All Recipes
Showing 60 of 14631 recipes.
Entree: Antarctica – National Cuisine – Icefish Curry (A mild coconut-based curry made with delicate Antarctic icefish fillets and aromatic spices)
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Entree: Antigua and Barbuda – National Cuisine – Conch Water (A traditional Antiguan clear conch soup made with tender conch, vegetables, herbs, and simple dumplings)
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Entree: Barbados – National Cuisine – Bajan Macaroni Pie (A dense baked Caribbean macaroni and cheese seasoned with evaporated milk, mustard, and island heat)
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Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Funchi and Stew (firm cornmeal cake with spicy fish stew)
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Entree: Bosnia and Herzegovina – National Cuisine – Sarma (Cabbage rolls filled with seasoned ground meat and rice slowly braised in a savory tomato- and broth-based sauce)
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Entree: Botswana – National Cuisine – Serobe (Slow-simmered beef tripe stew braised with onions, tomatoes, and local seasonings)
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Entree: British Indian Ocean Territory – National Cuisine – Spicy Tuna Steak (Seared spice-rubbed tuna steak served with a tangy coconut-chile sauce)
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Entree: Bulgaria – National Cuisine – Шопска скара ➤ Shopska skara (Charcoal-grilled Shopska-style vegetables and Bulgarian white brined cheese finished with parsley and olive oil)
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Entree: Costa Rica – National Cuisine – Chifrijo (Layered bowl of rice, red beans, crispy fried pork and fresh salsa)
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Entree: Cote d'Ivoire – National Cuisine – Sauce Graine (Hearty Ivorian palm-nut stew of palm fruit extract simmered with chicken or fish and leafy greens)
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Entree: Czechia – Central Culinary Region – Řízek (Breaded pan-fried pork cutlets typical of Czech home cooking)
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Entree: Democratic Republic of the Congo – National Cuisine – Fumbwa (Hearty Congolese stew of cassava or jute leaves cooked with meat, palm oil, and peanut for a thick, flavorful sauce)
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Entree: Djibouti – National Cuisine – لحوح مع مرق ➤ Lahoh ma'a maraq (Fermented spongy flatbread served with a savory meat and tomato stew)
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Entree: Dominica – National Cuisine – Saltfish and Bakes (Salted cod cooked with peppers and onions, served with fried dough bakes)
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Entree: Dominican Republic – National Cuisine – Mangú con Los Tres Golpes (Mashed boiled green plantains served with fried eggs, fried Dominican salami, fried cheese, and pickled onions)
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Entree: El Salvador – National Cuisine – Sopa de Gallina India (Hearty soup of slow-simmered free-range hen with root vegetables, corn, and cilantro)
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Entree: Equatorial Guinea – National Cuisine – Yuca con Salsa de Cacahuete (Boiled cassava served with a rich savory peanut sauce)
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Entree: Eswatini – National Cuisine – Sitfubi (A hearty Swazi peanut stew with meat and leafy greens served with thick maize porridge)
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Entree: French Guiana – National Cuisine – Blaff de Poisson (Poached Creole fish in a bright, spiced citrus-herb broth)
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Entree: French Polynesia – National Cuisine – Chevrettes à la Vanille (Sautéed shrimp fragranced with Tahitian vanilla and citrus)
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Entree: French Southern Territories – National Cuisine – Poulet Basquaise (Basque-style braised chicken with tomatoes, bell peppers, onions, and Espelette pepper)
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Entree: Hungary – Great Plain – Lecsó (Hungarian stew of peppers, tomatoes, onions, and paprika often cooked with smoked sausage)
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Entree: Kazakhstan – Northern Kazakhstan – Манты ➤ Manty (Large Central Asian steamed dumplings filled with spiced lamb and onions)
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Entree: Laos – Luang Prabang / Northern Laos – ປິ້ງໄກ່ ➤ Ping Kai (Laotian charcoal-grilled marinated chicken commonly served with sticky rice and dipping sauce)
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Entree: Lebanon – Bekaa Valley – فتّة ➤ fatteh (Layered toasted pita topped with yogurt, chickpeas, and spiced shredded lamb)
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Entree: Norway – Norwegian Coastal Seafood – Raspeballer with Salted Lamb (Potato dumplings served with salted lamb and cured pork)
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Entree: Senegal – Dakar & Coastal Senegal – Cebbu Yapp (Beef and tomato rice stew cooked with root vegetables and coastal Senegalese spices)
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Entree: Sweden – Skane / South Sweden – Silltallrik (Traditional Swedish plate of pickled herring served with boiled potatoes, mustard-dill sauce, eggs, and condiments)
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Entree: Switzerland – French Swiss – Filets de Perche (Pan-fried lake perch fillets in butter with lemon and parsley)
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Entree: Tunisia – Sahel Coast – Tajine Malsouka (Baked Tunisian savory pie of layered malsouka pastry with spiced meat, vegetables, and eggs)
