All Recipes
Showing 60 of 14629 recipes.
Entree: France – Steak au Poivre (Peppercorn-Crusted Filet Mignon) (Peppercorn-crusted filet mignon)
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Entree: Fiji – Palusami (Taro leaves filled with coconut cream and often meat, wrapped and baked)
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Entree: Gabon – Muamba de Galinha (Gabonese chicken stew braised in red palm oil and ground peanuts with greens and okra)
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Entree: India – Assam – শুকুৰ মাংস আৰু খৰিছা ➤ Shukur mangso aru khorisa (Assamese-style stir-fried pork with fermented bamboo shoots and local spices)
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Entree: United States – American BBQ Belt – Pork Belly Burnt Ends (Cubed smoked pork belly pieces caramelized in a sweet-savory barbecue glaze)
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Entree: China – Beijing / Imperial North – 宫保鸡丁 ➤ Gong Bao Ji Ding (Stir-fried diced chicken with peanuts and chilies in a savory-spicy sauce)
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Entree: France – Auvergne – Pounti (Savory Auvergne loaf of pork, chard, and prunes)
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Entree: Indonesia – Bali – Nasi Campur Bali (Balinese mixed rice plate served with small portions of meats, vegetables, and condiments)
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Entree: Brazil – Bahia – Caruru (Stewed okra with dried shrimp and toasted nuts in palm oil, a hearty Bahian main served with rice)
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Entree: Germany – Bavaria – Knödel mit Pilzragout (Savory bread dumplings served with a creamy wild mushroom ragout)
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Entree: Russia – Bashkir & Ural Region – Уральские шаньги ➤ Uralskiye shangi (Open-faced yeast flatbreads with a central buttery or potato filling traditional to the Ural and Bashkir region)
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Entree: Spain – Aragon – Migas Aragonesas (Rustic Aragonese fried-day-old-bread dish with garlic, chorizo, peppers and eggs)
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Entree: Canada – Atlantic Canada – Acadian Rappie Pie (Baked Acadian potato casserole made from grated and mashed potatoes combined with a savory meat broth and shredded meat)
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Entree: Ethiopia – Afar – Afar Spiced Lamb (Slow-simmered lamb stew seasoned with Afar-region spices, garlic, and clarified butter)
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Entree: Iran – Baluchi Iran – بلوچي چکن کڑاہی ➤ Balūchī Chicken Karāhī (Spicy tomato-and-spice wok stew of bone-in chicken from Iran’s Baluchi region)
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Entree: Japan – Chugoku – 広島つけ麺 ➤ Hiroshima tsukemen (Thick chilled noodles served with an intensely flavored hot dipping broth and savory toppings from Hiroshima)
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Entree: Nigeria – Fulani Pastoral – Fura da Nono (Millet dumplings served in fermented milk, a traditional Fulani staple beverage-meal)
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Entree: Pakistan – Coastal Pakistan – مچھلی کا سالن ➤ Machhli ka Saalan (Spiced curried fish in a tangy aromatic gravy typical of Pakistan's coastal kitchens)
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Entree: Turkey – Aegean Turkey – Zeytinyağlı Enginar (Artichokes braised in olive oil with vegetables and lemon)
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Entree: United Kingdom – British Pub Classics – Toad in the Hole (Sausages baked in a Yorkshire-pudding-style batter)
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Entree: Argentina – Argentine Italian Cuisine – Ñoquis de Papa (Soft potato dumplings made with mashed potato and flour, traditionally boiled and served with tomato or butter sauce)
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Entree: Australia – Central Culinary Region – Grilled Emu (Lean emu steaks seasoned with native Australian flavors and grilled over high heat to a tender, medium-rare finish)
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Entree: Colombia – Antioquia – Frijoles Antioqueños (Hearty Antioquian red bean stew with pork, chorizo, and a garlicky tomato-onion sofrito)
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Entree: Greece – Athens & Attica – στιφάδο ➤ stifado (Slow-braised Greek beef stew with pearl onions, red wine, and warm spices)
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Entree: Peru – Amazonian Peru – Inchicapi de Gallina (Hearty Amazonian chicken soup thickened with ground peanuts and brightened with cilantro)
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Entree: Philippines – Cebuano – Humba (Slow-braised Cebuano pork belly in a sweet-salty soy-vinegar sauce with fermented black beans)
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Entree: Poland – Highland / Gorale – Pierogi z Bryndzą (Potato dumplings filled with tangy sheep's-milk bryndza cheese, often served with browned bacon and onions)
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Entree: Portugal – Algarve – Bacalhau à Brás (Shredded salted cod cooked with onions and thin fried potatoes bound with softly scrambled eggs, garnished with olives and parsley)
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Entree: South Africa – Cape Malay – Sosaties (Cape Malay-style marinated meat skewers flavored with curry, fruit preserves, and spices)
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Entree: Thailand – Central Thailand – ข้าวมันไก่ ➤ khao man gai (Hainanese-style poached chicken served with fragrant oily rice and a spicy-sour dipping sauce)
