All Recipes
Showing 60 of 14211 recipes.
Entree: Andorra – Central Culinary Region – Trinxat (Rustic Catalan potato and cabbage mash pan-fried with cured pork into a golden cake)
Created by Kitchen2MyTable.com
Recipe ID: 5107
Entree: Angola – Central Culinary Region – Muamba de Galinha (Angolan chicken stew braised in palm oil and palm-nut sauce, often with okra and ground peanuts)
Created by Kitchen2MyTable.com
Recipe ID: 5108
Entree: Anguilla – Central Culinary Region – Grilled Lobster (Split Caribbean lobster grilled and brushed with a seasoned garlic-herb butter)
Created by Kitchen2MyTable.com
Recipe ID: 5109
Entree: Aruba – Central Culinary Region – Keshi Yena (Baked hollowed Edam cheese filled with spiced meat, vegetables, olives, and raisins in a savory tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5110
Entree: Bahamas – Central Culinary Region – Conch Fritters (Deep-fried seasoned fritters made with chopped conch in a savory batter)
Created by Kitchen2MyTable.com
Recipe ID: 5111
Entree: Bahrain – Central Culinary Region – مكبوس ➤ Machboos (Fragrant spiced rice cooked with meat and dried lime in a Gulf one-pot style)
Created by Kitchen2MyTable.com
Recipe ID: 5112
Entree: Belarus – Central Culinary Region – дранікі ➤ draniki (Potato pancakes made from grated potatoes and onion, pan-fried until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 5113
Entree: Belize – Central Culinary Region – Rice and Beans with Stewed Chicken (One-pot Belizean-style seasoned rice cooked with red kidney beans and tender stewed chicken)
Created by Kitchen2MyTable.com
Recipe ID: 5114
Entree: Benin – Central Culinary Region – Amiwo (Savory red palm-oil and tomato cornmeal porridge often served with smoked fish or stews)
Created by Kitchen2MyTable.com
Recipe ID: 5115
Entree: Bermuda – Central Culinary Region – Bermudian Fish Chowder (Hearty tomato-based fish stew seasoned with sherry peppers and finished with dark rum)
Created by Kitchen2MyTable.com
Recipe ID: 5116
Entree: Bhutan – Central Culinary Region – ཨེ་མ་ད་ཚི ➤ Ema datshi (Spicy Bhutanese stew of fresh chiles simmered with melted local cheese and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5117
Entree: Bolivia – Central Culinary Region – Pique a lo Macho (Hearty Bolivian platter of sautéed beef and sausages piled over fries and topped with hard-boiled eggs and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5118
Entree: Brunei – Central Culinary Region – Nasi Katok (Steamed rice served with crispy fried chicken and spicy sambal)
Created by Kitchen2MyTable.com
Recipe ID: 5119
Entree: Burundi – Central Culinary Region – Boko Boko Harees (Hearty slow-cooked wheat porridge with tender stewed meat)
Created by Kitchen2MyTable.com
Recipe ID: 5120
Entree: Cayman Islands – Central Culinary Region – Cayman Style Fish (Pan-fried Caribbean whole fish served with a tangy pickled onion and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5121
Entree: Chad – Daraba (Thick Chadian vegetable stew of okra, eggplant and peanut butter)
Created by Kitchen2MyTable.com
Recipe ID: 5122
Entree: Christmas Island – Coconut Curry Chicken (Chicken simmered in a fragrant coconut-milk-based curry with spices and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5123
Entree: Cocos (Keeling) Islands – Ayam Masak Merah (Red-cooked chicken in a sweet-spicy tomato and chili sauce commonly served in Malay cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 5124
Entree: Comoros – Langouste à la Vanille (Spiny lobster simmered in a rich, creamy vanilla‑scented sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5125
Entree: Cook Islands – Ika Mata (Raw firm fish cured in citrus and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5126
