All Recipes
Showing 60 of 14187 recipes.
Entree: Georgia – Samegrelo – საცივი ➤ Sats'ivi (Cold poultry served in a rich spiced walnut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8029
Entree: Ghana – Ghanaian Street Food – Kelewele (Spicy, ginger-scented fried ripe plantains)
Created by Kitchen2MyTable.com
Recipe ID: 8030
Entree: Iraq – Marsh Arab Cuisine – قوزي ➤ Quzi (Whole slow-roasted spiced lamb stuffed and served over seasoned rice with nuts and raisins)
Created by Kitchen2MyTable.com
Recipe ID: 8031
Entree: Ireland – Ulster / Northern Border – Coddle (Hearty one-pot stew of sausages, bacon, potatoes, and onions)
Created by Kitchen2MyTable.com
Recipe ID: 8032
Entree: Israel – Mediterranean Israeli – דג בסגנון יפו ➤ Dag be-signon Yafo (Oven-poached Mediterranean fish in a tomato, pepper, olive and za'atar sauce typical of Jaffa)
Created by Kitchen2MyTable.com
Recipe ID: 8033
Entree: Kenya – Rift Valley – Sukuma Wiki (Braised collard greens sautéed with onions and tomatoes, commonly served with ugali for a hearty Kenyan main)
Created by Kitchen2MyTable.com
Recipe ID: 8034
Entree: Myanmar – Rakhine Coastal – ငါးသားလောက် ➤ nga tha lauk (Rakhine-style sour and spicy fish stew flavored with tamarind and regional aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 8035
Entree: Nepal – Terai Lowlands – बरा ➤ barā (Savory pan-fried or deep-fried black-lentil patties typical of Nepal’s Terai)
Created by Kitchen2MyTable.com
Recipe ID: 8036
Entree: Netherlands – Limburg – Hachee (Slow-braised Dutch beef and onion stew flavored with vinegar, cloves, and bay leaf)
Created by Kitchen2MyTable.com
Recipe ID: 8037
Entree: Romania – Transylvania – Mămăligă cu brânză și smântână (Thick cornmeal porridge served with salty cheese and sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 8038
Entree: Saudi Arabia – Najd – قرصان ➤ Qursān (Stewed meat and torn thin flatbread cooked together in a spiced Najdi broth)
Created by Kitchen2MyTable.com
Recipe ID: 8039
Entree: Singapore – Peranakan Singapore – Itek Tim (Clear Peranakan duck soup simmered with preserved vegetables and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 8040
Entree: South Korea – Jeolla – 담양 떡갈비 ➤ Damyang tteokgalbi (Char-grilled seasoned minced short-rib patties from Damyang)
Created by Kitchen2MyTable.com
Recipe ID: 8041
Entree: Sri Lanka – Southern Coast – කොත්තු රොටි ➤ Kottu roti (Stir-fried chopped flatbread with vegetables, eggs, and spiced meat)
Created by Kitchen2MyTable.com
Recipe ID: 8042
Entree: Syria – Euphrates Valley – فتة حمص ➤ Fattet Hummus (Layered chickpeas and toasted pita baked with yogurt and tahini, finished with spiced lamb and toasted pine nuts)
Created by Kitchen2MyTable.com
Recipe ID: 8043
Entree: Tanzania – Tanzanian Highlands – Mshikaki (Spiced marinated meat skewers grilled over coals, commonly served with a tangy peanut or chili dipping sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8044
Entree: Uzbekistan – Samarkand – Manti (Steamed Central Asian dumplings filled with spiced lamb and onion)
Created by Kitchen2MyTable.com
Recipe ID: 8045
Entree: Antarctica – Southern Culinary Region – Krill Stir-Fry (Stir-fried Antarctic krill with crisp vegetables in a savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8046
Entree: Antigua and Barbuda – Southern Culinary Region – Conch Water (Traditional Antiguan savory conch soup made with conch meat, vegetables, and island herbs)
Created by Kitchen2MyTable.com
Recipe ID: 8047
