All Recipes
Showing 60 of 14631 recipes.
Entree: Trinidad and Tobago – Northern Culinary Region – Trini Corn Soup (Hearty spiced Caribbean corn and chicken soup with soft flour-corn dumplings)
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Entree: Turkmenistan – Northern Culinary Region – Kavurma (Pan-browned and slowly braised seasoned lamb chunks rendered in their own fat)
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Entree: United Arab Emirates – Northern Culinary Region – مجبوس ➤ Majbūs (Fragrant Gulf-style spiced rice cooked with chicken and aromatics)
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Entree: Venezuela – Northern Culinary Region – Chivo en Coco (Goat stewed in coconut milk with coastal Venezuelan seasonings)
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Entree: Wallis and Futuna – Northern Culinary Region – Poisson à la Tahitienne (Raw marinated fish in citrus and creamy coconut with tropical vegetables)
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Entree: Western Sahara – Northern Culinary Region – دجاج بالليمون المحفوظ ➤ Dajaj bil-laymun al-mahfooz (North African braised chicken with preserved lemon and olives in a spiced sauce)
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Entree: Zimbabwe – Northern Culinary Region – Nhedzi (Hearty Northern Zimbabwean goat stew with peanut sauce and pumpkin leaves, traditionally served with sadza)
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Entree: Albania – Central Culinary Region – Kukurec (Spit-roasted, seasoned lamb intestines and offal, chopped and served hot as a savory street-style sandwich or plated meat)
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Entree: Andorra – Central Culinary Region – Fricandó (Catalan-style braised beef with mushrooms in a savory almond-thickened sauce)
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Entree: Angola – Central Culinary Region – Chikuanga (Steamed fermented cassava loaf wrapped in banana leaves, a traditional starchy staple)
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Entree: Anguilla – Central Culinary Region – Pigeon Peas and Rice (Savory one-pot rice cooked with pigeon peas, coconut milk, aromatics, and island spices)
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Entree: Aruba – Central Culinary Region – Aruban Jerk Chicken (Spicy marinated and grilled chicken seasoned with Caribbean jerk spices and bright citrus)
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Entree: Bahamas – Central Culinary Region – Bahamian Curry Chicken (Caribbean-style curried chicken simmered with island aromatics and root vegetables)
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Entree: Bahrain – Central Culinary Region – مجبوس دجاج ➤ Majboos Dajaj (Spiced Gulf-style rice cooked with braised chicken, dried lime, and warming aromatics)
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Entree: Belarus – Central Culinary Region – Верещака ➤ Vereshchaka (Hearty Belarusian braised meat stew in a rich savory gravy)
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Entree: Belize – Central Culinary Region – Hudut (Garifuna coconut fish stew served with mashed green plantain)
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Entree: Benin – Central Culinary Region – Koklo Meme (Charred and stewed Beninese chicken in a spicy palm-oil tomato and pepper sauce)
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Entree: Bermuda – Central Culinary Region – Grilled Wahoo (Citrus- and herb-seasoned grilled wahoo fillets cooked simply over high heat)
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Entree: Bhutan – Central Culinary Region – ཁུར་ལེ ➤ Khur-le (Buckwheat dumplings stuffed with spiced meat simmered in a Bhutanese cheese and chili sauce)
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Entree: Bolivia – Central Culinary Region – Fricasé (Bolivian pork stew with hominy and potatoes in a seasoned red pepper broth)
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Entree: Brunei – Central Culinary Region – Ketupat (Compressed rice packed and cooked inside woven young coconut leaf pouches, traditionally served with a rich coconut chicken curry)
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Entree: Burundi – Central Culinary Region – Sambaza (Small freshwater fish, seasoned and pan-fried until crisp, served with fried plantains and a tomato-onion relish)
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Entree: Cayman Islands – Central Culinary Region – Fish Rundown (Coconut milk–reduced Caribbean fish stew with vegetables and aromatics)
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Entree: Eswatini – Northern Culinary Region – Sishwala (Thick maize porridge served with a savory beef and peanut gravy common in Eswatini)
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Entree: Christmas Island – Sambal Udang (Spicy chili paste cooked with shrimp in a tangy, savory sauce)
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Entree: Cocos (Keeling) Islands – Sambal Sotong (Tender squid cooked in a spicy sambal sauce with tomato and tamarind)
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Entree: Comoros – Madaba (Comorian coconut-braised spiced chicken stew)
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Entree: Cook Islands – Mitiore (Cook Islands umu-style baked fish and taro leaves in coconut cream)
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Entree: Croatia – Pasticada (Slow-braised Dalmatian beef in a sweet-and-sour red wine and prune sauce)
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Entree: Cuba – Langosta a la Cubana (Cuban-style lobster simmered in a savory tomato, garlic, and wine sauce)
