All Recipes
Showing 60 of 14629 recipes.
Entree: South Africa – Karoo – Smoked Snoek (Wood-smoked snoek fillets finished with a sweet-savory glaze, served hot as a main fish course)
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Entree: Thailand – Northern Thailand – แกงอ่อม ➤ Kaeng Om (Northern Thai spicy-herbal curry-soup of pork and seasonal local herbs)
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Entree: Vietnam – Mekong Delta – Vit Nau Chao (Duck simmered into a savory rice porridge scented with ginger and aromatics)
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Entree: Chile – Patagonia – Calafate con Cordero (Patagonian roast lamb served with a sweet-tart calafate berry reduction)
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Entree: Afghanistan – Northern Afghanistan – کیچری قروت ➤ Kīchirī Qorūt (Hearty Afghan rice and split-pea porridge finished with salty dried yogurt)
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Entree: Algeria – Oran & West – لحم لحلو ➤ Lahm Lahlū (Algerian sweet stew of lamb braised with dried fruit, sugar, and warm spices)
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Entree: Bangladesh – Dhaka & Central Bangladesh – মরগ পোলাও ➤ Morog Polao (Fragrant spiced chicken cooked with aromatic basmati rice in a pilaf style)
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Entree: Egypt – Nubian Egypt – سمك مشوي ➤ Samak Mashwi (Grilled fish marinated in Nubian-style spices and lemon)
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Entree: Ukraine – Odesa & Black Sea – Ковбаса ➤ Kovbasa (Traditional Ukrainian smoked or fresh pork sausage often served pan-fried or braised with potatoes and onions)
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Entree: Armenia – Yerevan & Central Armenia – Խաշ ➤ Khash (Hearty slow-simmered broth of cow trotters and bones traditionally eaten as a restorative, served with garlic and flatbread)
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Entree: Austria – Vienna – Kalbsrahmgulasch (Creamy veal goulash stewed in a mild sour-cream sauce)
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Entree: Azerbaijan – Nakhchivan – Qutab (Thin folded flatbread filled with minced meat and fresh herbs, pan-cooked until golden)
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Entree: Denmark – Jutland – Krebinetter (Pan-fried Danish seasoned pork patties, lightly breaded and cooked until golden)
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Entree: Finland – Southern Finland – Siskonmakkarakeitto (Creamy Finnish sausage soup made with fresh mild pork sausage, potatoes, and root vegetables)
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Entree: Georgia – Tbilisi & Eastern Georgia – ჩიხირთმა ➤ Chikhirtma (Traditional Georgian chicken soup thickened and enriched with eggs and lemon)
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Entree: Ghana – Northern Ghana – Rice Balls with Groundnut Soup (Rice dumplings with peanut soup)
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Entree: Iraq – Mosul & North – سمك مسكوف ➤ Samak Masgouf (Traditional Iraqi open-fire grilled whole river fish seasoned with salt, tamarind, and spices)
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Entree: Ireland – West Ireland – Baked Cod with Herb Crust (Oven-baked cod fillets topped with a crisp parsley and breadcrumb herb crust)
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Entree: Israel – Negev – חריימה ➤ Chraime (Spicy North African Jewish tomato and pepper fish stew)
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Entree: Kenya – Western Kenya – Githeri (Hearty one-pot boiled maize and bean stew)
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Entree: Myanmar – Shan State Cuisine – ရှမ်းငါးဟင်း ➤ Shan nga hin (A tangy, tomato-and-turmeric based fish curry from Myanmar’s Shan State, made with freshwater fish and aromatic garlic, ginger, and fermented fish seasoning)
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Entree: Nepal – Thakali Cuisine – ठकाली थाली ➤ Thakali Thali (A traditional Thakali set meal from Nepal featuring rice served with seasoned lentil soup, vegetable curry, a meat curry, pickles and condiments on a single platter)
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Entree: Netherlands – North Sea Coast – Zalm uit de Oven (Oven-baked salmon with lemon, dill and roasted potatoes)
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Entree: Romania – Wallachia – Ciorbă de fasole cu afumătură (Hearty sour bean soup with smoked pork and sausages)
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Entree: Saudi Arabia – Saudi Bedouin Cuisine – قرصان ➤ Qursan (Bedouin stew of slow‑cooked lamb and vegetables served with torn thin flatbread)
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Entree: Singapore – Singapore Hawker Cuisine – Nasi Biryani (Fragrant layered rice dish of spiced long‑grain rice cooked with marinated meat and caramelized onions)
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Entree: South Korea – Seoul & Gyeonggi – 보쌈 ➤ bossam (Sliced boiled pork belly served with leafy wraps and savory condiments)
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Entree: Sri Lanka – Sri Lankan Muslim Cuisine – Muslim Style Egg Curry (Hard-boiled eggs simmered in a Sri Lankan Muslim spiced coconut-onion gravy)
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Entree: Syria – Syrian Kurdish Cuisine – Kurdish Biryani (Spiced layered rice cooked with tender lamb, fried potatoes and caramelized onions)
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Entree: Tanzania – Zanzibar – Urojo (Tangy, savory Zanzibari street soup of tamarind-mango broth served with fried cassava, potatoes and fritters)
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Entree: Uzbekistan – Tashkent – Naryn (Hand-cut noodle dish with tender stewed lamb in a clear seasoned meat broth)
