All Recipes
Showing 60 of 14631 recipes.
Entree: Colombia – Amazonian Colombia – Sopa de Caracol (hearty coconut and freshwater-snail stew with plantain)
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Entree: Greece – Aegean Islands – Αστακομακαρονάδα ➤ Astakomakaronáda (Aegean-style lobster pasta in a fragrant tomato and herb sauce)
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Entree: Malaysia – Kuala Lumpur – Ayam Percik (Grilled or roasted marinated chicken finished with a spicy-sweet coconut basting sauce)
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Entree: Morocco – Atlas Mountains – زعلوك باللحم ➤ Zaalouk bil-lahm (Warm cooked eggplant and tomato salad combined with tender spiced braised lamb)
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Entree: Peru – Afro-Peruvian – Anticuchos (Skewered, marinated and grilled beef heart served with traditional Peruvian seasonings)
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Entree: Philippines – Bicol – Kandingga (Bicol-style spicy coconut milk stew of goat meat simmered with chiles and aromatics)
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Entree: Poland – Greater Poland – Placki Ziemniaczane (Crisp pan-fried grated potato pancakes commonly served with sour cream or applesauce)
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Entree: Portugal – Alentejo – Perdiz à Convento de Alcântara (Convent-style braised partridge in a rich Alentejo sauce of wine, bacon, olives and aromatics)
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Entree: South Africa – Afrikaner / Boer – Frikkadel (South African spiced minced meat patties or meatballs commonly baked or fried)
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Entree: Thailand – Bangkok Street Food – ไข่เจียว ➤ khai jiew (Thai-style fluffy deep-fried omelette often served over rice and seasoned with fish sauce)
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Entree: Vietnam – Central Vietnam – Bún Chả Cá (Rice vermicelli served in a savory fish-and-tomato broth with Vietnamese fish cakes and fresh herbs)
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Entree: Chile – Central Chile – Carbonada (Hearty Chilean beef and vegetable stew with potatoes, squash, corn, and tomatoes)
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Entree: Afghanistan – Central Culinary Region – پلو با گوشت بره ➤ Polo ba gosht-e bareh (Fragrant rice pilaf cooked with tender lamb, carrots, raisins, and warming spices)
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Entree: Algeria – Algiers & North Coast – طاجين جلبانة ➤ Tajīn Jelbāna (North African slow-cooked lamb stew with green peas in a spiced tomato sauce)
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Entree: Bangladesh – Bangladeshi Street Food – বিফ ভুনা ➤ Bif Bhuna (Thick, spiced Bangladeshi beef cooked in a reduced onion-tomato masala)
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Entree: Egypt – Alexandria & Mediterranean – حمام محشي ➤ Hammam Mahshi (Whole pigeons stuffed with seasoned rice and herbs then roasted or braised)
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Entree: Ukraine – Carpathian Ukraine – Вареники ➤ Varenyky (Ukrainian boiled filled dumplings commonly served with butter, fried onions, and sour cream)
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Entree: Armenia – Armenian Diaspora Classics – Իշխան ➤ Ishkhan (Whole roasted or grilled trout traditionally prepared with lemon and fresh herbs)
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Entree: Austria – Central Culinary Region – Tiroler Gröstl (Tyrolean pan-fried skillet of potatoes, onions and diced roast meat, finished with a fried egg)
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Entree: Azerbaijan – Azeri Northwest – Baliq (Whole pan-grilled or fried fish seasoned with Azerbaijani herbs, lemon and sumac)
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Entree: Belgium – Belgian Coast – Flemish Carbonnade (Flemish beef stew braised in dark beer with caramelized onions)
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Entree: Cambodia – Central Culinary Region – សម្លកកកូ ➤ Samlor Korko (Cambodian mixed vegetable and fish stew flavored with aromatic spice paste and roasted rice)
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Entree: Denmark – Bornholm – Krebinetter (Pan-fried seasoned Danish meat patties)
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Entree: Finland – Central Culinary Region – Savulohi (Finnish hot-smoked salmon fillet)
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Entree: Georgia – Adjara – მწვადი ➤ mtsvadi (Charcoal-grilled skewered meat kebabs traditional to Georgia)
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Entree: Ghana – Accra & Coastal Ghana – Ampesi with Kontomire Stew (Boiled yam or plantain served with a palm-oil based cocoyam-leaf stew)
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Entree: Iran – Caspian / Gilan – میرزا قاسمی ➤ Mirza Ghasemi (Smoky roasted eggplant and tomato purée cooked with garlic and eggs)
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Entree: Ireland – Cork & Munster – Cork Spiced Beef (Salt- and spice-cured boiled beef, cooled and pressed into a seasoned cold cut common to Cork)
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Entree: Israel – Galilee – חריימה ➤ Chraime (Spicy North African-style tomato and red pepper braised fish)
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Entree: Kenya – Coastal Swahili Kenya – Mishkaki (Grilled marinated skewered meat in Swahili coastal style)
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Entree: Myanmar – Bamar Central Myanmar – ထမင်းဂျင်း ➤ Htamin jin (Savory Bamar-style rice salad seasoned with fermented fish paste, fried aromatics, peanuts, and fresh herbs)
