All Recipes
Showing 60 of 14211 recipes.
Entree: Vietnam – Central Vietnam – Bánh Bèo (Small steamed savory rice cakes topped with shrimp, scallion oil, and crispy pork, served with fish sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3553
Entree: Chile – Central Chile – Chorrillana (Platter of French fries topped with thinly sliced beef, sautéed onions, and fried eggs)
Created by Kitchen2MyTable.com
Recipe ID: 3554
Entree: Afghanistan – Central Culinary Region – بولانی ➤ Bolānī (Pan-fried stuffed flatbread with a savory potato and herb filling)
Created by Kitchen2MyTable.com
Recipe ID: 3555
Entree: Algeria – Algiers & North Coast – الحريرة ➤ Al-Ḥarīra (Hearty tomato, lentil, and chickpea soup-stew with meat and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 3556
Entree: Bangladesh – Bangladeshi Street Food – তেহারি ➤ Tehārī (Spiced one-pot rice pilaf cooked with meat and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 3557
Entree: Egypt – Alexandria & Mediterranean – حواوشي ➤ Hawāwshī (Egyptian baked stuffed flatbread filled with seasoned minced meat)
Created by Kitchen2MyTable.com
Recipe ID: 3558
Entree: Ukraine – Carpathian Ukraine – Ковбаса ➤ Kovbasa (Traditional Ukrainian smoked pork sausage from the Carpathians)
Created by Kitchen2MyTable.com
Recipe ID: 3559
Entree: Armenia – Armenian Diaspora Classics – Կուֆտա ➤ Kufta (Armenian-style seasoned ground meat and bulgur meatballs often stuffed and cooked in broth or sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3560
Entree: Austria – Central Culinary Region – Gulasch (Hearty paprika-spiced beef stew slow-simmered with onions)
Created by Kitchen2MyTable.com
Recipe ID: 3561
Entree: Azerbaijan – Azeri Northwest – Khash (Rich slow-cooked broth of cattle trotters and tripe traditionally served with garlic and flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 3562
Entree: Belgium – Belgian Coast – Ostend Sole (Pan-fried sole served with a buttery white wine and shrimp-infused sauce typical of the Belgian coast)
Created by Kitchen2MyTable.com
Recipe ID: 3563
Entree: Cambodia – Central Culinary Region – នំបញ្ចុក ➤ nom banh chok (Khmer rice noodle dish of rice vermicelli served with a tangy fish-based green curry broth and fresh vegetables and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 3564
Entree: Denmark – Bornholm – Flæskesteg (Traditional Danish roast pork served with crisp crackling)
Created by Kitchen2MyTable.com
Recipe ID: 3565
Entree: Finland – Central Culinary Region – Kalakeitto (Finnish creamy fish soup with potatoes, leeks, and dill)
Created by Kitchen2MyTable.com
Recipe ID: 3566
Entree: Georgia – Adjara – საცივი ➤ satsivi (Georgian walnut sauce served over poached or roasted poultry)
Created by Kitchen2MyTable.com
Recipe ID: 3567
Entree: Ghana – Accra & Coastal Ghana – Fufu with Light Soup (Pounded cassava and plantain dough served with a thin, spicy tomato-based fish soup)
Created by Kitchen2MyTable.com
Recipe ID: 3568
Entree: Iraq – Baghdad & Central Iraq – مخلّمة ➤ Makhlama (Skillet dish of eggs cooked with shredded lamb, tomatoes, peppers and warming spices)
Created by Kitchen2MyTable.com
Recipe ID: 3569
Entree: Ireland – Cork & Munster – Dublin Coddle (Slow-simmered stew of sausages, bacon, potatoes and onions in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 3570
Entree: Israel – Galilee – مقلوبة ➤ Maqlūbah (Inverted layered rice with meat and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 3571
Entree: Kenya – Coastal Swahili Kenya – Mahamri na Mbaazi (Coconut fried bread served with pigeon peas simmered in spiced coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 3572
Entree: Myanmar – Bamar Central Myanmar – ငါးထမင်း ➤ nga htamin (Turmeric-scented Burmese rice cooked with fish and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 3573
