All Recipes
Showing 60 of 14211 recipes.
Entree: Vietnam – Hue – Bún Thịt Nướng (Grilled marinated pork served over cold rice vermicelli with fresh herbs, pickled vegetables and a fish-sauce dressing)
Created by Kitchen2MyTable.com
Recipe ID: 8642
Entree: Chile – Northern Chile – Calapurca (Hearty Andean potato and meat stew slowly simmered with aromatic spices)
Created by Kitchen2MyTable.com
Recipe ID: 8643
Entree: Afghanistan – Kabul & Central Afghanistan – کباب افغانی ➤ Kabab-e Afghani (Spiced minced lamb skewers grilled until charred and served with flatbread and lemon)
Created by Kitchen2MyTable.com
Recipe ID: 8644
Entree: Algeria – Kabylie – Tlitli (Kabyle slow-simmered small pasta stew with lamb and chickpeas in a spiced tomato-broth)
Created by Kitchen2MyTable.com
Recipe ID: 8645
Entree: Bangladesh – Chittagong – দাল ভর্তা ➤ Daal Bhorta (Mashed spiced cooked lentils mixed with aromatics and mustard oil)
Created by Kitchen2MyTable.com
Recipe ID: 8646
Entree: Egypt – Egyptian Street Food – ممبار ➤ Mombār (Sheep intestines stuffed with spiced rice and minced meat, boiled and often pan-fried)
Created by Kitchen2MyTable.com
Recipe ID: 8647
Entree: Ukraine – Kyiv & Central Ukraine – Пляцки ➤ Plyatsky (Pan-fried grated potato cakes, crisp outside and tender inside, served with sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 8648
Entree: Armenia – Lake Sevan – մանթի ➤ Manti (Small Armenian baked meat dumplings served with garlic yogurt and meat broth)
Created by Kitchen2MyTable.com
Recipe ID: 8649
Entree: Austria – Tyrol – Tiroler Schlipfkrapfen (Tyrolean boiled pasta pockets filled with potato and quark, dressed with browned butter and cheese)
Created by Kitchen2MyTable.com
Recipe ID: 8650
Entree: Azerbaijan – Central Culinary Region – Govurma (Pan-seared and simmered lamb stew from Azerbaijan cooked with onions, tomatoes, and warming spices)
Created by Kitchen2MyTable.com
Recipe ID: 8651
Entree: Belgium – Flanders – Mosselen met Friet (Steamed mussels in a white wine and aromatic broth served with Belgian-style fried potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 8652
Entree: Cambodia – Mekong Cambodia – នំបញ្ចុក ➤ num banh chok (Cambodian rice noodle dish served with a tangy turmeric-and-fish broth and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 8653
Entree: Denmark – Funen – Leverpostej (Danish baked pork liver pâté traditionally served warm on rye or smørrebrød)
Created by Kitchen2MyTable.com
Recipe ID: 8654
Entree: Finland – Lapland – Makkaraperunat (Pan-fried sausages and potatoes cooked until golden and savory)
Created by Kitchen2MyTable.com
Recipe ID: 8655
Entree: Georgia – Samegrelo – ოჯახური ➤ ojakhuri (Skillet-roasted pork and potatoes seasoned in the Mingrelian style)
Created by Kitchen2MyTable.com
Recipe ID: 8656
Entree: Ghana – Ghanaian Street Food – Gari Foto (Fried cassava granules tossed with a spiced tomato stew and protein, a popular Ghanaian street-food meal)
Created by Kitchen2MyTable.com
Recipe ID: 8657
Entree: Ireland – Ulster / Northern Border – Roast Chicken with Stuffing (Roast whole chicken served with a savory herb-and-bread stuffing)
Created by Kitchen2MyTable.com
Recipe ID: 8659
Entree: Israel – Mediterranean Israeli – חריימה ➤ Chraime (Spicy tomato-and-garlic North African Jewish fish stew popular in Israeli Mediterranean cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 8660
Entree: Kenya – Rift Valley – Samaki wa Kupaka (Grilled whole fish topped with a creamy coconut-and-ground-peanut tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8661
Entree: Myanmar – Rakhine Coastal – ရာခိုင် မုန့်တီ ➤ Rakhine Mont Di (Tangy Rakhine coastal rice noodle soup with fish-based broth, fermented ngapi, and crisp garnishes)
Created by Kitchen2MyTable.com
Recipe ID: 8662
Entree: Nepal – Terai Lowlands – चिचर ➤ Chichar (Terai-style spiced pan-fried ground meat patties with aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 8663
