All Recipes
Showing 60 of 14211 recipes.
Entree: Barbados – National Cuisine – Bajan Black Belly Lamb (Roasted marinated island lamb with classic Barbadian seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 5864
Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Conch Stew (Slow-simmered conch in a savory tomato-and-vegetable broth typical of the Dutch Caribbean)
Created by Kitchen2MyTable.com
Recipe ID: 5865
Entree: Bosnia and Herzegovina – National Cuisine – Japrak (Stuffed grape leaves filled with seasoned minced meat and rice simmered in a savory tomato-broth)
Created by Kitchen2MyTable.com
Recipe ID: 5866
Entree: Botswana – National Cuisine – Mogodu (Slow-simmered beef tripe stew seasoned with onions and traditional spices)
Created by Kitchen2MyTable.com
Recipe ID: 5867
Entree: British Indian Ocean Territory – National Cuisine – Crab Stir Fry (Stir-fried crab cooked with aromatics, coconut and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 5868
Entree: Bulgaria – National Cuisine – Кебапче ➤ Kebapche (Grilled spiced ground meat cylinders typical of Bulgarian cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 5869
Entree: Burkina Faso – National Cuisine – Ragout d'Igname (Hearty yam stew simmered with meat and a tomato-peanut flavored sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5870
Entree: Cameroon – National Cuisine – Fufu Corn and Njama Njama (corn dough with stewed amaranth greens)
Created by Kitchen2MyTable.com
Recipe ID: 5871
Entree: Cape Verde – National Cuisine – Feijoada Cabo-verdiana (Hearty Cape Verdean stew of beans and mixed pork cooked until rich and flavorful)
Created by Kitchen2MyTable.com
Recipe ID: 5872
Entree: Central African Republic – National Cuisine – Poulet Yassa (Marinated and braised chicken in a tangy lemon and caramelized onion mustard sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5873
Entree: Costa Rica – National Cuisine – Sopa Negra (Hearty Costa Rican black bean soup traditionally finished with poached eggs and cilantro)
Created by Kitchen2MyTable.com
Recipe ID: 5874
Entree: Cote d'Ivoire – National Cuisine – Sauce Arachide (thick peanut stew with chicken)
Created by Kitchen2MyTable.com
Recipe ID: 5875
Entree: Czechia – Central Culinary Region – Segedínský guláš (Hearty Czech pork goulash cooked with sauerkraut in a creamy paprika sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5876
Entree: Democratic Republic of the Congo – National Cuisine – Makayabu (Salted preserved cod stewed with tomatoes, onions and palm oil, typically served with plantains or rice)
Created by Kitchen2MyTable.com
Recipe ID: 5877
Entree: Djibouti – National Cuisine – Maraq (A clear spiced meat and vegetable broth typical of the Horn of Africa)
Created by Kitchen2MyTable.com
Recipe ID: 5878
Entree: Dominica – National Cuisine – Curry Goat (Slow-simmered Caribbean goat curry seasoned with island spices and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5879
Entree: Dominican Republic – National Cuisine – Pescado con Coco (White fish stewed in coconut milk with aromatic vegetables and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5880
Entree: El Salvador – National Cuisine – Panes con Pollo (Savory shredded chicken sandwiches served in soft rolls with mayonnaise and pickled curtido)
Created by Kitchen2MyTable.com
Recipe ID: 5881
Entree: Equatorial Guinea – National Cuisine – Pollo con Salsa de Cacahuete (Chicken simmered in a rich, savory peanut sauce with tomatoes and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 5882
Entree: Eswatini – National Cuisine – Sidvudvu (Hearty Swazi beef and leafy-greens stew traditionally served with maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 5883
