All Recipes
Showing 60 of 14629 recipes.
Entree: Aruba – Aruban Pastechi (Crispy fried savory turnover filled with seasoned meat and/or cheese)
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Entree: Bahamas – Bahamian Macaroni and Cheese (Baked, rich and creamy island-style macaroni and cheese casserole)
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Entree: Bahrain – خبز محشي ➤ Khubz Mahshi (Yeasted flatbread pockets stuffed with seasoned minced meat)
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Entree: Belarus – Tsibriki (Pan-fried potato and cheese patties commonly served with sour cream)
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Entree: Belize – Tamales (Steamed corn masa parcels filled with seasoned meat and wrapped in banana leaf)
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Entree: Benin – Yovo Doko (Sweet deep-fried dough balls popular as street food in Benin)
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Entree: Bermuda – Hoppin' John (Savory dish of black-eyed peas stewed with smoked pork and served over rice)
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Entree: Bhutan – Hoentay (Buckwheat dumplings filled with local cheese and greens, traditionally steamed or boiled)
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Entree: Bolivia – Picante de Pollo (Bolivian spicy chicken stew cooked in a tomato and aji sauce, served with potatoes and rice)
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Entree: Brunei – Udang Sambal (Spicy Malay-style shrimp cooked in a tangy chili and shrimp-paste sauce)
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Entree: Burundi – Boko Boko (Hearty Burundian stew of beef, ripe plantain, and ground peanuts)
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Entree: Cayman Islands – Ackee and Saltfish (Salted cod sautéed with ackee fruit, onions, tomatoes and peppers to make a savory Caribbean main dish)
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Entree: Chad – Central Culinary Region – كسرة ➤ Kisra (Thin fermented sorghum flatbread used as a staple accompaniment for stews and sauces)
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Entree: Christmas Island – Central Culinary Region – Mee Goreng (Stir-fried yellow wheat noodles with vegetables, egg, tofu, shrimp, and a sweet-spicy soy-tamarind sauce)
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Entree: Comoros – Central Culinary Region – Madaba (Spiced coconut milk fish and plantain stew)
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Entree: Cook Islands – Central Culinary Region – Umukai (Traditional earth oven roast of pork, taro, and breadfruit)
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Entree: Croatia – Central Culinary Region – Kotlovina (Hearty Croatian skillet of seared pork chops and smoked sausage braised with peppers, onions, tomatoes, and wine)
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Entree: Cuba – Central Culinary Region – Bistec de Palomilla (Thin Cuban garlic-and-citrus marinated steak quickly pan-fried and served with sautéed onions)
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Entree: Curacao – Central Culinary Region – Ayaka (Banana-leaf–wrapped cornmeal tamal filled with spiced shredded beef, olives, raisins, and boiled egg)
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Entree: Cyprus – Central Culinary Region – Ταβάς ➤ Tavás (Oven-baked meat and vegetable casserole traditionally cooked in a deep pan)
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Entree: Ecuador – Central Culinary Region – Encebollado (Ecuadorian fish and yuca stew served with pickled red onions and lime)
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Entree: Eritrea – Central Culinary Region – ክቻ ፍትፍት ➤ Kitcha Fitfit (Torn pan-fried flatbread tossed with spiced clarified butter and berbere, often served with stew or yogurt)
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Entree: Estonia – Central Culinary Region – Seapraad (Traditional Estonian roasted pork served with braised onions and potatoes)
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Entree: Falkland Islands (Malvinas) – Central Culinary Region – Grilled Toothfish (Charred toothfish fillets simply seasoned with lemon and herbs)
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Entree: Faroe Islands – Central Culinary Region – Havhestur (Traditional Faroese North Atlantic white‑fish and potato stew cooked gently in cream and butter)
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Entree: Fiji – Central Culinary Region – Kumala Curry (Fijian coconut‑based sweet potato curry flavored with curry spices and aromatics)
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Entree: Gabon – Central Culinary Region – Poisson Fumé (Smoked whole or filleted fish prepared by salting and smoking, served with starchy sides and condiments)
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Entree: Åland Islands – Gravad Lax (Salt- and sugar-cured salmon flavored with dill and spirits, thinly sliced and served with a mustard-dill sauce)
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Entree: Japan – Hokkaido – 石狩鍋 ➤ Ishikari nabe (Hokkaido-style miso hot-pot of salmon and winter vegetables)
