All Recipes
Showing 60 of 14629 recipes.
Entree: Indonesia – Chinese-Indonesian – Fu Yung Hai (Chinese-style egg patties with vegetables and meat served with a savory brown gravy)
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Entree: Italy – Emilia-Romagna – Stinco di Maiale al Forno (Oven-braised roasted pork shank cooked until tender in wine and aromatics)
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Entree: Mexico – Guerrero – Ceviche Acapulqueño (Fresh raw white fish cured in lime juice mixed with tomato, onion, chiles and cilantro)
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Entree: Brazil – Central Culinary Region – Picanha (Salt-rubbed grilled top sirloin cap prepared churrasco-style)
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Entree: Germany – Hesse – Hessischer Sauerbraten (Marinated beef roast braised in a sweet-sour spiced gravy)
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Entree: Russia – Eastern Siberia – Котлеты ➤ Kotlety (Pan-fried Russian ground meat patties made from seasoned meat and breadcrumbs)
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Entree: Spain – Canary Islands – Gofio Escaldado (Savory Canary Islands porridge of toasted grain flour cooked with hot broth to form a thick, hearty dish)
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Entree: Canada – Montreal – Ragoût de Boulettes (Quebec-style meatball stew simmered in a rich brown-tomato gravy)
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Entree: Ethiopia – Gurage – ዶሮ ወጥ ➤ Doro Wot (Spicy Ethiopian chicken stew braised in berbere and spiced clarified butter)
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Entree: Iran – Kurdish Iran – خورشت قیمه ➤ Khoresht-e Gheymeh (Persian tomato-and-split-pea stew with braised lamb and dried lime, traditionally topped with fried potatoes)
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Entree: Japan – Kanto / Tokyo – ちゃんこ鍋 ➤ Chanko Nabe (Hearty Japanese communal hot-pot of mixed proteins and vegetables traditionally eaten by sumo wrestlers)
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Entree: Nigeria – Lagos Street Food – Akara (Deep-fried seasoned black-eyed pea fritters commonly sold as street food)
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Entree: Pakistan – Lahore Street Food – قیمہ نان ➤ Qeema Naan (Flatbread stuffed with spiced minced meat)
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Entree: Turkey – Gaziantep – Firik Pilavı (Smoked green wheat and rice pilaf typically cooked with lamb and aromatics)
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Entree: United Kingdom – England - North – Black Pudding with Mash (Pan-fried blood sausage served atop creamy mashed potatoes)
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Entree: Argentina – Northeast Argentina – Surubí a la Parrilla (Grilled surubí freshwater catfish cooked over a parrilla with simple seasonings)
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Entree: Australia – South Australia – Coorong Mullet (Whole Coorong mullet prepared simply with lemon and coastal herbs, traditionally grilled or roasted)
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Entree: Colombia – Central Culinary Region – Tamales Tolimenses (Large Colombian steamed corn dough pockets filled with seasoned pork, chicken, vegetables, and hard‑boiled egg, wrapped in plantain leaves)
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Entree: Greece – Ionian Islands – Κρεατόπιτα ➤ Kreatópita (Greek savory meat pie of spiced ground meat baked in buttered phyllo pastry)
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Entree: Malaysia – Peranakan / Nyonya – Udang Masak Lemak Nanas (Prawns simmered in rich coconut milk with pineapple and aromatic Nyonya spices)
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Entree: Morocco – Moroccan Jewish Cuisine – مقروض ➤ Maqrūdh (Diamond-shaped semolina pastries filled with date paste and soaked in fragrant honey syrup)
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Entree: Peru – Lima / Criollo – Anticuchos (Skewered, marinated and charcoal-grilled beef heart typical of Peruvian street and criollo cuisine)
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Entree: Philippines – Mindanao – Tiyula Itum (Smoky black beef soup from Mindanao, darkened and flavored with charred coconut and local spices)
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Entree: Poland – Polish Jewish Cuisine – Tzimmes (Slow-braised sweet stew of root vegetables, dried fruit, and beef glazed with honey and citrus)
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Entree: Portugal – Minho – Polvo à Lagareiro (Octopus roasted in abundant olive oil with garlic and smashed potatoes)
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Entree: South Africa – South African Braai – Grilled Snoek (Charcoal-grilled whole coastal snoek seasoned and basted for a South African braai)
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Entree: Thailand – Royal Thai Cuisine – ผัดซีอิ๊ว ➤ Phat see ew (Stir-fried wide rice noodles with Chinese broccoli, egg, and savory-sweet soy sauce)
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Entree: Vietnam – Northern Vietnam – Thit Kho Tau (Caramel-braised pork belly with hard-boiled eggs in a savory-sweet coconut-infused sauce)
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Entree: Chile – Santiago – Lomo a lo Pobre (Pan-seared steaks topped with fried eggs, served with sautéed onions and french fries)
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Entree: Afghanistan – Pashtun Eastern Afghanistan – قورمه سبزی ➤ Qorma-e-Sabzi (Herbed lamb stew with spinach, fenugreek, and aromatic spices)
