rice, lentils, and macaroni topped with spiced tomato sauce, chickpeas, and crispy fried onions)
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Entree: Ukraine – Crimean Tatar Cuisine – Чебуреки ➤ Chebureki (Crescent-shaped deep-fried turnover filled with seasoned minced meat)
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Entree: Armenia – Armenian Highlands – Խորոված ➤ Khorovats (Armenian-style marinated meat grilled on skewers over an open flame)
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Entree: Austria – Salzburg & Alpine Austria – Tafelspitz (Classic Viennese boiled beef served in a clear aromatic broth with root vegetables and traditional condiments)
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Entree: Azerbaijan – Baku & Absheron – Plov (Aromatic saffron rice pilaf cooked with lamb, caramelized carrots, and warm spices)
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Entree: Belgium – Brussels – Moules-frites (Steamed mussels in a white wine and herb broth served with crispy fried potatoes)
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Entree: Cambodia – Coastal Cambodia – អាមុកត្រី ➤ Amok Trey (Steamed coconut curry fish custard cooked in banana leaf)
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Entree: Denmark – Central Culinary Region – Frikadeller (Pan-fried Danish pork and veal meatballs)
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Entree: Finland – Finnish Coastal Cuisine – Grilled Baltic Herring (Char-grilled small Baltic herring served whole with lemon and dill)
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Entree: Georgia – Imereti – იმერეთული ხაჭაპური ➤ Imeretuli Khachapuri (Soft leavened bread from Imereti stuffed with melted regional cheeses)
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Entree: Ghana – Ashanti – Fufu with Light Soup (Smooth pounded cassava and plantain dough served with a clear spiced meat and tomato broth)
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Entree: Iraq – Basra & South – مسگوف ➤ Masgouf (Iraqi open-fire grilled butterflied carp seasoned and charred over embers)
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Entree: Ireland – Dublin & East – Dublin Coddle (Hearty slow-simmered Irish stew of sausages, bacon, potatoes, and onions)
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Entree: Israel – Israeli Street Food – סביח ➤ Sabich (Israeli stuffed pita filled with fried eggplant, hard-boiled eggs, tahini, pickles, and tangy mango amba)
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Entree: Kenya – Kenyan Pastoral Cuisine – Nyama Choma (East African charcoal-grilled meat, traditionally goat or beef, seasoned simply and served with fresh kachumbari)
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Entree: Myanmar – Kachin & Northern Myanmar – ကချင်ကြက်ဟင်း ➤ Kachin kyet hin (A hearty Kachin-style chicken curry braised with aromatics, fermented soybean and fresh herbs)
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Entree: Nepal – Kathmandu Valley – मोमो ➤ momo (Steamed or fried Nepalese dumplings filled with seasoned meat or vegetables served with a spicy dipping sauce)
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Entree: Netherlands – Friesland – Friese Dúmkes (Small Frisian potato dumplings pan-fried with smoked eel and bacon in a mustard-onion sauce)
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Entree: Romania – Dobrogea – Saramura de Pește (Dobrogean grilled fish served with a hot garlicky salted broth poured over and accompanied by polenta)
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Entree: South Korea – Gyeongsang – 안동찜닭 ➤ Andong jjimdak (Braised Andong-style chicken with vegetables and sweet soy-based sauce and glass noodles)
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Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ்ப்பாண நண்டு கறி ➤ Yāzhppāṇam Nandu Kari (Spicy Jaffna-style crab curry cooked with roasted spice paste and coconut)
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Entree: Syria – Coastal Syria – صيادية ➤ Sayadiyah (Spiced fish pilaf of seasoned rice topped with caramelized onions and toasted nuts)
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Entree: Tanzania – Lake Victoria Tanzania – Ugali na Samaki (Stiff cornmeal porridge served with a spiced tomato fish stew)
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Entree: Uzbekistan – Fergana Valley – Plov (Hearty Uzbek rice pilaf cooked with lamb, carrots, onions, and warming spices)
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Entree: American Samoa – National Cuisine – Palusami (Taro leaf parcels filled with coconut cream and savory fillings then baked or steamed until tender)
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Entree: Antarctica – National Cuisine – Antarctic Krill Stir-Fry (Quick pan-fried Antarctic krill with crisp vegetables and savory seasonings)
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Entree: Antigua and Barbuda – National Cuisine – Fungee and Pepperpot (Dense cornmeal dumpling served with a richly seasoned meat and vegetable stew)
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Entree: Barbados – National Cuisine – Cou-Cou and Flying Fish (A creamy cornmeal and okra porridge served with seasoned flying fish and a tomato-based gravy)
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Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Kabritu Stoba (A slow-braised Caribbean goat stew with aromatics, tomatoes, and root vegetables)
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Entree: Bosnia and Herzegovina – National Cuisine – Ćevapi (Grilled skinless minced-meat sausages served with flatbread and raw onions)
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Entree: Slovenia – Southern Culinary Region – Kranjska Klobasa (coarse smoked pork sausage traditionally served with potatoes and sauerkraut)
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Entree: British Indian Ocean Territory – National Cuisine – Fish Curry (Spicy coconut-milk fish stew flavored with mustard seeds, curry leaves, and tamarind)
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Entree: Bulgaria – National Cuisine – каварма ➤ kavarma (Slow-braised Bulgarian pork and vegetable stew traditionally cooked in a covered pot)
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Entree: Burkina Faso – National Cuisine – Riz Gras (One-pot West African tomato rice cooked with spiced chicken and mixed vegetables)
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Entree: Cameroon – National Cuisine – Ndolé (Savory Cameroonian stew of bitter leaves cooked with ground peanuts and hearty proteins such as beef and smoked fish)
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Entree: Cape Verde – National Cuisine – Cachupa (Hearty Cape Verdean slow-cooked stew of hominy, beans, vegetables, and mixed meats)
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Entree: Central African Republic – National Cuisine – Muamba de Galinha (Spicy Central African chicken stew braised in palm oil with okra and ground peanuts)
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Entree: Costa Rica – National Cuisine – Gallo Pinto (Costa Rican seasoned rice and black beans stir-fry commonly served for breakfast or any meal)
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Entree: Cote d'Ivoire – National Cuisine – Attiéké Poisson (Whole grilled or pan-fried fish served with Ivorian cassava couscous and a spicy tomato and onion sauce)
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Entree: Czechia – Central Culinary Region – Svíčková na smetaně (Braised beef in a creamy roasted root-vegetable sauce traditionally served with bread dumplings)
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Entree: Democratic Republic of the Congo – National Cuisine – Moambe Chicken (Chicken in palm-nut sauce)
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Entree: Djibouti – National Cuisine – Skoudehkaris (Djiboutian spiced one-pot rice and lamb stew cooked with potatoes and warm aromatic spices)
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