All Recipes
Showing 60 of 14631 recipes.
Entree: Western Sahara – Northern Culinary Region – Mechoui (Slow-roasted lamb seasoned with cumin and garlic until meltingly tender)
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Entree: Zimbabwe – Northern Culinary Region – Sadza neNyama (Thick cornmeal porridge served with a hearty tomato-and-beef stew)
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Entree: Albania – Central Culinary Region – Tavë Kosi (Baked lamb and rice topped with a tangy yogurt-and-egg custard)
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Entree: Andorra – Central Culinary Region – Trinxat (Rustic Catalan potato and cabbage mash pan-fried with cured pork into a golden cake)
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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)
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Entree: Anguilla – Central Culinary Region – Grilled Lobster (Split Caribbean lobster grilled and brushed with a seasoned garlic-herb butter)
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Entree: Aruba – Central Culinary Region – Keshi Yena (Baked hollowed Edam cheese filled with spiced meat, vegetables, olives, and raisins in a savory tomato sauce)
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Entree: Bahamas – Central Culinary Region – Conch Fritters (Deep-fried seasoned fritters made with chopped conch in a savory batter)
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Entree: Bahrain – Central Culinary Region – مكبوس ➤ Machboos (Fragrant spiced rice cooked with meat and dried lime in a Gulf one-pot style)
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Entree: Belarus – Central Culinary Region – дранікі ➤ draniki (Potato pancakes made from grated potatoes and onion, pan-fried until crisp)
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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)
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Entree: Benin – Central Culinary Region – Amiwo (Savory red palm-oil and tomato cornmeal porridge often served with smoked fish or stews)
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Entree: Bermuda – Central Culinary Region – Bermudian Fish Chowder (Hearty tomato-based fish stew seasoned with sherry peppers and finished with dark rum)
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Entree: Bhutan – Central Culinary Region – ཨེ་མ་ད་ཚི ➤ Ema datshi (Spicy Bhutanese stew of fresh chiles simmered with melted local cheese and vegetables)
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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)
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Entree: Brunei – Central Culinary Region – Nasi Katok (Steamed rice served with crispy fried chicken and spicy sambal)
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Entree: Burundi – Central Culinary Region – Boko Boko Harees (Hearty slow-cooked wheat porridge with tender stewed meat)
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Entree: Cayman Islands – Central Culinary Region – Cayman Style Fish (Pan-fried Caribbean whole fish served with a tangy pickled onion and pepper sauce)
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Entree: Chad – Daraba (Thick Chadian vegetable stew of okra, eggplant and peanut butter)
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Entree: Christmas Island – Coconut Curry Chicken (Chicken simmered in a fragrant coconut-milk-based curry with spices and aromatics)
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Entree: Cocos (Keeling) Islands – Ayam Masak Merah (Red-cooked chicken in a sweet-spicy tomato and chili sauce commonly served in Malay cuisine)
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Entree: Comoros – Langouste à la Vanille (Spiny lobster simmered in a rich, creamy vanilla‑scented sauce)
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Entree: Cook Islands – Ika Mata (Raw firm fish cured in citrus and coconut milk)
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Entree: Croatia – Peka (Slow-roasted meat and vegetables cooked under a bell-shaped lid)
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Entree: Cuba – Vaca Frita (Pan-fried shredded beef with onions and lime)
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Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Johnny Cake and Saltfish (Pan-fried salted cod served with Caribbean cornmeal flatbreads)
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Entree: Cyprus – Sheftalia (Grilled Cypriot seasoned ground meat parcels wrapped in caul fat)
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Entree: Estonia – Verivorst (Traditional Estonian blood sausage made with pork, blood, and barley)
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Entree: Falkland Islands (Malvinas) – Falkland Lamb Roast (Roast leg of Falkland lamb seasoned simply with garlic and herbs and roasted with root vegetables)
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Entree: Faroe Islands – Skerpikjøt (Wind-dried cured mutton from the Faroe Islands served sliced)
