All Recipes
Showing 60 of 14631 recipes.
Entree: Romania – Dobrogea – Plachie de Pește (Dobrogea-style fish stew of firm white fish simmered in a tomato, onion, and vinegar broth)
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Entree: Saudi Arabia – Eastern Province – قرصان ➤ Qursan (Slow-simmered Saudi lamb and vegetable stew with shredded thin flatbread that soaks up the spiced broth)
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Entree: Singapore – Indian Singapore – Paneer Butter Masala (Creamy tomato-and-butter curry with cubes of Indian fresh cheese simmered in a mildly spiced sauce)
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Entree: South Korea – Gyeongsang – 동래파전 ➤ Dongnae pajeon (Crisp pan-fried green onion pancake often studded with seafood from Dongnae)
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Entree: Sri Lanka – Jaffna Tamil Cuisine – Jaffna Mutton Curry (Spicy Jaffna-style slow-cooked mutton stew with roasted island spices and coconut milk)
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Entree: Syria – Coastal Syria – سمك حرة ➤ Samkeh Harra (Spicy baked whole fish topped with a garlicky tahini-tomato sauce)
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Entree: Tanzania – Lake Victoria Tanzania – Mchemsho (Lake Victoria-style fish stew simmered in a spiced tomato-ginger broth)
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Entree: Uzbekistan – Fergana Valley – Lagman (Hand-pulled Central Asian noodles simmered with spiced lamb and mixed vegetables in a savory broth)
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Entree: American Samoa – National Cuisine – Sapasui (Samoan-style chop suey of thin vermicelli noodles with beef and mixed vegetables in a savory soy sauce)
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Entree: New Zealand – South Island – Roast Lamb with Mint Sauce (Roast leg or shoulder of lamb served with a tangy mint, vinegar, and sugar sauce)
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Entree: Antigua and Barbuda – National Cuisine – Goat Water (Hearty Antiguan goat stew simmered with Caribbean spices and dumplings)
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Entree: Barbados – National Cuisine – Pepperpot (Spicy slow-cooked meat stew flavored with cassareep and hot peppers)
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Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Ayaka (Banana-leaf-wrapped cornmeal dumpling filled with seasoned meats, raisins, and olives)
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Entree: Bosnia and Herzegovina – National Cuisine – Sogan-dolma (Hollowed baked onions stuffed with seasoned rice and minced meat in a tomato-sauce braise)
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Entree: Botswana – National Cuisine – Bogobe Jwa Lerotse (Thick sorghum porridge cooked with lerotse melon, a traditional staple porridge of Botswana)
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Entree: British Indian Ocean Territory – National Cuisine – Coconut Crab Curry (Rich coconut milk curry featuring fresh crab simmered with Indian Ocean spices)
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Entree: Bulgaria – National Cuisine – Баница ➤ Banitsa (Baked layered phyllo pastry filled with eggs and Bulgarian white brine cheese)
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Entree: Burkina Faso – National Cuisine – Babenda (Hearty Burkinabé green and peanut stew with smoked fish and okra)
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Entree: Cameroon – National Cuisine – Kati Kati (Cameroonian spicy braised chicken in a red palm oil and peanut–tomato sauce)
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Entree: Cape Verde – National Cuisine – Bife de Atum (Seared tuna steak prepared with Cape Verdean garlic, onion, and piri-piri flavors)
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Entree: Central African Republic – National Cuisine – Ngoundja (Hearty Central African peanut and tomato stew with chicken and greens)
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Entree: Costa Rica – National Cuisine – Olla de Carne (Hearty Costa Rican beef and root vegetable stew cooked with corn, plantain, and local seasonings)
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Entree: Cote d'Ivoire – National Cuisine – Garba (Ivorian street-food dish of fried tuna served with attiéké cassava couscous and a spicy tomato-chili sauce)
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Entree: Czechia – Central Culinary Region – Guláš (Paprika-scented beef stew with onions, slowly braised until tender)
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Entree: Democratic Republic of the Congo – National Cuisine – Pondu (Stewed mashed cassava leaves cooked with peanuts and smoked fish or meat)
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Entree: Djibouti – National Cuisine – Yasa (Tangy marinated chicken braised with caramelized onions, citrus, and mustard served with rice)
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Entree: Dominica – National Cuisine – Pelau (One-pot caramelized rice with chicken, pigeon peas, and coconut milk)
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Entree: Dominican Republic – National Cuisine – Mofongo (Mashed fried green plantains mixed with garlic and pork cracklings, formed into a savory mound)
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Entree: El Salvador – National Cuisine – Pollo en Crema (Chicken simmered in a rich creamy sauce with onions and peppers)
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Entree: Equatorial Guinea – National Cuisine – Mbika na Nguba (Cassava leaf stew simmered in palm nut cream with smoked fish)
