All Recipes
Showing 60 of 14629 recipes.
Entree: American Samoa – Southern Culinary Region – Palusami (Baked taro leaf parcels filled with coconut cream and often corned beef)
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Entree: Antarctica – Southern Culinary Region – Seared Antarctic Cod (Pan-seared Southern Ocean cod fillets dressed with lemon-butter and coastal herbs)
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Entree: Antigua and Barbuda – Southern Culinary Region – Fungee and Pepperpot (Creamy cornmeal fungee served with a hearty spiced meat and okra stew)
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Entree: Barbados – Southern Culinary Region – Flying Fish and Cou-Cou (Barbadose national meal of seasoned flying fish served with cou-cou, a savory cornmeal and okra polenta)
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Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Kabritu Stoba (Slow-braised Caribbean goat stew with root vegetables and warm spices)
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Entree: Bosnia and Herzegovina – Southern Culinary Region – Ćevapi (Small grilled skinless minced-meat sausages traditionally served with flatbread and raw onions)
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Entree: Botswana – Southern Culinary Region – Seswaa (Slowly cooked pounded or shredded beef or goat traditionally served with maize porridge)
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Entree: Burkina Faso – Southern Culinary Region – Poulet Bicyclette (Grilled or roasted free-range chicken marinated with West African spices and served with a tangy onion-tomato sauce)
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Entree: Cameroon – Southern Culinary Region – Ndolé (A hearty Cameroonian stew of bitter leaves cooked with ground peanuts and meat or seafood)
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Entree: Cape Verde – Southern Culinary Region – Cachupa (Hearty slow-cooked Cape Verdean stew of hominy, beans, vegetables, and preserved or fresh meats)
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Entree: Czechia – Prague Pub Classics – Svíčková na Smetaně (Braised beef sirloin in a creamy root-vegetable and cream sauce served with dumplings)
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Entree: Democratic Republic of the Congo – Southern Culinary Region – Moambe Chicken (Chicken stewed in a rich palm-nut and tomato sauce typical of Central African cuisine)
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Entree: Djibouti – Southern Culinary Region – Skoudehkaris (One-pot Djiboutian spiced meat and rice stew with potatoes and warm aromatic spices)
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Entree: Dominica – Southern Culinary Region – Mountain Chicken (Traditional Dominican preparation of large frog legs cooked Creole-style with garlic, thyme, citrus, and peppers)
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Entree: Dominican Republic – Southern Culinary Region – La Bandera Dominicana (A traditional Dominican plate of white rice, stewed red beans, and seasoned stewed beef served with fried ripe plantains)
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Entree: El Salvador – Southern Culinary Region – Pupusas (Thick handmade corn tortillas stuffed with cheese and fillings served with tangy pickled cabbage and tomato salsa)
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Entree: Equatorial Guinea – Southern Culinary Region – Peanut Stew (Hearty West-Central African peanut and tomato stew with chicken and leafy greens)
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Entree: Eswatini – Southern Culinary Region – Sishwala (Traditional Swazi stiff maize porridge often served with a savory meat and greens relish)
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Entree: French Guiana – Southern Culinary Region – Bouillon d'Awara (Hearty Creole stew of awara fruit pulp with smoked and salted meats and root vegetables)
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Entree: French Polynesia – Southern Culinary Region – Poulet Fafa (Chicken cooked with taro leaves in fragrant coconut milk)
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Entree: French Southern Territories – Southern Culinary Region – Bouillabaisse (Provençal-style fish and shellfish stew flavored with saffron, aromatics, and served with crusty bread and rouille)
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Entree: Hungary – Transdanubia – Pörkölt (Hungarian slow-simmered meat stew seasoned primarily with sweet paprika)
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Entree: Kazakhstan – Western Steppe Kazakhstan – Бешбармақ ➤ Beshbarmak (Boiled meat served over wide hand-cut noodles with a clear onion broth)
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Entree: Laos – Vientiane & Central Laos – ເຂົ້າປຸ້ນ ➤ Khao Poon (Spicy Lao coconut milk and rice vermicelli soup with shredded meat and fresh herbs)
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Entree: Lebanon – Northern Lebanon – كبة نية ➤ Kibbeh Nayyeh (Raw spiced ground lamb and bulgur tartare)
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Entree: Norway – Western Fjords – Bacalao (Slow-simmered salted cod stew with tomatoes, potatoes, and olives)
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Entree: Senegal – Senegalese Wolof Cuisine – Thieboudienne (Senegalese one-pot tomato-scented fish and rice cooked with vegetables)
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Entree: Sweden – West Coast Sweden – Skaldjursgryta (West Coast Swedish creamy fish and shellfish stew with dill and white wine)
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Entree: Switzerland – Italian Swiss / Ticino – Risotto alla Ticinese (Creamy northern Italian-style risotto made with fresh Ticinese pork sausage and cheese)
