All Recipes
Showing 60 of 14631 recipes.
Entree: Turkmenistan – Northern Culinary Region – Gyzyl Gurt (Hearty Turkmen lamb stew finished with crumbled dried-yogurt curds and a spiced red tomato base)
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Entree: United Arab Emirates – Northern Culinary Region – مدروبة ➤ Madrouba (Hearty spiced chicken and rice porridge mashed to a creamy consistency)
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Entree: Venezuela – Northern Culinary Region – Cachapas (Thick grilled fresh-corn pancakes typically folded around soft Venezuelan cheese)
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Entree: Wallis and Futuna – Northern Culinary Region – Ragoût de Boeuf (Slow-braised beef stew with root vegetables, wine, and herbs)
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Entree: Western Sahara – Northern Culinary Region – بسطيلة ➤ Bastila (Sweet-and-savory layered poultry and almond pie wrapped in thin pastry and dusted with cinnamon and sugar)
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Entree: Zimbabwe – Northern Culinary Region – Gango (Hearty peanut and beef stew with leafy greens)
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Entree: Albania – Central Culinary Region – Speca të Mbushura (Bell peppers stuffed with seasoned rice and ground meat baked in tomato sauce)
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Entree: Andorra – Central Culinary Region – Conill amb All i Oli (Braised Catalan-style rabbit cooked with garlic and served with a traditional all-i-oli garlic mayonnaise)
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Entree: Angola – Central Culinary Region – Cabidela (Traditional Angolan chicken and rice cooked with the bird’s blood to form a deeply savory, brown-flavored rice dish)
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Entree: Anguilla – Central Culinary Region – Conch Creole (Stewed conch simmered in a spicy Creole tomato sauce, finished with lime and fresh herbs)
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Entree: Aruba – Central Culinary Region – Carni Stoba (Slow-braised Aruban beef stew in a rich tomato and island-spice sauce)
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Entree: Bahamas – Central Culinary Region – Bahamian Boiled Fish (Gently poached seasoned island fish cooked with vegetables in a light, brothy stew)
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Entree: Bahrain – Central Culinary Region – الثريد ➤ Al-Tharīd (Torn flatbread soaked with a rich spiced lamb and vegetable stew)
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Entree: Belarus – Central Culinary Region – Цыбрыкі ➤ Tsibriki (Savory Belarusian cottage-cheese and potato fritters pan-fried and served with sour cream and herbs)
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Entree: Belize – Central Culinary Region – Tamales (Steamed masa parcels wrapped in banana leaves filled with seasoned shredded pork)
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Entree: Benin – Central Culinary Region – Aklui (Hearty Beninese palm-oil and peanut fish stew served with yam and plantain)
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Entree: Bermuda – Central Culinary Region – Spiny Lobster (Bermudian grilled spiny lobster split and served with a rum‑thyme garlic butter)
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Entree: Bhutan – Central Culinary Region – Shakam Paa (Shredded sun-dried beef quickly braised and stir-fried with chilies and root vegetables)
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Entree: Bolivia – Central Culinary Region – Charque de Llama (Salt-cured, sun-dried llama meat that is rehydrated and simmered with potatoes and native spices)
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Entree: Brunei – Central Culinary Region – Hati Buyah (Braised spiced beef liver cooked in a fragrant coconut-tamarind sauce)
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Entree: Burundi – Central Culinary Region – Ibihaza (Stewed pumpkin and beans in a savory tomato-and-onion sauce)
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Entree: Cayman Islands – Central Culinary Region – Ackee and Saltfish (Savory sauté of buttery ackee fruit combined with rehydrated salted cod and aromatics)
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Entree: Chad – كسرة ➤ Kisra (Thin fermented sorghum flatbread eaten with stews or sauces)
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Entree: Christmas Island – Ayam Penyet (Crispy smashed fried chicken served with spicy sambal, fried tofu and tempeh, and steamed rice)
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Entree: Cocos (Keeling) Islands – Gado-Gado (Indonesian-style mixed cooked vegetables, tofu, tempeh and eggs served with a savory peanut sauce and rice or lontong)
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Entree: Comoros – Rougaille de Poisson (Creole-style tomato and herb fish stew)
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Entree: Cook Islands – Curried Octopus (Octopus simmered in a coconut curry with island spices)
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Entree: Croatia – Istrian Fuži (Hand-rolled ridged pasta from Istria usually served with a creamy mushroom and truffle sauce)
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Entree: Cuba – Fricase de Pollo (Cuban braised chicken stew with potatoes, vegetables, olives, and a tangy tomato-citrus sauce)
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Entree: Curacao – Giambo (Curaçaoan okra and salted-meat stew often served with rice or funchi)