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Entree: Curacao – Piska Hasa (Curaçao-style stewed fish in a spiced tomato and coconut sauce)
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Entree: Cyprus – Αφέλια ➤ Afelia (Pork marinated in red wine and crushed coriander seeds, braised until tender)
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Entree: Ecuador – Churrasco Ecuatoriano (Ecuadorian grilled steak plate topped with a fried egg and served with rice, plantain, and a tomato-onion salsa)
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Entree: Eritrea – ፍርፍር ➤ Firfir (Torn injera mixed with spiced clarified butter and stew to make a hearty shredded flatbread stew)
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Entree: Estonia – Kohupiimakook (Baked quark cheese cake with a tender pastry crust and creamy curd filling)
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Entree: Falkland Islands (Malvinas) – Baked Fish with Herb Crust (Oven-baked white fish fillets finished with a crisp mixed-herb breadcrumb crust)
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Entree: Faroe Islands – Høsnarungi (Traditional Faroese braised hen with root vegetables and barley)
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Entree: Fiji – Fijian Crab Curry (Coconut-based Fiji-style curry made with fresh crab and island spices)
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Entree: Gabon – Poulet à la Gabonaise (Gabonese chicken stew cooked in rich red palm-nut sauce)
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Entree: India – Assam – পুৰা মাছ ➤ Pura Maach (Whole Assamese-style fish marinated and cooked with mustard and turmeric)
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Entree: United States – American BBQ Belt – Barbecue Chicken Wings (Smoky, sauce-glazed chicken wings slow-cooked or grilled with a sweet-savory American barbecue rub and glaze)
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Entree: China – Beijing / Imperial North – 北京式糖醋鱼 ➤ Běijīng-shì táng cù yú (Crisp-fried whole white fish finished with a glossy, balanced sweet-and-sour glaze in the Beijing style)
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Entree: France – Auvergne – Salers Beef Steak (Pan-seared beef steak from the Salers breed served with a simple pan sauce and herb butter)
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Entree: Indonesia – Bali – Tipat Cantok (Balinese mixed steamed vegetables and rice cake served with a savory-sweet peanut sauce)
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Entree: Italy – Aosta Valley – Tartiflette (Baked Alpine potato and cheese gratin with smoked pork and onions)
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Entree: Mexico – Central Highlands – Mixiotes (Spiced meat parcels steamed in maguey leaves until tender)
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Entree: Brazil – Bahia – Feijão de Leite (Creamy Bahian white bean stew cooked with coconut milk and palm oil)
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Entree: Germany – Bavaria – Bayerische Ente (Roast Bavarian duck with crisp skin, beer-apple glaze, and savory gravy)
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Entree: Russia – Bashkir & Ural Region – Уральская строганина ➤ Uralskaya stroganina (Paper-thin slices of frozen raw freshwater fish served chilled with simple seasonings and condiments)
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Entree: Spain – Aragon – Longaniza de Graus (Traditional Aragonese pork sausage flavored with smoked paprika and garlic, typically grilled or roasted)
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Entree: Canada – Atlantic Canada – Seafood Chowder (Thick, creamy Atlantic Canadian soup of mixed local seafood, potatoes, and aromatics)
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Entree: Iran – Baluchi Iran – پلو بلوچی با گوشت گوساله ➤ Polo-ye Balūchi bā Goosht-e Gavāleh (Fragrant Baluchi-style rice cooked with spiced beef and caramelized onions)
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Entree: Japan – Chugoku – 鱧料理 ➤ Hamo ryōri (scored conger eel simmered in dashi)
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Entree: Nigeria – Fulani Pastoral – Dan Wake (Boiled dumplings made from ground cowpeas served with a spicy oil-based sauce and seasonal condiments)
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Entree: Pakistan – Coastal Pakistan – لاہوری فرائیڈ فش ➤ Lahori Fried Fish (Crisply fried, spice-marinated South Asian-style fish fillets served with lemon and chutney)
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Entree: Turkey – Aegean Turkey – Kabak Çiçeği Dolması (Aegean-style stuffed zucchini flowers filled with herbed rice, pine nuts, and currants)
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Entree: United Kingdom – British Pub Classics – Bubble and Squeak (Pan-fried patties of mashed potato and cabbage traditionally made from leftovers)
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Entree: Argentina – Argentine Italian Cuisine – Pizza a la Piedra (Thin-crust, stone-baked Argentine pizza in the Italian tradition topped with tomato and mozzarella)
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Entree: Australia – Central Culinary Region – Prawn and Avocado Salad (Chilled cooked prawns tossed with ripe avocado and greens in a bright lemon-olive oil dressing as a light main course)
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Entree: Colombia – Antioquia – Sudado de Pollo (Colombian stewed chicken braised with tomatoes, onions, potatoes, and cilantro in a light savory broth)
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