Entree: Barbados – Southern Culinary Region – Pepperpot (Hearty slow-simmered spiced meat stew flavored and darkened with cassareep)
Created by Kitchen2MyTable.com
Recipe ID: 8048
Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Giambo (Creole-style okra and salted-fish stew with tomatoes and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 8049
Entree: Bosnia and Herzegovina – Southern Culinary Region – Sogan-dolma (Onion bulbs hollowed and stuffed with a rice-and-meat filling braised in a tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8050
Entree: Botswana – Southern Culinary Region – Bogobe Jwa Lerotse (Thick sorghum porridge cooked with lerotse melon pulp, served as a savory main often accompanied by meat stew)
Created by Kitchen2MyTable.com
Recipe ID: 8051
Entree: British Indian Ocean Territory – Southern Culinary Region – Spicy Crab Masala (Hot spiced crab curry simmered in a fragrant masala sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8052
Entree: Bulgaria – Southern Culinary Region – сарми ➤ sarmi (Pickled cabbage leaves stuffed with spiced minced meat and rice, slow-simmered in tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8053
Entree: Burkina Faso – Southern Culinary Region – Fufu (Thick starchy dough of pounded cassava and plantain served for dipping into savory stews)
Created by Kitchen2MyTable.com
Recipe ID: 8054
Entree: Cape Verde – Southern Culinary Region – Lagostada (A spiny lobster prepared in a garlicky tomato and pepper sauce, served with rice or cornmeal)
Created by Kitchen2MyTable.com
Recipe ID: 8056
Entree: Costa Rica – Southern Culinary Region – Olla de Carne (Hearty Costa Rican beef and root-vegetable stew with corn and plantain)
Created by Kitchen2MyTable.com
Recipe ID: 8057
Entree: Cote d'Ivoire – Southern Culinary Region – Sauce Graine (Rich Ivorian palm-nut and tomato stew typically made with chicken or fish)
Created by Kitchen2MyTable.com
Recipe ID: 8058
Entree: Czechia – Prague Pub Classics – Guláš (Hearty slow-cooked beef stew seasoned with sweet paprika and onions)
Created by Kitchen2MyTable.com
Recipe ID: 8059
Entree: Democratic Republic of the Congo – Southern Culinary Region – Liboke de Poisson (Steamed or grilled fish wrapped in banana leaves with palm oil, tomatoes, peppers, and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 8060
Entree: Djibouti – Southern Culinary Region – Yetakelt W'et (Spiced mixed vegetable stew in a berbere and seasoned butter sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8061
Entree: Dominica – Southern Culinary Region – Sancoche (Hearty Caribbean meat and root-vegetable stew typical of Dominica)
Created by Kitchen2MyTable.com
Recipe ID: 8062
Entree: Dominican Republic – Southern Culinary Region – Chivo Guisado (Dominican braised goat stew simmered in a citrus-spiced tomato and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8063
Entree: El Salvador – Southern Culinary Region – Pollo en Crema (Salvadoran chicken simmered in a rich, savory cream and tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8064
Entree: Equatorial Guinea – Southern Culinary Region – Cassava Leaves with Fish (Stewed cassava leaves cooked with smoked fish in palm oil and spices)
Created by Kitchen2MyTable.com
Recipe ID: 8065
Entree: Eswatini – Southern Culinary Region – Braai (Southern African open-fire barbecue of seasoned and grilled meats)
Created by Kitchen2MyTable.com
Recipe ID: 8066
