All Recipes
Showing 60 of 14631 recipes.
Entree: Mexico – Jalisco – Carne en su Jugo (Thin-sliced beef simmered in its own savory broth with bacon, tomatillo salsa, and beans)
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Entree: Brazil – Espirito Santo – Torta Capixaba (Savory baked pie from Espírito Santo filled with seafood, hearts of palm, olives, and eggs)
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Entree: Germany – Lower Saxony – Braunkohl mit Bregenwurst (Stewed brown/curly kale cooked with smoked pork sausage, served with boiled potatoes)
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Entree: China – Zhejiang – 杭州炒鳝 ➤ Hángzhōu chǎo shàn (Stir-fried freshwater eel in a savory-sweet Hangzhou-style sauce with ginger and scallions)
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Entree: Spain – Cantabria – Sobaos Pasiegos (Small rich buttery sponge cakes traditionally from Cantabria)
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Entree: Ethiopia – Harar – ክትፎ ➤ Kitfo (Minced seasoned raw beef served with spiced clarified butter and traditional accompaniments)
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Entree: Iran – Mazandaran – میرزا قاسمی ➤ Mirzā Qāsemi (Smoky roasted eggplant and tomato stew finished with garlic and eggs)
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Entree: Japan – Kyushu – ちゃんぽん ➤ chanpon (Nagasaki-style hearty noodle soup with pork, seafood, and mixed vegetables in a rich bone broth)
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Entree: Nigeria – Middle Belt – Jollof Rice (West African spiced one-pot tomato rice cooked with vegetables and seasoned protein)
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Entree: Pakistan – Mughlai Pakistani – سیخ کباب ➤ Seekh Kabab (Spiced minced meat skewers grilled until charred and juicy)
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Entree: Turkey – Istanbul – Iskender Kebab (Thinly sliced roasted lamb served over torn bread with tomato sauce, melted butter, and yogurt)
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Entree: United Kingdom – Northern Ireland – Dulse and Yellowman (seaweed crusted cod with honeycomb butter)
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Entree: Argentina – Northwest Argentina – Locro (Hearty Andean stew of hominy, squash, beans, and pork traditional in northwest Argentina)
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Entree: Australia – Sydney & New South Wales – Beef and Guinness Pie (Slow-braised beef in stout with rich gravy, baked under a golden pastry crust)
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Entree: Colombia – Llanos – Ternera a la Llanera (Open-fire roasted veal from the Llanos, marinated and slow-cooked over wood fire or roasted in the oven)
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Entree: Greece – Macedonia / Northern Greece – Μπουγάτσα ➤ Bougatsa (Baked phyllo pastry filled with a creamy semolina custard, typically dusted with powdered sugar and cinnamon)
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Entree: Malaysia – Sabah – Nasi Kuning Sabah (Turmeric-scented coconut rice from Sabah, typically served with savory accompaniments)
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Entree: Morocco – Rif Mountains – رفيسة ➤ Rfissa (Slow-simmered spiced chicken and lentils served over shredded layered flatbread)
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Entree: Peru – Nikkei Peruvian – Ceviche Nikkei (Peruvian-Japanese style citrus-cured raw fish flavored with soy, ginger, and sesame)
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Entree: Philippines – Tagalog / Manila – Kare-Kare (Filipino oxtail and beef stew in a savory peanut and ground-rice sauce served with fermented shrimp paste)
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Entree: Poland – Pomerania – Smażona Flądra (Pan-fried flounder fillets lightly seasoned and browned in butter for a crisp, delicate fish entree)
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Entree: Portugal – Porto & North – Tripas à Moda do Porto (Hearty Porto-style tripe and white bean stew with pork and smoked sausage)
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Entree: South Africa – Xhosa Cuisine – Umleqwa (Traditional Xhosa slow-cooked meat and pumpkin stew often served with maize meal)
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Entree: Thailand – Southern Thailand – ผัดสะตอกุ้ง ➤ Phat Sataw Goong (Stir-fried stink beans with prawns in a spicy southern Thai sauce)
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Entree: Vietnam – Saigon / Ho Chi Minh City – Cơm Tấm (Vietnamese broken-rice plate topped with grilled marinated pork, pickles, scallion oil, and optional egg and shredded pork)
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Entree: Chile – Southern Chile – Cazuela Chilota (A hearty Chilote seafood and vegetable stew of fish, mussels, potatoes, corn, and squash in a clear savory broth)
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Entree: India – Chettinad – செட்டிநாடு மட்டன் சுக்கா ➤ Ceṭṭināṭu maṭṭan sukkā (A dry, intensely spiced Chettinad-style pan-fried mutton with roasted whole spices and curry leaves)
Created by Kitchen2MyTable.com
Entree: United States – California Wine Country – Filet Mignon with Cabernet Sauce (Tender center-cut beef steaks pan-seared and finished with a Cabernet red wine reduction sauce)
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Entree: China – Guangxi – 阳朔啤酒鱼 ➤ Yángshuò Píjiǔ Yú (Whole freshwater fish poached in beer with tomatoes, ginger, garlic, and chilies from Yangshuo)
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Entree: France – Central Culinary Region – Tarte Tatin (Upside-down caramelized apple tart baked under pastry then inverted to serve)
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Entree: Indonesia – East Java – Pecel Madiun (Boiled and blanched mixed vegetables dressed in a spicy, slightly sweet East Javanese peanut sauce)
