All Recipes
Showing 60 of 14211 recipes.
Entree: Nepal – Himalayan Nepal – चटामरी ➤ Chatamari (Newari savory rice crepe traditionally topped with spiced minced meat and egg)
Created by Kitchen2MyTable.com
Recipe ID: 4057
Entree: Netherlands – Dutch Indonesian Rijsttafel – Soto Ayam (Turmeric-scented Indonesian chicken soup with shredded chicken, rice vermicelli, and fresh garnishes)
Created by Kitchen2MyTable.com
Recipe ID: 4058
Entree: Romania – Banat – Mămăligă cu brânză și smântână (Thick cornmeal polenta served with salty white cheese and sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 4059
Entree: Saudi Arabia – Asir & Southern Saudi – فحسة ➤ Fahsa (Hearty shredded lamb stew slowly cooked with aromatic spices and fenugreek, traditionally served bubbling in a clay pot)
Created by Kitchen2MyTable.com
Recipe ID: 4060
Entree: Singapore – Chinese Singapore – 煲仔飯 ➤ Bāo zǎi fàn (Rice cooked in an earthenware pot with soy-seasoned broth and savory toppings such as Chinese sausage and chicken)
Created by Kitchen2MyTable.com
Recipe ID: 4061
Entree: South Korea – Gangwon – 순두부찌개 ➤ sundubu-jjigae (spicy soft tofu stew simmered with pork, seafood, vegetables, and a seasoned red pepper broth)
Created by Kitchen2MyTable.com
Recipe ID: 4062
Entree: Sri Lanka – Colombo & Western Sri Lanka – String Hoppers with Curry (steamed rice noodle nests served with a fragrant coconut-based curry and traditional condiments)
Created by Kitchen2MyTable.com
Recipe ID: 4063
Entree: Syria – Aleppo – شيش برك ➤ Shīsh Barak (Yogurt-based stew of small meat-filled dumplings in a garlicky, buttered sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4064
Entree: Tanzania – Dar es Salaam & Coast – Kuku Paka (Coastal Tanzanian coconut-curry chicken simmered in a spiced tomato-coconut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4065
Entree: Uzbekistan – Bukhara – Beshbarmak (Boiled meat served over hand-cut flat noodles with onion broth)
Created by Kitchen2MyTable.com
Recipe ID: 4066
Entree: American Samoa – Central Culinary Region – Taro and Coconut Cream (Boiled or steamed taro served with rich sweet coconut cream)
Created by Kitchen2MyTable.com
Recipe ID: 4067
Entree: Antarctica – Central Culinary Region – Frozen Oceanic Risotto (A chilled seafood risotto made with frozen ocean-caught fish and shellfish, finished creamy and slightly icy)
Created by Kitchen2MyTable.com
Recipe ID: 4068
Entree: Antigua and Barbuda – Central Culinary Region – Pepper Shrimp (A spicy Caribbean shrimp sautéed with hot pepper, garlic, thyme, and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 4069
Entree: Barbados – Central Culinary Region – Grilled Lobster (Split and char-grilled Caribbean lobster brushed with garlic-herb and Bajan-seasoned butter)
Created by Kitchen2MyTable.com
Recipe ID: 4070
Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Karni Stoba (Hearty Papiamentu-style slow-braised beef stew with root vegetables and warm island spices)
Created by Kitchen2MyTable.com
Recipe ID: 4071
Entree: Bosnia and Herzegovina – Central Culinary Region – Pita sa mesom (Baked layered phyllo pastry filled with seasoned ground meat)
Created by Kitchen2MyTable.com
Recipe ID: 4072
Entree: British Indian Ocean Territory – Central Culinary Region – Fish and Coconut Stew (A creamy island-style fish stew simmered in coconut milk with aromatics, tomatoes, and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 4073
Entree: Bulgaria – Central Culinary Region – Пататник ➤ Patatnik (A traditional Bulgarian grated potato pie cooked in a skillet with onions, eggs, savory, and often white cheese)
Created by Kitchen2MyTable.com
Recipe ID: 4074
Entree: Burkina Faso – Central Culinary Region – Kedjenou (A slow-braised West African chicken stew cooked in a sealed pot so the bird steams in its own juices with tomatoes, peppers, and aromatic herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4075
