All Recipes
Showing 60 of 14631 recipes.
Entree: Belgium – Brussels – Filet Américain (Seasoned raw minced beef spread often served on bread or with fries)
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Entree: Cambodia – Coastal Cambodia – ចាក្តាម ➤ Cha Kdam (Cambodian coastal-style stir-fried crab with garlic, lime, fish sauce, and palm sugar)
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Entree: Denmark – Central Culinary Region – Krebinetter (Pan-fried Danish breaded meat patties made from seasoned ground pork and beef)
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Entree: Finland – Finnish Coastal Cuisine – Vorschmack (Hearty Finnish minced meat dish cooked with preserved fish and onions, served with potatoes and savory garnishes)
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Entree: Georgia – Imereti – მწვადი ➤ mtsvadi (Charcoal-grilled skewers of marinated meat)
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Entree: Ghana – Ashanti – Tuo Zaafi (Firm maize and cassava dough served with a savory green or groundnut soup)
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Entree: Iraq – Basra & South – سمك مسگوف ➤ Samak Masgūf (Open‑grilled Iraqi river carp seasoned and charred over date‑wood embers, served with grilled vegetables and tangy tamarind)
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Entree: Ireland – Dublin & East – Black Pudding with Potatoes (Traditional Irish blood sausage pan‑fried and served with crisp sautéed potatoes and onions)
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Entree: Israel – Israeli Street Food – מלאווח ➤ Malawach (A flaky, pan-fried Yemenite layered flatbread traditionally served with eggs, grated tomato and condiments)
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Entree: Kenya – Kenyan Pastoral Cuisine – Mbuzi Choma (Charcoal‑grilled or roasted spiced goat pieces central to Kenyan pastoral gatherings)
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Entree: Myanmar – Kachin & Northern Myanmar – မြောက်ပိုင်း မြန်မာ ငါးကင် ➤ Myauk‑paing Myanmar nga kin (Whole regional grilled fish seasoned with turmeric, garlic, and local chilies typical of northern Myanmar)
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Entree: Nepal – Kathmandu Valley – छोइला ➤ Chhoila (Spicy seasoned grilled or smoked meat tossed with chilies, garlic, and aromatic spices from the Kathmandu Valley)
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Entree: Netherlands – Friesland – Boerenkoolstamppot (Mashed potato and curly kale dish traditionally served with smoked sausage)
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Entree: Romania – Dobrogea – Miel la Proțap (Young lamb roasted whole on a spit over coals with garlic and herbs)
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Entree: Saudi Arabia – Eastern Province – سليق ➤ Salīq (Creamy spiced rice cooked in milk and broth, traditionally served with roasted or stewed chicken)
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Entree: Singapore – Indian Singapore – Chicken Vindaloo (Tangy, spicy Goan-style vinegar-and-spice marinated chicken curry popular in Singapore's Indian community)
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Entree: South Korea – Gyeongsang – 부산돼지국밥 ➤ Busan dwaeji gukbap (Hearty Busan pork-and-rice soup made with long-simmered pork bone broth, sliced pork, and steamed rice)
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Entree: Sri Lanka – Jaffna Tamil Cuisine – பிட்டு மற்றும் தேங்காய் சம்போல் ➤ Pittu maṟṟum thengai sambol (Steamed cylinders of ground rice and coconut served with a spicy grated coconut relish)
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Entree: Syria – Coastal Syria – مجدرة ➤ Mujaddara (Lentils and rice cooked with deeply caramelized onions, a hearty one-pot Levantine meal)
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Entree: Tanzania – Lake Victoria Tanzania – Pilau (Spiced rice cooked with meat and whole spices, a fragrant East African savory rice dish)
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Entree: Uzbekistan – Fergana Valley – Beshbarmak (Boiled meat served over wide hand-cut noodles with onion broth)
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Entree: American Samoa – National Cuisine – Lu'au (Taro leaves braised in coconut cream often with meat, wrapped and baked until tender)
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Entree: Antarctica – National Cuisine – Chilean Sea Bass Grilled (Grilled fillets of Chilean sea bass seasoned with lemon, butter, and coastal herbs)
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Entree: Antigua and Barbuda – National Cuisine – Antiguan Black Pineapple Chicken (Chicken braised with Antigua's black pineapple in a sweet-spicy Caribbean sauce)
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Entree: Barbados – National Cuisine – Brown Stew Chicken (Deeply caramelized Barbadian braised chicken in a rich, savory brown gravy)
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Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Giambo (A Caribbean okra-based stew with salted fish and seafood cooked into a thick savory sauce)
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Entree: Bosnia and Herzegovina – National Cuisine – Bosanski Lonac (Hearty layered Bosnian pot stew of large meat and vegetable chunks slowly simmered together)
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Entree: Botswana – National Cuisine – Vetkoek (Deep-fried savory bread dough often split and filled with seasoned minced meat or eaten with chutney)
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Entree: British Indian Ocean Territory – National Cuisine – Grilled Octopus (Tender, charred octopus tentacles simmered then grilled and finished with citrus, garlic, and local spices)
