All Recipes
Showing 60 of 14631 recipes.
Entree: Sierra Leone – Southern Culinary Region – Palm Butter (Thick palm-fruit cream stew cooked with meat or smoked fish and leafy greens)
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Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Callaloo with Salt Meat (Leafy green stew made with callaloo greens and cured salted meat)
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Entree: Slovakia – Southern Culinary Region – Pečená Kačka (Traditional oven-roasted whole duck with crisp skin)
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Entree: Slovenia – Southern Culinary Region – Ričet (Hearty barley and bean stew with smoked pork and root vegetables)
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Entree: South Sudan – Southern Culinary Region – Kawari (Traditional South Sudanese peanut and okra stew with beef)
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Entree: Suriname – Southern Culinary Region – Kip Kerrie (Surinamese curried chicken stew simmered with warm spices, tomatoes, and potatoes)
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Entree: Svalbard and Jan Mayen – Southern Culinary Region – Norwegian Cod Casserole (Baked creamy cod and potato casserole flavored with leeks, mustard, and dill)
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Entree: Tajikistan – Southern Culinary Region – Лагман ➤ Lagman (Hand-pulled wheat noodles served with a hearty spiced lamb and vegetable sauce)
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Entree: Timor-Leste – Southern Culinary Region – Budu (Grilled coastal fish simmered in a tangy coconut and tamarind sauce)
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Entree: Trinidad and Tobago – Southern Culinary Region – Macaroni Pie (Baked cheesy pasta casserole commonly enriched with seasoned ground meat and island spices)
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Entree: Turkmenistan – Southern Culinary Region – Piti (Slow-cooked lamb and chickpea stew traditionally prepared in a clay pot)
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Entree: United Arab Emirates – Southern Culinary Region – بلاليط ➤ Balaleet (Sweet saffron- and cardamom-scented vermicelli served with a thin savory omelet)
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Entree: Wallis and Futuna – Southern Culinary Region – Taro and Coconut Cream (Stewed taro root simmered in rich coconut cream, served as a hearty island main)
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Entree: Western Sahara – Southern Culinary Region – مرقاز ➤ Mirqaz (Spicy North African lamb and beef sausage seasoned with cumin, paprika, and chili)
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Entree: Zimbabwe – Southern Culinary Region – Mupunga neHuku (Steamed white rice served with a seasoned braised chicken stew)
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Entree: India – Awadhi / Lucknow – पसंदा ➤ Pasanda (Thin, marinated meat slices cooked in a rich spiced yogurt and nut-based gravy)
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Entree: United States – Appalachia – Cornbread and Chili (Hearty, spiced ground-beef chili served alongside a golden skillet cornmeal cornbread)
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Entree: China – Cantonese / Guangdong – 椒鹽蝦 ➤ ziu1 jim4 haa1 (Crispy wok-fried shrimp tossed with aromatic salt, white pepper, garlic, and chilies)
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Entree: France – Basque Country – Truita de Bacalao (Pan omelette of salt cod with potatoes and onions typical of the Basque region)
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Entree: Indonesia – Batak – Dali Ni Horbo (Batak-style firm curdled buffalo milk cheese braised in spicy regional aromatics)
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Entree: Italy – Basilicata – Lagane e Ceci (Rustic hand-cut flat pasta with chickpeas simmered in garlic and rosemary)
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Entree: Mexico – Chiapas – Caldo de Res Chiapaneco (Hearty Chiapas-style beef and vegetable soup made with bone-in cuts and regional herbs)
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Entree: India – Sindhi-Indian – दाल पक्वान ➤ Dāl Pakwān (Crisp deep-fried flatbreads served with spiced chana dal and chutneys)
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Entree: Germany – Berlin-Brandenburg – Brandenburger Wildgulasch (Hearty slow-simmered goulash of mixed game meats in a paprika and onion sauce)
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Entree: Russia – Buryat & Lake Baikal – Бурятский хорхог ➤ Buryatskiy khorkhog (Mutton and vegetables cooked with heated stones in a sealed metal pot)
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Entree: Spain – Asturias – Rollo de Bonito (Baked tuna loaf rolled and sliced, made with tuna, eggs, breadcrumbs and seasonings)
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Entree: Canada – British Columbia Coast – Butter Chicken Poutine (French fries and cheese curds topped with creamy Indian-style butter chicken gravy and tender chicken)
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Entree: Ethiopia – Amhara – የጾም በያይነቱ ➤ Yetsom Beyaynetu (Ethiopian fasting platter of injera served with an assortment of vegan stews and lentils)
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Entree: Iran – Caspian / Gilan – مرغ ترش ➤ Morgh-e Torsh (Caspian-style tangy braised chicken in a pomegranate-walnut-garlic sauce)