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Entree: Nepal – Himalayan Nepal – योमरी ➤ Yomari (Steamed Newar rice-flour dumplings filled with sweet jaggery, sesame, and coconut paste)
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Entree: Netherlands – Dutch Indonesian Rijsttafel – Kip Kerrieschotel (Dutch-Indonesian curried chicken casserole in a creamy spiced sauce)
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Entree: Romania – Banat – Ciolan afumat cu fasole (Smoked pork knuckle braised with stewed white beans)
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Entree: Saudi Arabia – Asir & Southern Saudi – عصيدة ➤ Aseedah (Thick savory wheat or sorghum porridge-style dough served with spiced meat stew)
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Entree: Singapore – Chinese Singapore – 卤面 ➤ Lǔ miàn (Lor mee) (Thick braised noodles in a starchy savory gravy with braised pork and seafood)
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Entree: South Korea – Gangwon – 오징어순대 ➤ Ojingeo-sundae (Stuffed squid sausage made from squid filled with seasoned pork, glass noodles, and vegetables)
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Entree: Sri Lanka – Colombo & Western Sri Lanka – පිට්ටු සහ පොල් සම්බෝල් ➤ Pittu saha Pol Sambol (Steamed cylinders of seasoned rice flour served with a spicy fresh grated coconut relish)
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Entree: Syria – Aleppo – فتوش بالدجاج ➤ Fattoush bil-dajaj (Levantine chopped vegetable salad with toasted pita and grilled chicken)
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Entree: Tanzania – Dar es Salaam & Coast – Mishkaki (East African spiced skewered and grilled meat often served with a fresh tomato-onion salsa)
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Entree: Uzbekistan – Bukhara – Jiz Biz (Pan-fried Bukhara-style lamb and caramelized onions finished with eggs)
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Entree: American Samoa – Central Culinary Region – Pulehu Chicken (Char-grilled marinated chicken in a Samoan-style coconut and soy glaze)
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Entree: Antarctica – Central Culinary Region – Polar Bear Ragu (Hearty white-bean and mushroom ragù inspired by polar-region flavors)
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Entree: Antigua and Barbuda – Central Culinary Region – Goat Water (Traditional Antiguan goat stew with dumplings simmered in a seasoned broth)
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Entree: Barbados – Central Culinary Region – Bajan Black Belly Sheep Stew (Hearty Barbadian stew of black belly sheep simmered with aromatic seasonings, okra, and root vegetables)
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Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Funchi and Stew (firm cornmeal with tomato fish stew)
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Entree: Bosnia and Herzegovina – Central Culinary Region – Teletina ispod sača (Veal slow-roasted beneath a domed lid covered with hot coals, cooked with vegetables)
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Entree: Botswana – Central Culinary Region – Mogodu (Hearty stewed beef tripe cooked slowly in a savory traditional Botswana broth)
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Entree: British Indian Ocean Territory – Central Culinary Region – Chili Crab (Whole crab stir-fried in a thick sweet-spicy tomato and chili sauce finished with egg)
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Entree: Bulgaria – Central Culinary Region – Капама ➤ Kapama (Slow-baked Bulgarian mixed-meat and rice casserole cooked with sauerkraut and vegetables)
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Entree: Burkina Faso – Central Culinary Region – Benga (Millet porridge served with a rich tomato–peanut stew and braised beef)
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Entree: Cameroon – Central Culinary Region – Egusi Pudding (Steamed or baked cake of ground melon seeds mixed with greens, palm oil, and smoked fish or meat)
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Entree: Cape Verde – Central Culinary Region – Frango Assado (Cape Verdean roasted chicken marinated with garlic, citrus, and piri-piri, roasted with potatoes)
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Entree: Central African Republic – Central Culinary Region – Poulet DG (Braised and roasted chicken cooked with ripe plantains, tomatoes, and vegetables in a savory sauce)
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Entree: Costa Rica – Central Culinary Region – Arroz con Camarones (Rice cooked with shrimp and vegetables in a savory Costa Rican tomato-based style)
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Entree: Cote d'Ivoire – Central Culinary Region – Placali (Smooth fermented cassava dough cooked into a starchy staple often served with stews and sauces)
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Entree: Czechia – Bohemia – Moravský vrabec (Roast pork pieces with caraway served with bread dumplings and braised cabbage)
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Entree: Democratic Republic of the Congo – Central Culinary Region – Mbika na Nguba (Cassava leaf stew cooked with ground peanuts and smoked fish)
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Entree: Djibouti – Central Culinary Region – Mukbasa (Djiboutian spiced rice and meat pilaf cooked with aromatic spices and caramelized onions)
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Entree: Dominica – Central Culinary Region – Curry Goat (Dominican-style curried goat stew simmered in a seasoned Caribbean curry sauce)
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