Entree: Netherlands – Limburg – Limburgse Kipschnitzel (Limburg-style breaded chicken cutlets with mustard and herb breadcrumb coating)
Created by Kitchen2MyTable.com
Recipe ID: 8664
Entree: Romania – Transylvania – Pastramă de oaie (Cured and smoked mutton traditionally simmered and finished roasted, served sliced often with mamaliga and cheese)
Created by Kitchen2MyTable.com
Recipe ID: 8665
Entree: Saudi Arabia – Najd – هريس ➤ Harees (Slow-cooked wheat and meat porridge pureed to a creamy, savory consistency and finished with ghee)
Created by Kitchen2MyTable.com
Recipe ID: 8666
Entree: Singapore – Peranakan Singapore – Ayam Sioh (Peranakan soy‑braised chicken with aromatic spices and tangy notes)
Created by Kitchen2MyTable.com
Recipe ID: 8667
Entree: South Korea – Jeolla – 장흥 육개장 ➤ Jangheung yukgaejang (Spicy shredded beef soup with scallions, fernbrake, and vegetables from Jangheung)
Created by Kitchen2MyTable.com
Recipe ID: 8668
Entree: Sri Lanka – Southern Coast – පිට්ටු ➤ Pittu (Steamed layered cylinders of rice flour and grated coconut traditionally served with spicy relishes or curries)
Created by Kitchen2MyTable.com
Recipe ID: 8669
Entree: Syria – Euphrates Valley – شيخ المحشي ➤ Sheikh al-Mahshi (Rich stuffed vegetables filled with spiced minced lamb and pine nuts, simmered in a yogurt-tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8670
Entree: Tanzania – Tanzanian Highlands – Chipsi Mayai (Thick omelette made with fried potatoes and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 8671
Entree: Uzbekistan – Samarkand – Чучвара ➤ Chuchvara (Small Uzbek meat-filled dumplings typically boiled and served in broth)
Created by Kitchen2MyTable.com
Recipe ID: 8672
Entree: American Samoa – Southern Culinary Region – Keke Pua'a (A savory Samoan pork loaf wrapped in banana leaves and cooked with coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 8673
Entree: Antarctica – Southern Culinary Region – Snow Crab Cakes (Pan-fried patties of sweet snow crab meat bound with breadcrumbs and seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 8674
Entree: Antigua and Barbuda – Southern Culinary Region – Pepper Shrimp (Spicy Caribbean-style sautéed shrimp with hot pepper, garlic, and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 8675
Entree: Barbados – Southern Culinary Region – Bajan Black Belly Lamb (Bajan-style marinated and roasted Black Belly lamb seasoned with green seasoning, pimento, and Scotch bonnet)
Created by Kitchen2MyTable.com
Recipe ID: 8676
Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Bacalao (Caribbean-style salted cod stew with tomatoes, peppers, potatoes, olives and capers)
Created by Kitchen2MyTable.com
Recipe ID: 8677
Entree: Bosnia and Herzegovina – Southern Culinary Region – Bamija (Bosnian okra and meat stew cooked in a tomato-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8678
Entree: Botswana – Southern Culinary Region – Mogodu (Slow-simmered beef tripe stew flavored with onions, tomatoes, and local spices)
Created by Kitchen2MyTable.com
Recipe ID: 8679
Entree: British Indian Ocean Territory – Southern Culinary Region – Mutton Curry (Fragrant spiced curry of tender mutton simmered in tomatoes and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 8680
Entree: Bulgaria – Southern Culinary Region – Imam Bayildi (Slow-braised stuffed eggplants in abundant olive oil with onions, tomatoes, and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 8681
Entree: Burkina Faso – Southern Culinary Region – Dolo (Chicken braised in local sorghum beer and a thick peanut-tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8682
Entree: Cameroon – Southern Culinary Region – Fufu and Eru (Starchy cassava fufu served with a richly seasoned palm-oil stew of eru leaves, smoked fish, and meat)
