All Recipes
Showing 60 of 14211 recipes.
Entree: Romania – Banat – Pârjoale (Romanian seasoned pan-fried meat patties)
Created by Kitchen2MyTable.com
Recipe ID: 4544
Entree: Saudi Arabia – Asir & Southern Saudi – مرق ➤ marāq (Light spiced lamb broth stew typically served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 4545
Entree: Singapore – Chinese Singapore – 福建面 ➤ Fújiàn miàn (Wok-fried egg and rice noodles in a rich seafood and pork stock served with sambal and lime)
Created by Kitchen2MyTable.com
Recipe ID: 4546
Entree: South Korea – Gangwon – 도토리묵무침 ➤ Dotorimuk muchim (Seasoned acorn-jelly salad tossed with vegetables and spicy-sesame dressing)
Created by Kitchen2MyTable.com
Recipe ID: 4547
Entree: Sri Lanka – Colombo & Western Sri Lanka – බීෆ් ස්මෝර් ➤ Bīph Smor (Sri Lankan spiced braised beef in aromatic coconut and roasted spices)
Created by Kitchen2MyTable.com
Recipe ID: 4548
Entree: Syria – Aleppo – كباب حلبي ➤ Kabab Ḥalabi (Aleppine-style spiced minced lamb kebabs grilled on skewers)
Created by Kitchen2MyTable.com
Recipe ID: 4549
Entree: Tanzania – Dar es Salaam & Coast – Ndizi na Nyama (Stewed ripe plantains with beef in a spiced tomato and coconut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4550
Entree: Uzbekistan – Bukhara – Tandir Kabob (Skewered lamb roasted in a clay oven in the Bukhara tradition)
Created by Kitchen2MyTable.com
Recipe ID: 4551
Entree: American Samoa – Central Culinary Region – Pork and Taro (Slow-simmered pork and taro root cooked in coconut milk, Samoan style)
Created by Kitchen2MyTable.com
Recipe ID: 4552
Entree: Antarctica – Central Culinary Region – Emperor Penguin Casserole (Hearty layered polar casserole of preserved meat, potatoes, and root vegetables inspired by historic Antarctic expedition fare)
Created by Kitchen2MyTable.com
Recipe ID: 4553
Entree: Antigua and Barbuda – Central Culinary Region – Callaloo (Thick Caribbean stew of leafy greens cooked with okra, coconut milk, and seasoned meat or seafood)
Created by Kitchen2MyTable.com
Recipe ID: 4554
Entree: Barbados – Central Culinary Region – Breadfruit and Saltfish (Stewed and sautéed salted cod served with boiled or roasted breadfruit and Caribbean-seasoned vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4555
Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Bolo di Batata (Savory baked potato cake made with grated potatoes, eggs, cheese, and island seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 4556
Entree: Bosnia and Herzegovina – Central Culinary Region – Hadžijski ćevap (Small hand-formed grilled seasoned minced-meat sausages served with flatbread and condiments)
Created by Kitchen2MyTable.com
Recipe ID: 4557
Entree: Botswana – Central Culinary Region – Batswana Beef Stew (Hearty slow-braised beef and root-vegetable stew often served with maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 4558
Entree: British Indian Ocean Territory – Central Culinary Region – झींगा विंदालू ➤ Jhinga Vindaloo (Spicy, tangy prawn curry marinated in vinegar and aromatic Goan-style spices)
Created by Kitchen2MyTable.com
Recipe ID: 4559
Entree: Bulgaria – Central Culinary Region – Дроб сарма ➤ Drob sarma (Baked savory casserole of minced lamb offal mixed with rice, onions, and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 4560
Entree: Burkina Faso – Central Culinary Region – Dolo (Goat stew braised in traditional sorghum beer with peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4561
Entree: Cameroon – Central Culinary Region – Okok (Thick cocoyam-based stew with cocoyam leaves, palm oil, and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 4562
Entree: Cape Verde – Central Culinary Region – Bacalhau à Brás (Shredded salted cod sautéed with onions and crisp matchstick potatoes bound with scrambled eggs)
