All Recipes
Showing 60 of 14211 recipes.
Entree: Indonesia – Kalimantan – Ketupat Kandangan (Steamed rice packed in woven leaf pouches served with a spicy coconut-milk fish curry from Kalimantan)
Created by Kitchen2MyTable.com
Recipe ID: 10780
Entree: Italy – Molise – Pasta alla Molisana (Traditional Molise-style pasta with a rustic pork sausage and tomato ragù finished with Pecorino)
Created by Kitchen2MyTable.com
Recipe ID: 10781
Entree: Mexico – Oaxaca – Estofado de Pollo (Hearty Mexican tomato-and-chile chicken stew with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 10782
Entree: Brazil – Parana – Costela Fogo de Chão (Slow-grilled Brazilian beef short ribs cooked over wood fire in churrasco style)
Created by Kitchen2MyTable.com
Recipe ID: 10783
Entree: Germany – Swabia – Käsespätzle (Soft egg noodles tossed with melted Alpine cheese and topped with caramelized onions)
Created by Kitchen2MyTable.com
Recipe ID: 10784
Entree: Russia – St. Petersburg & Northwest – Котлеты ➤ Kotlety (Pan-fried seasoned ground meat patties common in Russian home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 10785
Entree: Spain – Madrid & Castile – Cordero Asado (Traditional Spanish roast lamb flavored with garlic, rosemary, and olive oil)
Created by Kitchen2MyTable.com
Recipe ID: 10786
Entree: India – Haryana & Western Uttar Pradesh – बेसन गट्टे ➤ Besan Gatte (Gram flour dumplings simmered in a spiced yogurt-based curry)
Created by Kitchen2MyTable.com
Recipe ID: 10787
Entree: United States – Deep South – Blackened Redfish (Pan-seared redfish fillets coated in a spicy blackening crust)
Created by Kitchen2MyTable.com
Recipe ID: 10788
Entree: China – Hunan – 腊肉炒干豆角 ➤ Là ròu chǎo gān dòu jiǎo (Stir-fried Hunan smoked cured pork with rehydrated dried long beans)
Created by Kitchen2MyTable.com
Recipe ID: 10789
Entree: France – Gascony – Rillettes de Canard (Slow-cooked shredded duck preserved in fat, served as a spread)
Created by Kitchen2MyTable.com
Recipe ID: 10790
Entree: Indonesia – Kalimantan – Gangan Asam (Sour tamarind-based fish and vegetable stew from Kalimantan)
Created by Kitchen2MyTable.com
Recipe ID: 10791
Entree: Italy – Molise – Polenta Rossa (Tomato‑red cornmeal porridge served with a savory pork ragu or sausage)
Created by Kitchen2MyTable.com
Recipe ID: 10792
Entree: Mexico – Oaxaca – Barbacoa de Chivo (Slow‑braised goat barbacoa seasoned with dried chiles and aromatics, traditionally steamed in leaves)
Created by Kitchen2MyTable.com
Recipe ID: 10793
Entree: Brazil – Parana – Moqueca de Peixe (Brazilian fish stew in a coconut-tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 10794
Entree: Germany – Swabia – Gaisburger Marsch (Swabian beef stew served over spaetzle and potatoes with fried onions)
Created by Kitchen2MyTable.com
Recipe ID: 10795
Entree: Russia – St. Petersburg & Northwest – Солянка ➤ Solyanka (Hearty Russian sour-salty meat soup with pickles, olives, and lemon)
Created by Kitchen2MyTable.com
Recipe ID: 10796
Entree: Spain – Madrid & Castile – Bacalao a la Madrileña (Madrid-style salt cod braised with tomatoes, peppers, onions and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 10797
Entree: India – Haryana & Western Uttar Pradesh – दाल बाटी ➤ Dāl Bāṭī (Lentil stew served with hard baked wheat rolls traditionally dunked in ghee)
Created by Kitchen2MyTable.com
Recipe ID: 10798
Entree: United States – Deep South – Lowcountry Boil (One-pot seafood and sausage boil with potatoes and corn flavored with savory spices)
Created by Kitchen2MyTable.com
Recipe ID: 10799
Entree: China – Hunan – 湘式酸辣鸡 ➤ Xiāng shì suānlà jī (Spicy and tangy stir-fried chicken in a Hunan-style hot and sour sauce)
