All Recipes
Showing 60 of 14631 recipes.
Entree: Albania – Përshesh (Traditional Albanian torn bread soaked with lamb roasting juices, butter, and yogurt)
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Entree: Andorra – Arròs de Muntanya (Hearty mountain rice cooked with mixed meats and vegetables)
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Entree: Angola – Mufete (Grilled or smoked fish platter served with cassava, beans, fried plantain, and a tangy onion-tomato dressing)
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Entree: Anguilla – Crayfish in Garlic Butter (Whole crayfish sautéed in a rich garlic-butter sauce with Caribbean herbs and citrus)
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Entree: Aruba – Pica di Papaya (Savory stewed green papaya with salted cod and Caribbean aromatics)
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Entree: Bahamas – Bahamian Curry Chicken (Island-style curried chicken stewed with vegetables and warming Caribbean spices)
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Entree: Bahrain – بلاليط ➤ Balaleet (Sweet saffron- and cardamom-scented vermicelli served with savory spiced eggs)
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Entree: Belarus – Верещака ➤ Vereshchaka (Thick Belarusian pork stew braised with caramelized onions and black pepper, traditionally served with boiled or mashed potatoes)
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Entree: Belize – Salbutes (Puffy fried corn tortillas topped with shredded chicken or turkey, cabbage, pickled onions, and fresh garnishes)
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Entree: Benin – Koklo Meme (Beninese stewed chicken in a spicy tomato and peanut-flavored sauce)
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Entree: Bermuda – Bermuda Rockfish (Pan-fried local rockfish fillets finished with a bright lemon-butter and caper sauce)
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Entree: Bhutan – ཀེ་ཝ་དར་ཚིས ➤ Kewa Datshi (Bhutanese potato and cheese stew)
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Entree: Bolivia – Fricasé (Bolivian spicy pork and hominy stew)
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Entree: Brunei – Mee Goreng (Stir-fried yellow noodles with eggs, vegetables, and savory-sweet soy seasoning)
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Entree: Burundi – Inyama y'Inkoko (Burundian-style braised chicken in a spiced tomato and peanut sauce)
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Entree: Cayman Islands – Pepper Pot (Hearty Caribbean slow-braised beef and pork stew flavored with hot peppers and aromatic herbs)
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Entree: Chad – Central Culinary Region – Mouara (Central Chadian peanut and tomato stew with meat and root vegetables served over millet or rice)
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Entree: Christmas Island – Central Culinary Region – Ikan Bakar (Grilled marinated whole fish brushed with spicy-sweet sambal and aromatics)
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Entree: Cocos (Keeling) Islands – Central Culinary Region – Laksa Lemak (Rich coconut milk-based spicy noodle soup with herbs, chicken, shrimp, and rice noodles)
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Entree: Comoros – Central Culinary Region – Mkatra Foutra (Coconut-braised spiced chicken with plantains)
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Entree: Cook Islands – Central Culinary Region – Coconut Fish Curry (Firm white fish simmered in a fragrant coconut and curry sauce)
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Entree: Croatia – Central Culinary Region – Janjetina na Ražnju (Spit-roasted whole lamb seasoned with garlic, olive oil, and regional herbs)
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Entree: Cuba – Central Culinary Region – Pernil Asado (Slow-roasted marinated pork shoulder flavored with garlic, citrus mojo, and oregano)
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Entree: Curacao – Central Culinary Region – Karni Stoba (Slow-braised Curaçao beef stew with tomatoes, island spices, and a hint of vinegar)
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Entree: Cyprus – Central Culinary Region – Λούντζα ➤ Loúntza (Smoked cured pork loin from Cyprus, typically sliced and pan-fried or served with cheese)
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Entree: Ecuador – Central Culinary Region – Arroz con Menestra y Carne Asada (Rice served with a seasoned lentil stew and grilled marinated beef)
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Entree: Eritrea – Central Culinary Region – فول مدمس ➤ Ful Mudammas (Slow-simmered fava beans seasoned with garlic, lemon, and olive oil)
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Entree: Estonia – Central Culinary Region – Kiluvõileib (Open-faced buttered dark rye sandwich topped with Baltic sprats, sliced hard-boiled egg, and fresh dill)
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Entree: Falkland Islands (Malvinas) – Central Culinary Region – Stuffed Squid (Whole squid filled with a savory breadcrumb and herb mixture, cooked in a light tomato and white wine sauce)
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Entree: Faroe Islands – Central Culinary Region – Færøsk laks (Oven-roasted Atlantic salmon fillets seasoned simply in traditional Faroese style and served with boiled potatoes and fresh herbs)
