All Recipes
Showing 60 of 14629 recipes.
Entree: Cote d'Ivoire – National Cuisine – Foutou Banane (Smooth pounded boiled plantain dough typically served with a savory West African sauce)
Created by Kitchen2MyTable.com
Entree: Czechia – Central Culinary Region – Kachna se zelím (Roast duck served with braised red cabbage and sliced bread dumplings)
Created by Kitchen2MyTable.com
Entree: Democratic Republic of the Congo – National Cuisine – Ngulu Yako Tumba (Slow-cooked goat stew in palm oil and peanut sauce with leafy greens)
Created by Kitchen2MyTable.com
Entree: Djibouti – National Cuisine – Djiboutian Lamb Stew (Hearty spiced lamb and vegetable stew in the Djiboutian Somali-Afar tradition)
Created by Kitchen2MyTable.com
Entree: Dominica – National Cuisine – Sancocho (Traditional Dominican stew of beef and mixed root vegetables cooked together until tender)
Created by Kitchen2MyTable.com
Entree: Dominican Republic – National Cuisine – Chivo Guisado (Slow-braised Dominican goat stew cooked in a savory, citrusy and herb-scented sauce)
Created by Kitchen2MyTable.com
Entree: El Salvador – National Cuisine – Tamales de Elote (Fresh sweet corn tamales made from ground corn dough steamed in corn husks, often slightly sweet and served as a hearty savory-sweet main)
Created by Kitchen2MyTable.com
Entree: Equatorial Guinea – National Cuisine – Caldo de Pescado (Hearty coastal fish soup made with firm white fish, tomatoes, aromatic vegetables, and cassava)
Created by Kitchen2MyTable.com
Entree: Eswatini – National Cuisine – Umncweba (Marinated and grilled beef shoulder served with maize porridge and sautéed greens)
Created by Kitchen2MyTable.com
Entree: French Guiana – National Cuisine – Poulet Boucané (Hardwood-smoked Creole-style whole chicken marinated in garlic, herbs, and hot pepper)
Created by Kitchen2MyTable.com
Entree: French Polynesia – National Cuisine – Mahi Mahi à la Tahitienne (Tahitian-style raw marinated mahi mahi in lime juice and coconut milk with fresh vegetables)
Created by Kitchen2MyTable.com
Entree: French Southern Territories – National Cuisine – Blanquette de Veau (Classic French creamy veal stew simmered with vegetables and finished with a cream-and-egg liaison)
Created by Kitchen2MyTable.com
Entree: Hungary – Great Plain – Halászlé (Spicy Hungarian fisherman's paprika fish soup made from freshwater fish in a bright red broth)
Created by Kitchen2MyTable.com
Entree: Kazakhstan – Northern Kazakhstan – Плов ➤ Plov (A hearty rice pilaf cooked with lamb, carrots, onions, and whole garlic for a fragrant one-pot meal)
Created by Kitchen2MyTable.com
Entree: Laos – Luang Prabang / Northern Laos – ລາບ ຫລວງພະບາງ ➤ Laab Luang Phabang (A Northern Lao minced meat salad seasoned with toasted sticky rice, fresh herbs, lime, and fish sauce)
Created by Kitchen2MyTable.com
Entree: Lebanon – Bekaa Valley – كوسا محشي ➤ Kūsa Maḥshī (Small zucchini hollowed and stuffed with a seasoned rice and minced meat mixture, simmered in a tangy tomato broth)
Created by Kitchen2MyTable.com
Entree: Norway – Norwegian Coastal Seafood – Lutefisk (Rehydrated dried whitefish treated with lye then rinsed and cooked until flaky, traditionally served with butter, potatoes, and mustard sauce)
Created by Kitchen2MyTable.com
Entree: Senegal – Dakar & Coastal Senegal – Thiebou Yapp (Senegalese braised beef cooked with a rich tomato sauce and rice)
Created by Kitchen2MyTable.com
Entree: Sweden – Skane / South Sweden – Kålpudding (Traditional Swedish baked cabbage and ground-meat casserole)