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Entree: Italy – Friuli-Venezia Giulia – Gnocchi di Susine (Potato gnocchi served with a savory-sweet fresh plum and pancetta butter sauce)
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Entree: Mexico – Jalisco – Tortas Ahogadas (Sandwiches of crusty birote rolls filled with seasoned pork and submerged in a spicy tomato-chile drowning sauce)
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Entree: Brazil – Espirito Santo – Bobó de Camarão (Creamy Brazilian shrimp stew made with mashed cassava and coconut milk)
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Entree: Germany – Lower Saxony – Spargel mit Sauce Hollandaise (Steamed white asparagus served with classic hollandaise sauce and boiled potatoes)
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Entree: Russia – Far East Russia – Дальневосточные пельмени ➤ Dal'nevostochnye pelmeni (Small boiled meat dumplings typical of Russian Far East, served with sour cream or melted butter)
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Entree: Spain – Cantabria – Marmita de Bonito (Cantabrian tuna and potato stew simmered with tomatoes, peppers, and onions)
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Entree: Canada – Northern Canada – Caribou Stew (Hearty slow-simmered stew of caribou meat and root vegetables seasoned with wild herbs)
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Entree: Ethiopia – Harar – ጎመን በስጋ ➤ Gomen be Siga (Ethiopian stewed collard greens cooked with seasoned beef in spiced clarified butter)
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Entree: Iran – Mazandaran – کباب ترش ➤ Kabab-e Torsh (Grilled skewered lamb in a tangy pomegranate-walnut and herb marinade typical of Mazandaran)
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Entree: Japan – Kyushu – 黒豚 ➤ Kurobuta (Pork from Berkshire black pigs prized for rich marbling, prepared here as breaded and fried cutlets)
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Entree: Nigeria – Middle Belt – Fufu and Ogbono Soup (Starchy cassava fufu served with a thick, savory soup made from ground ogbono seeds, meat, smoked fish, and leafy greens)
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Entree: Pakistan – Mughlai Pakistani – چپلی کباب ➤ Chapli Kebab (Flat, pan-fried spiced minced meat patties flavored with herbs, seeds, and pomegranate tang)
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Entree: United Kingdom – Northern Ireland – Lough Neagh Eel (Stewed freshwater eel from Lough Neagh cooked and finished in a buttery parsley and lemon sauce)
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Entree: Argentina – Northwest Argentina – Humita en Chala (Steamed corn and cheese mixture wrapped in corn husks)
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Entree: Australia – Sydney & New South Wales – Lamb Roast with Mint Sauce (Classic roasted leg of lamb served with a tangy chopped fresh-mint and vinegar sauce)
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Entree: Colombia – Llanos – Carne a la Llanera (Open‑flame grilled Llanos‑style beef served with yuca, plantain, and corn arepas)
Created by Kitchen2MyTable.com
Entree: Greece – Macedonia / Northern Greece – Παστίτσιο ➤ Pastitsio (Baked layered pasta with a spiced meat tomato sauce and creamy béchamel topping)
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Entree: Malaysia – Sabah – Tuhau (Shredded wild ginger salad dressed with lime, chilies and savory shrimp paste)
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Entree: Morocco – Rif Mountains – السفة المدفونة ➤ Seffa Medfouna (Sweet steamed couscous layered over braised meat and topped with cinnamon, powdered sugar and toasted nuts)
Created by Kitchen2MyTable.com
Entree: Peru – Nikkei Peruvian – Nikkei Sushi Rolls (Sushi rolls that combine Japanese rolling technique with Peruvian flavors and ingredients such as aji amarillo, citrus, and cancha)
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Entree: Philippines – Tagalog / Manila – Pancit Canton (Stir-fried egg noodles with mixed meats and vegetables in a savory soy-and-oyster sauce, common in Filipino home cooking)
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Entree: Poland – Pomerania – Kaszubski Gulasz (Kashubian pork stew with bacon, onions, and marjoram)
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Entree: Portugal – Porto & North – Bacalhau à Braga (Salted cod braised with onions, tomatoes and fried potatoes from Braga)
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Entree: South Africa – Xhosa Cuisine – Isopho (Traditional Xhosa meat and pumpkin stew served with thick maize porridge)
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Entree: Thailand – Southern Thailand – หมูฮ้อง ➤ Muu hong (Southern Thai braised pork belly in a sweet savory soy-garlic reduction)
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Entree: Vietnam – Saigon / Ho Chi Minh City – Bún Thịt Nướng (Grilled marinated pork served over rice vermicelli with fresh herbs and a sweet-sour fish sauce dressing)
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Entree: Chile – Southern Chile – Milcao (A dense Chilote potato cake made from a mixture of grated raw and mashed cooked potatoes, often containing pork cracklings and baked or fried)
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Entree: India – Chettinad – கரைக்குடி சிக்கன் ஃப்ரை ➤ Karaikudi Chicken Fry (Spicy Chettinad pan-fried chicken pieces cooked in a roasted spice masala with curry leaves)
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Entree: United States – California Wine Country – Stuffed Pork Tenderloin with Apricot Glaze (Pork tenderloin butterflied and filled with a sweet-savory apricot and herb stuffing, roasted and finished with a wine-apricot glaze)
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