All Recipes
Showing 60 of 14629 recipes.
Entree: United States – Great Plains – Runza (Yeast-risen bread pockets filled with seasoned ground beef, onions, and cabbage)
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Entree: China – Jiangxi – 干炒牛肉 ➤ Gān chǎo niúròu (Dry-stir-fried beef with chilies and scallions)
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Entree: France – Lorraine – Choucroute Garnie (Braised sauerkraut cooked with a selection of cured, smoked, and fresh pork cuts and sausages)
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Entree: Indonesia – Manado / North Sulawesi – Tinutuan (Hearty Manado rice-and-vegetable porridge made with corn, pumpkin, tuber, and leafy greens, served with savory toppings)
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Entree: Italy – Sardinia – Porceddu (Whole Sardinian spit‑roasted suckling pig seasoned with myrtle and coarse salt)
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Entree: Mexico – Sinaloa & Pacific Coast – Camarones a la Diabla (Spicy Pacific-coast sautéed shrimp in a fiery red chili and garlic sauce)
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Entree: Brazil – Rio Grande do Sul – Churrasco Gaúcho (Gaucho-style Brazilian barbecue of large grilled beef cuts traditionally seasoned with coarse salt and served sliced)
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Entree: Germany – Wurttemberg – Maultaschen (Large Swabian filled pasta pockets typically stuffed with meat, spinach, bread crumbs and herbs, served in broth or pan-fried)
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Entree: Russia – Western Siberia – пельмени ➤ pel'meni (Small Russian meat-filled dumplings boiled and served with butter, sour cream, or in broth)
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Entree: Spain – Valencia – Arroz al Horno (Valencian oven-baked rice with pork, sausages, chickpeas, and tomato broth)
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Entree: India – Indian Street Food Classics – वडा पाव ➤ Vada Pav (Deep-fried spiced mashed potato fritters sandwiched in a soft bread roll and served with tangy and spicy chutneys)
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Entree: United States – Great Plains – Bison Burger (Pan-seared or grilled ground bison patties served in a bun with classic burger toppings and condiments)
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Entree: China – Jiangxi – 江西炒饭 ➤ Jiāngxī chǎofàn (Wok-fried rice with cured pork, pickled mustard greens, eggs, and bold Jiangxi seasonings)
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Entree: France – Lorraine – Baeckeoffe (Slow-baked Lorraine casserole of marinated mixed meats, potatoes, and onions cooked in white wine and herbs)
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Entree: Indonesia – Manado / North Sulawesi – Cakalang Fufu (Smoked skipjack tuna prepared and cooked in spicy Manadonese style)
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Entree: Italy – Sardinia – Malloreddus alla Campidanese (Sardinian gnocchetti pasta tossed with pork sausage, saffron, and tomato sauce)
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Entree: Mexico – Sinaloa & Pacific Coast – Pescado Zarandeado (Grilled butterflied whole fish marinated in a smoky citrus-chile sauce)
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Entree: Germany – Wurttemberg – Zwiebelrostbraten (Pan-seared roast beef topped with fried onions and a savory brown pan sauce)
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Entree: Russia – Western Siberia – шашлык ➤ shashlyk (Skewered marinated chunks of meat grilled over an open flame)
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Entree: Spain – Valencia – Fideuà (Paella-style seafood dish built on short toasted noodles cooked in saffron and fish broth)
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Entree: India – Indian Street Food Classics – छोले भटूरे ➤ Chole Bhature (Spiced North Indian chickpea curry served with fluffy deep-fried leavened breads)
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Entree: United States – Great Plains – Pork Tenderloin Sandwich (Breaded and fried thin pork cutlet served on a bun with classic Midwestern toppings)
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Entree: China – Jiangxi – 南昌米粉 ➤ Nánchāng mǐfěn (Tossed rice noodle dish from Nanchang dressed in a savory-spicy sauce with pickles and crunchy toppings)
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Entree: France – Lorraine – Tourte Lorraine (Rustic savory Lorraine-style pork and bacon pie baked in a shortcrust pastry)
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Entree: Indonesia – Manado / North Sulawesi – Ayam Rica-Rica (Fiery Manado-style chicken simmered in a hot chilli, shallot, and garlic sambal)
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Entree: Italy – Sardinia – Fregula con Arselle (Sardinian toasted semolina pearls cooked with fresh clams in a tomato, white wine and saffron broth)
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Entree: Mexico – Sinaloa & Pacific Coast – Tacos Gobernador (Sinaloan-style tacos of sautéed shrimp with roasted poblano pepper and melted cheese)
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Entree: Brazil – Rio Grande do Sul – Galeto al Primo Canto (Roasted young spatchcocked chicken seasoned in Brazilian gaucho style)
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Entree: Germany – Wurttemberg – Schwäbischer Sauerbraten (Swabian marinated pot roast braised in a spiced sour-sweet gravy)
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Entree: Russia – Western Siberia – голубцы ➤ golubtsy (Cabbage leaves stuffed with seasoned meat and rice simmered in a tomato-based sauce)