Entree: Cameroon – Central Culinary Region – Kwacoco Bible (steamed grated cocoyam parcel)
Created by Kitchen2MyTable.com
Recipe ID: 4076
Entree: Cape Verde – Central Culinary Region – Guisado de Cabrito (Slow-braised Cape Verdean goat stew flavored with tomatoes, wine, and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 4077
Entree: Central African Republic – Central Culinary Region – Egusi Soup (Thick West African soup made from ground melon seeds cooked with meat, smoked fish, and leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 4078
Entree: Costa Rica – Central Culinary Region – Vigorón (Boiled cassava topped with crispy fried pork rind and tangy pickled cabbage)
Created by Kitchen2MyTable.com
Recipe ID: 4079
Entree: Cote d'Ivoire – Central Culinary Region – Riz Gras (Hearty West African one-pot rice cooked in a rich tomato and palm-oil sauce with chicken and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4080
Entree: Czechia – Bohemia – Segedínský guláš (Pork and sauerkraut goulash stewed with paprika and cream)
Created by Kitchen2MyTable.com
Recipe ID: 4081
Entree: Democratic Republic of the Congo – Central Culinary Region – Madesu (Hearty Central Congolese stew of red beans cooked in a palm-oil tomato sauce with smoked fish or meat)
Created by Kitchen2MyTable.com
Recipe ID: 4082
Entree: Djibouti – Central Culinary Region – Gashaato (Slow-simmered spiced goat stew served with fragrant rice)
Created by Kitchen2MyTable.com
Recipe ID: 4083
Entree: Dominica – Central Culinary Region – Stewed Oxtail (Rich slow-braised Caribbean oxtail in a deeply flavored brown gravy with root vegetables and island herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4084
Entree: Equatorial Guinea – Central Culinary Region – Okra Stew (Hearty tomato-and-okra stew with smoked fish, aromatic spices, and greens)
Created by Kitchen2MyTable.com
Recipe ID: 4085
Entree: Eswatini – Central Culinary Region – Umkhunsu (Traditional Swazi beef and ground-peanut stew with leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 4086
Entree: French Guiana – Central Culinary Region – Blaff de Poisson (Creole-style poached fish in a citrus-herb aromatic broth)
Created by Kitchen2MyTable.com
Recipe ID: 4087
Entree: French Polynesia – Central Culinary Region – Roasted Breadfruit with Fish (Roasted breadfruit served with grilled island fish and a coconut-lime sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4088
Entree: French Southern Territories – Central Culinary Region – Boeuf en Croûte (Beef tenderloin wrapped in pastry with mushroom duxelles and prosciutto)
Created by Kitchen2MyTable.com
Recipe ID: 4089
Entree: Hungary – Budapest & Central Hungary – Halászlé (Spicy Hungarian freshwater fish soup seasoned with paprika)
Created by Kitchen2MyTable.com
Recipe ID: 4090
Entree: Kazakhstan – Almaty & Southeast – Бауырсақ ➤ Bauyrsak (Small deep-fried leavened dough pieces traditionally served as bread or an accompaniment)
Created by Kitchen2MyTable.com
Recipe ID: 4091
Entree: Laos – Lao Isan Border Cuisine – ເຂົ້າປຽກເສນ ➤ Khao Piak Sen (Hearty Lao rice-noodle soup with thick, chewy rice noodles in a savory chicken broth)
Created by Kitchen2MyTable.com
Recipe ID: 4092
Entree: Senegal – Casamance – Lakhou Bissap (Hearty Casamance-style stew of smoked fish and rice cooked with hibiscus leaves and West African aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4093
Entree: Sweden – Norrland / North Sweden – Västerbottensostpaj (Rich savory cheese tart made with aged Västerbotten cheese, eggs, and cream)
Created by Kitchen2MyTable.com
Recipe ID: 4094
Entree: Switzerland – Alpine Switzerland – Saucisson Vaudois (Smoked pork sausage from the canton of Vaud, typically seared and served with potatoes and onions)
