All Recipes
Showing 60 of 14629 recipes.
Entree: Vietnam – Hue – Cơm Hến (Hue-style clam rice bowl with warm clam broth, tender clams and crunchy herb and topping garnishes)
Created by Kitchen2MyTable.com
Entree: Chile – Northern Chile – Cazuela de Llama (Traditional Andean meat and vegetable stew made with llama and seasonal mountain produce)
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Entree: Afghanistan – Kabul & Central Afghanistan – منتو ➤ Mantū (Steamed dumplings filled with spiced ground meat, topped with garlic-yogurt and a tomato-onion sauce)
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Entree: Algeria – Kabylie – طاجين الزيتون ➤ Tājīn az-Zaytūn (Slow-braised chicken with green olives and preserved lemon cooked in a tajine)
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Entree: Bangladesh – Chittagong – চিটাগাং চিকেন রোস্ট ➤ Chitagang Chicken Roast (Spiced whole roasted chicken in a Chittagong-style masala marinade)
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Entree: Egypt – Egyptian Street Food – طعمية ➤ Ta'amiya (Egyptian fried patties made from crushed fava beans blended with fresh herbs and spices)
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Entree: Ukraine – Kyiv & Central Ukraine – Котлети по-київськи ➤ Kotlety po-kyivsky (Breaded, butter-stuffed chicken cutlets traditionally served golden and juicy)
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Entree: Armenia – Lake Sevan – Խորոված ➤ Khorovats (Armenian charcoal-grilled marinated meat skewers)
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Entree: Austria – Tyrol – Kasspatzln (Tyrolean cheese spaetzle baked with caramelized onions)
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Entree: Azerbaijan – Central Culinary Region – Dushbara (Tiny meat-filled dumplings served in a clear seasoned lamb broth)
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Entree: Belgium – Flanders – Stoofvlees (Slow-braised Flemish beef stew cooked in dark beer until richly tender)
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Entree: Cambodia – Mekong Cambodia – លុកឡាក់ ➤ Lok Lak (Pan-seared marinated beef strips served with a lime and cracked-pepper dipping sauce and steamed rice)
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Entree: Denmark – Funen – Stegt Flæsk med Persillesovs (Crispy fried pork belly served with a creamy parsley sauce and boiled potatoes)
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Entree: Finland – Lapland – Kalakukko (Traditional Finnish rye-bread parcel baked with fish and cured pork)
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Entree: Georgia – Samegrelo – ჩახოხბილი ➤ Chakhokhbili (Hearty Georgian stewed chicken in tomato, onion, and herb sauce)
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Entree: Ghana – Ghanaian Street Food – Waakye (A Ghanaian dish of rice and beans cooked together with sorghum leaves, served with fried plantain, boiled eggs, shito, and other street-food accompaniments)
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Entree: Iraq – Marsh Arab Cuisine – تشريب ➤ Tashrīb (Bread soaked in richly spiced meat and vegetable broth, finished with tender meat and chickpeas)
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Entree: Ireland – Ulster / Northern Border – Colcannon with Bacon (Creamy mashed potatoes blended with cabbage or kale and crisp bacon)
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Entree: Israel – Mediterranean Israeli – סביח ➤ Sabich (Pita sandwich filled with fried eggplant, hard-boiled eggs, salads, tahini, and pickles)
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Entree: Kenya – Rift Valley – Ugali (thick maize flour porridge)
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Entree: Myanmar – Rakhine Coastal – ရခိုင်ငါးဟင်း ➤ Rakhine nga hin (Spicy coastal fish curry with turmeric, tamarind, and coconut typical of Rakhine cuisine)
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Entree: Nepal – Terai Lowlands – थारु शैली माछा करी ➤ Tharu shailī māchā karī (Spiced freshwater fish curry prepared in the Tharu style of Nepal's Terai lowlands)
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Entree: Netherlands – Limburg – Limburgse Asperges (Seasonal white asparagus from Limburg, typically boiled and served with warm butter, boiled eggs, ham, and potatoes)
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Entree: Romania – Transylvania – Ciorbă de burtă (Creamy beef tripe soup flavored with garlic and vinegar)
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Entree: Saudi Arabia – Najd – جريش ➤ Jarīsh (Savory crushed wheat porridge cooked with meat and warm spices)
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Entree: Singapore – Peranakan Singapore – Babi Pongteh (Peranakan braised pork stew in fermented soybean paste and palm sugar)
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Entree: South Korea – Jeolla – 남원 추어탕 ➤ Namwon chueotang (Hearty Namwon-style spicy loach soup with vegetables and ground rice)
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Entree: Sri Lanka – Southern Coast – පොලොස් කරි ➤ Polos Kari (Sri Lankan coconut-based curry of young jackfruit cooked with aromatic spices)
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Entree: Syria – Euphrates Valley – المقلوبة ➤ Maqloubeh (Upside-down layered casserole of rice, vegetables and meat cooked together and inverted for serving)
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Entree: Tanzania – Tanzanian Highlands – Ugali na Maharage (Stiff maize porridge served with spiced stewed red beans)
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Entree: Uzbekistan – Samarkand – Shashlik (Charcoal-grilled skewered marinated lamb kebabs)
