All Recipes
Showing 60 of 14629 recipes.
Entree: Sweden – Stockholm & Central Sweden – Isterband med Stuvad Potatis (Coarse smoked pork sausage served with creamy stewed potatoes)
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Entree: Switzerland – German Swiss – Siedfleisch (Swiss gently boiled beef served with clear broth and root vegetables)
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Entree: Tunisia – Southern Tunisia – مكرونة ➤ makrouna (Tunisian-style pasta in a spicy tomato and lamb sauce)
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Entree: India – Sikkim & Himalayan – Sha Phaley (Deep-fried meat-filled Tibetan-style flatbread popular in Sikkim and the Himalayan region)
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Entree: Guadeloupe – Southern Culinary Region – Court-Bouillon de Poisson (Aromatic Creole poaching broth for fish)
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Entree: Guatemala – Southern Culinary Region – Tamales Colorados (Guatemalan red tamales made from seasoned corn masa filled with slow-cooked pork and wrapped in banana leaves)
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Entree: Guinea-Bissau – Southern Culinary Region – Peixe Grelhado (Whole grilled fish seasoned with garlic, citrus, and chili typical of Guinea-Bissau)
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Entree: Honduras – Southern Culinary Region – Pollo Chuco (Honduran marinated and deep-fried chicken served with a tangy pickled cabbage relish)
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Entree: Hong Kong – Southern Culinary Region – 薑蔥龍蝦 ➤ goeng1 cung1 lung4 haa1 (Hong Kong–style lobster stir-fried with aromatic ginger and scallions, finished with hot oil)
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Entree: Kiribati – Southern Culinary Region – Te Katin (Coconut-braised island fish with breadfruit and taro)
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Entree: Kyrgyzstan – Southern Culinary Region – Оромо ➤ Oromo (Boiled lamb with hand-cut noodles in rich onion broth)
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Entree: Lithuania – Southern Culinary Region – Balandėliai (Cabbage leaves stuffed with seasoned meat and rice, baked in a tomato sauce)
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Entree: Luxembourg – Southern Culinary Region – Kuddelfleck (Pan-cooked beef tripe with bacon and onions, served as a hearty regional main)
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Entree: Madagascar – Southern Culinary Region – Henakisoa sy Amalona (Slow-braised pork and eel in a spiced tomato-coconut sauce)
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Entree: Martinique – Southern Culinary Region – Vivaneau Grillé (Whole grilled red snapper with Martinican Creole lime, garlic, and herb marinade)
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Entree: Mauritania – Southern Culinary Region – Poulet aux Olives (Chicken braised with green olives and preserved lemon in a fragrant North African-style stew)
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Entree: Mauritius – Southern Culinary Region – Gâteau Piment (Deep-fried Mauritian split-pea and chili fritters)
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Entree: Micronesia – Southern Culinary Region – Taro Leaf Stew (Coconut-based stew of tender taro leaves cooked with fish and aromatics)
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Entree: Mongolia – Southern Culinary Region – ууз ➤ Uuz (Steamed Mongolian dumplings filled with seasoned mutton and onion)
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Entree: Montenegro – Southern Culinary Region – Riblji Paprikas (Hearty paprika-scented fish stew with potatoes and peppers)
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Entree: Mozambique – Southern Culinary Region – Prego no Pão (Garlic- and peri‑peri–marinated grilled steak served in a crusty roll)
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Entree: New Caledonia – Southern Culinary Region – Roasted Wild Boar (Slow-roasted wild boar shoulder flavored with Pacific island aromatics)
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Entree: New Zealand – South Island – Hāngī (Traditional Māori earth-oven of mixed meats and root vegetables steamed over heated stones)
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Entree: North Macedonia – Southern Culinary Region – Шопска плескавица ➤ Šopska pljeskavica (Grilled seasoned mixed-meat patties topped with a chopped Shopska-style salad of tomatoes, cucumber, peppers, and brined white cheese)
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Entree: Palestine – Southern Culinary Region – قدرة ➤ Qidreh (Pot-cooked spiced lamb and rice casserole traditionally simmered until the meat is tender and the rice absorbs rich stock)
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Entree: Papua New Guinea – Southern Culinary Region – Pork and Yam (Braised pork with starchy yams simmered in coconut milk and local aromatics)
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Entree: Paraguay – Southern Culinary Region – Puchero (Hearty Paraguayan meat-and-vegetable stew of beef, pork, sausages and mixed root vegetables in a savory broth)
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Entree: Pitcairn – Southern Culinary Region – Coconut-Crusted Fish (Pan-fried white-fish fillets coated in toasted coconut with a tangy coconut-lime dipping sauce)
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Entree: Puerto Rico – Southern Culinary Region – Chillo Frito (Whole red snapper seasoned and deep-fried until the skin is crisp and the flesh is tender)
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Entree: Republic of the Congo – Southern Culinary Region – Ndakala (Stewed smoked small fish cooked in a spicy palm-oil tomato sauce)
