All Recipes
Showing 60 of 14629 recipes.
Entree: Sweden – Stockholm & Central Sweden – Pytt i Panna (Swedish pan-fried hash of diced potatoes, meat, and onions served with fried egg and pickled beets)
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Entree: Switzerland – German Swiss – Kalbsgeschnetzeltes (Thinly sliced veal quickly sautéed and finished in a creamy white wine and mushroom sauce)
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Entree: Tunisia – Southern Tunisia – كفتة ➤ Kefta (Spiced ground lamb formed into skewers or patties and grilled, served hot with lemon and spicy condiments)
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Entree: India – Tamil Nadu – கொத்து பரோட்டா ➤ Kothu Parotta (Stir-fried shredded layered flatbread tossed with spices, onions, egg and meat or vegetables)
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Entree: Guadeloupe – Southern Culinary Region – Chatrou (Guadeloupean Creole stewed octopus in a spicy tomato and coconut sauce)
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Entree: Guatemala – Southern Culinary Region – Hilachas (Shredded beef slowly stewed in a tomato-chile sauce with potatoes)
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Entree: Kiribati – Southern Culinary Region – Te Kabubu (Whole fish steamed or baked in coconut cream and aromatic local leaves)
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Entree: Kyrgyzstan – Southern Culinary Region – Лагман ➤ Lagman (Hand-pulled wheat noodles with spiced lamb and stewed vegetables in a savory sauce)
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Entree: Lithuania – Southern Culinary Region – Šaltibarščiai (Cold Lithuanian beetroot soup made with fermented milk, cucumbers, dill, and hard-boiled eggs)
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Entree: Luxembourg – Southern Culinary Region – Gromperekichelcher (Crispy Luxembourg-style potato fritters made from grated potatoes, onion, egg, and parsley)
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Entree: Madagascar – Southern Culinary Region – Kitoza (Salt-cured and grilled or pan-fried strips of pork or beef, seasoned and lightly sweetened)
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Entree: Martinique – Southern Culinary Region – Lambi à la Créole (Creole-style stewed conch cooked in a spiced tomato and herb sauce)
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Entree: Mauritania – Southern Culinary Region – الكسكس بالسمك ➤ Al-kuskus bil-samak (Steamed semolina couscous served with a spiced tomato-and-fish stew)
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Entree: Mauritius – Southern Culinary Region – Vindaye Poisson (Fried fish marinated in a tangy mustard-vinegar turmeric pickling sauce)
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Entree: Micronesia – Southern Culinary Region – Red Rice and Grilled Fish (Coconut- and annatto‑stained red rice served with whole chargrilled fish)
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Entree: Mongolia – Southern Culinary Region – банш ➤ bansh (Small boiled meat dumplings typically served in broth)
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Entree: Montenegro – Southern Culinary Region – Buzara (Garlic and white wine braised shellfish in a light tomato and herb sauce)
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Entree: Mozambique – Southern Culinary Region – Caril de Caranguejo (Mozambican crab curry simmered in coconut milk and warm spices)
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Entree: New Caledonia – Southern Culinary Region – Grilled Parrotfish (Whole parrotfish marinated and grilled with citrus and island herbs)
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Entree: New Zealand – South Island – Blue Cod Fish and Chips (Crispy beer-battered blue cod served with thick-cut fried potatoes)
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Entree: Nicaragua – Southern Culinary Region – Nacatamal (Nicaraguan steamed corn masa parcels filled with seasoned pork, rice, and vegetables wrapped in plantain leaves)
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Entree: North Korea – Pyongyang – 닭갈비 ➤ dak-galbi (Spicy stir-fried marinated chicken with gochujang, vegetables, and rice cakes)
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Entree: North Macedonia – Southern Culinary Region – Пастрмајлија ➤ Pastrmajlija (Macedonian oven-baked oval flatbread topped with seasoned cured meat)
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Entree: Palestine – Southern Culinary Region – كبة نيّة ➤ Kibbeh Nayyeh (Levantine raw minced lamb and fine bulgur tartare served with olive oil and herbs)
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Entree: Papua New Guinea – Southern Culinary Region – Kokoda Fish (Raw white fish cured in citrus and dressed in coconut milk with fresh vegetables)
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Entree: Paraguay – Southern Culinary Region – Mbeju (Cheesy Paraguayan starch pancake made from cassava starch and fresh cheese)
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Entree: Pitcairn – Southern Culinary Region – Baked Fish with Lime (Island-style baked white fish seasoned with lime, garlic, and coconut-flavored aromatics)
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Entree: Puerto Rico – Southern Culinary Region – Chuletas Fritas (Puerto Rican pan-fried pork chops marinated in garlic and citrus then dredged and crisped in hot oil)
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Entree: Republic of the Congo – Southern Culinary Region – Ngulu Yako Tumba (Hearty Southern Congolese chicken stew with cassava leaves, peanut and palm oil)
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Entree: Sierra Leone – Southern Culinary Region – Fried Fish with Plantains (Seasoned whole fried fish served with slices of fried ripe plantain and a spicy tomato-pepper sauce)