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Entree: India – Rayalaseema – రాగి సంగాటి ➤ Ragi Sangati (Hand-rolled finger millet dumplings traditionally eaten with a spicy lentil stew)
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Entree: Antigua and Barbuda – Southern Culinary Region – Ducana and Saltfish (Sweet coconut-and-sweet-potato dumplings served with salted cod cooked with peppers and aromatics)
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Entree: Barbados – Southern Culinary Region – Macaroni Pie (Baked Barbadian-style cheesy macaroni casserole with a firm custard and browned top)
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Entree: India – Rayalaseema – కంది పచ్చడి ➤ Kandi Pachadi (Hearty Rayalaseema-style cooked shallot and tamarind pachadi with peanuts and lentils, served as a spicy rice accompaniment)
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Entree: Botswana – Southern Culinary Region – Morogo Wa Dinawa (leafy greens and cowpea stew)
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Entree: British Indian Ocean Territory – Southern Culinary Region – Grilled Lobster with Garlic Butter (Split and grilled whole lobster basted with a rich garlic and herb butter sauce)
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Entree: Bulgaria – Southern Culinary Region – Капама ➤ Kapama (Slow-baked mixed meat and rice casserole cooked in a sealed pot with cabbage and spices)
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Entree: Cape Verde – Southern Culinary Region – Feijoada (Hearty Cape Verdean stew of beans with salted and smoked pork, sausages, and aromatics typically served with rice)
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Entree: Central African Republic – Southern Culinary Region – Ngoundja (Hearty Central African peanut and leafy-green stew with smoked fish, served with starch such as rice or fufu)
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Entree: Costa Rica – Southern Culinary Region – Casado (Traditional Costa Rican plated meal of rice, beans, plantain, salad and a grilled or fried protein served together as a complete lunch)
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Entree: Djibouti – Southern Culinary Region – Fah-fah (Hearty spiced slow-simmered beef stew with vegetables common in Djibouti)
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Entree: Dominica – Southern Culinary Region – Callaloo Crab (Stewed callaloo greens with coconut-infused crab in a seasoned broth)
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Entree: Dominican Republic – Southern Culinary Region – Mangú con Los Tres Golpes (Mashed green plantains served with fried salami, fried cheese, and fried eggs)
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Entree: El Salvador – Southern Culinary Region – Yuca con Chicharrón (Boiled and fried cassava served with crispy fried pork and tangy pickled cabbage)
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Entree: Equatorial Guinea – Southern Culinary Region – Grilled Fish with Plantains (Marinated and grilled whole fish served with fried ripe plantains and a simple pan sauce)
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Entree: Eswatini – Southern Culinary Region – Karoo Roast Ostrich (Karoo-style roasted ostrich seasoned with toasted coriander and rosemary, seared and oven-roasted to tender medium-rare)
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Entree: French Guiana – Southern Culinary Region – Colombo de Poulet (Creole coconut curry chicken stew)
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Entree: French Polynesia – Southern Culinary Region – Mahi Mahi with Vanilla Sauce (Seared mahi mahi fillets finished with a silky vanilla‑infused sauce typical of French Polynesian coastal cuisine)
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Entree: French Southern Territories – Southern Culinary Region – Blanquette de Veau (A classic French white stew of tender veal simmered in a creamy velouté with vegetables and mushrooms)
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Entree: Hungary – Transdanubia – Lecsó (Hungarian pepper and tomato stew flavored with sweet paprika and often enriched with smoked sausage)
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Entree: Kazakhstan – Western Steppe Kazakhstan – Қуырдақ ➤ Quyrdaq (Pan-fried lamb and organ meat skillet with onions and cumin, a hearty Kazakh meat dish)
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Entree: Laos – Vientiane & Central Laos – ປິ່ງໄກ່ ➤ Ping Gai (Laotian marinated and charcoal-grilled whole chicken)
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Entree: Lebanon – Northern Lebanon – كفتة مشوية ➤ Kufta Mashwiyya (Charcoal-grilled spiced ground lamb kebabs)
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Entree: Norway – Western Fjords – Raspeballer (Traditional Norwegian potato dumplings typically boiled and served with salted pork and butter)
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Entree: Senegal – Senegalese Wolof Cuisine – Yassa Poulet (Senegalese marinated chicken braised with caramelized onions in a lemon and mustard sauce, served with rice)
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Entree: Sweden – West Coast Sweden – Havskräftor (boiled langoustines served with butter)
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Entree: Switzerland – Italian Swiss / Ticino – Polenta e Brasato (Creamy coarse-corn polenta served with slow-braised beef in a rich red-wine and tomato sauce)
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Entree: Tunisia – Tunis & North – بريك بالبيض ➤ Brīk bil-bayḍ (Crispy folded thin pastry filled with egg and savory ingredients)
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Entree: India – Bengal – আলু পোস্ত ➤ Aloo Posto (Potatoes cooked in a ground poppy‑seed paste with mild spices)
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