Created by Kitchen2MyTable.com
Recipe ID: 4095
Entree: Tunisia – Djerba – المشوية ➤ al-meshwiya (Charred-roasted pepper and tomato salad traditionally topped with tuna, olives, and hard-boiled eggs)
Created by Kitchen2MyTable.com
Recipe ID: 4096
Entree: Greenland – National Cuisine – Nikkui (Hearty Greenlandic slow-simmered game and root vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 4097
Entree: Guadeloupe – National Cuisine – Blaff de Poisson (Creole Guadeloupean poached white fish in a citrus-herb broth)
Created by Kitchen2MyTable.com
Recipe ID: 4098
Entree: Guatemala – National Cuisine – Estofado de Res (Guatemalan braised beef stew with tomatoes, potatoes, and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4099
Entree: Guinea-Bissau – National Cuisine – Chabéu (Traditional Guinea-Bissau peanut and tomato stew with firm fish)
Created by Kitchen2MyTable.com
Recipe ID: 4100
Entree: Honduras – National Cuisine – Plato Típico (Traditional Honduran mixed plate of grilled beef served with rice, stewed beans, fried ripe plantains, fresh curtido and tortillas)
Created by Kitchen2MyTable.com
Recipe ID: 4101
Entree: Hong Kong – National Cuisine – 叉燒 ➤ Char siu (Cantonese-style sweet-savory barbecued pork with a lacquered red glaze)
Created by Kitchen2MyTable.com
Recipe ID: 4102
Entree: Kyrgyzstan – National Cuisine – Самса ➤ Samsa (Baked triangular pastry filled with seasoned lamb and onions)
Created by Kitchen2MyTable.com
Recipe ID: 4103
Entree: Lithuania – National Cuisine – Žemaičių blynai (Samogitian stuffed potato pancakes made from grated potatoes and filled with seasoned meat)
Created by Kitchen2MyTable.com
Recipe ID: 4104
Entree: Luxembourg – National Cuisine – Paschtéit (Luxembourgish puff pastry meat pie filled with seasoned minced meat and mushroom ragout)
Created by Kitchen2MyTable.com
Recipe ID: 4105
Entree: Madagascar – National Cuisine – Hen'omby Ritra (Slow-braised Malagasy beef in a ginger-tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4106
Entree: Martinique – National Cuisine – Langouste à la Créole (Creole-style spiny lobster in a spicy tomato and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4107
Entree: Mauritania – National Cuisine – Bennachin (One-pot Mauritanian spiced fish and rice cooked with tomatoes and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4108
Entree: Mauritius – National Cuisine – Gateau Piment (Mauritian spicy split-pea fritters, crisp outside and soft inside)
Created by Kitchen2MyTable.com
Recipe ID: 4109
Entree: Micronesia – National Cuisine – Taro Leaf Stew (Stewed taro leaves braised with coconut milk and pork in a rich savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4110
Entree: Mongolia – National Cuisine – Гурилтай шөл ➤ Guriltai shöl (Hearty Mongolian noodle soup with meat and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4111
Entree: Montenegro – National Cuisine – Japrak (Grape leaves stuffed with a savory mixture of rice, minced meat, and herbs cooked in a light tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 4112
Entree: Mozambique – National Cuisine – Feijoada Moçambicana (Hearty Mozambican-style bean and pork stew flavored with smoked meats, piri‑piri, and coconut)
Created by Kitchen2MyTable.com
Recipe ID: 4113
Entree: New Caledonia – National Cuisine – Cochon Sauvage (Slow-braised wild boar in aromatic coconut and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 4114
Entree: New Zealand – Auckland & North Island – Boil-Up (Hearty Kiwi boiled meal of pork, root vegetables, greens, and dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 4115
Entree: Nicaragua – National Cuisine – Chancho con Yuca (Braised Nicaraguan pork shoulder served with boiled cassava and pickled onions)
Created by Kitchen2MyTable.com
Recipe ID: 4116