Entree: French Guiana – National Cuisine – Ragoût de Cochon Bois (A Creole-style French Guianan stew of wild pork simmered with tomatoes, peppers, garlic, and local herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5884
Entree: French Southern Territories – National Cuisine – Sole Meunière (Pan-fried sole finished in browned butter with lemon and parsley)
Created by Kitchen2MyTable.com
Recipe ID: 5885
Entree: Hungary – Great Plain – Rántott Hús (Hungarian breaded and fried meat cutlets)
Created by Kitchen2MyTable.com
Recipe ID: 5886
Entree: Kazakhstan – Northern Kazakhstan – Лагман ➤ Lagman (Central Asian hand-pulled noodle stew with braised lamb and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5887
Entree: Laos – Luang Prabang / Northern Laos – ເຂົ້າປູ່ນ ນໍ້າເຈົ້າ ➤ Khao Poon Nam Jeow (Northern Lao rice vermicelli soup in a spicy tangy meat broth with fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5888
Entree: Lebanon – Bekaa Valley – سمك حارة ➤ Samak Hāra (Spicy Lebanese baked fish finished with a garlicky tahini and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5889
Entree: Norway – Norwegian Coastal Seafood – Kveite (Norwegian halibut prepared simply and finished with browned butter, lemon, and capers)
Created by Kitchen2MyTable.com
Recipe ID: 5890
Entree: Senegal – Dakar & Coastal Senegal – Couscous Senegalais (Steamed semolina granules served with a spiced tomato-based broth, vegetables, and chicken)
Created by Kitchen2MyTable.com
Recipe ID: 5891
Entree: Sweden – Skane / South Sweden – Raggmunk (Crisp fried potato pancakes made from grated potatoes and a simple batter, traditionally served with fried pork and lingonberry jam)
Created by Kitchen2MyTable.com
Recipe ID: 5892
Entree: Switzerland – French Swiss – Saucisson Vaudois (A large cooked pork sausage from the canton of Vaud traditionally simmered and served with boiled potatoes and mustard)
Created by Kitchen2MyTable.com
Recipe ID: 5893
Entree: Tunisia – Sahel Coast – أوسبان ➤ Usban (A traditional Tunisian stuffed sheep intestine sausage filled with spiced rice, lamb, herbs, and pine nuts)
Created by Kitchen2MyTable.com
Recipe ID: 5894
Entree: Greenland – Northern Culinary Region – Tuttu (Hearty Greenlandic reindeer stew of braised meat and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5895
Entree: Guadeloupe – Northern Culinary Region – Fricassée de Chatrou (Guadeloupean stewed octopus in a Creole tomato and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5896
Entree: Guatemala – Northern Culinary Region – Estofado de Gallina (Hearty Guatemalan braised chicken stew with vegetables, tomatoes, and cilantro)
Created by Kitchen2MyTable.com
Recipe ID: 5897
Entree: Guinea-Bissau – Northern Culinary Region – Cachupa (Hearty slow-cooked stew of hominy, beans, plantain, root vegetables, and mixed meats)
Created by Kitchen2MyTable.com
Recipe ID: 5898
Entree: Honduras – Northern Culinary Region – Tapado Olanchano (Coconut-based seafood and root-starch stew from Honduras' northern coast)
Created by Kitchen2MyTable.com
Recipe ID: 5899
Entree: Hong Kong – Northern Culinary Region – 燒鴨 ➤ Siu ngaap (Whole duck roasted Cantonese style with crisp lacquered skin)
Created by Kitchen2MyTable.com
Recipe ID: 5900
Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Ika (Coconut-marinated grilled whole island fish served with boiled taro and a coconut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5901
Entree: Kyrgyzstan – Northern Culinary Region – Самса ➤ Samsa (Baked triangular pastry filled with spiced minced lamb and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5902
Entree: Lithuania – Northern Culinary Region – Kibinai (Baked savory pastry turnover filled with seasoned mutton and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5903
Entree: Luxembourg – Northern Culinary Region – Huesenziwwi (Slow-braised rabbit in a white wine and mustard sauce with local herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5904
