All Recipes
Showing 60 of 14631 recipes.
Entree: Montenegro – Southern Culinary Region – Pljeskavica (A Balkan grilled mixed-meat patty, richly seasoned and traditionally served with flatbread and condiments)
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Entree: Mozambique – Southern Culinary Region – Frango à Cafreal (Mozambican spiced grilled or roasted chicken marinated in a green herb, garlic, and piri-piri paste)
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Entree: New Caledonia – Southern Culinary Region – Poulet à la Vanille (Chicken braised in a savory vanilla‑infused sauce)
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Entree: New Zealand – South Island – Whitebait Patties (Crispy pan-fried fritters of local whitebait bound with egg and light flour)
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Entree: Nicaragua – Southern Culinary Region – Indio Viejo (Traditional Nicaraguan slow-simmered shredded beef stew thickened with corn masa and tomatoes)
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Entree: North Korea – Pyongyang – 잡채 ➤ Japchae (Korean stir-fried glass noodles with marinated beef and mixed vegetables seasoned with soy and sesame)
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Entree: North Macedonia – Southern Culinary Region – Селско месо ➤ Selsko meso (Rustic country-style braised pork with peppers, onions, and potatoes)
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Entree: Palestine – Southern Culinary Region – مكدوس ➤ Makdous (Small stuffed and oil-preserved eggplants filled with walnuts, red pepper, and garlic)
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Entree: Papua New Guinea – Southern Culinary Region – Saksak (Steamed sago and coconut dumplings with flaked smoked fish served as a hearty main)
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Entree: Paraguay – Southern Culinary Region – Milanesa de Pollo (Breaded and fried chicken cutlets)
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Entree: Pitcairn – Southern Culinary Region – Roast Pork with Pineapple (Island-style roasted pork glazed and served with caramelized pineapple)
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Entree: Puerto Rico – Southern Culinary Region – Mofongo (Mashed fried green plantains mixed with garlic and pork cracklings, shaped into a mound)
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Entree: Republic of the Congo – Southern Culinary Region – Fumbwa (Stewed cassava or wild-leaf greens cooked with palm oil and smoked fish)
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Entree: Sierra Leone – Southern Culinary Region – Jollof Rice (West African one-pot spiced tomato rice cooked with peppers and protein)
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Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Crab Backs (Baked Caribbean-style seasoned crab meat mixture served in cleaned crab shells)
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Entree: Slovakia – Southern Culinary Region – Segedínsky Guláš (Hearty pork and sauerkraut goulash finished with paprika and sour cream)
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Entree: Slovenia – Southern Culinary Region – Prekmurska Gibanica (Layered Slovenian pastry from Prekmurje with poppy seed, cheese, apple, and walnut fillings)
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Entree: South Sudan – Southern Culinary Region – Ful Medames (Slow-simmered seasoned fava bean stew typically served with olive oil, lemon, garlic, and fresh garnishes)
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Entree: Suriname – Southern Culinary Region – Bami Goreng (Stir-fried seasoned egg noodles with vegetables and protein in a savory-sweet Indonesian-influenced sauce)
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Entree: India – Tamil Nadu – தயிர் சாதம் ➤ Thayir Sadam (Cooked rice mixed with yogurt and tempered spices, served as a comforting South Indian curd rice)
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Entree: Tajikistan – Southern Culinary Region – Шурбо ➤ Shurbo (Hearty Central Asian lamb and vegetable soup)
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Entree: Timor-Leste – Southern Culinary Region – Feijoada Timorense (East Timorese hearty pork and black-bean stew influenced by Portuguese feijoada)
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Entree: Trinidad and Tobago – Southern Culinary Region – Curry Goat (Slow-braised curried goat in a spicy Caribbean gravy)
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Entree: Turkmenistan – Southern Culinary Region – Shashlik (Charcoal-grilled marinated skewered lamb kebabs)
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Entree: United Arab Emirates – Southern Culinary Region – الثريد ➤ Al-Thareed (Bread-and-stew dish of slow-simmered meat and vegetables served over torn flatbread)
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Entree: Venezuela – Southern Culinary Region – Hallacas (Cornmeal dough parcels filled with a savory stewed meat-and-vegetable filling wrapped in plantain leaves and boiled)
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Entree: Wallis and Futuna – Southern Culinary Region – Feke (Braised octopus stew cooked in coconut milk with island root vegetables and aromatics)
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Entree: Zimbabwe – Southern Culinary Region – Kapenta with Sadza (Small freshwater fish cooked in a tomato-onion sauce served with stiff maize porridge)
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Entree: India – Awadhi / Lucknow – शामी कबाब ➤ Shami Kabab (Pan-fried spiced minced meat and split chickpea patties)
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Entree: United States – Appalachia – Turkey and Dressing (Roasted whole turkey served with a savory cornbread-and-bread herb dressing)
