All Recipes
Showing 60 of 14211 recipes.
Entree: Saudi Arabia – Najd – مرقوق ➤ Marqooq (A Najdi stew of meat and vegetables cooked with thin torn flatbread pieces in the broth)
Created by Kitchen2MyTable.com
Recipe ID: 8397
Entree: Singapore – Peranakan Singapore – Sambal Udang Petai (Stir-fried prawns in spicy sambal chili paste with petai (stink beans)
Created by Kitchen2MyTable.com
Recipe ID: 8398
Entree: South Korea – Jeolla – 보성 쌈밥 ➤ Boseong Ssambap (Leaf-wrapped rice flavored with Boseong green tea, served with grilled pork and seasoned vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 8399
Entree: Sri Lanka – Southern Coast – පරිප්පු ➤ Parippu (Coconut-based spiced red lentil curry commonly served with rice on Sri Lanka's southern coast)
Created by Kitchen2MyTable.com
Recipe ID: 8400
Entree: Syria – Euphrates Valley – بامية باللحم ➤ Bamiya bi-lahm (Okra and lamb stew in spiced tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8401
Entree: Tanzania – Tanzanian Highlands – Supu ya Ndizi (Savory green banana soup with meat and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 8402
Entree: Uzbekistan – Samarkand – Казан кабоб ➤ Kazan kabob (Large cauldron-style kebab of spiced lamb roasted with onions and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 8403
Entree: American Samoa – Southern Culinary Region – Lu Pulu (Taro leaves wrapped around corned beef and slowly braised in coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 8404
Entree: Antarctica – Southern Culinary Region – Roasted Skua Breast (Pan-roasted skua breast served with herb butter and roasted root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 8405
Entree: Antigua and Barbuda – Southern Culinary Region – Callaloo and Crab (Slow-simmered leafy callaloo cooked with coconut milk and seasoned with fresh crab and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 8406
Entree: Barbados – Southern Culinary Region – Grilled Lobster (Charcoal-grilled split Caribbean lobster basted with garlic-herb butter and bright citrus for a smoky Bajan seafood main course)
Created by Kitchen2MyTable.com
Recipe ID: 8407
Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Red Snapper Creole (Whole red snapper cooked in a bright Caribbean Creole tomato sauce with peppers, onions, herbs, and a touch of heat)
Created by Kitchen2MyTable.com
Recipe ID: 8408
Entree: Bosnia and Herzegovina – Southern Culinary Region – Sarma (Cabbage leaves stuffed with a seasoned mix of ground meat and rice, slowly braised in a savory tomato and smoked-meat broth)
Created by Kitchen2MyTable.com
Recipe ID: 8409
Entree: Botswana – Southern Culinary Region – Serobe (Slow-braised beef tripe stew simmered with onions, tomatoes, and local seasonings, served as a hearty main course)
Created by Kitchen2MyTable.com
Recipe ID: 8410
Entree: British Indian Ocean Territory – Southern Culinary Region – Chili Crab (Whole crab stir-fried in a sweet, tangy, and spicy tomato-chili sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8411
Entree: Bulgaria – Southern Culinary Region – Кебапче ➤ Kebapche (Char-grilled spiced ground meat shaped into skinless sausages)
Created by Kitchen2MyTable.com
Recipe ID: 8412
Entree: Burkina Faso – Southern Culinary Region – Ragout d'Igname (Yam stew cooked in a tomato-palm oil sauce with smoked fish or meat)
Created by Kitchen2MyTable.com
Recipe ID: 8413
Entree: Cameroon – Southern Culinary Region – Kondre (Braised chicken with ripe plantains in a tomato and palm oil sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8414
Entree: Cape Verde – Southern Culinary Region – Galinha à Cabo Verde (Cape Verdean stewed chicken in a garlicky wine-tomato sauce with potatoes and piri-piri)
Created by Kitchen2MyTable.com
Recipe ID: 8415
Entree: Central African Republic – Southern Culinary Region – Ndolé (Bitterleaf and ground-peanut stew with beef and shrimp, a rich savory one-pot meal)
