All Recipes
Showing 60 of 14629 recipes.
Entree: United States – Great Plains – Goulash (Hearty American one-pot tomato and beef pasta stew)
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Entree: China – Jiangxi – 江西红烧肉 ➤ Jiāngxī hóngshāo ròu (Jiangxi-style braised pork belly in a sweet-spicy soy and rice wine sauce)
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Entree: France – Lorraine – Bouchée à la Reine (Puff pastry shells filled with a creamy chicken and mushroom ragout)
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Entree: Indonesia – Manado / North Sulawesi – Sate Kolombi (Manado-style skewered pork marinated in a spiced coconut-based paste and grilled, served with fresh spicy sambal and rice)
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Entree: Italy – Sardinia – Pane Frattau (Layered Sardinian dish of softened carasau bread dressed with tomato sauce, grated Pecorino Sardo, and topped with a poached egg)
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Entree: Mexico – Sinaloa & Pacific Coast – Carne Asada Sinaloense (Grilled marinated skirt or flank steak from Sinaloa flavored with citrus, garlic, and chiles, served sliced for tacos or plates)
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Entree: Brazil – Rio Grande do Sul – Matambre Recheado (Stuffed rolled flank steak filled with vegetables, cured meats, and hard‑boiled eggs)
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Entree: Germany – Wurttemberg – Schupfnudeln mit Sauerkraut (Pan‑fried finger‑shaped potato dumplings tossed with sauerkraut and bacon)
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Entree: Russia – Western Siberia – Солянка ➤ Solyanka (Hearty Russian sour‑salty soup of mixed smoked and cured meats with pickles, olives, and lemon)
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Entree: Spain – Valencia – Suquet de Peix (Valencian fisherman's stew of fish and shellfish cooked with potatoes and a garlic‑almond picada)
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Entree: India – Indian Street Food Classics – દબેલી ➤ Dabeli (Spiced mashed potato sandwich with sweet-tangy chutneys, roasted peanuts, and crunchy sev served in buttered buns)
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Entree: United States – Great Plains – Beef and Noodles (Tender braised beef in a rich brown gravy served over wide egg noodles)
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Entree: China – Jiangxi – 井冈山豆腐 ➤ Jǐnggāngshān Dòufu (Braised tofu with cured pork in a spicy, savory sauce typical of the Jinggangshan region)
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Entree: Indonesia – Manado / North Sulawesi – Perkedel Nike (Savory-sweet Manado-style fried patties made from ripe local bananas and grated cassava)
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Entree: Italy – Sardinia – Sa Cordula (Rustic Sardinian stew of cleaned sheep intestines braised in tomato, wine, and herbs)
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Entree: Mexico – Sinaloa & Pacific Coast – Marlin en Escabeche (Marinated and lightly pickled marlin fillets in a tangy, spiced vinegar and chile sauce)
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Entree: Brazil – Rio Grande do Sul – Picanha na Brasa (Charcoal-grilled top sirloin cap seasoned with coarse salt in the gaucho churrasco tradition)
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Entree: Germany – Wurttemberg – Gaisburger Marsch (Hearty Wurttemberg beef and potato stew served with spaetzle in a rich broth)
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Entree: Russia – Western Siberia – Жаркое ➤ Zharkoye (Hearty Russian braised meat and potato stew simmered with root vegetables)
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Entree: Spain – Valencia – Arròs Negre (Rice cooked black with squid ink and seafood resulting in a savory, briny paella-like dish)
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Entree: India – Indian Street Food Classics – কাঠি রোল ➤ Kathi Roll (Spiced grilled meat and onions rolled inside a flaky paratha flatbread as a street-food wrap)
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Entree: United States – Great Plains – Venison Stew (Hearty slow-cooked stew of venison and root vegetables)
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Entree: China – Jiangxi – 炒田螺 ➤ Chǎo tiánluó (Spicy wok-stirred river snails with chili, garlic, and savory bean paste)
Created by Kitchen2MyTable.com
Entree: France – Lorraine – Onglet à l'Échalote (Hanger steak served with a classic shallot and red wine pan sauce)
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Entree: Indonesia – Manado / North Sulawesi – Nasi Jaha (Banana-leaf wrapped glutinous rice cooked with coconut and spices)
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Entree: Italy – Sardinia – Burrida (Sardinian fish stew in a garlicky walnut sauce)
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Entree: Mexico – Sinaloa & Pacific Coast – Langosta Puerto Nuevo (Puerto Nuevo–style whole fried coastal lobster served with simple sides)
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Entree: Brazil – Rio Grande do Sul – Feijoada Gaúcha (Hearty black‑bean stew with assorted pork and smoked sausages from southern Brazil)
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Entree: Germany – Wurttemberg – Fleischküchle (Pan‑fried seasoned meat patties typical of Württemberg (Swabia)
