All Recipes
Showing 60 of 14631 recipes.
Entree: Nigeria – Fulani Pastoral – Waina (Fermented rice pancake pan-fried until golden, traditionally served with spicy pepper sauce or stew)
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Entree: Pakistan – Coastal Pakistan – جھینگا مصالحہ ➤ Jhinga Masala (Spicy curried shrimp cooked in a fragrant tomato-and-onion masala gravy)
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Entree: Turkey – Aegean Turkey – Fırın Makarna (Baked pasta casserole layered with meat tomato sauce and creamy béchamel)
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Entree: United Kingdom – British Pub Classics – Cottage Pie (Oven-baked minced beef and vegetable filling topped with mashed potato)
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Entree: Argentina – Argentine Italian Cuisine – Fugazzeta Rellena (Double‑crusted Argentine pizza filled with melted mozzarella and sweet sautéed onions)
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Entree: Australia – Central Culinary Region – Saltbush Lamb (Roast lamb crusted and seasoned with native Australian saltbush for a savory, slightly saline herb crust)
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Entree: Colombia – Antioquia – Chuleta Valluna (Crispy breaded and fried pork chops seasoned in Colombian style)
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Entree: Greece – Athens & Attica – Γεμιστά ➤ Yemista (Baked tomatoes and peppers stuffed with herbed rice)
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Entree: Malaysia – Malay Peninsula – Nasi Kerabu (Blue rice served with a mix of fresh herb salad, fried fish, crackers, and spicy condiments)
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Entree: Morocco – Berber Cuisine – Berber Omelette (Pan-fried seasoned egg dish with tomatoes, onions, herbs, and North African spices)
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Entree: Peru – Amazonian Peru – Chaufa Amazónico (Amazonian-style Peruvian fried rice combining soy-seasoned rice with river fish, plantain, and native peppers)
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Entree: Philippines – Cebuano – Tinowa (Cebuano coconut-milk chicken stew seasoned with ginger, fish sauce and leafy greens)
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Entree: Poland – Highland / Gorale – Oscypek z Grilla (Grilled smoked sheep's-milk cheese from the Polish highlands, served charred with tart jam)
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Entree: Portugal – Algarve – Feijoada de Búzios (Algarve-style bean stew with sea snails and coastal pork in a savory tomato and wine broth)
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Entree: South Africa – Cape Malay – Bredie (Slow-simmered spiced mutton stew with tomatoes and potatoes)
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Entree: Thailand – Central Thailand – ไก่ผัดเม็ดมะม่วงหิมพานต์ ➤ Gai Pad Med Ma Muang (Stir-fried chicken with roasted cashew nuts in a savory-sweet Thai sauce)
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Entree: Vietnam – Hanoi – Cơm Rang Dưa Bò (Fried rice with pickled mustard greens and stir-fried beef)
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Entree: Chile – Central Culinary Region – Lomo a lo Pobre (Pan-seared beef steak served with fries, sautéed onions, and fried eggs)
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Entree: Afghanistan – Hazarajat Highlands – بولانی ➤ Bolānī (Pan-fried stuffed flatbread filled with spiced potatoes and herbs)
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Entree: Algeria – Central Culinary Region – مشوي ➤ Mashwī (Whole slow-roasted lamb seasoned simply and cooked over coals or in a pit until tender)
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Entree: Bangladesh – Bengali River Delta – গরুর মাংস ভুনা ➤ gorur mangsho bhuna (Thick, pan-braised Bengali beef curry in a deeply reduced spiced-onion sauce)
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Entree: Egypt – Cairo & Delta – فسيخ ➤ feseekh (Salt-preserved, fermented grey mullet traditionally aged and served sliced with lemon and onions)
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Entree: Ukraine – Crimean Tatar Cuisine – Kazan Kebab (Seasoned ground-lamb skewers traditionally cooked in a cauldron-style pan or over open flame)
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Entree: Armenia – Armenian Highlands – Մանթի ➤ Manti (Small stuffed meat dumplings baked or boiled and served with garlicky yogurt and spiced butter)
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Entree: Austria – Salzburg & Alpine Austria – Backhendl (Crispy breaded and deep-fried chicken pieces, a traditional Austrian preparation)
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Entree: Azerbaijan – Baku & Absheron – Piti (Slow-simmered lamb and chickpea stew traditionally cooked and served in individual clay pots)
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Entree: Belgium – Brussels – Boudin Blanc (A delicate white pork sausage made with milk, cream, and breadcrumbs, gently poached and pan-seared)
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Entree: Cambodia – Coastal Cambodia – សម្លកកូរ ➤ Samlor Korko (A Khmer coastal vegetable and fish stew flavored with kroeung herb paste and a light tamarind sourness)
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Entree: Denmark – Central Culinary Region – Hakkebøf med bløde løg (Pan-fried seasoned beef patties served with soft caramelized onions and a brown gravy)
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Entree: Finland – Finnish Coastal Cuisine – Ruisleipä with Smoked Fish (Dense Finnish rye bread topped with butter and slices of cold-smoked fish, finished with dill, onion, and lemon as a main open-faced meal)