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Entree: Japan – Hokkaido – 北海道バターコーンラーメン ➤ Hokkaidō Batā Kōn Rāmen (Hokkaido-style rich miso ramen topped with butter and sweet corn)
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Entree: Nigeria – Hausa-Fulani North – Dambu Nama (Spiced shredded dried beef sautéed with aromatics to a dry, savory texture)
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Entree: Pakistan – Karachi – کٹا کٹ ➤ Katakat (Spicy mixed organ meat stir-fry chopped and cooked rapidly on a hot griddle with tomatoes and chilies)
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Entree: Turkey – Black Sea Turkey – Çılbır (Poached eggs on garlicky strained yogurt finished with melted spiced butter)
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Entree: United Kingdom – Cornwall & West Country – Exmoor Venison (Seared venison steaks from Exmoor served with a cider-red wine pan sauce)
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Entree: Argentina – Buenos Aires – Pollo al Disco (Chicken braised and simmered in a plow-disc with vegetables and wine)
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Entree: Australia – Melbourne & Victoria – Chicken Schnitzel (Thin chicken cutlets breaded and pan-fried to a crisp golden crust)
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Entree: Colombia – Bogota / Andean – Fritanga (Assorted platter of fried Andean meats served with potatoes, plantains and arepas)
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Entree: Greece – Crete – Απάκι ➤ Apáki (Cretan vinegar-marinated smoked pork)
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Entree: Malaysia – Malaysian Chinese – 宮保雞丁 ➤ Gōng bǎo jī dīng (Spicy diced chicken stir-fry with peanuts and chilies in a savory-sweet sauce)
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Entree: Morocco – Casablanca & Atlantic Coast – كفتة مكاورة ➤ Kefta Mkaouara (Spiced ground-meat patties cooked in a tomato sauce and finished with baked eggs)
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Entree: Peru – Andean Highlands – Chicharrón de Cerdo (Crispy fried pork chunks typically served with boiled hominy and a tangy onion-lime salsa)
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Entree: Philippines – Ilocano – Dinengdeng (Ilocano vegetable stew simmered with grilled fish and seasoned with fermented fish sauce)
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Entree: Poland – Lesser Poland / Krakow – Kaczka z Jabłkami (Roast duck stuffed with apples and aromatic Polish herbs, roasted until the skin is crisp and served with a pan gravy)
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Entree: Portugal – Azores – Bife à Regional (Azorean-style pan-seared beef steak finished with a garlicky wine and herb butter sauce)
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Entree: South Africa – Durban Indian – Chilli Chicken (Crispy fried chicken tossed in a sweet, spicy Indo-Chinese chilli sauce)
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Entree: Thailand – Coastal Thai Seafood – กุ้งผัดกะเพรา ➤ Goong Pad Krapow (Stir-fried shrimp with Thai holy basil, garlic, chilies, and savory seasonings)
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Entree: Vietnam – Hoi An / Da Nang – Banh Canh (Thick Vietnamese noodle soup with a savory pork and crab broth)
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Entree: Chile – Chiloe – Paila Marina (Chilean mixed seafood stew cooked and served in a shallow clay dish)
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Entree: Afghanistan – Herat & Western Afghanistan – ماشوا ➤ Māshāwa (Hearty Herati lamb and split‑pea stew)
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Entree: Algeria – Constantine & East – شربة فريك ➤ Shorba Frik (Algerian lamb soup with freekeh (green cracked wheat)
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Entree: Bangladesh – Central Culinary Region – মোরগ পোলাও ➤ Morog Polao (Fragrant spiced Bangladeshi chicken cooked with long-grain rice)
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Entree: Egypt – Central Culinary Region – كبدة ➤ Kebda (Egyptian spiced pan-fried liver often served with bread)
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Entree: Ukraine – Eastern Ukraine – Картопля соломкою ➤ Kartoplya solomkoyu (Pan-fried shoestring potatoes seasoned with garlic and dill)
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Entree: Armenia – Central Culinary Region – Լահմաջուն ➤ Lahmajun (Thin flatbread topped with spiced minced meat and herbs)
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Entree: Austria – Styria – Rindsgulasch (Hearty Styrian beef stew of braised beef in a paprika‑onion sauce)
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Entree: Azerbaijan – Caspian Azerbaijan – Lule Kebab (Seasoned grilled minced lamb skewers shaped around flat skewers)
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Entree: Belgium – Central Culinary Region – Boudin Blanc (White pork and veal sausage made with milk, breadcrumbs, and mild spices)
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Entree: Cambodia – Khmer Central Cuisine – ឆាក្តៅ ➤ Cha Kdao (Khmer-style stir-fried rice with egg, greens, and fish sauce)
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Entree: Denmark – Copenhagen & Zealand – Æbleflæsk (Fried cured pork belly with caramelized apples, a traditional Danish savory-sweet main)
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Entree: Finland – Karelia – Sultsina (Thin unleavened rye griddle cakes from Karelia, traditionally folded and served with egg butter)
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