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Entree: Cyprus – Κουπέπια ➤ Koupepia (Cypriot stuffed vine leaves filled with rice, ground meat, and herbs, cooked in lemony broth)
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Entree: Ecuador – Hornado (Slow-roasted pork shoulder with crispy skin)
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Entree: Eritrea – ኪቻ ፍፍት ➤ Kitcha Fitfit (Torn and seasoned flatbread sautéed with spiced clarified butter and berbere, served hot often with yogurt or stews)
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Entree: Estonia – Hakklihakaste (Hearty Estonian minced meat and onion gravy traditionally served over boiled potatoes)
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Entree: Falkland Islands (Malvinas) – Corned Beef with Cabbage (Salt-cured brisket simmered slowly with cabbage and root vegetables in a traditional British-style boiled dinner)
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Entree: Faroe Islands – Turrur fiskur (Traditional Faroese air-dried salted fish prepared and served rehydrated in a simple milk-butter sauce with potatoes)
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Entree: Fiji – Rourou (creamy stewed taro leaves)
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Entree: Gabon – Ragout de Porc (Gabonese pork stew braised with tomatoes, onions, and palm oil)
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Entree: India – Assam – ঔ টেঙা মাছ ➤ Ou Tenga Maas (Assamese sour fish curry made with elephant apple and light spices)
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Entree: France – Auvergne – Bourriol (A rustic Auvergne buckwheat pancake cooked thick like a crepe and traditionally served savory with cheese and lardons)
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Entree: Indonesia – Bali – Nasi Tepeng (A Balinese mixed rice platter served on banana leaf with coconut-infused rice, spiced shredded chicken, urap vegetable coconut salad, sambal, tempeh, and crispy anchovies)
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Entree: Italy – Aosta Valley – Civet di Camoscio (braised game meat stew)
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Entree: Mexico – Central Highlands – Pozole Rojo (Traditional red-chile pork and hominy stew from Mexico made with rehydrated dried chiles and aromatic seasonings)
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Entree: Brazil – Bahia – Xinxim de Galinha (Bahian chicken and shrimp stew in a rich coconut and palm-oil sauce with ground peanuts and cashews)
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Entree: Germany – Bavaria – Hendl (Traditional Bavarian roasted whole chicken with crisp skin flavored by butter, lemon, garlic, and paprika)
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Entree: Russia – Bashkir & Ural Region – Уральская пожарская котлета ➤ Uralskaya Pozharskaya kotleta (Butter-enriched breaded minced-meat cutlet fried until golden)
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Entree: Spain – Aragon – Huevos al Salmorrejo (Eggs served in a rustic garlicky tomato and red pepper sauce typical of Aragon)
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Entree: Canada – Atlantic Canada – Donair (Spiced, thinly sliced ground-beef loaf served in pita with a sweet garlic sauce)
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Entree: Ethiopia – Afar – Afar Fried Fish (Whole coastal-style fish seasoned with Afar spices, marinated and pan-fried until crisp)
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Entree: Iran – Baluchi Iran – روش ➤ Rosh (Baluchi slow-simmered lamb stew enriched with eggs and tangy dried lime)
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Entree: Japan – Chugoku – 広島焼き ➤ Hiroshima-yaki (Hiroshima-style layered savory pancake of batter, cabbage, noodles, pork, and egg topped with savory sauces)
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Entree: Nigeria – Fulani Pastoral – Tuwo Shinkafa (Dense mashed rice dumpling served as a swallow to accompany soups and stews)
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Entree: Pakistan – Coastal Pakistan – کراچی نہاری ➤ Karachi Nihari (Slow-braised spiced beef stew traditionally eaten with flatbread)
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Entree: Turkey – Aegean Turkey – Kuzu Kapama (Slow-braised Aegean-style lamb cooked with rice, vegetables, and olive oil)
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Entree: United Kingdom – British Pub Classics – Steak and Kidney Pudding (Traditional British suet pastry pudding filled with diced beef and kidneys cooked in a rich gravy)
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Entree: Argentina – Argentine Italian Cuisine – Canelones de Ricota (Baked Italian-style pasta tubes filled with ricotta and greens, finished with béchamel and tomato sauce)
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Entree: Australia – Central Culinary Region – Crocodile Tail (Pan-seared or grilled crocodile tail medallions seasoned with Australian bush herbs, served with a citrus-herb butter)
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Entree: Colombia – Antioquia – Ajiaco Antioqueño (Hearty Colombian chicken and three-potato soup flavored with guasca, served with corn, crema, capers, and avocado)
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Entree: Greece – Athens & Attica – γιουβέτσι ➤ giouvetsi (Baked Greek orzo cooked with braised beef in a tomato-cinnamon stew and finished with melted cheese)
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Entree: Malaysia – Malay Peninsula – Sambal Udang (Spicy shrimp cooked in a tangy-sweet Malay chili sambal sauce)
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