Created by Kitchen2MyTable.com
Recipe ID: 10800
Entree: France – Gascony – Pintade aux Pruneaux (Guinea fowl braised with prunes in a richly flavored red wine and Armagnac sauce)
Created by Kitchen2MyTable.com
Recipe ID: 10801
Entree: Indonesia – Kalimantan – Sambal Goreng Hati (Spicy fried beef liver cooked in sambal chili paste with aromatics and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 10802
Entree: Italy – Molise – Coniglio alla Molisana (Molise-style braised rabbit in a tomato, olive, and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 10803
Entree: Mexico – Oaxaca – Coloradito (Pork simmered in a lightly spiced red Oaxacan mole-style sauce)
Created by Kitchen2MyTable.com
Recipe ID: 10804
Entree: Brazil – Parana – Frango com Polenta (Braised chicken in a tomato and pepper sauce served over creamy cornmeal polenta)
Created by Kitchen2MyTable.com
Recipe ID: 10805
Entree: Germany – Swabia – Schwäbische Rostbraten (Swabian pan-fried roast beef served in a rich onion-brown gravy)
Created by Kitchen2MyTable.com
Recipe ID: 10806
Entree: Russia – St. Petersburg & Northwest – Жаркое ➤ Zharkoye (Hearty Russian meat-and-potato stew braised with root vegetables and savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 10807
Entree: Spain – Madrid & Castile – Chuletón de Ávila (Large, simply seasoned grilled bone-in rib steak from Ávila)
Created by Kitchen2MyTable.com
Recipe ID: 10808
Entree: India – Haryana & Western Uttar Pradesh – कचरी की सब्ज़ी ➤ Kachri ki Sabzi (Dry spiced curry made from wild cucumber slices)
Created by Kitchen2MyTable.com
Recipe ID: 10809
Entree: United States – Deep South – Nashville Hot Chicken (Crisply fried, spicy-sweet cayenne oil–glazed southern fried chicken served traditionally on white bread with pickles)
Created by Kitchen2MyTable.com
Recipe ID: 10810
Entree: China – Hunan – 湖南炒虾 ➤ Hunan chao xia (Wok-tossed shrimp stir-fried with Hunan chilies, fermented bean paste, garlic, and ginger for a bold, spicy-sour flavor)
Created by Kitchen2MyTable.com
Recipe ID: 10811
Entree: France – Gascony – Civet de Lièvre (Slow-braised Gascon hare stew in red wine with bacon and mushrooms)
Created by Kitchen2MyTable.com
Recipe ID: 10812
Entree: Indonesia – Kalimantan – Nasi Bekepor (Kalimantan-style spiced rice cooked with coconut and smoked freshwater fish)
Created by Kitchen2MyTable.com
Recipe ID: 10813
Entree: Italy – Molise – Fusilli alla Molisana (Fusilli pasta tossed with a slow-simmered Molise pork and tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 10814
Entree: Mexico – Oaxaca – Mole Amarillo (Oaxacan yellow mole sauce of toasted yellow chiles, seeds, nuts, and masa simmered with chicken and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 10815
Entree: Brazil – Parana – Bife à Parmegiana (Breaded and fried beef steaks topped with tomato sauce and melted cheese)
Created by Kitchen2MyTable.com
Recipe ID: 10816
Entree: Germany – Swabia – Filderkrautrouladen (Savoy-style cabbage leaves stuffed with seasoned minced pork and beef, rolled and braised in broth)
Created by Kitchen2MyTable.com
Recipe ID: 10817
Entree: Russia – St. Petersburg & Northwest – Рассольник ➤ Rassolnik (A sour-salty pearl barley soup made with pickled cucumber brine and beef)
Created by Kitchen2MyTable.com
Recipe ID: 10818
Entree: Spain – Madrid & Castile – Carcamusa (A hearty pork and chorizo stew flavored with tomato and wine, traditional to Madrid)
Created by Kitchen2MyTable.com
Recipe ID: 10819
Entree: India – Haryana & Western Uttar Pradesh – चूरमा ➤ Churma (Crumbled sweet roasted-wheat dish made with ghee and jaggery, served as a rich accompaniment or dessert)
Created by Kitchen2MyTable.com
Recipe ID: 10820