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Entree: Georgia – Imereti – ჩაშუშული ➤ Chashushuli (Georgian stewed beef in a tomato and onion sauce seasoned with regional spices)
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Entree: Ghana – Ashanti – Kelewele with Fried Fish (Spicy Ghanaian fried plantains served alongside seasoned fried whole fish)
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Entree: Sweden – Stockholm & Central Sweden – Köttbullar med Potatismos (Swedish meatballs served with creamy mashed potatoes and a rich brown cream gravy)
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Entree: Ireland – Dublin & East – Seafood Chowder (Hearty creamy potato and milk-based soup with mixed Irish seafood)
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Entree: Israel – Israeli Street Food – שניצל בפיתה ➤ Shnitzel be-pita (Breaded pan-fried chicken cutlet served stuffed in a pita with salad, tahini, and pickles)
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Entree: Kenya – Kenyan Pastoral Cuisine – Kuku Choma (Charcoal-grilled seasoned whole chicken commonly served with fresh tomato-onion salad)
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Entree: Myanmar – Kachin & Northern Myanmar – Kachin Bamboo Shoot Salad (Shredded bamboo-shoot salad in a spicy-sour dressing with local herbs and fermented seafood)
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Entree: Nepal – Kathmandu Valley – योमरी ➤ Yomari (Steamed rice-flour dumplings filled with sweet jaggery and sesame, a traditional Newar festive dish)
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Entree: Netherlands – Friesland – Kabeljauw met Mosterdsaus (Cod fillets cooked and served with a creamy mustard sauce)
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Entree: Senegal – Northern Senegal – Thieboudienne (Senegalese fish and rice cooked in a tomato-based sauce with vegetables)
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Entree: Saudi Arabia – Eastern Province – سمك مشوي ➤ Samak Mashwi (Coastal Saudi-style grilled fish marinated with Middle Eastern spices and citrus)
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Entree: Singapore – Indian Singapore – पालक पनीर ➤ Palak Paneer (Creamed spinach curry studded with cubes of fresh Indian cottage cheese)
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Entree: South Korea – Gyeongsang – 경상도 비빔밥 ➤ Gyeongsangdo Bibimbap (Gyeongsang province style mixed rice bowl with seasoned vegetables, sliced beef, fried egg, and chili paste)
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Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ்ப்பாண மீன் குழம்பு ➤ Yaalpanam Meen Kuzhambu (Spicy tamarind and coconut fish curry seasoned with Jaffna‑style roasted spices)
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Entree: Syria – Coastal Syria – كبسة ➤ Kabsa (A spiced aromatic rice dish cooked with chicken and tomatoes)
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Entree: Tanzania – Lake Victoria Tanzania – Mishikaki (Skewered marinated grilled meat seasoned with East African spices)
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Entree: Uzbekistan – Fergana Valley – Самса ➤ Samsa (Baked triangular savory pastry filled with spiced meat and onions)
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Entree: American Samoa – National Cuisine – Panikeke (Thick fried pancake fritters commonly made with mashed banana and served as a breakfast or snack)
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Entree: Antarctica – National Cuisine – Snow Crab Risotto (A creamy arborio rice dish cooked slowly with sweet snow crab meat and citrus aromatics)
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Entree: Antigua and Barbuda – National Cuisine – Curry Goat (A slow-braised Caribbean goat stew seasoned with curry, thyme, and Scotch bonnet pepper)
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Entree: Barbados – National Cuisine – Jug Jug (Savory Bajan cornmeal pudding with pigeon peas and salted meat cooked with spices)
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Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Bacalao (Salted cod stew braised with tomatoes, peppers, potatoes, olives, and capers)
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Entree: Bosnia and Herzegovina – National Cuisine – Begova čorba (Hearty Bosnian chicken and vegetable soup thickened with egg and lemon)
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Entree: Botswana – National Cuisine – Dikgobe (slow-cooked corn and beans)
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Entree: British Indian Ocean Territory – National Cuisine – Coconut Chicken Curry (Chicken simmered in a fragrant coconut milk and spice curry with island-style flavors)
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Entree: Bulgaria – National Cuisine – гювеч ➤ gyuvech (Baked Bulgarian meat and vegetable stew traditionally cooked in a clay pot)
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Entree: Cameroon – National Cuisine – Mbongo Tchobi (dark spiced palm-oil stew)
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Entree: Cape Verde – National Cuisine – Moqueca de Peixe (Cape Verdean fish stew braised in coconut milk with tomatoes, peppers, and fresh herbs)
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Entree: Central African Republic – National Cuisine – Bambara Groundnut Stew (Hearty Central African stew of Bambara groundnuts simmered with tomatoes, greens, and smoked fish or meat)
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Entree: Costa Rica – National Cuisine – Rondón (Hearty Costa Rican Caribbean coconut-milk stew of fish, seafood, plantains and root vegetables)
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