Created by Kitchen2MyTable.com
Entree: Switzerland – French Swiss – Malakoff (Deep-fried breaded cheese fritters typical of French-speaking Switzerland)
Created by Kitchen2MyTable.com
Entree: Tunisia – Sahel Coast – مكرونة ➤ Makrouna (Tunisian pasta simmered in a spiced tomato-and-lamb sauce)
Created by Kitchen2MyTable.com
Entree: Greenland – Northern Culinary Region – Nipisa (Pan-seared Arctic char served with seaweed and buttered root vegetables)
Created by Kitchen2MyTable.com
Entree: Guadeloupe – Northern Culinary Region – Ragoût de Cochon (Guadeloupean pork stew braised in a Creole-style savory-sour sauce with aromatics and root vegetables)
Created by Kitchen2MyTable.com
Entree: Guatemala – Northern Culinary Region – Hilachas (Shredded beef simmered in a tangy tomato-and-pepper sauce, often cooked with potatoes and carrots)
Created by Kitchen2MyTable.com
Entree: Guinea-Bissau – Northern Culinary Region – Peixe Grelhado (Whole grilled fish marinated with citrus, garlic, and piri-piri, charred over a hot grill or coals)
Created by Kitchen2MyTable.com
Entree: Honduras – Northern Culinary Region – Tajadas con Carne Molida (Sliced ripe fried plantains topped with seasoned ground beef)
Created by Kitchen2MyTable.com
Entree: Hong Kong – Northern Culinary Region – 椒鹽魷魚 ➤ Jiāoyán yóuyú (Crispy fried squid tossed with salt, white pepper, and aromatics)
Created by Kitchen2MyTable.com
Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama (Coconut-baked reef fish wrapped in leaves, served with starchy island roots)
Created by Kitchen2MyTable.com
Entree: Kyrgyzstan – Northern Culinary Region – Манты ➤ Manti (Central Asian steamed dumplings filled with spiced lamb and onion)
Created by Kitchen2MyTable.com
Entree: Lithuania – Northern Culinary Region – Balandėliai (Cabbage rolls stuffed with seasoned minced meat and rice, cooked in a tomato-onion sauce)
Created by Kitchen2MyTable.com
Entree: Luxembourg – Northern Culinary Region – Kniddelen (Boiled potato-and-flour dumplings traditionally served with browned butter and crispy bacon or fried onions)
Created by Kitchen2MyTable.com
Entree: Madagascar – Northern Culinary Region – Hen'omby Ritra (Slow-braised Malagasy beef stew with ginger, tomato, and coconut milk)
Created by Kitchen2MyTable.com
Entree: Martinique – Northern Culinary Region – Lambi (Creole stewed conch cooked in a spicy tomato, garlic, and herb sauce)
Created by Kitchen2MyTable.com
Entree: Mauritania – Northern Culinary Region – المشوي ➤ al-Mashwī (Whole roasted lamb seasoned with North African spices and garlic)
Created by Kitchen2MyTable.com
Entree: Mauritius – Northern Culinary Region – Briyani (Fragrant spiced layered rice with marinated meat and potatoes, finished by steaming)
Created by Kitchen2MyTable.com
Entree: Micronesia – Northern Culinary Region – Kadon Pika (Spicy coconut milk stew with chicken and island hot peppers)
Created by Kitchen2MyTable.com
Entree: Mongolia – Northern Culinary Region – хорхог ➤ Khorkhog (Traditional Mongolian mutton stew cooked with hot stones in a sealed container)
Created by Kitchen2MyTable.com
Entree: Montenegro – Northern Culinary Region – Kastradina (Hearty Montenegrin lamb and vegetable stew simmered in a savory broth)
Created by Kitchen2MyTable.com
Entree: Mozambique – Northern Culinary Region – Galinha à Cafreal (Mozambican herb-and-spice marinated chicken, grilled or pan-roasted with cilantro and garlic)
Created by Kitchen2MyTable.com