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Entree: China – Cantonese / Guangdong – 燒鴨 ➤ Siu Ngaap (Crispy-skinned roast duck glazed with savory-sweet Cantonese barbecue flavors)
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Entree: France – Basque Country – Chipirons à la Luzienne (Basque-style baby squid stewed in onion, white wine, tomato, and Espelette pepper)
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Entree: Indonesia – Batak – Manuk Napinadar (Batak chicken dressed with a thickened spiced blood sauce flavored with andaliman pepper)
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Entree: Italy – Basilicata – Orecchiette con le Cime di Rapa (Small ear-shaped pasta with bitter broccoli rabe, garlic, anchovies, and olive oil)
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Entree: Mexico – Chiapas – Puerco en Adobo (Pork braised in a smoky, tangy red chile and vinegar adobo sauce)
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Entree: Brazil – Brazilian Japanese – Yakissoba de Frango com Quiabo (Brazilian-style stir-fried wheat noodles with chicken and okra in a savory sauce)
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Entree: Germany – Berlin-Brandenburg – Sauerbraten (Marinated pot roast braised in a traditional sweet-sour spiced gravy)
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Entree: Russia – Buryat & Lake Baikal – Посикунчики ➤ Posikunchiki (Small fried Buryat meat patties made with minced mutton and onion)
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Entree: Spain – Asturias – Merluza a la Sidra (Hake gently cooked and finished in Asturian hard cider with aromatics and bacon)
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Entree: Canada – British Columbia Coast – Vancouver Sushi Roll (A Pacific-coast style maki roll featuring sushi rice, nori, Pacific salmon, avocado, and cucumber)
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Entree: Ethiopia – Amhara – ጎመን በስጋ ➤ Gomen be-siga (Ethiopian braised collard greens cooked with spiced beef and clarified butter)
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Entree: Iran – Caspian / Gilan – ترشه تره ➤ Torshe Tareh (Sour herb stew from Gilan made with fragrant fresh herbs and fish simmered in a tangy pomegranate-lemon broth)
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Entree: Japan – Hokkaido – ザンギ ➤ Zangi (Hokkaido-style marinated fried chicken, a savory regional karaage with soy and garlic)
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Entree: Nigeria – Hausa-Fulani North – Tuwo Shinkafa (Thick mashed rice dumpling served as a staple accompaniment to Nigerian soups and stews)
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Entree: Pakistan – Karachi – بہاری کباب ➤ Behari Kebab (Heavily spiced, tender minced beef kebabs typically grilled or cooked on a hot griddle)
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Entree: Turkey – Black Sea Turkey – Akçaabat Köfte (Charred long meatballs from Akçaabat in the Turkish Black Sea region)
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Entree: United Kingdom – Cornwall & West Country – Somerset Pork with Apples (Slow-roasted West Country pork braised with apples and cider for a sweet-savory roast)
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Entree: Argentina – Buenos Aires – Matambre a la Pizza (flattened flank steak topped and baked with pizza-style tomato sauce and melted cheese)
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Entree: Australia – Melbourne & Victoria – Kangaroo Steak (seared kangaroo loin steak, lean red meat served rare to medium-rare with simple bold seasoning)
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Entree: Colombia – Bogota / Andean – Lechona (Whole roasted and stuffed pork with seasoned rice and peas, traditional to the Andean region)
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Entree: Greece – Crete – Μπουρέκι ➤ Boureki (Cretan baked layered potato and cheese pie flavored with mint)
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Entree: Malaysia – Malaysian Chinese – Kam Heong Crab (Stir-fried crab in a fragrant spicy-savoury sauce of curry leaves, dried shrimp and aromatics)
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Entree: Morocco – Casablanca & Atlantic Coast – مشوي ➤ Mashwī (Whole roasted lamb traditionally seasoned with North African spices and cooked until tender)
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Entree: Peru – Andean Highlands – Rocoto Relleno (Stuffed spicy rocoto peppers filled with seasoned meat, vegetables, and cheese and baked until tender)
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Entree: Philippines – Ilocano – Bagnet (Double-fried, crackling crispy pork belly boiled with aromatics and then deep-fried until golden and crunchy)
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Entree: Poland – Lesser Poland / Krakow – Bigos (Hearty Polish hunter’s stew of sauerkraut, fresh cabbage, and mixed smoked and fresh meats)
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Entree: Portugal – Azores – Torresmos de Porco (Crispy Azorean-style fried pork cubes made from skin-on pork belly, rendered until crackling and golden)
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Entree: South Africa – Durban Indian – Mutton Vindaloo (Spicy marinated mutton curry with tangy vinegar and warm whole spices)
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Entree: Thailand – Coastal Thai Seafood – ปลากะพงนึ่งมะนาว ➤ Pla kapong neung manao (Whole sea bass steamed and dressed with a spicy lime-garlic-chili sauce)
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Entree: Vietnam – Hoi An / Da Nang – Bun Cha Ca (Grilled fish cake and rice vermicelli bowl served with fragrant herbs and a light fish-sauce broth)
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