All Recipes
Showing 60 of 14629 recipes.
Entree: Italy – Lazio / Rome – Trippa alla Romana (Braised Roman-style tripe cooked in a tomato sauce finished with Pecorino and fresh mint)
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Entree: Mexico – Mexican Street Food Classics – Sopes (Thick fried masa cakes with a raised edge topped with beans, meat, cheese, crema and salsa)
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Entree: Brazil – Goias – Pamonha Salgada (Savory steamed corn paste wrapped in corn husks, often filled with sausage and cheese)
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Entree: Germany – Rhineland – Rheinischer Döbbekooche (Rhenish baked potato cake made with grated potatoes, onions and bacon)
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Entree: Russia – Kuban – Котлеты ➤ Kotlety (Pan-fried seasoned ground meat patties made with soaked bread and onions)
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Entree: Spain – Catalonia – Botifarra amb Mongetes (Catalan grilled pork sausage served with stewed white beans)
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Entree: Ethiopia – Oromo – Dabboo Firfir (Shredded flatbread tossed with spiced clarified butter, berbere, and stewed meat or eggs)
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Entree: Iran – Persian Gulf Coast – خورشت بامیه ➤ Khoresht-e Bāmieh (Okra and lamb stew braised in a tangy tomato-tamarind broth)
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Entree: Japan – Okinawa – 沖縄そば ➤ Okinawa soba (Thick wheat noodle soup from Okinawa served in a clear pork-and-katsuobushi broth with braised pork)
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Entree: Nigeria – Niger Delta – Owho Soup (Hearty Niger Delta palm-oil soup with smoked fish, stockfish, and leafy greens)
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Entree: Pakistan – Pashtun Cuisine – پشاوری نان ➤ Peshawari Naan (Leavened Pashtun flatbread stuffed with sweet dried fruits and nuts)
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Entree: Turkey – Ottoman Palace Cuisine – Pilav Üstü Döner (Sliced doner meat served on seasoned pilaf rice)
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Entree: United Kingdom – Scotland Highlands – Venison Stew (Hearty slow-cooked stew of venison and root vegetables)
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Entree: Argentina – Pampas – Matambre a la Pizza (Thin flank steak topped with tomato sauce, ham and melted cheese prepared like a pizza)
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Entree: Australia – Tasmania – Battered Flathead (Tasmanian flathead fish fillets coated in a crisp beer batter and fried until golden)
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Entree: Colombia – Pacific Coast – Encocado de Camarones (Shrimp simmered in a savory coconut milk sauce with Pacific coastal flavors)
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Entree: Greece – Peloponnese – Γιουβέτσι ➤ Giouvetsi (Oven-baked orzo with meat in a tomato-based sauce, finished with melted cheese)
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Entree: Malaysia – Sarawak – Midin Belacan (Stir-fried Sarawak jungle fern tossed in spicy shrimp paste)
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Entree: Peru – Northern Coast – Tacu Tacu (Pan-fried rice and bean fritter formed into a savory cake)
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Entree: Philippines – Visayas – Laswa (Clear vegetable and fish soup with squash and leafy greens)
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Entree: Poland – Silesia – Karminadle (Silesian pan-fried pork and beef meat patties)
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Entree: Portugal – Portuguese Seafood Coast – Açorda de Marisco (Portuguese seafood and garlic bread stew)
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Entree: South Africa – Zulu Cuisine – Ushatini (Tomato and Onion Relish) (Zulu-style cooked tomato and onion relish commonly served with pap or grilled meats)
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Entree: Thailand – Thai Muslim Cuisine – แกงกะหรี่ ➤ Kaeng kari (Thai Muslim-style yellow curry made with aromatic spices, coconut milk, meat, and potatoes)
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Entree: Vietnam – Southern Vietnam – Cá Kho Tộ (Clay-pot caramelized braised fish in a savory-sweet coconut and fish sauce glaze)
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Entree: India – Chhattisgarh – डुबकी कढ़ी ➤ Dubki Kadhi (Yogurt and chickpea-flour curry simmered with fried gram-flour dumplings)
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Entree: United States – Carolinas Lowcountry – Chicken Bog (Slow-simmered rice and chicken with smoked sausage in a savory Lowcountry broth)
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Entree: China – Guizhou – 花溪牛肉粉 ➤ Huāxī niúròu fěn (Huaxi-style braised beef served over rice noodles in a clear spiced beef broth)
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Entree: France – Champagne – Andouillette de Troyes (Coarse traditional pork sausage from Troyes made with tripe and pork, seasoned and finished grilled or braised)
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Entree: Indonesia – Flores & Timor – Babi Guling Flores (Whole roasted pig seasoned with a turmeric-galangal coconut spice paste, a ceremonial roast from Flores and Timor)
