All Recipes
Showing 60 of 14629 recipes.
Entree: Mexico – Central Highlands – Huaraches (Thick oblong fried masa cakes topped with refried beans and traditional Mexican garnishes)
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Entree: Brazil – Bahia – Ensopado de Peixe (Bahian coconut-and-palm-oil fish stew with peppers, tomatoes, and cilantro)
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Entree: Germany – Bavaria – Obatzda mit Brezen (Bavarian camembert cheese spread flavored with butter, paprika, and beer served with soft pretzels)
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Entree: Russia – Bashkir & Ural Region – Губадия ➤ Gubadiya (Layered Bashkir pie of rice, meat, cottage cheese and dried fruits combining sweet and savory elements)
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Entree: Spain – Aragon – Fardeles (Aragonese thin savory crepes filled with slow-braised lamb and onions)
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Entree: Canada – Atlantic Canada – Baked Beans with Molasses (Slow-baked white beans glazed in a sweet‑and‑savory molasses and salt pork sauce)
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Entree: Ethiopia – Afar – Afar Camel Kebabs (Charcoal-grilled skewers of marinated camel meat seasoned with Afar regional spices)
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Entree: Iran – Baluchi Iran – بره بلوچی ➤ Barreh-ye Baluchi (Slow-roasted whole lamb seasoned with regional Balochi spices and a garlic-onion marinade)
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Entree: Japan – Chugoku – ママカリ寿司 ➤ Mamakari-zushi (Vinegared rice topped with cured mamakari, a small salty-sweet coastal fish from the Seto Inland Sea)
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Entree: Nigeria – Fulani Pastoral – Dambu Nama (Shredded spiced dried beef fried until crisp, a preserved meat entree from northern Nigerian pastoral traditions)
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Entree: Pakistan – Coastal Pakistan – کیکڑا مصالحہ ➤ Kekra Masala (Spicy coastal Pakistani crab curry simmered in a tomato-onion masala with aromatic spices)
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Entree: Turkey – Aegean Turkey – Deniz Börülcesi (Blanched sea beans dressed with olive oil, lemon, garlic, and fresh herbs)
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Entree: United Kingdom – British Pub Classics – Cornish Pasty (Baked hand pie filled with seasoned beef, potatoes, rutabaga, and onion)
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Entree: Argentina – Argentine Italian Cuisine – Tortilla de Papas (Spanish-style potato and onion omelette cooked slowly until set)
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Entree: Australia – Central Culinary Region – Outback Beef Burger (Grilled Australian-style ground beef sandwich with classic condiments and beetroot)
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Entree: Colombia – Antioquia – Chicharrón Antioqueño (Crispy, rendered pork belly pieces cooked until golden and crunchy)
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Entree: Greece – Athens & Attica – Κοκκινιστό ➤ Kokkinistó (Slow-braised beef or veal in a rich tomato-based red sauce)
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Entree: Malaysia – Malay Peninsula – Mee Rebus (Yellow egg noodles served in a spicy-sweet potato and peanut gravy with boiled eggs and garnishes)
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Entree: Morocco – Berber Cuisine – بصارة بزيت الزيتون والكمون ➤ Bissara bi zayt az-zaytoun wa kamoun (Thick Moroccan fava-bean purée flavored and finished with olive oil and cumin)
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Entree: Peru – Amazonian Peru – Patarashca de Doncella (Whole Amazonian river fish seasoned and steamed in bijao leaves)
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Entree: Philippines – Cebuano – Tuslob Buwa (Cebuano bubbling pork-liver broth used as a communal dip served with hanging rice)
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Entree: Poland – Highland / Gorale – Ziemniaki z Gzikiem (Boiled potatoes topped with a savory fresh curd-cheese and herb mixture, finished with crisped pork typical of Polish Highland cuisine)
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Entree: Portugal – Algarve – Xerém com Conquilhas (Coarse cornmeal porridge cooked in clam broth and finished with fresh clams and aromatics, a traditional Algarve coastal main)
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Entree: South Africa – Cape Malay – Malay Chicken Curry (Cape Malay-style curried chicken braised in fragrant spices with sweet and tangy notes)
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Entree: Thailand – Central Thailand – ไก่ผัดผงกะหรี่ ➤ Gai Phat Pong Kari (Thai stir-fried chicken with curry powder, scrambled egg, and vegetables in a savory-sweet sauce)
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Entree: French Polynesia – Northern Culinary Region – Fafa (Taro leaf stew cooked in coconut cream often prepared with pork or fish)
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Entree: Afghanistan – Hazarajat Highlands – کوفته افغانی ➤ Kufteh Afghāni (Hearty spiced lamb meatballs simmered in a savory tomato and onion gravy)
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Entree: Algeria – Central Culinary Region – الرفيسة ➤ Rfīsa (Stewed spiced chicken with fenugreek and legumes served over shredded semolina flatbread soaked in seasoned broth)
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Entree: Ukraine – Crimean Tatar Cuisine – Kovurma (Pan-fried then gently braised lamb stew with onions, tomatoes, and warm spices from Crimean Tatar cooking)
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Entree: Armenia – Armenian Highlands – Խաշ ➤ Khash (Hearty gelatinous beef-foot broth and meat served piping hot with garlic and flatbread for dipping)
