All Recipes
Showing 60 of 14211 recipes.
Entree: Syria – Aleppo – صفيحة ➤ Sfiha (Levantine spiced ground-lamb open-faced flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 4790
Entree: Tanzania – Dar es Salaam & Coast – Chipsi Mayai (Tanzanian fried-potato omelette made with French fries and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 4791
Entree: American Samoa – Central Culinary Region – Grilled Fish with Coconut Milk (Char-grilled firm white fish simmered briefly in a fragrant coconut milk sauce with ginger, lime, and island aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4793
Entree: Antarctica – Central Culinary Region – Chilled Seaweed Pasta (Cold pasta dish tossed with rehydrated seaweed, citrus, and sesame dressing)
Created by Kitchen2MyTable.com
Recipe ID: 4794
Entree: Antigua and Barbuda – Central Culinary Region – Escovitch Fish (Whole fried fish topped with a spicy pickled pepper and onion vinegar sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4795
Entree: Bosnia and Herzegovina – Central Culinary Region – Bamija (Slow-simmered okra and lamb stew in a tomato and onion base)
Created by Kitchen2MyTable.com
Recipe ID: 4796
Entree: Botswana – Central Culinary Region – Goat Meat Stew (Slow-braised goat stew with root vegetables and savory aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4797
Entree: British Indian Ocean Territory – Central Culinary Region – Baked Fish with Herbs (Oven-baked white fish topped with a fresh herb and citrus crust)
Created by Kitchen2MyTable.com
Recipe ID: 4798
Entree: Bulgaria – Central Culinary Region – Свинско с праз ➤ Svinsko s praz (Pork pieces slowly cooked with leeks in a paprika-tomato braise)
Created by Kitchen2MyTable.com
Recipe ID: 4799
Entree: Burkina Faso – Central Culinary Region – Brochettes de Capitaine (Grilled Nile perch skewers marinated in West African spices)
Created by Kitchen2MyTable.com
Recipe ID: 4800
Entree: Cameroon – Central Culinary Region – Suya (Spicy peanut-and-spice coated grilled beef skewers served with onions and tomatoes)
Created by Kitchen2MyTable.com
Recipe ID: 4801
Entree: Cape Verde – Central Culinary Region – Espetada de Peixe (Grilled marinated fish skewers flavored with garlic, lemon, and bay leaves)
Created by Kitchen2MyTable.com
Recipe ID: 4802
Entree: Costa Rica – Central Culinary Region – Picadillo de Papa (Sautéed ground beef and diced potatoes simmered in a savory tomato and onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4803
Entree: Cote d'Ivoire – Central Culinary Region – Kabato (Traditional Ivorian peanut and tomato stew with chicken and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4804
Entree: Czechia – Bohemia – Koprová omáčka (Creamy dill sauce traditionally served with boiled beef, eggs, and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 4805
Entree: Democratic Republic of the Congo – Central Culinary Region – Ntaba (Slow-braised goat stew flavored with tomatoes, palm oil, and spicy peppers)
Created by Kitchen2MyTable.com
Recipe ID: 4806
Entree: Djibouti – Central Culinary Region – فول مدمس ➤ Fūl Mudammas (Slow-simmered fava beans seasoned with olive oil, lemon, garlic, and spices)
Created by Kitchen2MyTable.com
Recipe ID: 4807
Entree: Dominica – Central Culinary Region – Bouyon (Hearty Creole meat-and-root-vegetable stew with beans and dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 4808
Entree: Dominican Republic – Central Culinary Region – Bacalao Guisado (Salted cod stewed in a savory tomato-and-vegetable sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4809
Entree: Equatorial Guinea – Central Culinary Region – Poulet DG (Braised chicken with fried plantains and mixed vegetables in a savory-spicy tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4811
Entree: French Guiana – Central Culinary Region – Matété de Crabe (Creole crab and okra stew cooked with cassava and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4812
Entree: French Polynesia – Central Culinary Region – Grilled Lobster with Lime (Island-style grilled lobster split and brushed with a citrusy lime butter)
Created by Kitchen2MyTable.com
Recipe ID: 4813
Entree: French Southern Territories – Central Culinary Region – Civet de Lapin (Slow-braised rabbit stew in a rich red wine and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4814
Entree: Hungary – Budapest & Central Hungary – Csirkepaprikás (Hungarian chicken stew in a creamy sweet-paprika and sour cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4815
Entree: Kazakhstan – Almaty & Southeast – Koktal (Hearty Kazakh braised lamb and vegetable pot with hand-cut noodles)
Created by Kitchen2MyTable.com
Recipe ID: 4816
Entree: Laos – Lao Isan Border Cuisine – Kua Mee (Stir-fried egg noodles with pork, greens, and Lao-Isan savory-sour seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 4817
Entree: Lebanon – Beirut & Coastal Lebanon – كبة بالصينية ➤ kibbeh bil-sanīyeh (Baked layered casserole of bulgur dough filled with spiced ground lamb and pine nuts)
Created by Kitchen2MyTable.com
Recipe ID: 4818
Entree: Norway – Northern Norway – Bidos (Hearty Sami reindeer stew with root vegetables and barley)
Created by Kitchen2MyTable.com
Recipe ID: 4819
Entree: Senegal – Casamance – Lakhou Khar (Hearty Casamance fish and okra stew simmered in tomato and palm oil broth)
Created by Kitchen2MyTable.com
Recipe ID: 4820
Entree: Sweden – Norrland / North Sweden – Sotare (Slow-braised northern Swedish reindeer stew with juniper and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4821