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Entree: Vietnam – Hanoi – Bánh Cuốn (Steamed thin rice crepes filled with seasoned minced pork and mushrooms, served with dipping fish sauce)
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Entree: Chile – Central Culinary Region – Empanadas de Pino (Baked savory turnovers filled with seasoned ground beef, onions, olives, raisins, and hard-boiled egg typical of Chile)
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Entree: Afghanistan – Hazarajat Highlands – آشک ➤ Aushak (Scallion-stuffed Afghan dumplings served with a spiced meat sauce and garlic yogurt)
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Entree: United States – Grilled Filet Mignon with Herb Butter
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Entree: Bangladesh – Bengali River Delta – রুই মাছের কালিয়া ➤ Rui macher kalia (Rich Bengali rohu fish curry simmered in fragrant spices and mustard)
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Entree: Egypt – Cairo & Delta – حواوشي ➤ Hawawshi (Egyptian spiced minced meat stuffed into flatbread and baked until crisp)
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Entree: Ukraine – Crimean Tatar Cuisine – Шашлик ➤ Shashlyk (Skewered, marinated and grilled meat from Crimean Tatar tradition)
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Entree: Armenia – Armenian Highlands – Իշխան ➤ Ishkhan (Whole mountain trout prepared simply and finished with Armenian walnut-herb seasoning)
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Entree: Austria – Salzburg & Alpine Austria – Zwiebelrostbraten (Pan-seared beef steak topped with caramelized onions and a rich brown gravy)
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Entree: Azerbaijan – Baku & Absheron – Jiz-Biz (Sizzling pan-fried lamb cubes cooked with tomatoes, onions, and regional spices)
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Entree: Belgium – Brussels – Carbonnade Flamande (Slow-braised Flemish beef and onion stew cooked in dark beer and flavored with thyme and mustard)
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Entree: Cambodia – Coastal Cambodia – លុកឡាក់ ➤ lok lak (Cambodian sautéed marinated beef cubes served with a lime-and-black-pepper dipping sauce and rice)
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Entree: Denmark – Central Culinary Region – Flæskesteg (Roast pork with crisp crackling traditionally served in Denmark)
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Entree: Finland – Finnish Coastal Cuisine – Kalakukko (A baked rye bread pie filled with fish and pork traditionally from the Finnish coast)
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Entree: Iraq – Basra & South – تشريب دجاج ➤ Tashreeb Dajaj (Iraqi chicken stew poured over torn flatbread so it soaks up a spiced broth)
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Entree: Ireland – Dublin & East – Roast Lamb with Mint Sauce (Oven-roasted leg of lamb served with a bright, tangy mint-and-vinegar sauce)
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Entree: Israel – Israeli Street Food – מעורב ירושלמי ➤ Meurav Yerushalmi (Spiced mixed grilled and sautéed chicken offal and meat cooked with onions and Middle Eastern spices)
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Entree: Kenya – Kenyan Pastoral Cuisine – Ugali na Samaki (maize porridge with stewed fish)
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Entree: Myanmar – Kachin & Northern Myanmar – မြောက် ရှမ်း ခေါက်ဆွဲ ➤ Myauk Shan khauk swè (Northern Shan-style rice noodles served in a light savory tomato and garlic pork sauce with pickles and fried garlic)
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Entree: Nepal – Kathmandu Valley – चटामरी ➤ Chatamari (Nepalese rice-flour crepe traditionally topped with spiced minced meat or egg and served as a savory street-food entrée)
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Entree: Netherlands – Friesland – Friese Sukade (Slow-braised Frisian beef chuck in a dark beer and syrup braising sauce)
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Entree: Romania – Dobrogea – Friptură de Miel la Tavă (Oven-roasted pan lamb with garlic, herbs, lemon and potatoes)
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Entree: Saudi Arabia – Eastern Province – مثلوثة ➤ Mathlotha (Layered spiced rice with chicken and vegetables)
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Entree: Singapore – Indian Singapore – Rogan Josh (Slow-simmered spiced red lamb curry)
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Entree: South Korea – Gyeongsang – 밀양냉면 ➤ Miryang naengmyeon (Chilled buckwheat noodles served in a clear, icy beef broth topped with sliced brisket, pickled radish, cucumber, and a boiled egg)
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Entree: Sri Lanka – Jaffna Tamil Cuisine – வீகன் யாழ்ப்பாண கறி ➤ Vīgan Yāḻppāṇam Kaṟi (Spicy Jaffna-style coconut vegetable curry seasoned with roasted curry powder, curry leaves, and tamarind)
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Entree: Syria – Coastal Syria – شيش برك ➤ Shīsh Barak (Yogurt-based stew with small meat-filled dumplings)
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Entree: Tanzania – Lake Victoria Tanzania – Kuku wa Kupaka (Coastal Tanzanian chicken in a spiced coconut-peanut sauce)
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Entree: Uzbekistan – Fergana Valley – Shashlik (Skewered and grilled marinated chunks of lamb or beef served as hearty meat kebabs)
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Entree: Tunisia – Southern Tunisia – كسكسي بالسمك ➤ Kuskusi bil-samak (Steamed semolina couscous served with a spiced fish stew)
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