All Recipes
Showing 60 of 14211 recipes.
Entree: Belgium – Brussels – Waterzooi (Creamy Belgian poached chicken stew with vegetables and an egg-and-cream thickened broth)
Created by Kitchen2MyTable.com
Recipe ID: 5169
Entree: Cambodia – Coastal Cambodia – គុយទាវ ➤ kuy teav (Cambodian clear rice noodle soup with a pork-based broth and fresh seafood, herbs, and lime)
Created by Kitchen2MyTable.com
Recipe ID: 5170
Entree: Denmark – Central Culinary Region – Stegt flæsk med persillesovs (Crispy fried pork belly served with a creamy parsley sauce and boiled potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5171
Entree: Finland – Finnish Coastal Cuisine – Salmon Soup (Creamy fish soup of salmon, potatoes, and dill common along Finland’s coast)
Created by Kitchen2MyTable.com
Recipe ID: 5172
Entree: Georgia – Imereti – ჩაქაფული ➤ Chakapuli (Georgian spring lamb stew braised with fresh tarragon and sour plum sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5173
Entree: Ghana – Ashanti – Banku with Okra Stew (Fermented corn and cassava dough served with a Ghanaian okra and fish stew)
Created by Kitchen2MyTable.com
Recipe ID: 5174
Entree: Iraq – Basra & South – قوزي ➤ Qoozi (Slow-roasted spiced lamb stuffed with seasoned rice, nuts, and dried fruit)
Created by Kitchen2MyTable.com
Recipe ID: 5175
Entree: Ireland – Dublin & East – Guinness Beef Pie (Hearty beef and Guinness stew baked beneath a flaky pastry crust)
Created by Kitchen2MyTable.com
Recipe ID: 5176
Entree: Israel – Israeli Street Food – פלאפל ➤ falafel (Deep-fried spiced chickpea fritters commonly served in pita with tahini and salads)
Created by Kitchen2MyTable.com
Recipe ID: 5177
Entree: Kenya – Kenyan Pastoral Cuisine – Mutura (Kenyan grilled blood and meat sausage traditionally stuffed into intestine casings)
Created by Kitchen2MyTable.com
Recipe ID: 5178
Entree: Myanmar – Kachin & Northern Myanmar – Pounded Beef with Herbs (Tender cooked beef pounded and tossed with bright fresh mountain herbs, chilies, and a tangy fish-sauce dressing)
Created by Kitchen2MyTable.com
Recipe ID: 5179
Entree: Nepal – Kathmandu Valley – दाल भात ➤ Dāl Bhāt (Steamed rice accompanied by seasoned lentil soup and simple vegetable sides, a staple Nepali meal)
Created by Kitchen2MyTable.com
Recipe ID: 5180
Entree: Netherlands – Friesland – Snert with Rookworst (Thick Dutch green split-pea soup with smoked sausage and pork)
Created by Kitchen2MyTable.com
Recipe ID: 5181
Entree: Romania – Dobrogea – Storceag (Dobrogea-style Romanian freshwater fish stew in a tomato and herb broth)
Created by Kitchen2MyTable.com
Recipe ID: 5182
Entree: Saudi Arabia – Eastern Province – جريش ➤ Jareesh (Creamy crushed wheat and lamb stew flavored with Arabic spices)
Created by Kitchen2MyTable.com
Recipe ID: 5183
Entree: Singapore – Indian Singapore – Mutton Biryani (Fragrant layered basmati rice cooked with spiced mutton using the sealed dum method)
Created by Kitchen2MyTable.com
Recipe ID: 5184
Entree: Syria – Coastal Syria – كبة بالصينية ➤ Kibbeh bil-saniyeh (Baked layered bulgur and spiced ground lamb casserole with a pine nut filling)
Created by Kitchen2MyTable.com
Recipe ID: 5185
Entree: Tanzania – Lake Victoria Tanzania – Nyama Choma (Charcoal-grilled East African meat, typically goat or beef, served with a fresh tomato-and-onion salad)
Created by Kitchen2MyTable.com
Recipe ID: 5186
Entree: Uzbekistan – Fergana Valley – Manti (Large Central Asian steamed dumplings filled with spiced lamb and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5187
Entree: American Samoa – National Cuisine – Oka I'a (Samoan raw fish marinated in citrus and mixed with coconut cream and fresh vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5188