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Entree: Fiji – Kokoda (Fijian raw fish marinated in citrus and coconut cream with fresh vegetables)
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Entree: Gabon – Poulet Nyembwe (Chicken simmered in a rich palm-nut and peanut sauce)
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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)
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Entree: France – Auvergne – Truffade (Rustic Auvergne skillet of thinly sliced potatoes slowly cooked with Tome cheese and pork fat)
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Entree: Indonesia – Bali – Bebek Betutu (Balinese slow-roasted whole duck seasoned with a rich roasted spice paste and wrapped in banana leaves)
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Entree: Italy – Aosta Valley – Seupa à la Vapelenentse (Hearty Alpine mountain soup of bread, slow-braised beef, vegetables, and melted Fontina cheese)
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Entree: Mexico – Central Highlands – Barbacoa de Borrego (Traditional slow-steamed spiced lamb served with chile-scented consommé)
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Entree: Sierra Leone – Southern Culinary Region – Cassava Leaves (Hearty stew of pounded cassava leaves cooked with palm oil, ground peanuts, and protein)
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Entree: Germany – Bavaria – Leberkäse (Dense Bavarian baked meatloaf made from finely ground pork and beef, typically sliced and served hot)
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Entree: Russia – Bashkir & Ural Region – Уральские пельмени ➤ Uralskiye pel'meni (Meat-filled boiled dumplings from the Ural and Bashkir region)
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Entree: Spain – Aragon – Ternasco de Aragón (Roast young lamb from Aragon seasoned with garlic and rosemary)
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Entree: Canada – Atlantic Canada – Hodge Podge (Hearty Atlantic Canadian cream-based stew of new potatoes and mixed seasonal vegetables)
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Entree: Ethiopia – Afar – Afar Camel Meat Stew (Slow-simmered camel meat stew flavored with onions, tomato and Ethiopian spices)
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Entree: Iran – Baluchi Iran – دمپخت ➤ Dampukht (Slow-sealed, slow-baked lamb and vegetables cooked in their own steam and spices)
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Entree: Japan – Chugoku – 出雲そば ➤ Izumo soba (Rustic dark buckwheat noodles from Izumo served in hot dashi broth with traditional toppings)
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Entree: Turkey – Aegean Turkey – Çökertme Kebabı (Thinly sliced marinated beef served over fried shoestring potatoes with garlic yogurt and spiced tomato sauce)
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Entree: United Kingdom – British Pub Classics – Steak and Ale Pie (Tender beef braised in ale and gravy, baked under a golden pastry crust)
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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)
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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)
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Entree: Colombia – Antioquia – Sancocho Antioqueño (Hearty Colombian stew of meats, root vegetables, plantain, and corn cooked in a cilantro-scented broth)
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Entree: Greece – Athens & Attica – γύρος ➤ gyros (Greek seasoned rotisserie-style meat sliced thin and served in pita with tzatziki, tomato, and onion)
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Entree: Malaysia – Malay Peninsula – Ikan Bakar (Charcoal-grilled marinated fish served with a spicy-sweet sambal and aromatic herbs)
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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)
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Entree: Peru – Amazonian Peru – Tacacho con Cecina (Mashed fried green plantain cakes served with smoked dried beef)
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Entree: Philippines – Cebuano – Pochero Cebuano (Cebu-style tomato-based pork and chorizo stew with saba bananas and vegetables)
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Entree: Poland – Highland / Gorale – Moskol (Highland potato flatbread made from mashed potatoes and flour, pan-fried until golden)
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Entree: Portugal – Algarve – Frango Piri-Piri (Spicy Portuguese grilled chicken marinated in piri-piri chili, citrus, and garlic)
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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)
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Entree: Chile – Central Culinary Region – Cazuela (Hearty Chilean country stew of meat and large vegetable pieces simmered in a clear broth)
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Entree: Bangladesh – Bengali River Delta – সরষে ইলিশ ➤ Shorshe Ilish (Hilsa fish cooked in a pungent mustard and poppy-seed sauce)
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