All Recipes
Showing 60 of 14629 recipes.
Entree: Dominica – Northern Culinary Region – Green Banana and Saltfish (Stewed unripe green bananas cooked with salted cod, vegetables, and island seasonings)
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Entree: Dominican Republic – Northern Culinary Region – Yaroa (Layered street-casual casserole of French fries topped with seasoned meat and melted cheese)
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Entree: El Salvador – Northern Culinary Region – Pastelitos de Carne (Small Salvadoran fried turnovers filled with seasoned ground beef)
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Entree: Equatorial Guinea – Northern Culinary Region – Kondre (Hearty palm-oil plantain and fish stew)
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Entree: Eswatini – Northern Culinary Region – Pap and Gravy (Stiff maize porridge served with savory meat gravy)
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Entree: French Guiana – Northern Culinary Region – Kassav (Thin crispy cassava flatbread made from grated and pressed manioc commonly served with fish or stews)
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Entree: French Polynesia – Northern Culinary Region – Boeuf Bourguignon Tahitien (Tahitian-style beef stew combining classic French braise with coconut milk and local aromatics)
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Entree: French Southern Territories – Northern Culinary Region – Pintade aux Pruneaux (Braised guinea fowl with prunes in a savory red-wine sauce)
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Entree: Hungary – Northern Hungary – Főzelék (Thick Hungarian vegetable stew or creamy vegetable pottage)
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Entree: Kazakhstan – Southern Kazakhstan – Жая ➤ Zhaya (Southern Kazakh lamb skillet of spiced, caramelized onions and cumin)
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Entree: Laos – Southern Laos – ນ້ຳເຂົ້າ ➤ Nam Khao (Crispy fried-rice salad with fermented pork, herbs, and lime)
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Entree: Lebanon – Mount Lebanon – فاصوليا ➤ Fasuliya (Lebanese white bean and lamb stew in a spiced tomato broth)
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Entree: Norway – Oslo & Eastern Norway – Kveite (Pan-roasted halibut fillets served with browned butter, lemon, and boiled potatoes)
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Entree: Senegal – Northern Senegal – Soupe Kandia (Hearty West African okra and beef stew thickened by cooked okra and flavored with palm oil and tomatoes)
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Entree: Sweden – Stockholm & Central Sweden – Sjömansbiff (Traditional Swedish sailor’s dish of thinly sliced beef layered with potatoes and onions, braised in rich beef broth)
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Entree: Switzerland – German Swiss – Hackbraten (Classic baked seasoned meatloaf made from mixed ground meats with bread and aromatic herbs)
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Entree: Tunisia – Southern Tunisia – شكشوكة ➤ Shakshūka (Poached eggs simmered in a spicy tomato and pepper stew flavored with North African spices and harissa)
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Entree: Greenland – Southern Culinary Region – Qilalukkat (Traditional Greenlandic baked Arctic char with potatoes and coastal seaweed in a buttery stock)
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Entree: Guadeloupe – Southern Culinary Region – Poulet Coco (Guadeloupean stewed chicken simmered in coconut milk with aromatics and lime)
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Entree: Guatemala – Southern Culinary Region – Tamalitos de Elote (Small steamed sweet corn tamales made from a fresh corn batter wrapped and steamed in leaves)
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Entree: Guinea-Bissau – Southern Culinary Region – Arroz de Polvo (Rice cooked with tender octopus in a savory tomato and stock-based stew)
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Entree: Honduras – Southern Culinary Region – Pastelitos de Carne (Savory meat-filled pastry turnovers commonly baked or fried in Honduran home cooking)
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Entree: Hong Kong – Southern Culinary Region – 紅燒鮑魚 ➤ Hung siu bou yu (Whole abalone slowly braised in a rich savory sauce typical of Cantonese banquet cuisine)
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Entree: Kiribati – Southern Culinary Region – Te Kai Ni Maaba (A Kiribati coastal baked fish cooked in creamy coconut with island starches)
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Entree: Kyrgyzstan – Southern Culinary Region – Чучук ➤ Chuchuk (A fresh Kyrgyz sausage of spiced minced lamb and beef, typically boiled or grilled)
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Entree: Lithuania – Southern Culinary Region – Šašlykai (Skewered marinated and grilled pork kebabs)
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Entree: Luxembourg – Southern Culinary Region – Huesenziwwi (Slow-braised rabbit in white wine with onions and bacon)
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Entree: Madagascar – Southern Culinary Region – Akoho sy Sakamalao (Chicken braised with fresh ginger and tomatoes)
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Entree: Martinique – Southern Culinary Region – Cabri Massalé (Goat stew seasoned with Creole massalé spice blend)
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Entree: Mauritania – Southern Culinary Region – Poisson Grillé (Grilled whole fish marinated in aromatic West African and Maghrebi spices)
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Entree: Mauritius – Southern Culinary Region – Cari Poisson (Mauritian Creole fish curry simmered in a spiced tomato and coconut-infused sauce)