Created by Kitchen2MyTable.com
Recipe ID: 4563
Entree: Central African Republic – Central Culinary Region – Ndolé (Bitterleaf and peanut stew cooked with stewed beef and prawns, typically served with plantains or rice)
Created by Kitchen2MyTable.com
Recipe ID: 4564
Entree: Costa Rica – Central Culinary Region – Chorreadas (Thick fresh corn pancakes cooked on a griddle and traditionally served with cheese or natilla)
Created by Kitchen2MyTable.com
Recipe ID: 4565
Entree: Czechia – Bohemia – Kuře na paprice (Chicken pieces braised in a creamy sweet paprika sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4566
Entree: Democratic Republic of the Congo – Central Culinary Region – Koko ya Malemba (Savory fermented corn porridge served with a rich peanut and palm-oil stew with smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 4567
Entree: Djibouti – Central Culinary Region – Zigni (Hearty spicy tomato-and-berbere beef stew typical of the Horn of Africa)
Created by Kitchen2MyTable.com
Recipe ID: 4568
Entree: Dominica – Central Culinary Region – Stuffed Plantains (Baked Caribbean ripe plantains filled with seasoned ground pork and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4569
Entree: Dominican Republic – Central Culinary Region – Asopao de Pollo (Thick Dominican chicken and rice stew)
Created by Kitchen2MyTable.com
Recipe ID: 4570
Entree: El Salvador – Central Culinary Region – Chanfaina (Savory Salvadoran stew of seasoned organ meats and vegetables, served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 4571
Entree: Equatorial Guinea – Central Culinary Region – Jollof Rice (One-pot spiced tomato rice cooked with chicken and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4572
Entree: Eswatini – Central Culinary Region – Umshibo (Hearty Swazi beef and peanut stew with leafy greens and firm maize dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 4573
Entree: French Guiana – Central Culinary Region – Fricassée de Cochon Bois (Slow-braised Creole-style wild pork stew with aromatics and plantain)
Created by Kitchen2MyTable.com
Recipe ID: 4574
Entree: French Polynesia – Central Culinary Region – Banana Poe with Fish (Grilled island fish served with baked mashed banana pudding made with coconut and starch)
Created by Kitchen2MyTable.com
Recipe ID: 4575
Entree: French Southern Territories – Central Culinary Region – Boudin Noir aux Pommes (Pan-seared French blood sausage served with caramelized apples and onions)
Created by Kitchen2MyTable.com
Recipe ID: 4576
Entree: Hungary – Budapest & Central Hungary – Rántott Sajt (Hungarian breaded and fried cheese, typically served hot with lemon and jam)
Created by Kitchen2MyTable.com
Recipe ID: 4577
Entree: Laos – Lao Isan Border Cuisine – ສົ້ມໝູ ➤ Som Moo (Lao fermented sour pork sausage flavored with garlic, roasted rice, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4579
Entree: Lebanon – Beirut & Coastal Lebanon – مشاوي مشكلة ➤ Mashawi Mukhtalita (Assorted grilled meats including skewered kafta, lamb chops, and chicken served with bread and mezze-style accompaniments)
Created by Kitchen2MyTable.com
Recipe ID: 4580
Entree: Norway – Northern Norway – Kveite (Pan-seared Atlantic halibut fillets served with browned butter, capers, lemon, and boiled potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 4581
Entree: Senegal – Casamance – Soupe Kandia (Thick West African okra and palm-oil soup typically cooked with fish or seafood)
Created by Kitchen2MyTable.com
Recipe ID: 4582
Entree: Switzerland – Alpine Switzerland – Bündner Nusstorte (A rich shortcrust tart filled with a sticky caramelized walnut and cream filling)
Created by Kitchen2MyTable.com
Recipe ID: 4584
Entree: Tunisia – Djerba – رز جربي ➤ Ruz Jirbi (Djerba-style baked rice with lamb, chickpeas, and warm North African spices)