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Entree: Italy – Lazio / Rome – Gnocchi alla Romana (Baked semolina gnocchi disks enriched with butter, egg yolks, and Parmesan)
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Entree: Mexico – Mexican Street Food Classics – Tlacoyos (Thick oval stuffed masa cakes typically filled with beans and topped with cheese, salsa, and nopales)
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Entree: Brazil – Goias – Frango com Guariroba (Chicken stewed with bitter guariroba palm hearts in a savory broth)
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Entree: Germany – Rhineland – Mettbrötchen (Raw seasoned minced pork served on a crusty roll, traditionally topped with raw onion)
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Entree: Russia – Kuban – Пельмени ➤ Pel'meni (Russian meat-filled boiled dumplings typically served with butter or sour cream)
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Entree: Spain – Catalonia – Canelons a la Catalana (Catalan baked pasta tubes filled with seasoned roast meat and topped with béchamel and cheese)
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Entree: Canada – Ontario – Bison Burger (A grilled ground-bison patty served on a bun with classic burger toppings)
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Entree: Ethiopia – Oromo – Itto (A hearty Ethiopian/Oromo spiced meat stew simmered with berbere, onions, and clarified butter served with injera)
Created by Kitchen2MyTable.com
Entree: Iran – Persian Gulf Coast – کباب میگو ➤ Kabab-e Meygoo (Grilled marinated shrimp skewers flavored with Persian spices and saffron)
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Entree: Japan – Okinawa – ソーキそば ➤ Soki Soba (Okinawan wheat noodles served in clear broth topped with tender braised pork spare ribs)
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Entree: Nigeria – Niger Delta – Ewedor (Rich Niger Delta palm-fruit and seafood stew)
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Entree: Pakistan – Pashtun Cuisine – دم پخت ➤ Dum Pukht (Aromatic slow-sealed braised meat cooked on low heat)
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Entree: Turkey – Ottoman Palace Cuisine – İskender Kebab (Thinly sliced lamb served over toasted flatbread with a warm tomato-butter sauce and a side of yogurt)
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Entree: United Kingdom – Scotland Highlands – Arbroath Smokie (Whole hot-smoked haddock with a pronounced oak smoke, served hot and flaked with butter)
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Entree: Australia – Tasmania – Venison Sausages (Fresh sausages made from ground venison blended with pork fat and seasonings, traditionally grilled or pan-roasted)
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Entree: Colombia – Pacific Coast – Sudado de Pescado (Pacific coastal Colombian fish stew simmered with tomatoes, onions, lime, and cilantro)
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Entree: Greece – Peloponnese – Μπουρδέτο ➤ Bourdeto (Spicy Greek fish stew in a red pepper and lemon sauce)
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Entree: Malaysia – Sarawak – Umai (Sarawakian thinly sliced raw fish salad marinated in citrus with onions, chilies, and herbs)
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Entree: Morocco – Sahara & Southern Morocco – بسطيلة ➤ Bastīla (Sweet‑savory Moroccan layered pie of spiced pigeon or chicken with egg and almond filling wrapped in thin pastry)
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Entree: Peru – Northern Coast – Chinguirito (Northern Peruvian coastal braised fish and seafood stew with ají amarillo and citrus)
Created by Kitchen2MyTable.com
Entree: Philippines – Visayas – Pancit Molo (Visayan pork-and-shrimp filled wonton soup served in a savory chicken broth)
Created by Kitchen2MyTable.com
Entree: Poland – Silesia – Bigos Śląski (Silesian hunter’s stew of sauerkraut, fresh cabbage and mixed smoked and fresh pork)
Created by Kitchen2MyTable.com
Entree: Portugal – Portuguese Seafood Coast – Cataplana de Marisco (Portuguese seafood stew cooked in a hinged cataplana pan with mixed shellfish, fish and aromatic broth)
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Entree: United States – Texas – Venison Backstrap (Pan-seared and roasted venison loin served with a reduced red wine and peppercorn pan sauce)
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Entree: Thailand – Thai Muslim Cuisine – หมูสะเต๊ะ ➤ Muu Saté (Grilled marinated pork skewers served with a sweet-spicy peanut sauce)
Created by Kitchen2MyTable.com
Entree: Vietnam – Southern Vietnam – Bánh Khọt (Mini savory coconut rice pancakes topped with shrimp and fresh herbs)
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Entree: India – Chhattisgarh – मुठिया ➤ Muthia (Steamed spiced gram-flour and vegetable dumplings often finished with a light tempering)
Created by Kitchen2MyTable.com
Entree: United States – Carolinas Lowcountry – Carolina Pulled Pork (Slow-smoked, hand-pulled pork shoulder dressed with a South Carolina mustard-vinegar barbecue sauce)
Created by Kitchen2MyTable.com
Entree: China – Guizhou – 酸辣鸡爪 ➤ Suān là jī zhuǎ (Pickled chicken feet marinated in a spicy, vinegary Guizhou-style sauce)
Created by Kitchen2MyTable.com
Entree: France – Champagne – Choucroute Garnie (Braised sauerkraut cooked with an assortment of smoked and fresh pork)
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