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Entree: Russia – Western Siberia – Вареники ➤ Vareniki (Boiled filled dumplings typically stuffed with potato, farmer's cheese, or fruit)
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Entree: Spain – Valencia – Emperador a la Plancha (Griddle-seared swordfish steaks cooked simply with olive oil, garlic, and lemon)
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Entree: India – Indian Street Food Classics – पानी पुरी ➤ Pānī Pūrī (Crispy hollow fried dough filled with tangy spiced water, potato and chickpea mixture)
Created by Kitchen2MyTable.com
Entree: United States – Great Plains – Bison Meatloaf (Hearty oven-baked loaf of seasoned ground bison served sliced)
Created by Kitchen2MyTable.com
Entree: China – Jiangxi – 江西辣子鸭 ➤ Jiāngxī làzi yā (Spicy stir-fried duck with dried chilies and bold Jiangxi aromatics)
Created by Kitchen2MyTable.com
Entree: France – Lorraine – Filet Mignon de Porc aux Pruneaux (Pork tenderloin medallions braised with prunes in a sweet-savory Lorraine-style sauce)
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Entree: Indonesia – Manado / North Sulawesi – Gohu Ikan (Raw marinated tuna salad from Manado with lime, chilies, and aromatic herbs)
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Entree: Italy – Sardinia – Pardulas (Small Sardinian baked tarts filled with sweet ricotta and saffron)
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Entree: Mexico – Sinaloa & Pacific Coast – Callos de Hacha al Ajillo (Garlic-sautéed pen shell scallops in a buttery garlic-chili sauce)
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Entree: Brazil – Rio Grande do Sul – Espetinho de Coração (Charcoal-grilled chicken heart skewers seasoned with coarse salt)
Created by Kitchen2MyTable.com
Entree: Germany – Wurttemberg – Krustenbraten (Roast pork with crispy crackling served with pan gravy)
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Entree: Russia – Western Siberia – Сибирская уха ➤ Sibirskaya ukha (Traditional clear Siberian fish soup made with freshwater fish and root vegetables)
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Entree: Spain – Valencia – Sepia a la Plancha (Grilled cuttlefish seared on a hot plate with olive oil, garlic, and lemon)
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Entree: India – Interior Karnataka – ಬಿಸಿಬೇಳೆ ಬಾತ್ ➤ Bisi Bele Bath (Hearty spiced rice and lentil stew with vegetables and a toasted spice tempering)
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Entree: United States – Gulf Coast – Po' Boy Sandwich (Crispy fried seafood or roast meat served in a New Orleans-style French roll with Creole remoulade and salad toppings)
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Entree: China – Macau – Minchi (Macanese home-style sauté of minced meat and diced potatoes flavored with soy and Worcestershire, often topped with a fried egg)
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Entree: France – Lyonnais – Quenelles de Brochet (Light poached pike dumplings in a creamy crayfish or butter sauce)
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Entree: Indonesia – Padang / Minangkabau – Sate Padang (Grilled skewered beef served with a thick spicy turmeric-curry style Padang sauce)
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Entree: Italy – Sicily – Arancini (Crispy Sicilian fried rice balls filled with ragù, mozzarella, and peas)
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Entree: Mexico – Sonora – Chivichangas (Large deep-fried flour tortillas stuffed with seasoned meat, beans, and cheese typical of Sonoran cooking)
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Entree: Brazil – Sao Paulo – Feijoada (Hearty Brazilian black bean stew with mixed cured and fresh pork)
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Entree: India – Interior Karnataka – ರಾಗಿ ಮುದ್ದೆ ➤ Rāgi Mudde (Finger millet flour balls traditionally eaten with spicy sambar or saaru)
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Entree: United States – Gulf Coast – Blackened Redfish (Redfish fillets seared in a dark, spicy Cajun-style crust for a smoky, charred exterior and tender interior)
Created by Kitchen2MyTable.com
Entree: China – Macau – 非洲雞 ➤ Fēizhōu jī (Macanese braised chicken in a rich, spiced peanut and coconut curry-style sauce)
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Entree: France – Lyonnais – Cervelle de Canut (Lyon-style herbed fresh cheese spread)
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Entree: Indonesia – Padang / Minangkabau – Dendeng Balado (thinly sliced fried dried beef in spicy chili-tomato sambal)
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Entree: Italy – Sicily – Caponata (Sicilian sweet-and-sour cooked eggplant and vegetable stew)
Created by Kitchen2MyTable.com
Entree: Mexico – Sonora – Gallina Pinta (Hearty Sonoran stew of chicken and pinto beans)
Created by Kitchen2MyTable.com
Entree: Brazil – Sao Paulo – Virado à Paulista (São Paulo–style plate of rice, refried beans and pork served with collard greens, farofa and fried banana)
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Entree: India – Interior Karnataka – ಮೈಸೂರು ಮಸಾಲಾ ದೋಸೆ ➤ Mysuru Masālā Dōse (Fermented rice-and-lentil crepe spread with spicy Mysore chutney and filled with seasoned potato masala)
Created by Kitchen2MyTable.com
Entree: France – Lyonnais – Saucisson de Lyon (Coarse traditional Lyonnaise pork sausage, typically poached and served sliced)
Created by Kitchen2MyTable.com