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Entree: Bulgaria – National Cuisine – Пататник ➤ Patatnik (A rustic Rhodope-style savory potato pie cooked on the stovetop or baked with onions, eggs, herbs, and white brined cheese)
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Entree: Burkina Faso – National Cuisine – Poulet Bicyclette (Stewed free-range West African chicken in a spiced tomato and peanut sauce)
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Entree: Cameroon – National Cuisine – Egusi Pudding (savory steamed melon-seed custard)
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Entree: Cape Verde – National Cuisine – Guisado de Capado (Hearty Cape Verdean slow-cooked goat stew braised with tomatoes, wine, and piri-piri)
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Entree: Central African Republic – National Cuisine – Makara (Rich Central African peanut-based stew of chicken and greens typically served with cassava or rice)
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Entree: Costa Rica – National Cuisine – Vigorón (Boiled cassava topped with tangy cabbage slaw and crispy fried pork rinds)
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Entree: Cote d'Ivoire – National Cuisine – Alloco (Fried ripe plantains served with a savory spicy tomato-pepper sauce)
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Entree: Czechia – Central Culinary Region – Smažený sýr (Breaded and deep-fried semi‑hard cheese served hot, typically with potatoes and tartar sauce)
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Entree: Democratic Republic of the Congo – National Cuisine – Koko (Thick maize porridge served with a savory peanut-tomato sauce, smoked fish, and greens)
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Entree: Djibouti – National Cuisine – سمبوسة ➤ sambusa (Fried triangular savory pastry filled with spiced meat and onions)
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Entree: Dominica – National Cuisine – Crab and Callaloo (Stewed callaloo greens cooked with crab in coconut milk and aromatic seasonings)
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Entree: Dominican Republic – National Cuisine – Locrio de Pollo (One-pot Dominican seasoned chicken and rice cooked with sofrito and annatto for color)
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Entree: El Salvador – National Cuisine – Pescado Empanizado (Breaded and pan-fried white fish fillets with a crisp golden crust)
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Entree: Equatorial Guinea – National Cuisine – Fufu (Starchy pounded dough made from cassava and/or plantain used to scoop and eat soups and stews)
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Entree: Eswatini – National Cuisine – Sibhudu (Thick sorghum-based porridge staple traditionally fermented and served as a central starch with relishes)
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Entree: French Guiana – National Cuisine – Fricassée de Gibier (Braised wild game pieces in a lightly creamy, herb-scented coconut and white-wine sauce)
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Entree: French Polynesia – National Cuisine – Roulade de Poisson (Rolled and stuffed fish fillet cooked in banana leaf with coconut and vanilla flavors)
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Entree: French Southern Territories – National Cuisine – Brandade de Morue (Creamy whipped salt cod emulsion often combined with potatoes, olive oil, and garlic)
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Entree: Hungary – Great Plain – Gulyás (Hearty paprika-seasoned Hungarian meat and vegetable stew traditionally served with potatoes or noodles)
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Entree: Kazakhstan – Northern Kazakhstan – Шашлык ➤ Shashlyk (Skewered marinated chunks of meat grilled over an open flame)
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Entree: Laos – Luang Prabang / Northern Laos – ແຈວບົ້ງ ➤ Jeow Bong (Luang Prabang sweet-spicy roasted chili paste served as a dipping sauce for grilled meats)
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Entree: Lebanon – Bekaa Valley – لحم أوزي ➤ Lahm Ouzi (Phyllo-wrapped spiced lamb and rice pilaf studded with nuts and raisins)
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Entree: Norway – Norwegian Coastal Seafood – Fiskekaker (Pan-fried Norwegian flat fishcakes made from minced white fish and milk)
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Entree: Senegal – Dakar & Coastal Senegal – Poisson Grillé (Charcoal-grilled whole fish marinated with West African spices and citrus)
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Entree: Sweden – Skane / South Sweden – Pyttipanna (Pan-fried hash of diced potatoes, onions, and cured or leftover meats, often served with fried egg and pickled beets)
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Entree: Switzerland – French Swiss – Tartiflette (Baked Alpine potato and Reblochon cheese gratin with onions and bacon)
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Entree: Tunisia – Sahel Coast – كفتاجي ➤ Kafteji (Pan-fried Tunisian medley of potatoes, peppers, tomatoes and eggs often served with harissa)
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Entree: Greenland – Northern Culinary Region – Puisi (Hearty Arctic char and root vegetable stew)
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Entree: Guadeloupe – Northern Culinary Region – Poulet à la Créole (Guadeloupean Creole-style braised chicken in spicy tomato and pepper sauce)
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Entree: Guatemala – Northern Culinary Region – Tapado (Coconut-based Garifuna seafood stew with plantain and cassava)
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Entree: Guinea-Bissau – Northern Culinary Region – Yassa (Marinated and braised chicken in a lemon-onion-mustard sauce)
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