Entree: Antigua and Barbuda – National Cuisine – Ducana and Saltfish (Sweet coconut and sweet-potato dumplings served with salted cod stewed with vegetables and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5190
Entree: Barbados – National Cuisine – Pudding and Souse (Pickled spiced pork served with a seasoned sweet-potato pudding)
Created by Kitchen2MyTable.com
Recipe ID: 5191
Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Keshi Yena (Baked hollowed cheese filled with seasoned shredded meat and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5192
Entree: Bosnia and Herzegovina – National Cuisine – Burek (Savory layered phyllo pastry filled with seasoned ground meat)
Created by Kitchen2MyTable.com
Recipe ID: 5193
Entree: Botswana – National Cuisine – Morogo Wa Dinawa (Braised wild leafy greens stewed with cowpeas and savory aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5194
Entree: British Indian Ocean Territory – National Cuisine – Grilled Lobster (Split whole lobster grilled and served with a garlicky herb-citrus butter)
Created by Kitchen2MyTable.com
Recipe ID: 5195
Entree: Bulgaria – National Cuisine – сарми ➤ sarmi (Grape or cabbage leaves stuffed with a spiced meat and rice mixture, slowly cooked in a savory tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 5196
Entree: Burkina Faso – National Cuisine – Poulet Yassa (Chicken marinated and braised in a sharp lemon-vinegar onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5197
Entree: Cameroon – National Cuisine – Poulet DG (Braised chicken stew topped with fried ripe plantains and mixed vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5198
Entree: Cape Verde – National Cuisine – Pastel com Diabo Dentro (Deep-fried savory pastry stuffed with a spicy, peppery tuna filling)
Created by Kitchen2MyTable.com
Recipe ID: 5199
Entree: Central African Republic – National Cuisine – Kanda (beef meatballs in peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5200
Entree: Costa Rica – National Cuisine – Casado (Traditional Costa Rican plate of rice and beans served with a protein, fried plantain, salad, and often a fried egg)
Created by Kitchen2MyTable.com
Recipe ID: 5201
Entree: Cote d'Ivoire – National Cuisine – Kedjenou de Poulet (Slow-braised Ivorian chicken stew cooked with tomatoes, peppers, fragrant spices, and little added liquid until tender)
Created by Kitchen2MyTable.com
Recipe ID: 5202
Entree: Czechia – Central Culinary Region – Vepřo knedlo zelo (Roast pork served with steamed bread dumplings and braised sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 5203
Entree: Democratic Republic of the Congo – National Cuisine – Liboké de Poisson (Seasoned fish wrapped in banana leaves and steamed or grilled with vegetables and local spices)
Created by Kitchen2MyTable.com
Recipe ID: 5204
Entree: Djibouti – National Cuisine – Fah-fah (Hearty spiced Djiboutian meat and vegetable stew typically served with rice or flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 5205
Entree: Dominican Republic – National Cuisine – Sancocho (Hearty Dominican meat and root-vegetable stew made with multiple meats, plantains, yuca, and corn)
Created by Kitchen2MyTable.com
Recipe ID: 5206
Entree: Equatorial Guinea – National Cuisine – Sopa de Pescado (Hearty coastal fish soup with tomatoes, starchy roots, peppers, and aromatic herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5208
Entree: Eswatini – National Cuisine – Emahewu (Fermented maize porridge drink—a tangy, slightly thickened staple made from cooked maize meal and a fermented starter)
Created by Kitchen2MyTable.com
Recipe ID: 5209