Entree: Croatia – Peka (Slow-roasted meat and vegetables cooked under a bell-shaped lid)
Created by Kitchen2MyTable.com
Recipe ID: 5127
Entree: Cuba – Vaca Frita (Pan-fried shredded beef with onions and lime)
Created by Kitchen2MyTable.com
Recipe ID: 5128
Entree: Cyprus – Sheftalia (Grilled Cypriot seasoned ground meat parcels wrapped in caul fat)
Created by Kitchen2MyTable.com
Recipe ID: 5130
Entree: Estonia – Verivorst (Traditional Estonian blood sausage made with pork, blood, and barley)
Created by Kitchen2MyTable.com
Recipe ID: 5131
Entree: Falkland Islands (Malvinas) – Falkland Lamb Roast (Roast leg of Falkland lamb seasoned simply with garlic and herbs and roasted with root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5132
Entree: Faroe Islands – Skerpikjøt (Wind-dried cured mutton from the Faroe Islands served sliced)
Created by Kitchen2MyTable.com
Recipe ID: 5133
Entree: Fiji – Kokoda (Fijian raw fish marinated in citrus and coconut cream with fresh vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5134
Entree: Gabon – Poulet Nyembwe (Chicken simmered in a rich palm-nut and peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5135
Entree: China – Beijing / Imperial North – 北京烤羊 ➤ Běijīng kǎo yáng (Oven-roasted leg of lamb seasoned with Northern Chinese spices for a crisp aromatic crust)
Created by Kitchen2MyTable.com
Recipe ID: 5136
Entree: France – Auvergne – Truffade (Rustic Auvergne skillet of thinly sliced potatoes slowly cooked with Tome cheese and pork fat)
Created by Kitchen2MyTable.com
Recipe ID: 5137
Entree: Indonesia – Bali – Bebek Betutu (Balinese slow-roasted whole duck seasoned with a rich roasted spice paste and wrapped in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 5138
Entree: Italy – Aosta Valley – Seupa à la Vapelenentse (Hearty Alpine mountain soup of bread, slow-braised beef, vegetables, and melted Fontina cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5139
Entree: Mexico – Central Highlands – Barbacoa de Borrego (Traditional slow-steamed spiced lamb served with chile-scented consommé)
Created by Kitchen2MyTable.com
Recipe ID: 5140
Entree: Germany – Bavaria – Leberkäse (Dense Bavarian baked meatloaf made from finely ground pork and beef, typically sliced and served hot)
Created by Kitchen2MyTable.com
Recipe ID: 5142
Entree: Russia – Bashkir & Ural Region – Уральские пельмени ➤ Uralskiye pel'meni (Meat-filled boiled dumplings from the Ural and Bashkir region)
Created by Kitchen2MyTable.com
Recipe ID: 5143
Entree: Spain – Aragon – Ternasco de Aragón (Roast young lamb from Aragon seasoned with garlic and rosemary)
Created by Kitchen2MyTable.com
Recipe ID: 5144
Entree: Canada – Atlantic Canada – Hodge Podge (Hearty Atlantic Canadian cream-based stew of new potatoes and mixed seasonal vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5145
Entree: Ethiopia – Afar – Afar Camel Meat Stew (Slow-simmered camel meat stew flavored with onions, tomato and Ethiopian spices)
Created by Kitchen2MyTable.com
Recipe ID: 5146
Entree: Iran – Baluchi Iran – دمپخت ➤ Dampukht (Slow-sealed, slow-baked lamb and vegetables cooked in their own steam and spices)
Created by Kitchen2MyTable.com
Recipe ID: 5147
Entree: Japan – Chugoku – 出雲そば ➤ Izumo soba (Rustic dark buckwheat noodles from Izumo served in hot dashi broth with traditional toppings)
Created by Kitchen2MyTable.com
Recipe ID: 5148
Entree: Turkey – Aegean Turkey – Çökertme Kebabı (Thinly sliced marinated beef served over fried shoestring potatoes with garlic yogurt and spiced tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5149
