All Recipes
Showing 60 of 14629 recipes.
Entree: Brazil – Parana – Frango com Polenta (Braised chicken in a tomato and pepper sauce served over creamy cornmeal polenta)
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Entree: Germany – Swabia – Schwäbische Rostbraten (Swabian pan-fried roast beef served in a rich onion-brown gravy)
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Entree: Russia – St. Petersburg & Northwest – Жаркое ➤ Zharkoye (Hearty Russian meat-and-potato stew braised with root vegetables and savory broth)
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Entree: Spain – Madrid & Castile – Chuletón de Ávila (Large, simply seasoned grilled bone-in rib steak from Ávila)
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Entree: India – Haryana & Western Uttar Pradesh – कचरी की सब्ज़ी ➤ Kachri ki Sabzi (Dry spiced curry made from wild cucumber slices)
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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)
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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)
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Entree: France – Gascony – Civet de Lièvre (Slow-braised Gascon hare stew in red wine with bacon and mushrooms)
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Entree: Indonesia – Kalimantan – Nasi Bekepor (Kalimantan-style spiced rice cooked with coconut and smoked freshwater fish)
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Entree: Italy – Molise – Fusilli alla Molisana (Fusilli pasta tossed with a slow-simmered Molise pork and tomato sauce)
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Entree: Mexico – Oaxaca – Mole Amarillo (Oaxacan yellow mole sauce of toasted yellow chiles, seeds, nuts, and masa simmered with chicken and vegetables)
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Entree: Brazil – Parana – Bife à Parmegiana (Breaded and fried beef steaks topped with tomato sauce and melted cheese)
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Entree: Germany – Swabia – Filderkrautrouladen (Savoy-style cabbage leaves stuffed with seasoned minced pork and beef, rolled and braised in broth)
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Entree: Russia – St. Petersburg & Northwest – Рассольник ➤ Rassolnik (A sour-salty pearl barley soup made with pickled cucumber brine and beef)
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Entree: Spain – Madrid & Castile – Carcamusa (A hearty pork and chorizo stew flavored with tomato and wine, traditional to Madrid)
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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)
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Entree: United States – Deep South – Chicken Bog (Savory one-pot rice and chicken cooked with smoked sausage and aromatics, a comforting Deep South dish)
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Entree: China – Hunan – 湘辣羊肉 ➤ Xiang la yangrou (Hunan-style stir-fried lamb cooked with dried and fresh chilies and aromatics)
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Entree: France – Gascony – Poulet Basquaise (Chicken braised in a Basque-style tomato and bell pepper sauce seasoned with Espelette pepper)
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Entree: Mexico – Oaxaca – Mole Rojo (Rich Oaxacan red mole sauce made from toasted chiles, nuts, seeds, spices, and chocolate, served over chicken)
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Entree: Brazil – Parana – Porco no Tacho (Paraná-style braised pork cooked in a rich tomato-onion pot with regional aromatics)
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Entree: Germany – Swabia – Schwäbische Maultaschenauflauf (Baked Swabian casserole of filled Maultaschen pasta in an egg-cream custard with sautéed onions and melted cheese)
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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)
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Entree: Spain – Madrid & Castile – Lomo de Orza (Pork loin cured and preserved by slow cooking and storing in seasoned pork lard)
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Entree: India – Himachal & Uttarakhand Hills – सिद्दू ➤ Siddu (Steamed fermented wheat bread often filled with a spiced vegetable or meat filling)
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Entree: United States – Florida – Key Lime Grilled Shrimp (Grilled shrimp marinated in bright key lime juice, garlic, and cilantro)
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Entree: China – Inner Mongolia – 烧卖 ➤ Shāomài (Steamed open-top dumplings filled with seasoned ground lamb and aromatics)
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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)
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Entree: Indonesia – Lombok – Ayam Taliwang (Spicy Lombok-style grilled or roasted chicken coated in a fiery chili-shrimp paste and garlic marinade)
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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)
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Entree: Mexico – Puebla – Mole Poblano (A deeply flavored Puebla-style sauce of blended roasted chiles, nuts, seeds, spices, and chocolate typically served over poultry)
