All Recipes
Showing 60 of 14629 recipes.
Entree: Ecuador – Encebollado (Hearty Ecuadorian fish and yuca stew topped with pickled red onions and cilantro)
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Entree: Eritrea – Tsebhi Derho (Eritrean spicy chicken stew made with berbere spice and spiced clarified butter)
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Entree: Estonia – Mulgikapsad (Hearty Estonian stew of sauerkraut and pearl barley cooked with smoked pork)
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Entree: Falkland Islands (Malvinas) – Patagonian Toothfish Fillet (Fillet of Patagonian toothfish, a rich flaky white-fleshed Southern Ocean fish, simply pan-seared with a lemon-butter sauce)
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Entree: Faroe Islands – Ræst kjøt (Wind‑dried, lightly fermented mutton cured and aged in sea air, served sliced or cooked as a hearty main)
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Entree: Fiji – Lovo (Traditional Fijian earth‑oven meal of meats and root crops slow‑cooked in banana leaves and buried hot stones)
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Entree: Gabon – Brochettes de Capitaine (Grilled seasoned fish skewers typical of Gabonese coastal and riverine cooking)
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Entree: China – Beijing / Imperial North – 糖醋里脊 ➤ Tángcù Lǐjǐ (Crispy strips of pork coated and tossed in a glossy sweet-and-sour vinegar sauce, a classic northern Chinese banquet dish)
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Entree: France – Auvergne – Potée Auvergnate (Hearty slow-cooked Auvergne pork and root-vegetable stew with cabbage and sausage)
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Entree: Indonesia – Bali – Lawar (Balinese mixed vegetable and minced pork dish tossed with toasted grated coconut and aromatic spice paste)
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Entree: Italy – Aosta Valley – Polenta Concia (Creamy coarse-corn polenta enriched with butter and melted local alpine cheeses)
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Entree: Mexico – Central Highlands – Enchiladas Suizas (Corn tortillas filled with shredded chicken and bathed in a creamy tomatillo-chile and cream sauce with melted cheese)
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Entree: Brazil – Bahia – Vatapá (Creamy Bahian shrimp and bread stew cooked with coconut milk, palm oil, and ground nuts)
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Entree: Germany – Bavaria – Schweinsbraten (Roast pork with crispy crackling and a savory beer-onion gravy, traditional in Bavaria)
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Entree: North Korea – Pyongyang – 평양냉면 ➤ Pyeongyang naengmyeon (Chilled buckwheat noodles served in an icy clear beef broth with sliced beef and Korean pear)
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Entree: Spain – Aragon – Bacalao Ajoarriero (Salted cod cooked with garlic, tomatoes and red pepper in a rustic Aragonese stew)
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Entree: USA – Texas – Texas Red Chili with Ground Moose and Pork Belly (Texas-style red chili made with ground moose and rich pork belly for depth of flavor)
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Entree: USA – Texas – Classic Texas Red with Dried Chiles, Pork Belly Cubes, and Ground Moose (Traditional Texas red chile using rehydrated dried chiles, cubed pork belly, and ground moose)
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Entree: Canada – Atlantic Canada – Fish and Brewis (Salted cod and hardtack boiled together and served with rendered pork fat and onions)
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Entree: USA – Texas – Smoked Pork Belly and Ground Moose Texas Red (Texas red chile featuring smoked pork belly and ground moose for a deep, smoky entree)
Created by Kitchen2MyTable.com
Entree: Ethiopia – Afar – Afar Grilled Fish (Char-grilled coastal fish marinated with lemon, garlic, and Ethiopian spices)
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Entree: Iran – Baluchi Iran – خدی کباب ➤ Khaddi Kabab (Baluchi-style skewered minced lamb grilled over open flame)
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Entree: Japan – Chugoku – ふぐ刺身 ➤ Fugu sashimi (Paper-thin slices of pufferfish served raw with citrus-soy dipping sauce and condiments)
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Entree: Nigeria – Fulani Pastoral – Kilishi (Thin sun-dried spiced beef strips served as a savory Nigerian jerky)
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Entree: Pakistan – Coastal Pakistan – جھینگا کڑاہی ➤ Jhinga Karahi (Spicy tomato-ginger prawn curry cooked quickly in a karahi wok)
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Entree: Turkey – Aegean Turkey – Aegean Style Stuffed Squid (Squid tubes stuffed with herbed rice, pine nuts and currants, cooked in olive oil and tomato-lemon sauce)
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Entree: United Kingdom – British Pub Classics – Ploughman's Lunch (Traditional British cold meal of bread, cheese, pickles and cured meats assembled for a rustic midday platter)
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Entree: Argentina – Argentine Italian Cuisine – Ravioles con Tuco (fresh stuffed pasta with meat sauce)
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Entree: Australia – Central Culinary Region – Beef and Reef (Grilled or pan-seared beef steak served with skillet-cooked prawns in a garlic-lemon butter sauce)
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Entree: Colombia – Antioquia – Mondongo Antioqueño (Antioquia-style beef tripe stew with vegetables, corn, and pork, served in a rich savory broth)