Entree: United States – Deep South – Chicken Bog (Savory one-pot rice and chicken cooked with smoked sausage and aromatics, a comforting Deep South dish)
Created by Kitchen2MyTable.com
Recipe ID: 10821
Entree: China – Hunan – 湘辣羊肉 ➤ Xiang la yangrou (Hunan-style stir-fried lamb cooked with dried and fresh chilies and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 10822
Entree: France – Gascony – Poulet Basquaise (Chicken braised in a Basque-style tomato and bell pepper sauce seasoned with Espelette pepper)
Created by Kitchen2MyTable.com
Recipe ID: 10823
Entree: Mexico – Oaxaca – Mole Rojo (Rich Oaxacan red mole sauce made from toasted chiles, nuts, seeds, spices, and chocolate, served over chicken)
Created by Kitchen2MyTable.com
Recipe ID: 10824
Entree: Brazil – Parana – Porco no Tacho (Paraná-style braised pork cooked in a rich tomato-onion pot with regional aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 10825
Entree: Germany – Swabia – Schwäbische Maultaschenauflauf (Baked Swabian casserole of filled Maultaschen pasta in an egg-cream custard with sautéed onions and melted cheese)
Created by Kitchen2MyTable.com
Recipe ID: 10826
Entree: Russia – St. Petersburg & Northwest – Котлета по-пожарски ➤ Kotleta po-Pozharsky (Breaded pan-fried minced chicken cutlet with a core of cold butter for a rich, tender interior)
Created by Kitchen2MyTable.com
Recipe ID: 10827
Entree: Spain – Madrid & Castile – Lomo de Orza (Pork loin cured and preserved by slow cooking and storing in seasoned pork lard)
Created by Kitchen2MyTable.com
Recipe ID: 10828
Entree: India – Himachal & Uttarakhand Hills – सिद्दू ➤ Siddu (Steamed fermented wheat bread often filled with a spiced vegetable or meat filling)
Created by Kitchen2MyTable.com
Recipe ID: 10829
Entree: United States – Florida – Key Lime Grilled Shrimp (Grilled shrimp marinated in bright key lime juice, garlic, and cilantro)
Created by Kitchen2MyTable.com
Recipe ID: 10830
Entree: China – Inner Mongolia – 烧卖 ➤ Shāomài (Steamed open-top dumplings filled with seasoned ground lamb and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 10831
Entree: France – Languedoc-Roussillon – Brandade de Morue (A creamy emulsion of salt-cured cod and olive oil blended with potatoes to make a rich purée)
Created by Kitchen2MyTable.com
Recipe ID: 10832
Entree: Indonesia – Lombok – Ayam Taliwang (Spicy Lombok-style grilled or roasted chicken coated in a fiery chili-shrimp paste and garlic marinade)
Created by Kitchen2MyTable.com
Recipe ID: 10833
Entree: Italy – Piedmont – Agnolotti del Plin (Small hand-pinched Piedmontese stuffed pasta typically filled with braised meat and finished in butter or a reduced meat jus)
Created by Kitchen2MyTable.com
Recipe ID: 10834
Entree: Mexico – Puebla – Mole Poblano (A deeply flavored Puebla-style sauce of blended roasted chiles, nuts, seeds, spices, and chocolate typically served over poultry)
Created by Kitchen2MyTable.com
Recipe ID: 10835
Entree: Germany – Thuringia – Thüringer Rostbratwurst (Traditional Thuringian grilled pork sausages flavored with marjoram)
Created by Kitchen2MyTable.com
Recipe ID: 10836
Entree: Russia – Tatar Cuisine – Эчпочмак ➤ Echpochmak (Tatar triangular baked pastry filled with minced meat, potatoes, and onions)
Created by Kitchen2MyTable.com
Recipe ID: 10837
Entree: Spain – Murcia – Caldero Murciano (Murcian fishermen's cauldron of rice cooked in a savory fish broth with local peppers and tomato)
Created by Kitchen2MyTable.com
Recipe ID: 10838
Entree: India – Himachal & Uttarakhand Hills – चना मद्रा ➤ Chana Madra (Himachali chickpea curry simmered in a tangy spiced yogurt and gram-flour sauce)
Created by Kitchen2MyTable.com
Recipe ID: 10839