Created by Kitchen2MyTable.com
Recipe ID: 8416
Entree: Czechia – Prague Pub Classics – Kachní Prsa (Seared duck breast served with braised red cabbage and traditional bread dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 8417
Entree: Democratic Republic of the Congo – Southern Culinary Region – Madesu (Stewed black-eyed peas cooked with palm oil, tomatoes, smoked fish, and leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 8418
Entree: Dominican Republic – Southern Culinary Region – Mofongo (Mashed fried green plantains blended with garlic and pork cracklings, formed into a compact mound and served with broth or meat)
Created by Kitchen2MyTable.com
Recipe ID: 8419
Entree: El Salvador – Southern Culinary Region – Chanfaina (Hearty Salvadoran stew of pork and organ meats simmered in a spiced tomato sauce, traditionally served with white rice)
Created by Kitchen2MyTable.com
Recipe ID: 8420
Entree: French Guiana – Southern Culinary Region – Ragoût de Cabri (Creole-style goat stew braised with vegetables and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 8421
Entree: French Polynesia – Southern Culinary Region – Uru with Coconut Milk (Breadfruit simmered in rich coconut milk with island aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 8422
Entree: French Southern Territories – Southern Culinary Region – Boudin Noir (Traditional French-style pork blood sausage seasoned with onion, fat, and spices)
Created by Kitchen2MyTable.com
Recipe ID: 8423
Entree: Kazakhstan – Western Steppe Kazakhstan – Манты ➤ Manty (Large steamed Central Asian meat dumplings served with melted butter and sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 8424
Entree: Laos – Vientiane & Central Laos – ລາບໄກ່ ➤ Laap Kai (Laotian minced chicken salad tossed with lime, fish sauce, toasted rice powder, herbs, and chilies)
Created by Kitchen2MyTable.com
Recipe ID: 8425
Entree: Lebanon – Northern Lebanon – سمك حَرّة ➤ Samak Ḥarra (Baked whole fish topped with a spicy tahini-garlic-cilantro sauce and toasted pine nuts)
Created by Kitchen2MyTable.com
Recipe ID: 8426
Entree: Norway – Western Fjords – Klippfisk (Salted, dried cod that is rehydrated and cooked into a hearty, creamy fish stew or poached and served with potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 8427
Entree: Senegal – Senegalese Wolof Cuisine – Thiou Curry (Senegalese Wolof-style tomato and spice fish curry served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 8428
Entree: Sweden – West Coast Sweden – Gravad lax (Nordic-style cured salmon preserved with a salt-sugar cure and dill, served thinly sliced)
Created by Kitchen2MyTable.com
Recipe ID: 8429
Entree: Switzerland – Italian Swiss / Ticino – Zincarlin con Polenta (Slow-braised pork stew served over creamy cornmeal polenta)
Created by Kitchen2MyTable.com
Recipe ID: 8430
Entree: India – Bengal – ঢোকার দালনা ➤ Dhokar Dalna (Fried lentil cakes simmered in a Bengali spiced tomato-onion gravy)
Created by Kitchen2MyTable.com
Recipe ID: 8432
Entree: United States – Arizona-Sonoran – Chicken Mole (Chicken braised in a smoky, complex chocolate and chili sauce inspired by Sonoran mole)
Created by Kitchen2MyTable.com
Recipe ID: 8433
Entree: China – Central Culinary Region – 水煮鱼 ➤ Shuǐ zhǔ yú (Poached white-fish fillets served in a numbing, spicy Sichuan chili and peppercorn broth)
Created by Kitchen2MyTable.com
Recipe ID: 8434
Entree: France – Bordeaux / Aquitaine – Tourin à l'ail (Rustic garlic soup from Bordeaux thickened and enriched with egg yolks for a creamy, aromatic purée)
Created by Kitchen2MyTable.com
Recipe ID: 8435
Entree: Indonesia – Betawi Jakarta – Nasi Kebuli (Aromatic spiced rice cooked with goat and clarified butter (ghee)
Created by Kitchen2MyTable.com
Recipe ID: 8436