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Entree: Gambia – Plasas (Hearty West African stew of cooked greens and meat enriched with peanut-flavored sauce)
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Entree: Gibraltar – Gibraltar-style Fish and Chips (Battered and fried Mediterranean white fish served with hand-cut fried potatoes and traditional condiments)
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Entree: Grenada – Lambie Souse (Chilled Caribbean pickled lamb salad of tender boiled lamb marinated in lime and vinegar with cucumber, onion, and hot pepper)
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Entree: Guam – Kadon Pika (Chamorro spicy braised chicken stew flavored with vinegar, soy, and hot peppers)
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Entree: Guernsey – Guernsey Crab Salad (Cold Channel Islands crab salad of fresh crab meat dressed with mayonnaise, lemon, and herbs)
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Entree: Guinea – Mafé (West African peanut stew of braised meat and vegetables in a savory ground-peanut sauce)
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Entree: Guyana – Guyana Black Pudding (Guyanese blood sausage made with pig's blood, seasoned rice, pork and herbs)
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Entree: Haiti – Bouyon Bef (Hearty Haitian beef and root-vegetable stew-soup)
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Entree: Heard Island and McDonald Islands – Pan-Fried Barramundi (Crisp-skinned pan-seared barramundi fillets with lemon-herb butter)
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Entree: Holy See (Vatican City State) – Agnello Scottadito (Grilled lamb rib chops seasoned simply with garlic, rosemary, olive oil and lemon)
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Entree: Iceland – Pylsur (Icelandic hot dog served in a soft bun with sweet brown mustard, remoulade, ketchup and both raw and crispy fried onions)
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Entree: Isle of Man – Manx Fish Pie (Creamy baked pie of mixed local fish in a parsley white sauce topped with mashed potato)
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Entree: Jamaica – Steamed Fish (Whole fish steamed with Jamaican green seasoning, scallions, thyme, and Scotch bonnet peppers)
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Entree: Jersey – Jersey Beef Wellington (Beef tenderloin coated with mushroom duxelles and pâté, wrapped in puff pastry and baked)
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Entree: Jordan – فتّة حمص ➤ Fattet Hummus (Layered chickpea and toasted pita casserole with yogurt, tahini, and browned butter)
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Entree: Kuwait – برياني كويتي ➤ Biryani Kuwaiti (Layered spiced rice and chicken cooked with Kuwaiti-style aromatics)
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Entree: Latvia – Speķa pīrāgi (Small yeasted savory rolls filled with smoked bacon and onion)
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Entree: Lesotho – Sesotho Beef Stew (Hearty slow-simmered Basotho beef with root vegetables in a savory tomato broth)
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Entree: Liberia – Potato Greens (West African sautéed leafy greens cooked with smoked fish, palm oil, and seasonings)
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Entree: Libya – أصبان ➤ Usban (Rice, herb and spiced lamb filling stuffed and cooked in sheep intestine casings)
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Entree: Liechtenstein – Kalbsgeschnetzeltes (Thinly sliced veal in a creamy mushroom and white wine sauce)
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Entree: Macau – Pato de Macau (Macanese roast-braised duck in a sweet-savory soy and spice glaze)
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Entree: Malawi – Kapenta with Tomato Sauce (Small dried freshwater fish stewed in a spiced tomato sauce)
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Entree: Maldives – ކުޅިމަސް ➤ Kulhimas (Spicy Maldivian tuna dish cooked in a fragrant chili and coconut sauce)
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Entree: Mali – Thieboudienne (Hearty West African tomato-based fish and rice stew with vegetables)
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Entree: Malta – Fenkata (Traditional Maltese communal braised rabbit cooked in wine, garlic, and herbs)
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Entree: Marshall Islands – Grilled Wahoo (Simply seasoned and char-grilled wahoo fillets with coconut and citrus flavors typical of Marshallese coastal cooking)
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Entree: Mayotte – Poisson à la vanille (Fish cooked in a creamy vanilla-scented coconut sauce)
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Entree: Moldova – Tocană de Legume (Hearty Moldovan braised vegetable stew in a tomato-herb sauce)
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Entree: Monaco – Daube Provençale (Slow-braised Provençal beef stew cooked in red wine with aromatic herbs and olives)
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Entree: Montserrat – Conch Creole (Tomato-based Creole stew of tenderized conch with peppers, onions, and Caribbean spices)
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