Entree: Nepal – Himalayan Nepal – सेल रोटी ➤ sel roti (Nepalese ring-shaped fried rice bread made from a soaked rice batter)
Created by Kitchen2MyTable.com
Recipe ID: 3574
Entree: Netherlands – Dutch Indonesian Rijsttafel – Sambal Goreng Udang (Spicy Indonesian-style shrimp cooked in a chili sambal with aromatics and a slightly sweet-savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3575
Entree: Romania – Banat – Gulaș de porc (Hearty Banat-style pork goulash stewed with onions, sweet paprika, and bell peppers)
Created by Kitchen2MyTable.com
Recipe ID: 3576
Entree: Saudi Arabia – Asir & Southern Saudi – حنيد ➤ Hanīd (Slow-roasted spiced lamb traditionally cooked in a pit and served shredded with seasoned rice)
Created by Kitchen2MyTable.com
Recipe ID: 3577
Entree: Singapore – Chinese Singapore – 焢肉包 ➤ Kòng ròu bāo (Soft steamed bun filled with braised soy-simmered pork belly)
Created by Kitchen2MyTable.com
Recipe ID: 3578
Entree: South Korea – Gangwon – 메밀전병 ➤ Memil jeonbyeong (Buckwheat crepe filled with seasoned vegetables and pork, a savory Gangwon specialty)
Created by Kitchen2MyTable.com
Recipe ID: 3579
Entree: Sri Lanka – Colombo & Western Sri Lanka – Polos Curry (Young jackfruit curry simmered in coconut milk and Sri Lankan spices)
Created by Kitchen2MyTable.com
Recipe ID: 3580
Entree: Syria – Aleppo – كبة سفرجلية ➤ Kibbeh Safarjaliyah (Stuffed bulgur-and-ground-lamb kibbeh filled with spiced quince and pine nuts)
Created by Kitchen2MyTable.com
Recipe ID: 3581
Entree: Tanzania – Dar es Salaam & Coast – Pilau (Fragrant spiced rice cooked with beef, whole spices, and caramelized onions typical of the Tanzanian coastal pilau)
Created by Kitchen2MyTable.com
Recipe ID: 3582
Entree: Uzbekistan – Bukhara – Samsa (Baked savory triangular pastry filled with seasoned minced meat and onions)
Created by Kitchen2MyTable.com
Recipe ID: 3583
Entree: American Samoa – Central Culinary Region – Faiai Eleni (Baked taro-leaf parcels of coconut cream with tuna, wrapped in banana leaf)
Created by Kitchen2MyTable.com
Recipe ID: 3584
Entree: Antarctica – Central Culinary Region – Iceberg Cod Chowder (Creamy cod and potato chowder flavored with coastal sea herbs)
Created by Kitchen2MyTable.com
Recipe ID: 3585
Entree: Antigua and Barbuda – Central Culinary Region – Conch Water (Light, flavorful Caribbean conch broth simmered with vegetables and island seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 3586
Entree: Barbados – Central Culinary Region – Bajan Macaroni Pie (Baked Caribbean-style cheesy elbow macaroni casserole with eggs and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 3587
Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Conch Stew (Hearty Caribbean seafood stew of tender conch simmered with tomatoes, peppers, and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 3588
Entree: Bosnia and Herzegovina – Central Culinary Region – Japrak (Grape leaves stuffed with spiced ground meat and rice, braised in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 3589
Entree: Botswana – Central Culinary Region – Dikgobe (Samp and bean stew)
Created by Kitchen2MyTable.com
Recipe ID: 3590
Entree: British Indian Ocean Territory – Central Culinary Region – Coconut Milk Chicken Curry (Chicken simmered in fragrant coconut milk and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 3591
Entree: Bulgaria – Central Culinary Region – гювеч ➤ gyuvech (Slow-baked mixed meat and vegetable stew cooked in an earthenware casserole)
Created by Kitchen2MyTable.com
Recipe ID: 3592
Entree: Burkina Faso – Central Culinary Region – Sauce Gombo (Thick West African okra stew with vegetables and meat, often enriched with ground peanuts)
Created by Kitchen2MyTable.com
Recipe ID: 3593
