All Recipes
Showing 60 of 14211 recipes.
Entree: Slovenia – Northern Culinary Region – Kranjska Pečenka (Roasted Carniolan pork with crisped rind, traditionally served with sauerkraut and boiled potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5925
Entree: South Sudan – Northern Culinary Region – Molokhia (Thick, savory stew of jute leaves cooked with fragrant garlic and coriander, typically served with chicken and rice)
Created by Kitchen2MyTable.com
Recipe ID: 5926
Entree: Suriname – Northern Culinary Region – Bruine Bonen Met Rijst (Hearty Surinamese brown beans stewed in coconut milk and aromatics, served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 5927
Entree: Svalbard and Jan Mayen – Northern Culinary Region – Svalbard Reindeer Burger (Pan-fried ground reindeer patties seasoned with juniper, served as burgers with Nordic preserves and rustic accompaniments)
Created by Kitchen2MyTable.com
Recipe ID: 5928
Entree: Tajikistan – Northern Culinary Region – Кабулӣ пилав ➤ Kabuli pilav (Fragrant Central Asian rice pilaf with braised lamb, sweet carrots, raisins, and toasted nuts)
Created by Kitchen2MyTable.com
Recipe ID: 5929
Entree: Timor-Leste – Northern Culinary Region – Katupa (Packed rice boiled in woven leaves to form firm cakes, served with a savory coconut-based protein or stew)
Created by Kitchen2MyTable.com
Recipe ID: 5930
Entree: United Arab Emirates – Northern Culinary Region – بلاليط ➤ Balaleet (Sweet saffron- and cardamom‑spiced vermicelli often served with a savory egg omelette)
Created by Kitchen2MyTable.com
Recipe ID: 5931
Entree: Venezuela – Northern Culinary Region – Pollo a la Brasa (Marinated, rotisserie-style roasted chicken with a deep savory and smoky spice profile)
Created by Kitchen2MyTable.com
Recipe ID: 5932
Entree: Wallis and Futuna – Northern Culinary Region – Poisson Grillé (Grilled whole or filleted fish seasoned and charred over an open flame with tropical aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5933
Entree: Western Sahara – Northern Culinary Region – أسياخ ➤ Asyākh (Skewered marinated cubes of meat grilled over charcoal, seasoned with North African spices)
Created by Kitchen2MyTable.com
Recipe ID: 5934
Entree: Zimbabwe – Northern Culinary Region – Muriwo neNyama (Stewed beef served with seasoned braised leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 5935
Entree: Albania – Central Culinary Region – Jani me Fasule (Slow-simmered white bean stew with meat in a tomato-onion broth)
Created by Kitchen2MyTable.com
Recipe ID: 5936
Entree: Andorra – Central Culinary Region – Xai Rostit (Roast young lamb seasoned with garlic, rosemary, and lemon, roasted with potatoes and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5937
Entree: Angola – Central Culinary Region – Cachupa (Hearty slow-cooked stew of hominy, beans, root vegetables, and mixed meats)
Created by Kitchen2MyTable.com
Recipe ID: 5938
Entree: Anguilla – Central Culinary Region – Callaloo with Crab (A hearty Caribbean green-leaf stew made with callaloo leaves, okra, coconut milk, and fresh crab)
Created by Kitchen2MyTable.com
Recipe ID: 5939
Entree: Aruba – Central Culinary Region – Funchi and Stew (firm cornmeal polenta with beef stew)
Created by Kitchen2MyTable.com
Recipe ID: 5940
Entree: Bahamas – Central Culinary Region – Johnny Cake (A dense golden cornmeal-and-flour griddle bread commonly pan-fried or baked in the Bahamas)
Created by Kitchen2MyTable.com
Recipe ID: 5941
Entree: Bahrain – Central Culinary Region – جريش ➤ jareesh (A savory cracked-wheat porridge slow-cooked with spiced lamb and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5942
Entree: Belarus – Central Culinary Region – Пячиста ➤ Pyachysta (Rustic Belarusian layered potato and pork bake finished with sour cream and dill)
Created by Kitchen2MyTable.com
Recipe ID: 5943
