All Recipes
Showing 60 of 14629 recipes.
Entree: North Macedonia – Northern Culinary Region – Шопска тавче ➤ Shopska tavche (Baked Macedonian pan casserole of roasted peppers, tomatoes, and white brined cheese)
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Entree: Palestine – Northern Culinary Region – فريكة بالدجاج ➤ Freekeh bil-dajaj (Smoked green wheat pilaf cooked with spiced chicken and savory broth)
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Entree: Papua New Guinea – Northern Culinary Region – Sago with Fish (Thick sago starch porridge served with fish poached in savory coconut broth)
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Entree: Paraguay – Northern Culinary Region – Puchero (Hearty Paraguayan meat and root vegetable stew simmered in a savory broth)
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Entree: Pitcairn – Northern Culinary Region – Coconut Crusted Fish (White fish fillets coated in shredded coconut and crisped until golden, served with a bright tropical salsa)
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Entree: Puerto Rico – Northern Culinary Region – Pastelón (Layered Puerto Rican casserole of sweet plantains filled with seasoned ground beef and melted cheese)
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Entree: Republic of the Congo – Northern Culinary Region – Makayabu (Stewed salted or dried fish cooked in a spicy tomato and palm oil sauce with vegetables)
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Entree: Sierra Leone – Northern Culinary Region – Rice Akara (Deep-fried savory fritters made from mashed beans mixed with cooked rice, onions, and spices)
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Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Saltfish and Dumplings (Salted cod stewed with Caribbean aromatics served with soft boiled flour dumplings)
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Entree: Slovakia – Northern Culinary Region – Jelenie Ragú (Slow‑cooked venison stew with root vegetables, mushrooms and red wine)
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Entree: Slovenia – Northern Culinary Region – Idrijski Žlikrofi (Small filled potato dumplings from Idrija, boiled and finished with browned butter and bacon)
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Entree: South Sudan – Northern Culinary Region – Kawari (Hearty South Sudanese peanut and tomato stew with beef and okra, typically served with sorghum or millet)
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Entree: Suriname – Northern Culinary Region – Telo (Desalted salted cod simmered in a Creole-style spicy tomato and pepper sauce served with coconut rice and fried plantain)
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Entree: Svalbard and Jan Mayen – Northern Culinary Region – Braised Musk Ox (Slow-braised musk ox shoulder cooked with aromatics, juniper and root vegetables until tender and richly flavored)
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Entree: Tajikistan – Northern Culinary Region – Манту ➤ Mantu (Steamed Central Asian meat-filled dumplings served with yogurt and buttery tomato sauce)
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Entree: Timor-Leste – Northern Culinary Region – Sasate (Timorese marinated grilled meat skewers served with a tangy tamarind-coconut dipping sauce)
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Entree: Trinidad and Tobago – Northern Culinary Region – Curry Duck (Slow-simmered Trinidadian curried duck in aromatic spices and herbs, often finished with potatoes and coconut for a rich, savory stew)
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Entree: Turkmenistan – Northern Culinary Region – Gowurdak (Traditional Turkmen slow-fried mutton with onions rendered in lamb fat until deeply browned and richly flavored)
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Entree: United Arab Emirates – Northern Culinary Region – لقيمات ➤ Luqaimat (Sweet deep-fried dumplings soaked in sugar and date syrup)
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Entree: Venezuela – Northern Culinary Region – Pastel de Chucho (Layered savory pie of shredded stingray and sweet plantains)
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Entree: Wallis and Futuna – Northern Culinary Region – Poulet au Gingembre (Ginger-braised island-style chicken in a coconut-ginger sauce)
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Entree: Western Sahara – Northern Culinary Region – زعلوك ➤ Zaalouk (Smoky cooked eggplant and tomato salad seasoned with garlic and warm spices)
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Entree: Zimbabwe – Northern Culinary Region – Mupunga neHuku (Rice served with a hearty stewed chicken flavored with tomatoes, onions, and regional seasonings)
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Entree: Albania – Central Culinary Region – Mish me Qepë (Braised meat cooked with slowly caramelized onions in a simple savory sauce)
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Entree: Hungary – Northern Hungary – Gulyásleves (Hearty Hungarian paprika-spiced beef and vegetable soup)
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Entree: Angola – Central Culinary Region – Feijoada Angolana (Hearty Angolan bean and smoked-pork stew typically served with rice)
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Entree: Anguilla – Central Culinary Region – Fish and Fungi (Firm seasoned cornmeal porridge served with pan-fried or stewed island fish)
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Entree: Aruba – Central Culinary Region – Pan Bati with Stew (Pan-fried corn and flour flatbreads served with a hearty Caribbean-style meat stew)
