All Recipes
Showing 60 of 14631 recipes.
Entree: Luxembourg – Southern Culinary Region – Paschtéit au Riesling (Luxembourgish puff pastry meat pie braised with Riesling wine in a creamy sauce)
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Entree: Madagascar – Southern Culinary Region – Akoho Misy Sakamalao (Malagasy braised chicken flavored with ginger, garlic, and tomatoes)
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Entree: Martinique – Southern Culinary Region – Fricassée de Chatrou (Martinican creole stewed octopus in a spiced tomato and coconut-style sauce)
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Entree: Mauritania – Southern Culinary Region – Boulettes de Poisson (Spiced West African-style fish meatballs simmered in a tomato sauce, typically served with couscous)
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Entree: Mauritius – Southern Culinary Region – Kalia (Mauritian curried meat stew of slow-cooked spiced meat in a richly flavored aromatic gravy)
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Entree: Micronesia – Southern Culinary Region – Kadon Pika (Spicy coconut milk stew of fish with onions, lime, and hot peppers)
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Entree: Mongolia – Southern Culinary Region – Монгол барбекю ➤ Mongol barbekyu (High-heat stir-grilled seasoned sliced meat and vegetables cooked on a large flat griddle)
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Entree: Mozambique – Southern Culinary Region – Feijoada Moçambicana (Hearty Mozambican bean and pork stew seasoned with garlic, bay, and piri-piri)
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Entree: New Caledonia – Southern Culinary Region – Stuffed Squid with Taro Leaves (Whole squid filled with a savory taro-leaf and herb mixture, gently cooked in a coconut-scented broth)
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Entree: New Zealand – South Island – Salmon Fillet with Lemon Butter (Pan-seared salmon fillet finished with a bright lemon and butter sauce typical of New Zealand coastal cooking)
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Entree: Nicaragua – Southern Culinary Region – Arroz a la Valenciana (Seasoned Nicaraguan yellow rice cooked with chicken, pork and mixed vegetables flavored with annatto oil)
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Entree: North Korea – Pyongyang – 떡볶이 ➤ tteokbokki (Pyongyang-style soy-braised rice cakes with sliced beef and vegetables in a savory sesame sauce)
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Entree: Palestine – Southern Culinary Region – رمانية ➤ Rummaniyya (Chicken stew braised in a sweet-tart pomegranate and sumac sauce)
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Entree: Papua New Guinea – Southern Culinary Region – Palusami (Taro leaves filled and baked in rich coconut cream with meat or fish)
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Entree: Paraguay – Southern Culinary Region – Pastel Mandi'o (Manioc cassava dough pockets filled with seasoned meat and cheese, fried until crisp)
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Entree: Pitcairn – Southern Culinary Region – Tropical Fish Tacos (Grilled or pan-fried island white fish served in corn tortillas with fresh tropical salsa and lime crema)
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Entree: Puerto Rico – Southern Culinary Region – Relleno de Papa (Mashed potato croquettes stuffed with seasoned ground meat and cheese, breaded and fried until golden)
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Entree: Republic of the Congo – Southern Culinary Region – Mikate (Deep-fried yeast dough fritters common as a breakfast or snack)
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Entree: Sierra Leone – Southern Culinary Region – Fufu with Soup (Starchy pounded cassava and plantain dough served with a savory meat and groundnut soup)
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Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Stuffed Crab Shells (Baked seasoned crab meat mixture served in cleaned crab shells)
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Entree: Slovakia – Southern Culinary Region – Bravčové Rezance na Hubách (Pan-fried pork strips with sautéed mushrooms in a savory onion and paprika sauce)
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Entree: Slovenia – Southern Culinary Region – Matevž (rustic mashed potatoes and white beans traditionally enriched with bacon or cracklings)
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Entree: Suriname – Southern Culinary Region – Bakabana (Caramelized pan-fried ripe plantains seasoned with garlic, lime and pepper)
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Entree: Svalbard and Jan Mayen – Southern Culinary Region – Lutefisk (Rehydrated, lye-cured whitefish gently cooked until tender and served with mustard sauce, potatoes, peas and bacon)
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Entree: Timor-Leste – Southern Culinary Region – Tapai (Fermented glutinous rice or cassava that develops a sweet-sour, mildly alcoholic flavor used as a starchy staple)
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Entree: United Arab Emirates – Southern Culinary Region – صلونة ➤ Salūna (Tomato-and-vegetable Gulf stew with meat and warm spices)
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Entree: Venezuela – Southern Culinary Region – Pastel de Chucho (Baked layered plantain pie filled with shredded ray or fish, cheese, and savory-sweet fillings)
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Entree: Wallis and Futuna – Southern Culinary Region – Fai'ai Fe'e (Polynesian coconut-braised octopus with taro leaves and citrus)
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Entree: Western Sahara – Southern Culinary Region – بولفاف ➤ Boulfaf (Skewered and grilled lamb offal wrapped in caul fat and seasoned with North African spices)
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Entree: Zimbabwe – Southern Culinary Region – Gango (Hearty slow-simmered meat and vegetable stew traditionally served with maize porridge)