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Entree: Algeria – Sahara Algeria – المشوي ➤ Mechoui (Whole roasted lamb seasoned with cumin, garlic, and North African spices)
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Entree: Bangladesh – Sylhet – ভুনা খিচুড়ি ➤ Bhuna Khichuri (Spiced Sylheti rice and lentils cooked with browned meat and aromatic spices)
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Entree: Egypt – Upper Egypt – بامية ➤ Bamia (Egyptian okra stew with lamb in a spiced tomato broth)
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Entree: Ukraine – Western Ukraine – Підпенки ➤ Pidpenky (Pan-fried Western Ukrainian potato patties with smoked pork cracklings and sour cream)
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Entree: India – Bohri Muslim Cuisine – بوہری مٹن پلاؤ ➤ Bohri Mutton Pulao (Fragrant spiced rice slowly cooked with tender mutton in Bohri Muslim tradition)
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Entree: United States – California – Poke Bowl (Hawaiian-style marinated raw fish served over seasoned rice with vegetables and toppings)
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Entree: China – Gansu – 张掖炖肉 ➤ Zhāngyè Dùn Ròu (Slow-braised pork from Zhangye, Gansu, cooked in a savory-sweet soy and spice sauce)
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Entree: France – Burgundy – Gougères Stuffed with Mushrooms (Savory cheese choux pastry puffs filled with a buttery sautéed mushroom mixture)
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Entree: Indonesia – Chinese-Indonesian – Bakmi Ayam (Chinese-style egg noodles topped with seasoned shredded chicken, leafy greens, and savory broth)
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Entree: Brazil – Central Culinary Region – Baião de Dois (Hearty Brazilian one-pot rice and beans cooked with cheese and cured pork)
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Entree: Germany – Hesse – Frankfurter Kranz (Traditional Hessian ring-shaped butter sponge cake layered with jam and buttercream topped with caramel brittle)
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Entree: Russia – Eastern Siberia – Пирожки ➤ Pirozhki (Small stuffed baked or fried buns filled with savory ingredients such as meat, cabbage, or potatoes)
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Entree: Spain – Canary Islands – Puchero Canario (Hearty Canary Islands meat-and-vegetable stew with chickpeas and root vegetables)
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Entree: Canada – Montreal – Bison Burger (Grilled ground bison patties served on buns with Montreal-style seasoning and classic burger toppings)
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Entree: Ethiopia – Gurage – ሺሮ ወጥ ➤ Shiro Wot (Thick Ethiopian stew of powdered chickpeas seasoned with berbere and spiced clarified butter, served with injera)
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Entree: Iran – Kurdish Iran – خورشت فسنجان ➤ Khoresht-e Fesenjān (Slow-simmered walnut and pomegranate stew typically cooked with poultry)
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Entree: Japan – Kanto / Tokyo – 牛丼 ➤ Gyūdon (Bowl of thinly sliced simmered beef and onions served over steamed rice)
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Entree: Nigeria – Lagos Street Food – Ofada Rice (Unpolished local short-grain Nigerian rice served with a spicy palm-oil pepper stew and assorted meats)
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Entree: Pakistan – Lahore Street Food – آلو گوشت ➤ Aloo Gosht (Hearty Pakistani meat curry of tender meat cooked with potatoes in a spiced onion-tomato gravy)
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Entree: Turkey – Gaziantep – Yuvalama (Yogurt-thickened lamb and tiny bulgur meatball soup from Gaziantep)
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Entree: Argentina – Northeast Argentina – Pacú a la Parrilla (Whole freshwater pacú grilled over coals and served with Argentine chimichurri)
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Entree: Australia – South Australia – Smoky Bay Oysters Kilpatrick (Fresh bay oysters topped with bacon, seasoned butter and Worcestershire, then grilled until smoky and bubbling)
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Entree: Colombia – Central Culinary Region – Chuleta Valluna (Breaded and pan-fried marinated pork chops in a Central Colombian style)
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Entree: Greece – Ionian Islands – γύρος ➤ yíros (Thinly sliced seasoned spit-style meat served in warm pita with tzatziki and vegetables)
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Entree: Malaysia – Peranakan / Nyonya – Ayam Pongteh (Peranakan braised chicken in fermented soybean paste and sweet soy sauce)
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Entree: Morocco – Moroccan Jewish Cuisine – مشوي ➤ Mashwi (Slow-roasted spiced lamb traditionally cooked whole and carved for sharing)
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Entree: Poland – Polish Jewish Cuisine – Kasha Pilaf (Buckwheat groats cooked with sautéed onions and mushrooms into a savory pilaf)
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Entree: Portugal – Minho – Cabrito Assado (Roasted young goat seasoned with garlic, wine, and lard in the Minho tradition)
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Entree: South Africa – South African Braai – Potjiekos (Traditional outdoor slow-cooked stew layered in a small cast-iron pot with meat and vegetables)
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Entree: Thailand – Royal Thai Cuisine – ไก่ผัดเม็ดมะม่วง ➤ Kai Phad Med Mamuang (Stir-fried chicken with roasted cashew nuts in a savory-sweet Thai sauce)
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