Entree: Belize – Central Culinary Region – Panades (Fried corn masa turnovers filled with seasoned shredded salt cod, a Belizean street-food classic)
Created by Kitchen2MyTable.com
Recipe ID: 5944
Entree: Benin – Central Culinary Region – Gboma Dessi (West African eggplant and leafy-green stew cooked in palm oil with smoked fish and tomatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5945
Entree: Bermuda – Central Culinary Region – Bermuda Fish Cakes (Pan-fried seasoned cod and potato patties commonly served with mustard or lemon)
Created by Kitchen2MyTable.com
Recipe ID: 5946
Entree: Bhutan – Central Culinary Region – Goep (Spicy Bhutanese shredded beef stir-fry flavored with chilies, garlic, and local cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5947
Entree: Bolivia – Central Culinary Region – Anticucho (Bolivian grilled marinated skewers traditionally made with beef heart)
Created by Kitchen2MyTable.com
Recipe ID: 5948
Entree: Brunei – Central Culinary Region – Ikan Bakar (Grilled marinated fish charred over coals and served with spicy sambal and lime)
Created by Kitchen2MyTable.com
Recipe ID: 5949
Entree: Burundi – Central Culinary Region – Brochettes (Charcoal-grilled skewers of marinated beef or goat served with onions and a tomato-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5950
Entree: Cayman Islands – Central Culinary Region – Escovitch Fish (Crisply fried whole fish topped with a hot vinegar-based pickled pepper and vegetable dressing)
Created by Kitchen2MyTable.com
Recipe ID: 5951
Entree: Chad – Fufu (Starchy pounded or stirred dough made from millet or sorghum flour, served as a hand-held starch for dipping into soups and stews)
Created by Kitchen2MyTable.com
Recipe ID: 5952
Entree: Christmas Island – Ikan Bakar (Charcoal-grilled whole fish marinated in a spicy-sweet Southeast Asian paste)
Created by Kitchen2MyTable.com
Recipe ID: 5953
Entree: Cocos (Keeling) Islands – Soto Ayam (Indonesian-style turmeric chicken soup with shredded chicken, clear spiced broth, and noodle or rice accompaniments)
Created by Kitchen2MyTable.com
Recipe ID: 5954
Entree: Comoros – Mataba (Stewed cassava leaves cooked in coconut milk with aromatics and often fish for a savory island main)
Created by Kitchen2MyTable.com
Recipe ID: 5955
Entree: Cook Islands – Taro and Coconut Cream (Baked or stewed taro tubers cooked in rich coconut cream to make a hearty Polynesian main course)
Created by Kitchen2MyTable.com
Recipe ID: 5956
Entree: Croatia – Brudet (Hearty Croatian coastal fish stew of mixed seafood simmered in a tomato, wine, and garlic broth)
Created by Kitchen2MyTable.com
Recipe ID: 5957
Entree: Cuba – Boliche (Cuban braised beef roast typically butterflied and stuffed with chorizo, cooked with potatoes and peppers in a rich tomato-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5958
Entree: Curacao – Funchi (A firm polenta-like cornmeal cake that is boiled, set, sliced and served as a starchy accompaniment to stews, fish, or vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5959
Entree: Cyprus – Souvlakia (Grilled marinated meat skewers traditionally made with pork, served with pita, lemon and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5960
Entree: Ecuador – Bolón de Verde (Fried green-plantain dumpling mixed with cheese or pork and pan-seared until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 5961
Entree: Eritrea – ሺሮ ➤ Shiro (Thick, spiced chickpea-flour stew traditionally eaten with injera)
Created by Kitchen2MyTable.com
Recipe ID: 5962
Entree: Estonia – Kapsarullid (Cabbage leaves filled with a savory meat and rice mixture, baked or simmered in tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5963
Entree: Falkland Islands (Malvinas) – Grilled Kelp Goose (Simply seasoned and charred kelp goose meat grilled over open flame, often finished with a buttery kelp pan sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5964