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Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Conch Stew (Hearty Caribbean tomato-based stew of tender conch simmered with vegetables and island spices)
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Entree: Slovakia – Southern Culinary Region – Vyprážaný Syr (Breaded and deep-fried cheese slices typically served with tartar sauce and potatoes)
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Entree: Slovenia – Southern Culinary Region – Idrijski Žlikrofi (Small filled potato dumplings from Idrija traditionally served with pork cracklings or melted butter)
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Entree: South Sudan – Southern Culinary Region – Bamia (Okra and meat stew simmered with tomatoes and warm spices, a hearty Sudanese-style main dish)
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Entree: Suriname – Southern Culinary Region – Saoto Soup (Javanese-style spiced chicken soup from Suriname served with rice, bean sprouts, hard-boiled egg, fried shallots, and spicy condiments)
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Entree: India – Tamil Nadu – பொங்கல் ➤ Pongal (Creamy savory South Indian rice and lentil porridge flavored with ghee, black pepper and cumin)
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Entree: Tajikistan – Southern Culinary Region – Кабули Пулао ➤ Kabuli Pulao (A fragrant pilaf of long-grain rice cooked with lamb, sweetened carrots, raisins, and toasted nuts)
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Entree: Timor-Leste – Southern Culinary Region – Caril de Galinha (A Timorese Portuguese-style chicken curry simmered in coconut milk with aromatics and mild spices)
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Entree: Trinidad and Tobago – Southern Culinary Region – Bake and Shark (Fried shark fillet served in a fried flatbread with tangy condiments and pepper sauce)
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Entree: Turkmenistan – Southern Culinary Region – Gowurdak (Slow-caramelized lamb cooked with onions and lamb fat until deeply browned and richly flavored)
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Entree: United Arab Emirates – Southern Culinary Region – مجبوس ➤ Majboos (Spiced saffron rice cooked with meat and Gulf aromatics)
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Entree: Venezuela – Southern Culinary Region – Cachapas (Thick fresh corn pancakes traditionally filled with soft Venezuelan cheese)
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Entree: Wallis and Futuna – Southern Culinary Region – Lupulu (Baked taro leaf parcels filled with seasoned corned beef simmered in coconut cream)
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Entree: Western Sahara – Southern Culinary Region – بسطيلة ➤ Bastila (Savory-sweet layered pastry of spiced poultry and toasted almonds with cinnamon and sugar)
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Entree: Zimbabwe – Southern Culinary Region – Mazondo (Slow-braised beef trotters in a rich tomato and peanut stew)
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Entree: India – Awadhi / Lucknow – मुर्ग मुसल्लम ➤ Murg Musallam (Whole spiced and stuffed chicken cooked in a rich aromatic gravy)
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Entree: United States – Appalachia – Country Ham with Red-Eye Gravy (Pan-fried salt-cured ham slices served with a sharp coffee-based pan gravy)
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Entree: China – Cantonese / Guangdong – 煲仔飯 ➤ bou zai fan (Cantonese claypot-cooked rice topped with soy-seasoned meats and aromatics)
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Entree: France – Basque Country – Merlu Koskera (Basque-style hake poached in a white wine and parsley sauce with asparagus and clams)
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Entree: Indonesia – Batak – Naniura (Batak-style citrus-cured raw freshwater fish flavored with andaliman pepper, shallots, and chili)
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Entree: Italy – Basilicata – Strascinati al Ragù Lucano (Hand-rolled regional pasta served with a slow-cooked pork-and-beef ragù flavored with Basilicata aromatics and crispy dried peppers)
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Entree: Mexico – Chiapas – Chanfaina (Hearty Chiapanecan stew of goat and mixed offal simmered in a spiced chile‑tomato and achiote sauce)
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Entree: Brazil – Brazilian Japanese – Uramaki de Carne Seca (Inside-out sushi roll filled with rehydrated Brazilian dried beef and complementary fillings)
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Entree: Germany – Berlin-Brandenburg – Kartoffelpuffer mit Lachs (Crispy pan-fried potato pancakes served with smoked salmon and dill sour cream)
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Entree: Russia – Buryat & Lake Baikal – Буряад шулэн ➤ Buryad shulen (Hearty Buryat mutton and barley soup-stew with root vegetables and fresh herbs)
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Entree: Spain – Asturias – Chorizo a la Sidra (Asturian spicy pork chorizo gently cooked and glazed in hard cider)
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Entree: Ethiopia – Amhara – ሺሮ ወጥ ➤ Shiro Wot (Thick spiced Ethiopian stew made from roasted chickpea or broad bean powder, often served with injera)
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Entree: Iran – Caspian / Gilan – کباب ترش ➤ Kabab-e Torsh (Gilan-style sour grilled minced meat kebabs marinated with pomegranate and local herbs)
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Entree: Japan – Hokkaido – 海鮮丼 ➤ Kaisen-don (Hokkaido-style seafood rice bowl topped with assorted raw and marinated seafood)
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Entree: Nigeria – Hausa-Fulani North – Miyan Kuka (Thick Hausa soup made with powdered baobab leaves and meat)
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