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Entree: Greece – Athens & Attica – Μπιφτέκι ➤ Biftéki (Greek seasoned grilled meat patties often stuffed with cheese and served with lemon and herbs)
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Entree: Malaysia – Malay Peninsula – Mee Goreng Mamak (Spicy Malay-Indian Muslim style stir-fried yellow noodles with tofu, egg, and shrimp)
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Entree: Morocco – Berber Cuisine – Mechoui (Slow-Roasted Lamb) (Whole or leg of lamb slow-roasted until tender with North African spices and preserved lemon)
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Entree: Peru – Amazonian Peru – Patarashca (Grilled or roasted whole river fish wrapped in bijao leaves with Amazonian herbs and spicy citrus marinade)
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Entree: Philippines – Cebuano – Balbacua (Slow-braised oxtail and beef stew in a rich, gelatinous broth seasoned with annatto and warm spices)
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Entree: Poland – Highland / Gorale – Bigos (Hunter's stew of sauerkraut, fresh cabbage and mixed smoked and fresh meats)
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Entree: Portugal – Algarve – Arroz de Lingueirão (Algarve-style rice cooked with razor clams in a tomato and garlic broth)
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Entree: South Africa – Cape Malay – Denningvleis (Cape Malay sweet-and-sour braised lamb stew flavored with curry, vinegar and apricot)
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Entree: Thailand – Central Thailand – ผัดซีอิ๊ว ➤ Phat Si Iew (Thai stir-fried wide rice noodles with dark soy sauce, Chinese broccoli, egg and protein)
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Entree: Vietnam – Hanoi – Bún Thang (Hanoi rice vermicelli soup with delicate shredded chicken, thin egg crepe, pork roll and savory clear broth)
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Entree: Chile – Central Culinary Region – Charquicán (Chilean stew of beef with potatoes, squash and corn)
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Entree: Afghanistan – Hazarajat Highlands – مانتو ➤ Mantu (Steamed filled dumplings served with a spiced tomato-meat sauce and garlic-yogurt topping)
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Entree: Algeria – Central Culinary Region – طاجين الزيتون ➤ Tajine Zitoun (Algerian braised chicken stew with green olives and preserved lemon in a fragrant spiced sauce)
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Entree: Bangladesh – Bengali River Delta – কাচ্চি বিরিয়ানি ➤ Kacchi Biryani (Layered spiced rice cooked together with marinated meat in a sealed pot)
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Entree: Egypt – Cairo & Delta – فتة ➤ Fattah (Layered dish of crispy flatbread and rice topped with spiced meat and garlicky tomato and yogurt sauces)
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Entree: Ukraine – Crimean Tatar Cuisine – Manti (Small filled dumplings of spiced meat served with garlic yogurt and melted butter)
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Entree: Armenia – Armenian Highlands – ղափամա ➤ Ghapama (Baked stuffed pumpkin filled with sweet rice, dried fruits, nuts, and honey)
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Entree: Austria – Salzburg & Alpine Austria – Tiroler Gröstl (Hearty pan-fried alpine hash of potatoes, meat, onions and a fried egg)
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Entree: Azerbaijan – Baku & Absheron – Dushbara (Tiny lamb-filled dumplings cooked in a clear savory broth)
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Entree: Belgium – Brussels – Stoofvlees (Flemish slow-braised beef stew cooked in beer with onions and mustard)
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Entree: Cambodia – Coastal Cambodia – បាយឆា ➤ Bai Cha (Cambodian coastal-style fried rice with seafood and aromatics)
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Entree: Denmark – Central Culinary Region – Boller i karry (Danish meatballs in a mild curry sauce served with rice)
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Entree: Finland – Finnish Coastal Cuisine – Karelian Stew (Slow-braised mixed-meat stew from Karelia with root vegetables)
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Entree: Georgia – Imereti – საცივი ➤ satsivi (Chicken served in a rich spiced walnut and garlic sauce)
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Entree: Ghana – Ashanti – Jollof Rice (West African one-pot tomato-spiced rice cooked with chicken and aromatics)
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Entree: Iraq – Basra & South – مخلّمة ➤ Makhlama (Spiced Iraqi skillet of minced meat and tomatoes finished with eggs)
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Entree: Ireland – Dublin & East – Beef and Guinness Stew (Hearty Irish beef stew braised in dark Guinness stout)
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Entree: Myanmar – Kachin & Northern Myanmar – ကချင်ငါးဟင်း ➤ Kachin nga hin (Kachin-style fish stew simmered with tomatoes, bamboo shoots, ginger, and fermented fish paste)
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Entree: Nepal – Kathmandu Valley – नेवारी खाजा सेट ➤ Newari Khaja Set (Newar-style platter of beaten rice served with lentil patties, spiced grilled meat, pickle, egg, and fried potato)
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Entree: Netherlands – Friesland – Hachee (Slow-simmered Dutch beef and onion stew flavored with vinegar and warm spices)
Created by Kitchen2MyTable.com