Entree: French Guiana – National Cuisine – Colombo de Poulet (Chicken stewed in a Creole Colombo curry sauce with Caribbean spices and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5210
Entree: French Polynesia – National Cuisine – Poulet Fafa (Chicken stewed with taro leaves and coconut milk in traditional Polynesian style)
Created by Kitchen2MyTable.com
Recipe ID: 5211
Entree: Laos – Luang Prabang / Northern Laos – ໝົກປາ ➤ Mok Pa (Steamed seasoned fish parcel wrapped in banana leaf)
Created by Kitchen2MyTable.com
Recipe ID: 5213
Entree: Norway – Norwegian Coastal Seafood – Fiskesuppe (Norwegian coastal fish soup of mixed white fish and shellfish in a gently spiced creamy broth with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5215
Entree: Senegal – Dakar & Coastal Senegal – Yassa Poulet (Marinated and braised chicken in a tangy lemon-onion and mustard sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5216
Entree: Sweden – Skane / South Sweden – Spettekaka (A traditional cone-shaped spit-baked sponge cake made from eggs, sugar, and potato starch)
Created by Kitchen2MyTable.com
Recipe ID: 5217
Entree: Switzerland – French Swiss – Raclette (Melted semi-hard cheese scraped over boiled potatoes and served with pickles and cured meats)
Created by Kitchen2MyTable.com
Recipe ID: 5218
Entree: Tunisia – Sahel Coast – كسكسي بالسمك ➤ Kuskusi bil-samak (Steamed semolina couscous served with a spicy fish and vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 5219
Entree: Guadeloupe – Northern Culinary Region – Blaff de Poisson (Poached fish in a hot citrus-scented Caribbean broth)
Created by Kitchen2MyTable.com
Recipe ID: 5221
Entree: Honduras – Northern Culinary Region – Pollo con Tajadas (Honduran fried marinated chicken served with twice-fried green plantain slices and tangy cabbage curtido)
Created by Kitchen2MyTable.com
Recipe ID: 5222
Entree: Kiribati – Northern Culinary Region – Te Ika Mata (Raw marinated fish salad dressed in coconut cream and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 5224
Entree: Kyrgyzstan – Northern Culinary Region – Куурдак ➤ Kuurdak (Pan-fried seasoned lamb and potatoes with onions)
Created by Kitchen2MyTable.com
Recipe ID: 5225
Entree: Lithuania – Northern Culinary Region – Kugelis (Hearty baked Lithuanian potato pudding with bacon and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5226
Entree: Luxembourg – Northern Culinary Region – Bouneschlupp (Traditional Luxembourgish thick green bean and potato soup with bacon and smoked sausage)
Created by Kitchen2MyTable.com
Recipe ID: 5227
Entree: Madagascar – Northern Culinary Region – Akoho sy Voanio (Chicken stewed in coconut milk with Malagasy aromatics and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 5228
Entree: Martinique – Northern Culinary Region – Colombo de Porc (Martinican pork stew seasoned with colombo spice and simmered with root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5229
Entree: Mauritania – Northern Culinary Region – مافه ➤ Maffe (West African peanut-based meat stew)
Created by Kitchen2MyTable.com
Recipe ID: 5230
Entree: Mauritius – Northern Culinary Region – Fish Vindaye (Mauritian tangy mustard-and-vinegar marinated fish)
Created by Kitchen2MyTable.com
Recipe ID: 5231
Entree: Micronesia – Northern Culinary Region – Kelaguen (Chopped grilled meat marinated with citrus, fresh coconut, onions, and hot pepper)
Created by Kitchen2MyTable.com
Recipe ID: 5232
Entree: Mongolia – Northern Culinary Region – хуушуур ➤ huushuur (Deep-fried savory meat-filled pastry common in Mongolian cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 5233
Entree: Montenegro – Northern Culinary Region – Cicvara (Creamy traditional Montenegrin cornmeal and cheese porridge)
Created by Kitchen2MyTable.com
Recipe ID: 5234