Created by Kitchen2MyTable.com
Recipe ID: 4585
Entree: Greenland – National Cuisine – Qilalukkat (Hearty Greenlandic fish stew of salted cod, potatoes, and milk)
Created by Kitchen2MyTable.com
Recipe ID: 4586
Entree: Guadeloupe – National Cuisine – Ragoût de Cochon (Guadeloupean slow-braised pork stew in a spiced tomato and vegetable sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4587
Entree: Honduras – National Cuisine – Pescado Frito (Whole fried fish seasoned with citrus, garlic, and spices, served crisp)
Created by Kitchen2MyTable.com
Recipe ID: 4588
Entree: Kiribati – National Cuisine – Te Bua Toro Ni Mwakoro (Kiribati coconut-braised fish with breadfruit, a traditional island one-pot meal)
Created by Kitchen2MyTable.com
Recipe ID: 4590
Entree: Kyrgyzstan – National Cuisine – Ганфан ➤ Ganfan (Hearty Kyrgyz lamb and potato stew slowly simmered with onions and carrots)
Created by Kitchen2MyTable.com
Recipe ID: 4591
Entree: Lithuania – National Cuisine – Kepta Duona (Pan-fried or deep-fried rye bread bites tossed with garlic, salt, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4592
Entree: Luxembourg – National Cuisine – Rieslingspaschtéit (Puff pastry meat pie of pork and veal in a Riesling-flavored creamy filling)
Created by Kitchen2MyTable.com
Recipe ID: 4593
Entree: Madagascar – National Cuisine – Varanga (Shredded braised zebu or beef stewed with onions, tomatoes, garlic, and ginger, typically served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 4594
Entree: Martinique – National Cuisine – Tartiflette Martiniquaise (Martinique-style potato and cheese gratin made with smoked pork and Creole aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4595
Entree: Mauritania – National Cuisine – المشوي ➤ mashwi (Whole lamb or leg slow-roasted with North African spices until tender and smoky)
Created by Kitchen2MyTable.com
Recipe ID: 4596
Entree: Mauritius – National Cuisine – Sausage Rougaille (Mauritian creole sausages simmered in a garlicky tomato and onion sauce with herbs and chilies)
Created by Kitchen2MyTable.com
Recipe ID: 4597
Entree: Micronesia – National Cuisine – Breadfruit with Coconut Milk (Breadfruit cooked slowly in rich coconut milk with aromatic seasonings as a savory island main)
Created by Kitchen2MyTable.com
Recipe ID: 4598
Entree: Mongolia – National Cuisine – бантан ➤ bantan (Hearty Mongolian soup of small wheat-dough pieces cooked in a simple mutton broth)
Created by Kitchen2MyTable.com
Recipe ID: 4599
Entree: Montenegro – National Cuisine – Jagnjetina ispod sača (Lamb slow-roasted under a bell with potatoes and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4600
Entree: Mozambique – National Cuisine – Caril de Amendoim (Mozambican peanut curry of chicken simmered with coconut, tomatoes, and spices)
Created by Kitchen2MyTable.com
Recipe ID: 4601
Entree: New Caledonia – National Cuisine – Langouste à la Vanille (Spiny lobster poached and finished in a rich vanilla-scented butter and cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4602
Entree: New Zealand – Auckland & North Island – Beef and Cheese Pie (A hearty savory pie of seasoned minced beef and melting cheese baked in pastry)
Created by Kitchen2MyTable.com
Recipe ID: 4603
Entree: Nicaragua – National Cuisine – Sopa de Mondongo (Hearty tripe and pork-hock soup with root vegetables, corn, and bright herb garnish)
Created by Kitchen2MyTable.com
Recipe ID: 4604
Entree: North Korea – North Korean Coastal Cuisine – 장어구이 ➤ Jangeo-gui (Char-grilled eel brushed with a savory-sweet soy-based glaze)
Created by Kitchen2MyTable.com
Recipe ID: 4605
Entree: North Macedonia – National Cuisine – Полнети пиперки ➤ Polneti piperki (Roasted sweet peppers stuffed with a savory mixture of rice and ground meat)
Created by Kitchen2MyTable.com
Recipe ID: 4606