Entree: New Caledonia – Northern Culinary Region – Grilled Lobster (Whole split lobster grilled and basted with garlicky herb butter)
Created by Kitchen2MyTable.com
Entree: Norway – Oslo & Eastern Norway – Fårikål (Slow-cooked Norwegian lamb and cabbage stew seasoned with whole black peppercorns)
Created by Kitchen2MyTable.com
Entree: Nicaragua – Northern Culinary Region – Quesillo (A thin corn tortilla filled with soft fresh cheese, tangy crema, and pickled onions)
Created by Kitchen2MyTable.com
Entree: North Korea – North Korean Mountain Cuisine – 보쌈 ➤ bossam (Simmered seasoned pork belly served thinly sliced with leafy wraps and condiments)
Created by Kitchen2MyTable.com
Entree: North Macedonia – Northern Culinary Region – ќебапи ➤ Kebapi (Grilled skinless minced-meat sausages served with flatbread and onions)
Created by Kitchen2MyTable.com
Entree: Palestine – Northern Culinary Region – منسف ➤ Mansaf (Lamb cooked in a tangy fermented-yogurt sauce served over rice and flatbread)
Created by Kitchen2MyTable.com
Entree: Papua New Guinea – Northern Culinary Region – Taro and Coconut Milk (Stewed taro corms simmered in rich coconut milk with aromatic local spices)
Created by Kitchen2MyTable.com
Entree: Paraguay – Northern Culinary Region – Vori Vori (Chicken stew with small cornmeal and cheese dumplings served in a savory broth)
Created by Kitchen2MyTable.com
Entree: Pitcairn – Northern Culinary Region – Island Chicken Curry (Island-style chicken simmered in coconut milk with curry spices, potatoes, and citrus)
Created by Kitchen2MyTable.com
Entree: Puerto Rico – Northern Culinary Region – Chuletas Fritas (Seasoned, shallow-fried bone-in pork chops crisped until golden)
Created by Kitchen2MyTable.com
Entree: Republic of the Congo – Northern Culinary Region – Fumbwa (Hearty Congolese leafy-green stew made with fumbwa leaves, palm oil, and smoked fish)
Created by Kitchen2MyTable.com
Entree: Sierra Leone – Northern Culinary Region – Palm Oil Rice (Sierra Leonean rice cooked with red palm oil, tomato, vegetables, and seasoned chicken)
Created by Kitchen2MyTable.com
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Pelau (Caribbean one-pot rice with caramelized sugar, meat, pigeon peas, and coconut milk)
Created by Kitchen2MyTable.com
Entree: Slovakia – Northern Culinary Region – Vyprážaný Syr (Breaded and deep-fried cheese served hot, typically with tartar sauce and potatoes)
Created by Kitchen2MyTable.com
Entree: Slovenia – Northern Culinary Region – Matevž (Thick mashed dish of beans and potatoes enriched with pork fat or cracklings)
Created by Kitchen2MyTable.com
Entree: South Sudan – Northern Culinary Region – Gurasa (Soft yeasted round flatbread used to scoop stews and sauces)
Created by Kitchen2MyTable.com
Entree: Suriname – Northern Culinary Region – Peperpot (Hearty Surinamese cassareep-based meat stew with greens and warm spices)
Created by Kitchen2MyTable.com
Entree: Mexico – Pozole blanco (White pozole)
Created by Kitchen2MyTable.com
Entree: Tajikistan – Northern Culinary Region – Лагман ➤ Lagman (Hand-pulled wheat noodles served with stir-fried lamb and vegetables in a savory, spiced sauce)
Created by Kitchen2MyTable.com
Entree: Timor-Leste – Northern Culinary Region – Bebinca de Peixe (Timorese coconut-based spiced fish stew simmered with tamarind, lime, and fresh herbs)
Created by Kitchen2MyTable.com
Entree: Trinidad and Tobago – Northern Culinary Region – Crab and Dumplings (Stewed Caribbean blue crab in a spiced tomato-coconut gravy served with boiled flour dumplings)
Created by Kitchen2MyTable.com