Entree: United Kingdom – British Pub Classics – Steak and Ale Pie (Tender beef braised in ale and gravy, baked under a golden pastry crust)
Created by Kitchen2MyTable.com
Recipe ID: 5150
Entree: Argentina – Argentine Italian Cuisine – Sorrentinos (Large Argentine-style stuffed pasta rounds similar to oversized ravioli, filled with cheese and ham and served with a simple butter or tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5151
Entree: Australia – Central Culinary Region – Kangaroo Fillet (Lean kangaroo meat fillets, simply seared and served rare to medium-rare with a red wine jus or herb butter)
Created by Kitchen2MyTable.com
Recipe ID: 5152
Entree: Colombia – Antioquia – Sancocho Antioqueño (Hearty Colombian stew of meats, root vegetables, plantain, and corn cooked in a cilantro-scented broth)
Created by Kitchen2MyTable.com
Recipe ID: 5153
Entree: Greece – Athens & Attica – γύρος ➤ gyros (Greek seasoned rotisserie-style meat sliced thin and served in pita with tzatziki, tomato, and onion)
Created by Kitchen2MyTable.com
Recipe ID: 5154
Entree: Malaysia – Malay Peninsula – Ikan Bakar (Charcoal-grilled marinated fish served with a spicy-sweet sambal and aromatic herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5155
Entree: Morocco – Berber Cuisine – Berber Couscous with Seven Vegetables (Steamed semolina couscous served with slow-braised lamb and seven simmered vegetables in a fragrant spiced broth)
Created by Kitchen2MyTable.com
Recipe ID: 5156
Entree: Peru – Amazonian Peru – Tacacho con Cecina (Mashed fried green plantain cakes served with smoked dried beef)
Created by Kitchen2MyTable.com
Recipe ID: 5157
Entree: Philippines – Cebuano – Pochero Cebuano (Cebu-style tomato-based pork and chorizo stew with saba bananas and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5158
Entree: Poland – Highland / Gorale – Moskol (Highland potato flatbread made from mashed potatoes and flour, pan-fried until golden)
Created by Kitchen2MyTable.com
Recipe ID: 5159
Entree: Portugal – Algarve – Frango Piri-Piri (Spicy Portuguese grilled chicken marinated in piri-piri chili, citrus, and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 5160
Entree: Vietnam – Hanoi – Chả Cá Lã Vọng (Hanoi-style turmeric and dill fried fish served with rice vermicelli, peanuts, and a fermented shrimp-paste condiment)
Created by Kitchen2MyTable.com
Recipe ID: 5161
Entree: Chile – Central Culinary Region – Cazuela (Hearty Chilean country stew of meat and large vegetable pieces simmered in a clear broth)
Created by Kitchen2MyTable.com
Recipe ID: 5162
Entree: Bangladesh – Bengali River Delta – সরষে ইলিশ ➤ Shorshe Ilish (Hilsa fish cooked in a pungent mustard and poppy-seed sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5163
Entree: Egypt – Cairo & Delta – ملوخية ➤ Mulukhiyya (A stew of finely shredded jute leaves cooked in a garlicky coriander broth, often served with chicken and rice)
Created by Kitchen2MyTable.com
Recipe ID: 5164
Entree: Ukraine – Crimean Tatar Cuisine – Lagman (Hearty hand-pulled noodle stew of braised meat and vegetables in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 5165
Entree: Armenia – Armenian Highlands – Խաշլամա ➤ Khashlama (Slow-braised lamb and vegetables cooked in a clear savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 5166
Entree: Austria – Salzburg & Alpine Austria – Kasnocken (Small alpine cheese dumplings similar to spaetzle, tossed with browned butter and caramelized onions)
Created by Kitchen2MyTable.com
Recipe ID: 5167
Entree: Azerbaijan – Baku & Absheron – Kufta Bozbash (Large lamb meatballs cooked in a spiced broth with potatoes and vegetables, a classic Azerbaijani stew)
Created by Kitchen2MyTable.com
Recipe ID: 5168