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Entree: Micronesia – Southern Culinary Region – Coconut Milk Fish (Fish simmered in a fragrant coconut milk sauce with island aromatics)
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Entree: Mongolia – Southern Culinary Region – Чанасан мах ➤ Chanasan makh (Simple boiled mutton served sliced with its clear meat broth and onions)
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Entree: Montenegro – Southern Culinary Region – Pastrmka na Žaru (Charcoal-grilled whole trout seasoned with garlic, lemon, olive oil, and fresh herbs)
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Entree: Mozambique – Southern Culinary Region – Amêijoas à Bulhão Pato (Clams cooked in a garlicky white wine, olive oil, and cilantro sauce)
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Entree: New Caledonia – Southern Culinary Region – Fish in Banana Leaves (Fish fillets marinated in coconut, herbs, and spices then wrapped and steamed or grilled in banana leaves)
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Entree: New Zealand – South Island – Stewart Island Crayfish (South Island spiny lobster prepared simply and served with lemon-garlic butter)
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Entree: Nicaragua – Southern Culinary Region – Sopa de Albóndigas (Hearty Nicaraguan meatball soup with vegetables and rice in a seasoned tomato broth)
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Entree: North Korea – Pyongyang – 물냉면 ➤ Mul naengmyeon (Cold buckwheat noodles served in an icy, tangy beef and radish kimchi broth with sliced cold beef and pickled garnishes)
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Entree: North Macedonia – Southern Culinary Region – Пинџур со леб ➤ Pindžur so leb (Roasted red pepper and eggplant relish served with bread as a hearty spread or main)
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Entree: Palestine – Southern Culinary Region – شيش برك ➤ Shish Barak (Small meat-filled dumplings cooked in a tangy seasoned yogurt sauce)
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Entree: Papua New Guinea – Southern Culinary Region – Cassava and Coconut (Cassava simmered and served in creamy coconut milk, a simple starchy main)
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Entree: Paraguay – Southern Culinary Region – Guiso Popó (Hearty Paraguayan beef and root stew with vegetables and corn)
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Entree: Pitcairn – Southern Culinary Region – Pineapple Teriyaki Salmon (Salmon fillets glazed with a sweet teriyaki sauce and fresh pineapple)
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Entree: Puerto Rico – Southern Culinary Region – Empanadillas (Fried or baked handheld turnover filled with seasoned meat, chicken, or cheese)
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Entree: Republic of the Congo – Southern Culinary Region – Bœuf à la Congolaise (Congolese-style braised beef in a tomato and palm oil stew)
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Entree: Sierra Leone – Southern Culinary Region – Fried Rice with Chicken (Sierra Leonean-style chicken fried rice with vegetables and curry seasoning)
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Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Roti with Chicken (Caribbean flatbread served with curried chicken and potatoes)
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Entree: Slovakia – Southern Culinary Region – Fazuľová Polievka s Údeným (Hearty white bean soup with smoked pork and root vegetables)
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Entree: Slovenia – Southern Culinary Region – Kraški Pršut (Dry-cured prosciutto-style ham from the Karst plateau, served sliced)
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Entree: South Sudan – Southern Culinary Region – Mandazi (Slightly sweet, fried East African doughnuts flavored with coconut and cardamom)
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Entree: Suriname – Southern Culinary Region – Kip Satay (Grilled marinated chicken skewers served with a spiced peanut dipping sauce)
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Entree: Svalbard and Jan Mayen – Southern Culinary Region – Bacalao (Norwegian Cod Stew) (Salted cod stew braised with tomatoes, potatoes, onions, and olives)
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Entree: Tajikistan – Southern Culinary Region – Шашлик ➤ Shashlik (Skewered marinated grilled meat, typically lamb or beef)
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Entree: Timor-Leste – Southern Culinary Region – Gulai (Rich spiced coconut-milk curry typically made with meat or fish)
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Entree: Trinidad and Tobago – Southern Culinary Region – Geera Pork (Pan-fried cumin-seasoned pork with Caribbean aromatics)
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Entree: Turkmenistan – Southern Culinary Region – Samsa (Triangular baked meat pastry filled with spiced lamb and onions)
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Entree: United Arab Emirates – Southern Culinary Region – عوزي ➤ Ouzi (Aromatic spiced rice with roasted lamb, nuts, and raisins often baked or wrapped in thin pastry)
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Entree: Venezuela – Southern Culinary Region – Sancocho de Gallina (Hearty traditional Venezuelan chicken stew with root vegetables, plantain, and corn)
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Entree: Wallis and Futuna – Southern Culinary Region – Keke Vai (Steamed taro and coconut loaf commonly served as a starchy main in Wallisian home cooking)
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