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Entree: Austria – Salzburg & Alpine Austria – Forelle Müllerin Art (Pan-fried whole trout in butter with lemon and parsley in the traditional miller’s style)
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Entree: Azerbaijan – Baku & Absheron – Govurma (A braised Azerbaijani lamb stew of seared meat and onions simmered with tomato and warm spices)
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Entree: Belgium – Brussels – Boulets Liégeois (Liège-style pork and beef meatballs served in a sweet-and-sour caramelized onion and preserved-fruit sauce)
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Entree: Cambodia – Coastal Cambodia – ការីសាច់មាន់ ➤ Kari Sach Moan (Coconut-based Cambodian coastal chicken curry flavored with turmeric, lemongrass, and kaffir lime)
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Entree: Denmark – Central Culinary Region – Æbleflæsk (Pan-fried smoked pork belly with caramelized apples and onions)
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Entree: Finland – Finnish Coastal Cuisine – Sautéed Reindeer (Pan-seared thinly sliced reindeer with cream and juniper, served with potatoes)
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Entree: Georgia – Imereti – ლობიო ➤ lobio (Hearty Georgian stewed and mashed red beans seasoned with herbs, walnuts, and vinegar)
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Entree: Ghana – Ashanti – Kokonte with Groundnut Soup (Thick cassava-flour swallow paired with a savory peanut-based meat stew)
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Entree: Iraq – Basra & South – تبسي باذنجان ➤ Tabsi Baytinijan (Oven-baked Iraqi casserole of layered eggplant, tomatoes, potatoes, and spiced minced meat)
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Entree: Ireland – Dublin & East – Cottage Pie (Baked Irish dish of minced beef and vegetables topped with creamy mashed potatoes)
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Entree: Israel – Israeli Street Food – לחמעג'ון ➤ Lahmajun (Thin round flatbread topped with a spiced ground-meat and vegetable mixture, baked until crisp and served with fresh herbs and lemon)
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Entree: Kenya – Kenyan Pastoral Cuisine – Irio (A mashed combination of potatoes, green peas, and corn that forms a fluffy, seasoned staple of Kenyan pastoral cuisine)
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Entree: Myanmar – Kachin & Northern Myanmar – Kachin Beef with Mustard Greens (Stir-fried beef with pungent mustard greens in a savory, garlicky Kachin-style sauce)
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Entree: Nepal – Kathmandu Valley – थुक्पा ➤ Thukpa (Hearty Himalayan noodle soup of broth, meat, vegetables, and wheat noodles)
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Entree: Netherlands – Friesland – Friese Kruidkoek (Dense Frisian rye spice cake traditionally flavored with molasses and warming spices)
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Entree: Romania – Dobrogea – Plăcintă Dobrogeană (Dobrogea-style layered savory pie typically filled with brined cheese, herbs, and eggs)
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Entree: Saudi Arabia – Eastern Province – ثريد ➤ Tharīd (Hearty bread-and-stew of slow-cooked meat and vegetables soaked into torn flatbread)
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Entree: Singapore – Indian Singapore – மசாலா தோசை ➤ Masālā Dōsai (Crispy fermented rice-and-lentil crepe filled with spiced mashed potatoes)
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Entree: South Korea – Gyeongsang – 거제 갈치 조림 ➤ Geoje galchi jorim (Spicy braised cutlassfish in a savory, slightly sweet soy-chili sauce with potatoes and scallions)
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Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ்ப்பாண இறால் குழம்பு ➤ Yāzhppāṇa iraal kuzambu (Spicy Jaffna-style prawn curry cooked in a roasted spice and coconut sauce with tamarind tang)
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Entree: Uzbekistan – Fergana Valley – Ковурма Лагман ➤ Kovurma Lagman (Pan-fried meat and hand-pulled noodles in a spiced Central Asian vegetable sauce)
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Entree: American Samoa – National Cuisine – Fai'ai Pipi (Samoan-style coconut-braised beef with island root vegetables)
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Entree: Antarctica – National Cuisine – Krill and Seaweed Salad (Cold composed dish of blanched Antarctic krill and marinated kelp finished with a bright citrus-sesame dressing)
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Entree: Antigua and Barbuda – National Cuisine – Callaloo and Crab (Hearty Caribbean stew of callaloo greens and crab simmered with coconut milk, aromatics, and spices)
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Entree: Barbados – National Cuisine – Bajan Roast Pork (Barbadan marinated and roasted pork shoulder seasoned with classic Creole spices and citrus)
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Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Karni Stoba (Slow-simmered Caribbean beef stew with root vegetables and savory island spices)
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Entree: Bosnia and Herzegovina – National Cuisine – Janjetina ispod sača (Slow-roasted lamb cooked under a domed lid over embers with root vegetables)
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Entree: Botswana – National Cuisine – Matemekwane (Hearty Botswana-style beef and leafy-greens stew served with maize porridge)
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Entree: British Indian Ocean Territory – National Cuisine – Tandoori Fish (Firm white fish marinated in spiced yogurt and roasted in tandoori style)
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Entree: Bulgaria – National Cuisine – Имам байълды ➤ Imam bayaldy (Eggplants stuffed with a slow-cooked mixture of onion, tomato, garlic, and herbs, braised in olive oil)
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