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Entree: Greenland – Northern Culinary Region – Ammassat (Hearty Greenlandic fish and potato stew made with firm cold-water fish and root vegetables)
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Entree: Guadeloupe – Northern Culinary Region – Court-Bouillon de Poisson (Aromatic Caribbean poaching broth used to gently cook firm fish, flavoured with vegetables, herbs, and an acidic element)
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Entree: Guatemala – Northern Culinary Region – Pepián (Hearty Guatemalan thick meat stew flavored with roasted seeds, chiles, and vegetables)
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Entree: Guinea-Bissau – Northern Culinary Region – Arroz de Hauçá (Savory Bissau-Guinean rice cooked in a rich palm-oil, tomato, and groundnut stew with smoked fish)
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Entree: Honduras – Northern Culinary Region – Pescado Frito (Whole fried Caribbean-style seasoned fish commonly served with pickled onions and fried plantains)
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Entree: Hong Kong – Northern Culinary Region – 牛腩麵 ➤ Ngau naam min (Cantonese-style braised beef brisket served over wheat egg noodles in a savory broth)
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Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kai (Coconut-braised chicken simmered with breadfruit)
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Entree: Kyrgyzstan – Northern Culinary Region – Лагман ➤ Lagman (Hearty hand-pulled noodle stew with beef and vegetables)
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Entree: Lithuania – Northern Culinary Region – Vėdarai (Potato-stuffed pig intestines — traditional Lithuanian potato sausages)
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Entree: Luxembourg – Northern Culinary Region – Gromperekichelcher (Crispy fried potato pancakes seasoned with onion and parsley)
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Entree: Madagascar – Northern Culinary Region – Koba (Steamed banana-leaf wrapped rice and ground-peanut cake)
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Entree: Martinique – Northern Culinary Region – Blaff de Poisson (Poached firm white fish in a citrus-herb seasoned broth)
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Entree: Mauritania – Northern Culinary Region – شرشم ➤ Sharsham (Slow-simmered northern Mauritanian lamb stew with millet and warm spices)
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Entree: Mauritius – Northern Culinary Region – Cari Poule (Mauritian Creole chicken curry stewed in aromatic spices and coconut milk)
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Entree: Micronesia – Northern Culinary Region – Chamorro BBQ (Chamorro-style marinated and grilled pork with bold soy-vinegar flavors)
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Entree: Mongolia – Northern Culinary Region – Цуйван ➤ Tsuivan (Stir-fried Mongolian flat noodles with meat and vegetables)
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Entree: Montenegro – Northern Culinary Region – Japraci (Stuffed vine leaves filled with seasoned rice and minced meat)
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Entree: Mozambique – Northern Culinary Region – Chambo na Brasa (Grilled whole piri-piri tilapia)
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Entree: New Caledonia – Northern Culinary Region – Prawns in Vanilla Sauce (Prawns cooked in a rich cream sauce scented with vanilla)
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Entree: New Zealand – Maori Cuisine – Pāua Fritters (Crispy fried patties made from pāua New Zealand abalone mixed with herbs and a light batter)
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Entree: Nicaragua – Northern Culinary Region – Baho (Banana-leaf steamed beef with plantains and yuca)
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Entree: North Korea – North Korean Mountain Cuisine – 족발 ➤ jokbal (Soy-braised pig's trotters served sliced)
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Entree: North Macedonia – Northern Culinary Region – Сарма ➤ Sarma (Cabbage rolls filled with rice and seasoned ground meat, slowly braised in a savory tomato broth)
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Entree: Palestine – Northern Culinary Region – فتّة حمص ➤ Fattet Hummus (Layered toasted pita and chickpeas dressed with yogurt, tahini, garlic, and topped with pine nuts and herbs)
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Entree: Papua New Guinea – Northern Culinary Region – Saksak (Steamed sago and coconut dumplings wrapped in banana leaf, served as a staple starchy main)
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Entree: Paraguay – Northern Culinary Region – Asado a la Estaca (Beef slow-roasted on a vertical stake over open embers, seasoned simply and served carved)
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Entree: Pitcairn – Northern Culinary Region – Curried Fish Stew (A coconut-based curried fish stew with root vegetables and island spices)
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Entree: Puerto Rico – Northern Culinary Region – Bistec Encebollado (Thin-sliced marinated beef steak braised with sweet caramelized onions)
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Entree: Republic of the Congo – Northern Culinary Region – Maboké (Spiced whole fish wrapped in banana leaves and steamed to infuse aromatic sauces)
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Entree: Sierra Leone – Northern Culinary Region – Fufu with Soup (Soft pounded starchy dough served alongside a hearty peanut-based meat and vegetable soup)
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