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Entree: India – Awadhi / Lucknow – ज़र्दा पुलाव ➤ Zardā Pulāv (Sweet saffron-flavored festive rice cooked with ghee, sugar, nuts, and dried fruit)
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Entree: United States – Appalachia – Salmon Patties (Pan-fried seasoned patties made from flaked salmon bound with egg and crumbs)
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Entree: China – Cantonese / Guangdong – 廣式蒸肉餅 ➤ gwong2 sik1 zing1 juk6 beng2 (A Cantonese steamed seasoned ground pork patty cooked until tender and served with savory sauce)
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Entree: France – Basque Country – Piquillos Farcis (Roasted piquillo peppers stuffed with a salted-cod and potato brandade and baked in a light cream gratin)
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Entree: Indonesia – Batak – Natinombur (Boiled and roasted Batak-style pork served with a bright, spicy andaliman chili sauce)
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Entree: Italy – Basilicata – Baccalà alla Potentina (Salted cod stewed in a tomato-based sauce with olives, capers, and herbs in the Potenza style)
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Entree: Mexico – Chiapas – Pollo en Joconé (Chicken simmered in a bright green tomatillo and cilantro sauce thickened with toasted pumpkin seeds, typical of Chiapas)
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Entree: Brazil – Brazilian Japanese – Gyoza de Pato com Tucupi (Pan-fried Japanese-style dumplings filled with shredded duck and served with Amazonian tucupi sauce)
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Entree: Germany – Berlin-Brandenburg – Kalbsleber Berliner Art (Pan-fried veal liver in the Berlin style served with bacon, caramelized onions, apple, and mashed potatoes)
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Entree: Russia – Buryat & Lake Baikal – Сагудай ➤ Saguday (Marinated raw freshwater fish salad from Buryatia dressed with onion, oil, and seasonings)
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Entree: Spain – Asturias – Escalopines al Cabrales (Thin veal escalopes served in a creamy Asturias Cabrales blue-cheese sauce)
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Entree: Canada – British Columbia Coast – Grilled Lingcod (Grilled Pacific lingcod fillets seasoned and finished with lemon-herb butter)
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Entree: Ethiopia – Amhara – ገንፎ ➤ Genfo (Thick Ethiopian barley porridge shaped into a central well and served with spiced clarified butter and berbere)
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Entree: Iran – Caspian / Gilan – زیتون پرورده ➤ Zeytoon Parvardeh (Gilan-style marinated olives tossed with pomegranate, walnuts, garlic, and fresh herbs)
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Entree: Japan – Hokkaido – 北海道ミルク鍋 ➤ Hokkaido Miruku Nabe (Creamy Hokkaido-style milk hot pot simmered with vegetables and chicken)
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Entree: Nigeria – Hausa-Fulani North – Miyan Taushe (Thick Hausa pumpkin and peanut stew with meat)
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Entree: Pakistan – Karachi – پائے ➤ Paye (Slow-simmered spiced trotters stew)
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Entree: Turkey – Black Sea Turkey – Kabak Tatlısı (Candied pumpkin slow-cooked with sugar and served with crushed walnuts and clotted cream)
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Entree: United Kingdom – Cornwall & West Country – Cornish Fish Stew (Hearty Cornish stew of mixed fish, shellfish, potatoes, leeks, and cream)
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Entree: Argentina – Buenos Aires – Cordero Patagónico (Slow-roasted Patagonian-style lamb seasoned with garlic and herbs)
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Entree: Australia – Melbourne & Victoria – Vegetable Lasagna (Layered pasta casserole with mixed roasted vegetables, tomato ragu and creamy béchamel)
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Entree: Colombia – Bogota / Andean – Cuchuco de Trigo (Hearty Andean wheat and vegetable soup often enriched with pork)
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Entree: Greece – Crete – Χοιρινό Κρητικό ➤ Hirino Kritiko (Cretan-style braised pork in wine, tomatoes and rosemary)
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Entree: Malaysia – Malaysian Chinese – 薑蔥豉油蒸魚 ➤ Jiang cong chi you zheng yu (Whole steamed white fish topped with ginger and scallions and finished with a hot soy-and-oil dressing)
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Entree: Morocco – Casablanca & Atlantic Coast – طاجين السمك ➤ Tajine as-samak (Moroccan fish tajine of firm white fish simmered with tomatoes, preserved lemon, olives and North African spices)
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Entree: Peru – Andean Highlands – Adobo Arequipeño (Slow-braised Arequipa-style pork simmered in a garlicky, vinous red sauce flavored with aji panca and regional spices)
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Entree: Philippines – Ilocano – Pipian (Ilocano peanut and toasted-rice stew simmered with pork in an aromatic savory sauce)
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Entree: Poland – Lesser Poland / Krakow – Golonka (Slow-braised then roasted pork knuckle with crisped skin, traditionally served with mustard, horseradish, and potatoes)
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Entree: Portugal – Azores – Espetada de Carne (Marinated beef cubes skewered on bay laurel sticks and grilled over high heat, a signature dish of the Azores)
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Entree: South Africa – Durban Indian – Lentil Curry (Hearty spiced lentil stew in the Durban Indian tradition, tempered with curry leaves and warming spices)
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