Entree: Gabon – Poulet Moambe (chicken in palm-nut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5965
Entree: India – Assam – আলু পিটিকা ➤ ālu piṭikā (Coarsely mashed boiled potatoes flavored with mustard oil, onions, and green chilies from Assam)
Created by Kitchen2MyTable.com
Recipe ID: 5966
Entree: United States – American BBQ Belt – Texas Style Smoked Sausage (Coarsely ground pork-and-beef sausage seasoned with Texan spices and slow-smoked over wood)
Created by Kitchen2MyTable.com
Recipe ID: 5967
Entree: China – Beijing / Imperial North – 北京风味红烧肉 ➤ Běijīng fēngwèi hóngshāo ròu (Cubed pork belly slowly braised in a sweet-savory caramelized soy sauce typical of northern imperial cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 5968
Entree: France – Auvergne – Côte de Boeuf à l'Auvergnate (Bone-in rib steak prepared in the Auvergne manner with garlic-parsley butter, mushrooms, lardons, and melted Cantal cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5969
Entree: Italy – Aosta Valley – Raclette (Melted semi-hard Alpine cheese scraped over boiled potatoes and served with pickles and cured meats)
Created by Kitchen2MyTable.com
Recipe ID: 5971
Entree: Mexico – Central Highlands – Tamales (Corn masa dough filled with seasoned meat, wrapped in corn husks and steamed until tender)
Created by Kitchen2MyTable.com
Recipe ID: 5972
Entree: Brazil – Bahia – Sarapatel (Spicy Bahian-style stew of pork meat and offal simmered in a tangy, vinegar-spiced sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5973
Entree: Germany – Bavaria – Zwiebelrostbraten (Pan-seared Bavarian roast beef topped with crispy caramelized onions and finished in a rich brown gravy)
Created by Kitchen2MyTable.com
Recipe ID: 5974
Entree: Russia – Bashkir & Ural Region – Башкирский чак-чак ➤ Bashkirskiy chak-chak (Bite-sized fried dough pieces coated in warm honey syrup, a traditional sweet from Bashkir and Ural cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 5975
Entree: Spain – Aragon – Recao de Binéfar (Hearty Aragonese-style pork and chorizo stew from Binéfar, flavored with paprika and slow-simmered vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5976
Entree: Canada – Atlantic Canada – Halifax Fish Cakes (Pan-fried patties of flaked white fish mixed with mashed potato and seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 5977
Entree: Ethiopia – Afar – Afar Grilled Camel (Marinated and charcoal-grilled camel meat seasoned in the Afar regional style)
Created by Kitchen2MyTable.com
Recipe ID: 5978
Entree: Iran – Baluchi Iran – کاک ➤ Kāk (Thick rustic Balochi wheat flatbread baked until crisp on the outside and tender inside)
Created by Kitchen2MyTable.com
Recipe ID: 5979
Entree: Japan – Chugoku – 松葉ガニ ➤ Matsuba-gani (Seasonal Chugoku snow crab typically boiled and served simply to showcase its sweet, delicate meat)
Created by Kitchen2MyTable.com
Recipe ID: 5980
Entree: Nigeria – Fulani Pastoral – Miyan Kuka (Goat soup thickened with baobab)
Created by Kitchen2MyTable.com
Recipe ID: 5981
Entree: Pakistan – Coastal Pakistan – سنڌي پلائو ➤ Sindhi Pulao (A fragrant Sindhi rice pilaf cooked with spiced meat, potatoes, and whole warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 5982
Entree: Turkey – Aegean Turkey – Güveç (Slow-baked Turkish stew of meat and seasonal vegetables cooked together in an earthenware casserole)
Created by Kitchen2MyTable.com
Recipe ID: 5983
Entree: United Kingdom – British Pub Classics – Gammon Steak (Thick cured and often smoked pork steak, typically simmered then pan-grilled and served with a sweet-savory glaze)
Created by Kitchen2MyTable.com
Recipe ID: 5984
Entree: Argentina – Argentine Italian Cuisine – Pollo al Disco (Chicken pieces braised with vegetables and tomatoes in a wide shallow disc pan)
Created by Kitchen2MyTable.com
Recipe ID: 5985