Entree: Cameroon – Central Culinary Region – Achu and Yellow Soup (Pounded cocoyam or yam dough served with a bright palm-oil–based spiced meat soup)
Created by Kitchen2MyTable.com
Recipe ID: 3594
Entree: Cape Verde – Central Culinary Region – Feijoada (Hearty slow-cooked black bean and mixed-pork stew served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 3595
Entree: Central African Republic – Central Culinary Region – Fufu (Starchy pounded cassava and plantain dough served with a savory peanut and tomato stew)
Created by Kitchen2MyTable.com
Recipe ID: 3596
Entree: Costa Rica – Central Culinary Region – Rondón (Coconut-based Caribbean seafood and root-vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 3597
Entree: Cote d'Ivoire – Central Culinary Region – Garba (Ivorian street-style fried tuna served with attiéké, a steamed cassava couscous, and spicy tomato-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3598
Entree: Czechia – Bohemia – Pečená kachna (Oven-roasted whole duck prepared in traditional Bohemian style with crisp skin and savory pan sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3599
Entree: Democratic Republic of the Congo – Central Culinary Region – Makayabu (Salted dried cod stewed in a fragrant tomato and palm oil sauce with peppers and plantain, a Central Congolese staple)
Created by Kitchen2MyTable.com
Recipe ID: 3600
Entree: Djibouti – Central Culinary Region – Laxoox with Suqaar (Fermented spongy flatbread served with spiced cubed meat and vegetable sauté)
Created by Kitchen2MyTable.com
Recipe ID: 3601
Entree: Dominica – Central Culinary Region – Roasted Breadfruit and Saltfish (Roasted local breadfruit served with flaked salted cod stewed with peppers, onions, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 3602
Entree: Dominican Republic – Central Culinary Region – Pescado con Coco (Fish simmered in a savory coconut milk sauce with regional peppers, onions, and cilantro)
Created by Kitchen2MyTable.com
Recipe ID: 3603
Entree: El Salvador – Central Culinary Region – Tamales de Elote (Steamed fresh corn tamales made from ground sweet corn masa often mixed with cheese and lightly sweetened)
Created by Kitchen2MyTable.com
Recipe ID: 3604
Entree: Equatorial Guinea – Central Culinary Region – Ndolé (Bitterleaf and peanut stew with meat or smoked fish, cooked in palm oil)
Created by Kitchen2MyTable.com
Recipe ID: 3605
Entree: French Guiana – Central Culinary Region – Poulet Boucané (Smoked, marinated Creole-style chicken flavored with garlic, hot pepper, and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 3607
Entree: French Polynesia – Central Culinary Region – Tahitian Chicken with Coconut Milk (Chicken simmered gently in rich coconut milk with island aromatics and citrus for a creamy Polynesian stew)
Created by Kitchen2MyTable.com
Recipe ID: 3608
Entree: French Southern Territories – Central Culinary Region – Blanquette de Veau (Creamy white veal stew simmered in a light velouté with vegetables and a cream-egg liaison)
Created by Kitchen2MyTable.com
Recipe ID: 3609
Entree: Hungary – Budapest & Central Hungary – Hortobágyi Palacsinta (Savory Hungarian crepes filled with a paprika-spiced meat stew and finished with a creamy paprika sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3610
Entree: Lebanon – Beirut & Coastal Lebanon – كوسا محشي ➤ Kūsa Maḥshī (Zucchini stuffed with spiced rice and minced meat cooked in a tomato-lemon broth)
Created by Kitchen2MyTable.com
Recipe ID: 3611
Entree: Norway – Northern Norway – Fårikål (Slow-simmered mutton and cabbage stew seasoned with whole black peppercorns)
Created by Kitchen2MyTable.com
Recipe ID: 3612
Entree: Senegal – Casamance – Cebbu Yapp (One-pot Senegalese rice cooked with beef and mixed vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 3613