Entree: Switzerland – Alpine Switzerland – Pizokel (Alpine egg dumplings similar to spätzle, typically finished with browned butter, sautéed greens, and mountain cheese)
Created by Kitchen2MyTable.com
Recipe ID: 4822
Entree: Tunisia – Djerba – شوربة فريك ➤ Shorba Frik (Hearty Tunisian soup of lamb simmered with cracked green wheat, tomatoes, and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 4823
Entree: Guadeloupe – National Cuisine – Accras de Morue (Crispy Caribbean salt cod fritters seasoned with herbs and spices)
Created by Kitchen2MyTable.com
Recipe ID: 4825
Entree: Guatemala – National Cuisine – Paches (Steamed banana-leaf tamales made from seasoned mashed potatoes filled with savory shredded meat)
Created by Kitchen2MyTable.com
Recipe ID: 4826
Entree: Guinea-Bissau – National Cuisine – Arroz de Polvo (Rice cooked with tender octopus in a savory tomato-and-spice broth)
Created by Kitchen2MyTable.com
Recipe ID: 4827
Entree: Mauritania – National Cuisine – زريق ➤ Zriq (Hearty Mauritanian lamb and millet stew flavored with North African spices)
Created by Kitchen2MyTable.com
Recipe ID: 4829
Entree: Mauritius – National Cuisine – Cari Zourit (Mauritian curried octopus in a spiced coconut-tamarind sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4830
Entree: Mongolia – National Cuisine – Чанасан мах ➤ Chanasan makh (Traditionally boiled whole meat served sliced simply with salt and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 4832
Entree: Montenegro – National Cuisine – Crni Rižot (Black squid-ink risotto with Adriatic seafood)
Created by Kitchen2MyTable.com
Recipe ID: 4833
Entree: Mozambique – National Cuisine – Cachupa (Hearty slow-cooked corn and bean stew with meat, sausage, and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4834
Entree: New Caledonia – National Cuisine – Ragoût de Cerf (Slow-braised venison stew with wine, bacon, and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4835
Entree: New Zealand – Auckland & North Island – Snapper with Lemon Butter Sauce (Pan-seared snapper fillets finished with a bright lemon and butter sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4836
Entree: North Korea – North Korean Coastal Cuisine – 문어 비빔밥 ➤ Muneo Bibimbap (Mixed rice bowl topped with seasoned sautéed octopus and assorted vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4838
Entree: North Macedonia – National Cuisine – качамак ➤ Kačamak (Thick cornmeal and potato porridge enriched with cheese and butter)
Created by Kitchen2MyTable.com
Recipe ID: 4839
Entree: Palestine – National Cuisine – رز ولحم ➤ Ruz wa Lahme (Fragrant rice cooked with braised spiced meat)
Created by Kitchen2MyTable.com
Recipe ID: 4840
Entree: Papua New Guinea – National Cuisine – Kaukau Chips (Crispy thinly sliced and fried sweet potato chips)
Created by Kitchen2MyTable.com
Recipe ID: 4841
Entree: Paraguay – National Cuisine – Churrasco (Charcoal-grilled thin beef steak served sliced with a parsley-garlic chimichurri)
Created by Kitchen2MyTable.com
Recipe ID: 4842
Entree: Pitcairn – National Cuisine – Pitcairn Style Fish and Chips (Crispy battered local fish served with hand-cut potato and root chips)
Created by Kitchen2MyTable.com
Recipe ID: 4843
Entree: Puerto Rico – National Cuisine – Sancocho (Hearty Puerto Rican stew of meats and starchy root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4844
Entree: Republic of the Congo – National Cuisine – Mikate (Deep-fried yeast dough balls that are soft inside and golden outside, traditionally eaten as a hearty snack or accompaniment in Congolese cooking)
Created by Kitchen2MyTable.com
Recipe ID: 4845
Entree: Sierra Leone – National Cuisine – Potato Leaf Stew (A savory West African stew of tender potato leaves cooked with onions, tomato, palm oil, and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 4846
Entree: Sint Maarten (Dutch part) – National Cuisine – Red Snapper Creole (Spicy Creole-style whole red snapper simmered in a tomato and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4847
Entree: Slovakia – National Cuisine – Plnená Kapusta (Cabbage leaves stuffed with seasoned ground meat and rice, braised in sauerkraut and tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4848
Entree: Slovenia – National Cuisine – Bujta Repa (Hearty Slovenian pork and turnip stew traditionally prepared after the pig slaughter)
Created by Kitchen2MyTable.com
Recipe ID: 4849
Entree: South Sudan – National Cuisine – Kisra Rhaad (South Sudanese lamb and okra stew served with fermented sorghum flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 4850
Entree: Suriname – National Cuisine – Telo (Fried cassava cakes served with a savory spiced peanut sauce, often accompanied by smoked or salted fish)
Created by Kitchen2MyTable.com
Recipe ID: 4851
Entree: Svalbard and Jan Mayen – National Cuisine – Bacalao (Slow-simmered salt cod stew with tomatoes, potatoes, peppers, olives, and aromatic herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4852
Entree: Tajikistan – National Cuisine – Шашлик ➤ Shashlik (Skewered and grilled marinated chunks of meat)
Created by Kitchen2MyTable.com
Recipe ID: 4853
Entree: Timor-Leste – National Cuisine – Katupa (Compressed rice cake steamed or boiled inside woven palm or coconut leaf pouches)
Created by Kitchen2MyTable.com
Recipe ID: 4854
Entree: United Arab Emirates – National Cuisine – سمبوسة ➤ Sambūsa (Crisp stuffed pastry folded into triangles and filled with spiced meat or vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4855