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Entree: Germany – Thuringia – Thüringer Rostbratwurst (Traditional Thuringian grilled pork sausages flavored with marjoram)
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Entree: Russia – Tatar Cuisine – Эчпочмак ➤ Echpochmak (Tatar triangular baked pastry filled with minced meat, potatoes, and onions)
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Entree: Spain – Murcia – Caldero Murciano (Murcian fishermen's cauldron of rice cooked in a savory fish broth with local peppers and tomato)
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Entree: India – Himachal & Uttarakhand Hills – चना मद्रा ➤ Chana Madra (Himachali chickpea curry simmered in a tangy spiced yogurt and gram-flour sauce)
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Entree: United States – Florida – Conch Fritters (Crispy deep-fried battered fritters made with chopped conch meat and seasoning, popular in Florida)
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Entree: China – Inner Mongolia – 手拉面 ➤ Shǒu lāmiàn (Fresh wheat noodles pulled by hand and served in a savory mutton broth)
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Entree: France – Languedoc-Roussillon – Bourride (A Languedoc fish stew of white fish poached in a garlicky broth thickened with aioli)
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Entree: Indonesia – Lombok – Plecing Kangkung (Blanched or lightly sautéed water spinach tossed in a fiery Lombok-style chili-peanut sambal)
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Entree: Italy – Piedmont – Bagna Cauda (Warm Piedmontese garlic and anchovy dipping sauce served hot with raw and blanched vegetables and bread)
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Entree: Mexico – Puebla – Tinga Poblana (Shredded chicken simmered in a smoky tomato, chipotle and poblano pepper sauce served with warm corn tortillas)
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Entree: Brazil – Pernambuco – Carne de Sol com Queijo Coalho (Sun-cured salted beef grilled or pan-seared and served with skewered or grilled coalho cheese)
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Entree: Germany – Thuringia – Thüringer Klöße (Traditional Thuringian potato dumplings made from a mix of raw and cooked potatoes, often filled with a toasted bread cube and served with browned butter or roast gravy)
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Entree: Russia – Tatar Cuisine – пәрәмәч ➤ pärämäç (Tatar meat-filled round pastry with an open top, traditionally fried or baked and served hot)
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Entree: Spain – Murcia – Zarangollo (Murcian sautéed zucchini and onion mixed with scrambled eggs)
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Entree: India – Himachal & Uttarakhand Hills – Kullu Trout (Himalayan pan-fried marinated trout flavored with local spices and lemon)
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Entree: United States – Florida – Stone Crab Claws (Chilled Florida stone crab claws served with a tangy mustard dipping sauce)
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Entree: China – Inner Mongolia – 羊肉串 ➤ Yángròu chuàn (Skewered and grilled seasoned mutton pieces typical of Inner Mongolian barbecue)
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Entree: France – Languedoc-Roussillon – Gardianne de Taureau (Slow-braised Camargue bull stew in red wine with aromatics)
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Entree: Indonesia – Lombok – Sate Rembiga (Spicy Lombok-style grilled beef skewers with aromatic chili and spice paste)
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Entree: Italy – Piedmont – Fritto Misto alla Piemontese (A Piedmont-style assortment of lightly battered and fried meats, offal, and seasonal vegetables)
Created by Kitchen2MyTable.com
Entree: Mexico – Puebla – Pipian Verde (Puebla-style green pumpkin-seed and tomatillo sauce typically served with chicken)
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Entree: Brazil – Pernambuco – Galinha à Cabidela (Chicken cooked in its own blood with vinegar, traditionally served with rice)
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Entree: Germany – Thuringia – Sauerbraten (Marinated pot roast slow-cooked and served with a sweet-sour gravy)
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Entree: Russia – Tatar Cuisine – Кыстыбый ➤ Kystyby (Tatar folded flatbread stuffed with mashed potato filling)
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Entree: Spain – Murcia – Arroz y Conejo (Murcia-style rice cooked with rabbit and aromatic vegetables)
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Entree: India – Himachal & Uttarakhand Hills – आलू के गुटके ➤ Ālū ke Guṭke (Rustic spiced dry baby potato stir-fry from the Himalayan foothills)
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Entree: United States – Florida – Mahi Mahi Tacos (Grilled or pan-seared mahi mahi fillets served in tortillas with fresh salsa and crunchy slaw)
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Entree: China – Inner Mongolia – 肉饼 ➤ ròubǐng (Pan-fried stuffed flatbread filled with seasoned ground mutton popular in Inner Mongolia)
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Entree: France – Languedoc-Roussillon – Tielle Sétoise (Savory elongated pie from Sète filled with spicy tomato and octopus)
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