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Entree: India – Bihar & Jharkhand – बिहारी मछली करी ➤ Bihari Machhli Kari (Spiced mustard-forward freshwater fish curry from Bihar and Jharkhand)
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Entree: United States – Cajun Louisiana – Cajun Shrimp and Grits (Creamy cornmeal grits topped with spicy Cajun-seasoned shrimp and a savory bacon-and-sausage sauce)
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Entree: China – Fujian – 蒜蓉蒸鲍鱼 ➤ Suàn róng zhēng bào yú (Fresh abalone gently steamed and topped with a fragrant minced garlic sauce)
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Entree: France – Brittany – Tourteau Fromagé (Savory Breton baked cheese tart made with fresh cheese and eggs in a buttery shortcrust)
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Entree: Indonesia – Central Java – Sate Ambal (Central Javanese grilled chicken skewers served with a spiced coconut-turmeric sauce)
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Entree: Italy – Campania / Naples – Scialatielli ai Frutti di Mare (Fresh thick ribbon pasta tossed with mixed Mediterranean shellfish and seafood in a garlicky tomato and white wine sauce)
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Entree: Mexico – Durango & Zacatecas – Cabrito al Pastor (Young goat marinated with chilies and spices and slow-roasted in the traditional northern Mexican spit-roast style)
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Entree: Brazil – Ceara – Feijão Verde com Queijo Coalho (A hearty Brazilian green bean stew cooked with regional coalho cheese and savory aromatics)
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Entree: Germany – Hamburg & North Sea – Büsumer Krabbensuppe (A creamy North Sea-style brown shrimp soup with aromatic vegetables and fresh dill)
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Entree: United States – Upper Midwest – Fried Cheese Curds (Battered and deep-fried fresh cheese curds with a crisp golden crust)
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Entree: Spain – Basque Country – Rabo de Toro (Slow-braised oxtail stew in a rich red wine and vegetable sauce)
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Entree: Iran – Khorasan – زرشک پلو ➤ Zereshk Polo (Saffron rice studded with tart barberries traditionally served with braised or roasted chicken)
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Entree: Japan – Kansai / Osaka-Kyoto – 親子丼 ➤ Oyakodon (A comforting rice bowl topped with simmered chicken and soft-cooked egg in a savory dashi-soy broth)
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Entree: Nigeria – Kanuri Northeast – Gurasa (Thick round leavened flatbread cooked on a hot griddle, a staple in Kanuri households)
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Entree: Pakistan – Khyber Pakhtunkhwa – سیخ کباب ➤ Sīkh Kabāb (Spiced minced meat molded onto skewers and grilled until charred and juicy)
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Entree: Turkey – Eastern Anatolia – Erişte Pilavı (Toasted egg-noodle pilaf cooked in savory broth with browned lamb and butter)
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Entree: United Kingdom – England - Midlands – Coventry Godcake (Traditional folded shortcrust pastry filled with spiced mincemeat and dried fruit, baked until golden)
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Entree: Argentina – Cuyo – Matambre a la Pizza (Thin grilled flank steak topped and baked with pizza-style tomato sauce, ham and melted cheese)
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Entree: Australia – Queensland Coast – Spanner Crab Linguine (Linguine pasta tossed with sweet spanner crab meat in a light garlic, tomato, white wine and herb sauce)
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Entree: Colombia – Cauca & Valle – Cholado (Chilled Colombian shaved ice loaded with macerated tropical fruits, sweet condensed milk, and crunchy toppings)
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Entree: Greece – Greek Pontic Cuisine – Ποντιακό Κλέφτικο ➤ Pontiakó Kléftiko (Slow-baked, herb-scented lamb sealed and roasted until meltingly tender with potatoes and onions)
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Entree: Malaysia – Penang – Banana Leaf Rice (A communal plated meal of steamed rice served on a banana leaf with multiple curries, lentils, vegetables, condiments, and crisps)
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Entree: Morocco – Marrakesh – السفة المدفونة ➤ Seffa Medfouna (A sweet-savory Moroccan platter of steamed couscous or fine semolina topped with powdered sugar, cinnamon, toasted almonds and often served over tender braised meat)
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Entree: Peru – Cuzco – Chupe de Camarones (Hearty Peruvian shrimp chowder with potatoes, corn, milk, and cheese)
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Entree: Philippines – Luzon – Dinuguan (Filipino savory pork blood stew seasoned with vinegar, garlic, and chili)
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Entree: Poland – Podlasie – Kopytka (Polish potato dumplings made from mashed potatoes and flour)
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Entree: Portugal – Madeira – Frango no Churrasco (Madeira-style charcoal-grilled whole chicken marinated in piri-piri and citrus)
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Entree: South Africa – Karoo – Cape Malay Curry (A fragrant, mildly sweet and spiced curried meat stew from the Cape Malay community)
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Entree: Thailand – Northern Thailand – ขนมจีน น้ำเงี้ยว ➤ Khanom jeen nam ngiao (Northern Thai rice noodles served in a tangy, spicy pork-and-tomato broth with fermented soybean and savory toppings)
Created by Kitchen2MyTable.com