Entree: Madagascar – Northern Culinary Region – Lasary Voatabia (Northern Malagasy tomato and onion salad dressed with vinegar and oil)
Created by Kitchen2MyTable.com
Recipe ID: 5905
Entree: Mauritania – Northern Culinary Region – شخشوخة ➤ Shakhshoukha (Torn semolina flatbread served with a spiced lamb and tomato stew)
Created by Kitchen2MyTable.com
Recipe ID: 5907
Entree: Mauritius – Northern Culinary Region – Daube de Boeuf (Slow-braised beef stew in red wine and aromatic herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5908
Entree: Micronesia – Northern Culinary Region – Grilled Reef Fish (Whole reef fish split and grilled over coals with island seasonings such as coconut, lime, and banana leaf)
Created by Kitchen2MyTable.com
Recipe ID: 5909
Entree: Mongolia – Northern Culinary Region – Боодог ➤ Boodog (Traditional Mongolian roast in which whole meat is cooked from the inside using heated stones placed in the carcass, producing a smoky, steamed-roasted result)
Created by Kitchen2MyTable.com
Recipe ID: 5910
Entree: Montenegro – Northern Culinary Region – Pečena Janjetina (Roasted young lamb seasoned with garlic, herbs, and lemon)
Created by Kitchen2MyTable.com
Recipe ID: 5911
Entree: Mozambique – Northern Culinary Region – Peixe Grelhado (Char-grilled whole fish marinated in piri-piri with citrus and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5912
Entree: New Caledonia – Northern Culinary Region – Stuffed Squid (Squid tubes filled with a savory seafood and breadcrumb mixture cooked in a lightly spiced coconut-tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5913
Entree: New Zealand – Maori Cuisine – Roast Lamb with Mint Sauce (Roast leg of lamb served with a bright vinegar-and-mint condiment that complements rich lamb flavors)
Created by Kitchen2MyTable.com
Recipe ID: 5914
Entree: Nicaragua – Northern Culinary Region – Chancho con Yuca (Braised pork cooked with boiled yuca, a cassava root, in a savory Northern Nicaraguan style)
Created by Kitchen2MyTable.com
Recipe ID: 5915
Entree: North Korea – North Korean Mountain Cuisine – 호떡 ➤ Hotteok (Sweet filled Korean pan-fried yeast pancake)
Created by Kitchen2MyTable.com
Recipe ID: 5916
Entree: North Macedonia – Northern Culinary Region – Мусака ➤ Musaka (Baked casserole of layered potatoes and seasoned ground meat topped with an egg-based custard)
Created by Kitchen2MyTable.com
Recipe ID: 5917
Entree: Palestine – Northern Culinary Region – صيادية ➤ Sayyadiyah (Fragrant spiced rice topped with seasoned fish and caramelized onions)
Created by Kitchen2MyTable.com
Recipe ID: 5918
Entree: Pitcairn – Northern Culinary Region – Baked Breadfruit with Fish (Roasted breadfruit filled with flaky seasoned fish and coconut-infused flesh)
Created by Kitchen2MyTable.com
Recipe ID: 5919
Entree: Puerto Rico – Northern Culinary Region – Asopao de Pollo (Hearty Puerto Rican chicken and rice stew cooked with sofrito and tomatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5920
Entree: Republic of the Congo – Northern Culinary Region – Ngulu Yako Tumba (Hearty Northern Congolese cassava-leaf stew with smoked fish and palm oil)
Created by Kitchen2MyTable.com
Recipe ID: 5921
Entree: Sierra Leone – Northern Culinary Region – Fried Plantains with Fish (Crispy fried ripe plantain slices served with seasoned pan-fried whole fish)
Created by Kitchen2MyTable.com
Recipe ID: 5922
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Red Snapper Creole (Spicy Creole-style red snapper stewed in a tomato, pepper, and onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5923
Entree: Slovakia – Northern Culinary Region – Kuracie Prsia na Paprike (Chicken breasts braised in a creamy sweet paprika sauce typical of Slovak home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 5924