Created by Kitchen2MyTable.com
Recipe ID: 8683
Entree: Cape Verde – Southern Culinary Region – Bacalhau à Brás (Shredded salt cod sautéed with onions and thin fried potatoes, bound with scrambled eggs and garnished with parsley and olives)
Created by Kitchen2MyTable.com
Recipe ID: 8684
Entree: Central African Republic – Southern Culinary Region – Yassa Chicken (Chicken marinated and braised in a tangy onion, lemon, and mustard sauce, typically served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 8685
Entree: Costa Rica – Southern Culinary Region – Chorreadas (Thick sweet corn pancakes made from fresh corn batter, pan-fried until golden and commonly served with cream or cheese)
Created by Kitchen2MyTable.com
Recipe ID: 8686
Entree: Cote d'Ivoire – Southern Culinary Region – Tchep (Ivorian tomato-and-fish one-pot rice with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 8687
Entree: Czechia – Prague Pub Classics – Segedínský Guláš (Czech pork and sauerkraut goulash in a creamy paprika sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8688
Entree: Democratic Republic of the Congo – Southern Culinary Region – Kanda (Beef meatballs simmered in a rich Congolese peanut-tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8689
Entree: Djibouti – Southern Culinary Region – Bariis Maraq (Aromatic spiced rice served with a savory meat stew typical of Djibouti and Somali cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 8690
Entree: Dominica – Southern Culinary Region – Lambi in Creole Sauce (Stewed conch cooked in a spicy Caribbean tomato-based creole sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8691
Entree: Dominican Republic – Southern Culinary Region – Asopao de Mariscos (Dominican seafood rice stew of tomatoes, rice, and savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 8692
Entree: El Salvador – Southern Culinary Region – Mariscada (Hearty Salvadoran seafood stew of mixed shellfish and fish in a seasoned tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 8693
Entree: Equatorial Guinea – Southern Culinary Region – Grilled Lobster (Split and char-grilled whole lobster brushed with a spiced butter reflecting coastal Equatorial Guinean flavors)
Created by Kitchen2MyTable.com
Recipe ID: 8694
Entree: Eswatini – Southern Culinary Region – Biltong Stew (Hearty slow-cooked stew made with South African-style cured dried beef and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 8695
Entree: French Guiana – Southern Culinary Region – Riz Jaune (Creole-style yellow rice cooked with aromatic spices, annatto oil, and salted cod)
Created by Kitchen2MyTable.com
Recipe ID: 8696
Entree: French Polynesia – Southern Culinary Region – Tahitian Grilled Lobster (Split and char-grilled spiny lobster finished with a coconut-vanilla butter and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 8697
Entree: French Southern Territories – Southern Culinary Region – Pintade aux Pruneaux (Guinea fowl braised with prunes, wine, and aromatic stock until tender and glazed)
Created by Kitchen2MyTable.com
Recipe ID: 8698
Entree: Laos – Vientiane & Central Laos – ນ້ຳເຂົ້າ ➤ Nam Khao (Crispy fried sticky-rice salad tossed with fermented pork, herbs, peanuts, and lime-chili dressing)
Created by Kitchen2MyTable.com
Recipe ID: 8699
Entree: Lebanon – Northern Lebanon – فتّة مكدوس ➤ Fattet Makdous (Warm layered dish of torn toasted bread and garlicky yogurt topped with oil-cured stuffed eggplants and toasted nuts)
Created by Kitchen2MyTable.com
Recipe ID: 8700
Entree: Senegal – Senegalese Wolof Cuisine – Thiebou Yapp (Wolof-style tomato rice cooked with beef and mixed vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 8702
Entree: Sweden – West Coast Sweden – Pytt i panna (Traditional Swedish chopped meat and potato hash pan-fried and served with a fried egg and pickled beets)
Created by Kitchen2MyTable.com
Recipe ID: 8703