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Entree: Bahamas – Central Culinary Region – Bahamian Chicken Souse (Cold, lime‑marinated chicken and vegetables served in a tangy pickling broth)
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Entree: French Southern Territories – Northern Culinary Region – Bouillabaisse (Traditional Provençal fish stew of mixed fish, shellfish, vegetables, and saffron-infused broth)
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Entree: Belarus – Central Culinary Region – Смаженка ➤ Smazhenka (Pan-fried pork in a light onion and sour cream gravy served with boiled potatoes)
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Entree: Belize – Central Culinary Region – Salbutes (Crisp fried corn tortillas topped with shredded chicken, cabbage, pickled onion, and fresh garnishes)
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Entree: Benin – Central Culinary Region – Yovo Doko (Deep-fried West African yeast dough fritters, slightly sweet and tender)
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Entree: Bermuda – Central Culinary Region – Bermuda Onion Tart (Savory baked tart of slowly caramelized Bermuda onions set in a creamy egg custard inside a flaky pastry)
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Entree: Bolivia – Central Culinary Region – Trucha a la Parrilla (Whole grilled trout seasoned with citrus, garlic and Andean herbs)
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Entree: Brunei – Central Culinary Region – Udang Sambal (Spicy stir-fried prawns in a chili-shallot sambal sauce)
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Entree: Burundi – Central Culinary Region – Ndizi Nyama (Stewed plantains cooked with seasoned beef in a tomato-spiced broth)
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Entree: Cayman Islands – Central Culinary Region – Turtle Stew (Hearty Cayman Islands turtle meat stew braised with Caribbean spices and root vegetables)
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Entree: Chad – Karkanji (Savory Chadian stew of hibiscus leaves cooked with meat, peanut and spices, served with thick millet porridge)
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Entree: Christmas Island – Kangkung Belacan (Stir-fried water spinach with spicy shrimp paste and chilies)
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Entree: Cocos (Keeling) Islands – Roti Canai with Curry (Layered flatbread served with a fragrant coconut chicken curry)
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Entree: Comoros – Mkatra Foutra (A hearty Comorian coconut-spiced fish stew simmered with tomatoes and warm island spices)
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Entree: Cook Islands – Kuru Paka (A Cook Islands-style coconut-braised fish with taro leaves and citrus, cooked until tender in a creamy sauce)
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Entree: Croatia – Crni Rižot (Black squid-ink risotto made with tender squid and savory seafood broth)
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Entree: Cuba – Tamal en Cazuela (Cuban-style tamale baked in a casserole, a moist savory cornmeal and pork stew-like tamal)
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Entree: Curacao – Sopi di Piska (Hearty Curaçao-style fish soup of simmered fish and vegetables in a seasoned broth)
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Entree: Cyprus – Pastitsio (Baked Cypriot pasta casserole layered with cinnamon-spiced ground meat and a rich béchamel topping)
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Entree: Ecuador – Guatita (Ecuadorian peanut-based tripe stew with potatoes)
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Entree: Eritrea – Tibs (Eritrean pan-sautéed spiced meat with onions and peppers)
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Entree: Estonia – Kiluvõileib (Open-faced buttered rye sandwich topped with Baltic sprats, sliced egg, and onion)
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Entree: Falkland Islands (Malvinas) – Pan-Fried Cod (Pan-seared Atlantic cod fillets crisped in butter and oil served with lemon and parsley)
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Entree: Faroe Islands – Kjøtsúpan (Traditional Faroese lamb and root-vegetable soup-stew)
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Entree: Fiji – Fijian Beef Curry (Fijian-style curried beef in coconut milk with potatoes and warm spices)
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Entree: Gabon – Komba (Hearty Gabonese stew of smoked fish and cassava leaves cooked in palm oil with aromatic spices)
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Entree: India – Assam – বৰা চাউল আৰু মাছ ➤ Bora Saul aru Maach (Steamed Assamese sticky bora saul rice served with a light tangy freshwater fish curry)
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Entree: United States – American BBQ Belt – Smoked Pork Loin (Boneless pork loin seasoned with a dry rub and slow-smoked until juicy with a flavorful bark)
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Entree: China – Beijing / Imperial North – 宫廷红烧牛肉 ➤ Gōngtíng hóngshāo niúròu (Slow-braised beef in a rich soy-sugar-spiced red-braising sauce inspired by imperial northern Chinese cooking)
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Entree: France – Auvergne – Saucisse de Choux (Traditional Auvergne pork sausage bound with cooked cabbage)
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Entree: Indonesia – Bali – Rujak Kuah Pindang (Balinese fruit-and-vegetable rujak served in a tangy fish-based broth)
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Entree: Italy – Aosta Valley – Fricandeau alla Valdostana (Rolled and braised veal roast stuffed with prosciutto and Fontina cheese from the Aosta Valley)
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