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Entree: Sierra Leone – Southern Culinary Region – Potato Leaf Stew (Hearty West African green-leaf stew of potato leaves cooked with peanut paste and protein in a savory palm-oil broth)
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Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Red Snapper Creole (Creole-style stewed red snapper in a spicy tomato and pepper sauce served over rice)
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Entree: Slovakia – Southern Culinary Region – Husacie Stehná (Traditional roasted goose legs served with braised red cabbage and bread dumplings)
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Entree: Slovenia – Southern Culinary Region – Ocvrti Piščanec (Classic Slovenian-style breaded and fried chicken with a crisp golden crust)
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Entree: South Sudan – Southern Culinary Region – Molokhia (A green, savory stew of jute mallow leaves cooked in seasoned broth often served with rice or flatbread)
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Entree: Suriname – Southern Culinary Region – Telo (Savory Javanese-Surinamese fried sweet potato cakes served with spicy peanut sauce)
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Entree: Svalbard and Jan Mayen – Southern Culinary Region – Kjøttkaker (Norwegian Meatballs) (Pan-fried seasoned meat patties served with brown gravy, boiled potatoes, and lingonberry jam)
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Entree: Tajikistan – Southern Culinary Region – Чакапули ➤ Chakapuli (Slow-simmered lamb stew with fresh herbs and tart sour plums)
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Entree: Timor-Leste – Southern Culinary Region – Ayam Rica-Rica (Fiery chicken in a fresh red chili, shallot, and lime sauce)
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Entree: Trinidad and Tobago – Southern Culinary Region – Roti with Curried Chickpeas and Potatoes (Trinidadian flatbread served with a coconut-scented chickpea and potato curry)
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Entree: United Arab Emirates – Southern Culinary Region – مرقوقات ➤ Marqūqāt (Hearty Emirati meat and vegetable stew with thin flattened dough pieces)
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Entree: Wallis and Futuna – Southern Culinary Region – Pork Lu'au (Pork braised in taro leaves and coconut milk with island aromatics)
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Entree: Western Sahara – Southern Culinary Region – Zaalouk (Smoky cooked eggplant and tomato salad seasoned with garlic and spices)
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Entree: Zimbabwe – Southern Culinary Region – Road Runner Chicken (Roadside-style marinated and charred whole chicken seasoned with Southern Zimbabwe braai spices)
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Entree: India – Awadhi / Lucknow – बोटी कबाब ➤ Boti Kabab (skewered marinated lamb cubes)
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Entree: United States – Appalachia – Smoked Pork Chops (Bone-in pork chops brined, seasoned, and slow-smoked with Appalachian wood and spice flavors)
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Entree: China – Cantonese / Guangdong – 蜜汁蒜香排骨 ➤ Mat6 zap1 syun3 hoeng1 paai4 gwat1 (Pork spare ribs blanched, fried, and glazed in a sweet-savory Cantonese honey and garlic sauce)
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Entree: France – Basque Country – Civet de Sanglier (Slow-braised Basque wild boar stew in red wine with bacon, mushrooms, and juniper)
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Entree: Indonesia – Batak – Ikan Bakar Batak (Batak-style grilled fish coated with a spicy andaliman-laced spice paste)
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Entree: Italy – Basilicata – Fusilli alla Lucana (Fusilli pasta tossed with Lucanian-style pork sausage, crisped dried peppers, and pecorino in a simple tomato sauce)
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Entree: Mexico – Chiapas – Pescado en Escabeche (Marinated fish in a tangy vinegar, citrus, and chile pickling sauce typical of southern Mexico)
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Entree: Brazil – Brazilian Japanese – Ramen de Vatapá (Ramen noodles served in a creamy Bahian vatapá-style coconut, peanut, and shrimp broth)
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Entree: Germany – Berlin-Brandenburg – Gefüllte Paprikaschoten (Bell peppers stuffed with seasoned ground meat, rice, and herbs, baked in a savory tomato sauce)
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Entree: Russia – Buryat & Lake Baikal – Бурятский шашлык ➤ Buryatskiy shashlyk (Skewered and grilled marinated pieces of lamb typical of the Buryat Lake Baikal region)
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Entree: Spain – Asturias – Arroz con Pitu (Asturian rice cooked with free-range chicken and cured pork for a savory, saffron-scented one-pot meal)
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Entree: Canada – British Columbia Coast – Smoked Salmon Pizza (Thin-crust pizza topped with smoked salmon, crème fraîche, capers, red onion and fresh dill)
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Entree: Ethiopia – Amhara – እንቁላል ፍርፍር ➤ Enqulal Firfir (Spiced Ethiopian scrambled eggs mixed with torn injera and berbere-scented spiced butter)
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Entree: Iran – Caspian / Gilan – سیرابیج ➤ Sīrābīj (A garlicky Gilani-style sautéed egg and herb dish traditionally served warm with rice)
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Entree: Japan – Hokkaido – 北海道和牛ステーキ ➤ Hokkaidō Wagyū Sutēki (Pan-seared premium Hokkaido-region Japanese beef steak prepared simply to showcase its marbling)
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Entree: Nigeria – Hausa-Fulani North – Zogale Salad (Fresh moringa leaf salad dressed with ground peanuts and savory seasonings)
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