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Entree: Spain – Valencia – All i Pebre (Valencian eel stew in a garlic, ñora and paprika sauce with potatoes)
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Entree: India – Indian Street Food Classics – पनीर टिक्का रोल ➤ Panīr Ṭikkā Roll (Grilled spiced paneer and vegetables wrapped in a flatbread)
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Entree: United States – Great Plains – Knoephla (Hearty creamy potato stew with small soft dumplings)
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Entree: China – Jiangxi – 庐山云雾鸡 ➤ Lúshān Yúnwù Jī (Poached whole chicken from Lushan served simply with a hot scallion-ginger oil and light soy dipping sauce)
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Entree: France – Lorraine – Fleischschnacka (Spiral meat rolls made from a meat filling rolled in fresh pasta, sliced and cooked in broth)
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Entree: Indonesia – Manado / North Sulawesi – Bubur Manado (Hearty savory rice porridge cooked with local vegetables and flaked smoked fish)
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Entree: Italy – Sardinia – Culurgiones (Sardinian stuffed pasta dumplings filled with mashed potato, pecorino cheese, and mint)
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Entree: Mexico – Sinaloa & Pacific Coast – Chilorio (Shredded slow-braised pork in a deeply seasoned chile-garlic sauce, often crisped in lard)
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Entree: Brazil – Rio Grande do Sul – Costela no Fogo de Chão (Bone-in beef short ribs slow-cooked over an open wood or charcoal fire in gaucho churrasco style)
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Entree: Germany – Wurttemberg – Linsen mit Spätzle (Hearty brown lentil stew cooked with smoked pork and served with soft egg spaetzle noodles)
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Entree: Russia – Western Siberia – Котлеты ➤ Kotlety (Pan-fried seasoned ground meat patties typically served with potatoes)
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Entree: Spain – Valencia – Esgarraet (Roasted red peppers and shredded salted cod dressed with garlic and olive oil)
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Entree: India – Indian Street Food Classics – कीमा पाव ➤ kīma pāv (Spiced minced meat curry served with soft bread rolls)
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Entree: United States – Great Plains – Chislic (Skewered cubes of seasoned red meat, traditionally fried or grilled and served as a hearty Great Plains meat entree)
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Entree: China – Jiangxi – 江西蒸鱼 ➤ Jiāngxī zhēng yú (Whole freshwater fish steamed with ginger, scallions, soy, and spicy chili oil in the Jiangxi regional style)
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Entree: France – Lorraine – Tarte Flambée (Very thin Lorraine-style flatbread topped with a creamy base, thinly sliced onions, and smoked bacon)
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Entree: Indonesia – Manado / North Sulawesi – Ikan Woku Belanga (Manado-style braised whole fish in a spicy, aromatic turmeric, lemongrass, and tomato broth)
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Entree: Italy – Sardinia – Zuppa Gallurese (Layered Sardinian bread casserole baked with meat broth and melted cheeses)
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Entree: Mexico – Sinaloa & Pacific Coast – Aguachile (Spicy citrus-marinated raw shrimp dish with chiles, cucumber, and lime from Mexico's Pacific coast)
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Entree: Brazil – Rio Grande do Sul – Xis Gaúcho (A hearty gaucho-style Brazilian sandwich built with seasoned grilled beef patties, bacon, cheese, fried egg, and chimichurri)
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Entree: Germany – Wurttemberg – Schweinebraten (A classic Wurttemberg roast pork with a seasoned crust and rich pan gravy)
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Entree: China – Jiangxi – 干笋烧肉 ➤ Gān sǔn shāo ròu (Pork braised with rehydrated dried bamboo shoots in a savory soy-scented sauce)
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Entree: France – Lorraine – Coq au Riesling (Chicken braised in Riesling wine with bacon, mushrooms, and aromatic vegetables)
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Entree: India – Parsi-Indian – સાલી બોટી ➤ Sālī Bōṭī (Parsi-style spiced lamb stew finished with crisp fried potato sticks)
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Entree: Italy – Sardinia – Bottarga di Muggine (Salt-cured grey mullet roe served grated or thinly sliced to impart a briny, savory finish to pasta and seafood dishes)
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Entree: Mexico – Sinaloa & Pacific Coast – Pulpo a las Brasas (Charcoal-grilled octopus seasoned with citrus and Mexican spices)
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Entree: Germany – Wurttemberg – Käsespätzle (Southern German egg noodles baked with melted alpine cheese and caramelized onions)
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Entree: Russia – Western Siberia – курник ➤ Kurnik (A traditional celebratory Russian savory pie filled with layered chicken, buckwheat or rice, mushrooms, and hard-boiled eggs)
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Entree: Spain – Valencia – Coca de Dacsa (Cornmeal flatbread from Valencia typically topped with roasted vegetables)
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Entree: India – Indian Street Food Classics – आलू टिक्की चाट ➤ Ālū ṭikkī chāṭ (Crispy spiced potato patties served with chickpeas, yogurt, chutneys, and crunchy garnishes)
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