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Entree: Tunisia – Tunis & North – الكسكس بالسمك ➤ Kuskus bil-samak (Steamed semolina couscous served with a fragrant spiced fish stew)
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Entree: India – Bengal – কোষা মাংস ➤ Kosha Mangsho (Slow-braised spicy Bengali mutton or goat curry)
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Entree: United States – Arizona-Sonoran – Green Chile Pork (Pork stewed in roasted green chiles with Southwestern spices)
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Entree: China – Central Culinary Region – 回锅肉 ➤ Huí guō ròu (Pork belly simmered then stir-fried in spicy fermented bean paste with vegetables)
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Entree: France – Bordeaux / Aquitaine – Côte de Boeuf (Large bone-in rib steak grilled or roasted and served simply seasoned to showcase the beef)
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Entree: Indonesia – Betawi Jakarta – Nasi Uduk (Steamed rice cooked in fragrant coconut milk and aromatics served with savory accompaniments)
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Entree: India – Sikkim & Himalayan – Phagshapa (Spicy Sikkimese pork belly stew with radish and chilies)
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Entree: Mexico – Chihuahua & Northern Mexico – Chilorio (Spicy slow-braised shredded pork cooked in a flavorful rehydrated chile, garlic, and vinegar sauce)
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Entree: Brazil – Brazilian Street Food – Pastel (Thin deep-fried pastry turnover filled with savory fillings, crispy and golden—popular Brazilian street food)
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Entree: Germany – Franconia – Fränkische Bratwurst (Coarse Franconian pork sausage typically grilled or pan-fried and served with sauerkraut and mustard)
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Entree: Russia – Caucasus Russia – шашлык ➤ shashlyk (Skewered, marinated and grilled chunks of meat, traditionally lamb, from the Caucasus)
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Entree: Spain – Balearic Islands – Tumbet (Layered fried and baked Mediterranean vegetables in a garlicky tomato sauce served as a hearty main vegetable bake)
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Entree: Canada – Central Culinary Region – Montreal Smoked Meat Sandwich (Warm rye sandwich piled high with peppery cured and smoked beef brisket and dressed with mustard)
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Entree: India – Sikkim & Himalayan – Thukpa (Hearty Himalayan noodle soup with vegetables and optional meat)
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Entree: Japan – Hokuriku – 金沢カレー ➤ Kanazawa karē (Thick, dark Japanese curry from Kanazawa typically served over rice with a breaded pork cutlet and shredded cabbage)
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Entree: Nigeria – Igbo Southeast – Nkwobi (Warm, spicy palm-oil-based cow foot dish from Igbo cuisine thickened and seasoned for communal eating)
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Entree: Pakistan – Kashmir / Gilgit-Baltistan – گشتابہ ➤ Gushtāba (Large Kashmiri spiced lamb meatballs simmered in a creamy yogurt and spice sauce, a centerpiece of a Wazwan feast)
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Entree: Turkey – Central Anatolia – Tandır Kebabı (Slow‑roasted spiced lamb cooked in a tandır clay oven until fall‑apart tender and served as kebab)
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Entree: United Kingdom – England - London & Southeast – Roast Beef with Yorkshire Pudding (Classic roasted beef joint served with puffy baked batter puddings)
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Entree: India – Sikkim & Himalayan – मोमो ➤ Momos (Steamed filled dumplings from the Himalayan region, served with a tangy chili-tomato dipping sauce)
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Entree: Australia – Northern Territory – Kangaroo Steak (Seared kangaroo loin steaks seasoned with native Australian spices and lemon for a lean, gamey main)
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Entree: Colombia – Caribbean Coast – Sancocho de Pescado (Hearty Caribbean fish stew of firm white fish simmered with root vegetables, corn, aromatics, and cilantro)
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Entree: Greece – Cyclades – Γεμιστά ➤ Gemistá (Oven-baked tomatoes and peppers stuffed with herbed rice)
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Entree: Malaysia – Malaysian Indian – Roti Canai (A flaky, layered pan-fried flatbread often served with dhal or curry)
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Entree: Morocco – Fez – Kefta Mkaouara (Moroccan Meatball Tagine) (Spiced Moroccan meatballs simmered in a tomato-onion sauce and finished with poached eggs)
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Entree: Peru – Arequipa – Adobo Arequipeño (Arequipa-style slow-braised pork marinated in chicha and regional red pepper paste)
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Entree: Philippines – Kapampangan – Kare-Kare (Filipino peanut-based oxtail stew with vegetables)
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Entree: Poland – Mazovia / Warsaw – Bigos (Traditional Polish hunter’s stew of sauerkraut, fresh cabbage, and mixed meats)
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Entree: Portugal – Lisbon – Amêijoas à Bulhão Pato (Clams in a garlic, olive oil, white wine and cilantro sauce)
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Entree: South Africa – Johannesburg & Gauteng – Bobotie (Baked spiced minced meat casserole with a savory egg and milk custard topping)
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Entree: Thailand – Northeastern Isan – น้ำตกหมู ➤ Nam tok mu (Grilled pork salad with spicy lime-fish sauce dressing and toasted rice powder)
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