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Entree: Eswatini – National Cuisine – Incwancwa (Steamed cornmeal dumplings traditionally served with a hearty meat stew)
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Entree: French Guiana – National Cuisine – Gratin de Papaye Verte (Baked savory gratin of unripe green papaya in a creamy cheese sauce)
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Entree: French Polynesia – National Cuisine – Poe (Steamed Polynesian banana pudding thickened with starch and coconut milk)
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Entree: French Southern Territories – National Cuisine – Tartiflette (Creamy baked potato and Reblochon cheese gratin with onions and smoked bacon)
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Entree: Hungary – Great Plain – Pörkölt (Slow-simmered Hungarian meat stew seasoned primarily with sweet paprika and onions)
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Entree: Kazakhstan – Northern Kazakhstan – Курдак ➤ Kuurdak (Pan-fried spiced meat with onions and potatoes typical of Kazakh home cooking)
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Entree: Laos – Luang Prabang / Northern Laos – ໄສອົ່ວ ➤ sai oua (Northern Lao fresh herb sausage seasoned with lemongrass, galangal, kaffir lime, and chilies)
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Entree: Lebanon – Bekaa Valley – مجدرة ➤ Mujaddara (Lentils and rice cooked together and topped with deeply caramelized onions)
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Entree: Norway – Norwegian Coastal Seafood – Stekt Torsk (Pan-fried cod fillets served with browned butter, lemon, and boiled potatoes)
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Entree: Senegal – Dakar & Coastal Senegal – Mafe (Hearty West African peanut and tomato stew made with meat and vegetables)
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Entree: Sweden – Skane / South Sweden – Skånsk Kalops (Slow-cooked Scanian beef stew seasoned with allspice and onions)
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Entree: Switzerland – French Swiss – Papet Vaudois (Leek-and-potato mash traditionally served with smoked pork sausages from Vaud)
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Entree: Tunisia – Sahel Coast – Lablabi (Hearty Tunisian chickpea stew seasoned with cumin and harissa, served over torn bread and topped with tuna and eggs)
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Entree: New Caledonia – Southern Culinary Region – Bougna (A traditional Kanak layered packet of chicken and seafood with root vegetables cooked in banana leaves and coconut milk)
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Entree: Guadeloupe – Northern Culinary Region – Poulet Boucané (Guadeloupean Creole smoked and spiced whole chicken)
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Entree: Guatemala – Northern Culinary Region – Jocón (Guatemalan green chicken stew made with tomatillo, cilantro, green onions, and toasted pumpkin seeds)
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Entree: Guinea-Bissau – Northern Culinary Region – Frango Grelhado (Guinea-Bissau style grilled chicken marinated with garlic, piri-piri, citrus, and oil)
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Entree: Honduras – Northern Culinary Region – Sopa de Caracol (Honduran coconut-based seafood soup featuring conch, yuca, plantain, and aromatic herbs)
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Entree: Mozambique – Southern Culinary Region – Galinha à Zambeziana (Mozambican braised chicken in a creamy coconut and cashew sauce with piri-piri and citrus)
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Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Banaba (Coconut-braised banana and taro-leaf stew with fish)
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Entree: Kyrgyzstan – Northern Culinary Region – Плов ➤ Plov (Hearty rice pilaf with lamb, carrots, and aromatic spices)
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Entree: Lithuania – Northern Culinary Region – Šaltibarščiai (Chilled beetroot and kefir soup with fresh dill, often served with potatoes and eggs)
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Entree: Luxembourg – Northern Culinary Region – F'rell Am Rèisleck (Pan-fried trout finished in a Riesling wine and cream sauce)
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Entree: Madagascar – Northern Culinary Region – Romazava (Malagasy meat and leafy-greens stew cooked in a light aromatic broth)
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Entree: Martinique – Northern Culinary Region – Chatrou (Martinican octopus stew braised in a Creole tomato and spice sauce)
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Entree: Mauritania – Northern Culinary Region – ياسّا بويليه ➤ Yassa Poulet — yah-sah poo-LAY (Marinated and braised chicken in a sharp lemon-mustard onion sauce)
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Entree: Mauritius – Northern Culinary Region – Rougaille Poisson (Mauritian Creole tomato-based fish stew with garlic, ginger, and fresh herbs)
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Entree: Mongolia – Southern Culinary Region – Бууз ➤ Buuz (Steamed Mongolian meat-filled dumplings traditionally served hot)
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Entree: Mongolia – Northern Culinary Region – Банш ➤ Bansh (Small boiled meat-filled dumplings traditionally served in broth or with butter and onion)
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Entree: Micronesia – Southern Culinary Region – Tinaktak (Chamorro-style coconut milk stew of seasoned ground meat with greens and tomato)
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