Entree: Italy – Calabria – Pasta alla Corte d'Assise (Calabrian pasta with a spicy pork ragù featuring ’nduja, olives, and Pecorino)
Created by Kitchen2MyTable.com
Recipe ID: 8437
Entree: Mexico – Chihuahua & Northern Mexico – Tacos de Tripitas (Crispy pan-fried beef small intestines served in warm corn tortillas with classic Mexican toppings)
Created by Kitchen2MyTable.com
Recipe ID: 8438
Entree: Brazil – Brazilian Street Food – Escondidinho (Baked casserole of mashed cassava layered over seasoned shredded meat and melted cheese)
Created by Kitchen2MyTable.com
Recipe ID: 8439
Entree: Germany – Franconia – Schwarzgeräuchertes (Franconian black-smoked cured pork shoulder with a deep smoky crust)
Created by Kitchen2MyTable.com
Recipe ID: 8440
Entree: Russia – Caucasus Russia – Бастурма ➤ Basturma (Strongly seasoned air-dried cured beef coated with a fenugreek and spice paste served thinly sliced)
Created by Kitchen2MyTable.com
Recipe ID: 8441
Entree: Spain – Balearic Islands – Llom amb Col (Pork loin braised with cabbage and Balearic cured sausage)
Created by Kitchen2MyTable.com
Recipe ID: 8442
Entree: Canada – Central Culinary Region – Bison Burger (Grilled or pan-seared ground bison patties served on buns with classic toppings)
Created by Kitchen2MyTable.com
Recipe ID: 8443
Entree: Iran – Isfahan – خورشت قیمه ➤ Khoresht-e Gheimeh (Persian stew of cubed lamb and yellow split peas simmered with tomato and dried lime)
Created by Kitchen2MyTable.com
Recipe ID: 8444
Entree: Japan – Hokuriku – 治部煮 ➤ Jibuni (Kanazawa-style stewed duck and vegetables in a thick soy-dashi glaze)
Created by Kitchen2MyTable.com
Recipe ID: 8445
Entree: Nigeria – Igbo Southeast – Nsala Soup (Igbo white soup of catfish thickened with yam in a lightly spiced broth)
Created by Kitchen2MyTable.com
Recipe ID: 8446
Entree: Pakistan – Kashmir / Gilgit-Baltistan – کشمیری ساگ ➤ Kashmiri Saag (Slow‑cooked leafy greens seasoned with Kashmiri spices and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 8447
Entree: Turkey – Central Anatolia – Çullama Köfte (Pan‑fried spiced ground meatballs simmered in a rich tomato‑pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8448
Entree: United Kingdom – England - London & Southeast – Cornish Pasty (A robust baked turnover of beef and diced root vegetables enclosed in a sturdy shortcrust pastry)
Created by Kitchen2MyTable.com
Recipe ID: 8449
Entree: Argentina – Central Culinary Region – Humita en Chala (Steamed mixture of fresh corn, onions, and cheese wrapped and cooked in corn husks)
Created by Kitchen2MyTable.com
Recipe ID: 8450
Entree: Australia – Northern Territory – Wild Boar Roast (Slow-roasted wild boar shoulder seasoned with native Australian herbs and a rich pan jus)
Created by Kitchen2MyTable.com
Recipe ID: 8451
Entree: Colombia – Caribbean Coast – Arepa de Huevo (Fried cornmeal pocket stuffed with a whole egg and fried until golden)
Created by Kitchen2MyTable.com
Recipe ID: 8452
Entree: Greece – Cyclades – Κουνέλι στιφάδο ➤ Kouneli stifado (Rabbit stew braised with pearl onions, tomato, red wine, and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 8453
Entree: Malaysia – Malaysian Indian – Maggi Goreng (Stir-fried instant Maggi noodles with spicy-savoury Malaysian Indian seasonings, vegetables, and protein)
Created by Kitchen2MyTable.com
Recipe ID: 8454
Entree: Morocco – Fez – Zaalouk (Eggplant and Tomato Salad) (A cooked Moroccan eggplant and tomato spread flavored with garlic, cumin, olive oil, and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 8455
Entree: Peru – Arequipa – Malaya Dorada (Whole golden pan-fried or roasted sea bream marinated with Peruvian aji amarillo and garlic, served with salsa criolla)
Created by Kitchen2MyTable.com
Recipe ID: 8456
Entree: Philippines – Kapampangan – Morcon (Beef roulade stuffed with cured meats, vegetables, and egg braised in a savory tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8457