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Entree: Fiji – Central Culinary Region – Tavioka (Boiled cassava stewed in coconut milk and aromatics to make a hearty Fijian starchy main)
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Entree: Gabon – Central Culinary Region – Bœuf à la Gabonaise (Gabonese braised beef in a rich palm-oil and peanut-tomato sauce)
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Entree: Åland Islands – Pyttipanna (Scandinavian pan-fried hash of diced potatoes, onions, and meats often served with fried egg and pickles)
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Entree: Bouvet Island – Central Culinary Region – Kelp-Crusted Cod (Pan-seared cod fillets coated with toasted kelp and breadcrumbs, finished with a lemon-butter and seaweed broth)
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Entree: Gambia – Mbahal (Hearty Gambian peanut and tomato stew with chicken and smoked fish, served with rice)
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Entree: Gibraltar – Bacalao a la Vizcaína (Salted cod simmered in a rich Basque-style red pepper and tomato sauce)
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Entree: Grenada – Crab Back (Baked Grenadian-style seasoned crab meat mixture stuffed into shells or a dish and browned on top)
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Entree: Guam – Beef Tinala Katne (Chamorro-style marinated and grilled beef)
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Entree: Guernsey – Guernsey Pork and Cabbage (Slow-cooked pork shoulder with cabbage and root vegetables in a simple broth)
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Entree: Guinea – Kansiye (Hearty Guinean peanut-tomato stew with beef and leafy greens)
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Entree: Guyana – Dhal and Rice (Comforting curried lentils seasoned with aromatics, served alongside steamed rice)
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Entree: Haiti – Kabrit An Sòs (Braised goat cooked until tender in a spiced Creole tomato sauce)
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Entree: Canada – British Columbia Coast – Dungeness Crab Cakes (Pan-fried patties made from sweet Dungeness crab meat bound with mayo, egg, breadcrumbs, and herbs)
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Entree: Holy See (Vatican City State) – Supplì al Telefono (Roman fried rice croquette filled with tomato-scented rice and melting mozzarella)
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Entree: Iceland – Lambalæri (Hearty Icelandic lamb and root vegetable stew with barley, slowly simmered until tender)
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Entree: Isle of Man – Roast Manx Lamb (Roasted leg of lamb from the Isle of Man, seasoned with local herbs and served with roasted root vegetables)
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Entree: Jamaica – Bammy and Fish (Traditional Jamaican cassava flatbreads served with seasoned fried fish)
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Entree: Jersey – Jersey Pork Tenderloin with Cider (Pan-seared pork tenderloin glazed with local cider and mustard)
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Entree: Jordan – صيادية ➤ Sayadiyah (Spiced fish and rice pilaf flavored with caramelized onions and warm Middle Eastern spices)
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Entree: Kuwait – كباب كويتي ➤ Kabab Kuwaiti (Grilled spiced ground lamb and beef skewers typical of Kuwaiti home cooking)
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Entree: Latvia – Rupjmaizes kārtojums (Layered dessert of toasted dark rye bread crumbs, sweetened whipped cream, and berries)
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Entree: Lesotho – Chakalaka (Spicy stewed vegetable relish made with tomatoes, peppers, carrots, and beans)
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Entree: Liberia – Attieke with Fish (Fermented cassava couscous served with spiced grilled or fried fish and fresh salad)
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Entree: Libya – عصيدة ➤ ʿAṣīda (A dense cooked wheat dough or porridge formed into a mound and served with butter and a savory meat stew)
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Entree: Liechtenstein – Schweinsbraten (A slow-roasted pork shoulder with crisp crackling served with a savory pan gravy)
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Entree: Macau – Porco Bafassá (Slow-braised Macanese pork in a tangy-spiced sauce with shrimp paste and chouriço)
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Entree: Malawi – Cassava with Beans (Hearty Malawian stew of boiled cassava combined with a spiced tomato and peanut seasoned bean stew)
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Entree: Maldives – ހުނި ރޮށި ➤ Huni Roshi (Toasted shredded coconut flatbread commonly served with savory fillings or curries)
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Entree: Mali – Fried Plantains with Sauce (Pan-fried ripe plantains served with a savory West African tomato-peanut sauce)
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Entree: Malta – Kapunata (Maltese stewed vegetable medley of eggplant, peppers, tomatoes, olives and capers)
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