Entree: French Guiana – Southern Culinary Region – Poulet Boucané (Smoked, marinated Guianese chicken grilled over wood for a deeply flavored, aromatic main course)
Created by Kitchen2MyTable.com
Recipe ID: 8067
Entree: French Polynesia – Southern Culinary Region – Tahitian Shrimp Curry (Island-style coconut milk shrimp curry flavored with curry spices, ginger, lime, and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 8068
Entree: French Southern Territories – Southern Culinary Region – Choucroute Garnie (Hearty braised sauerkraut cooked with an assortment of sausages and cured pork)
Created by Kitchen2MyTable.com
Recipe ID: 8069
Entree: Hungary – Transdanubia – Bakonyi Csirke (Chicken braised in a creamy Hungarian paprika and mushroom sauce typical of the Bakony region)
Created by Kitchen2MyTable.com
Recipe ID: 8070
Entree: Kazakhstan – Western Steppe Kazakhstan – Жая ➤ Zhaya (Pan-roasted or braised lamb ribs seasoned in simple steppe spices)
Created by Kitchen2MyTable.com
Recipe ID: 8071
Entree: Laos – Vientiane & Central Laos – ເຂົ້າປຽກເສັ້ນ ➤ Khao Piak Sen (Hearty Lao soup of thick, chewy rice noodles in a savory aromatic broth)
Created by Kitchen2MyTable.com
Recipe ID: 8072
Entree: Lebanon – Northern Lebanon – صيادية ➤ Sayyadiyeh (Spiced fish and rice pilaf topped with caramelized onions and toasted nuts)
Created by Kitchen2MyTable.com
Recipe ID: 8073
Entree: Norway – Western Fjords – Fårikål (Slow-cooked mutton and cabbage stew flavored with whole black peppercorns)
Created by Kitchen2MyTable.com
Recipe ID: 8074
Entree: Senegal – Senegalese Wolof Cuisine – Mafe (West African peanut-based stew with meat and vegetables served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 8075
Entree: Sweden – West Coast Sweden – Räksmörgås (Swedish open-faced sandwich topped with cold prawns, mayonnaise, egg and dill)
Created by Kitchen2MyTable.com
Recipe ID: 8076
Entree: Switzerland – Italian Swiss / Ticino – Luganighetta con Patate (Pan-seared Swiss-Italian luganighetta sausages cooked with potatoes in a simple wine-herb pan sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8077
Entree: Tunisia – Tunis & North – أوجة بالمرقاز ➤ Ojja bil-merqaz (Tunisian spicy tomato and egg stew cooked with merguez sausages)
Created by Kitchen2MyTable.com
Recipe ID: 8078
Entree: India – Bengal – মাছের ঝোল ➤ Macher Jhol (Light Bengali fish curry in a spiced, turmeric-mustard broth)
Created by Kitchen2MyTable.com
Recipe ID: 8079
Entree: United States – Arizona-Sonoran – Tacos de Birria (Shredded slow-braised beef served in corn tortillas with a spicy chile consomé for dipping)
Created by Kitchen2MyTable.com
Recipe ID: 8080
Entree: China – Central Culinary Region – 四川火锅 ➤ Sìchuān huǒguō (Communal spicy simmering broth served with assorted raw meats, vegetables, and dipping sauces)
Created by Kitchen2MyTable.com
Recipe ID: 8081
Entree: France – Bordeaux / Aquitaine – Lamproie à la Bordelaise (River lamprey braised in Bordeaux red wine with shallots, bone marrow, and butter to make a rich sauce)
Created by Kitchen2MyTable.com
Recipe ID: 8082
Entree: Indonesia – Betawi Jakarta – Semur Jengkol (Sweet soy-braised jengkol seeds in a spiced Betawi-style stew)
Created by Kitchen2MyTable.com
Recipe ID: 8083
Entree: Italy – Calabria – Morzello (Calabrian spicy tripe and beef tomato stew typically served on toasted bread)
Created by Kitchen2MyTable.com
Recipe ID: 8084
Entree: Mexico – Chihuahua & Northern Mexico – Burritos de Deshebrada (Flour tortillas filled with slow-cooked shredded beef, refried beans, cheese, and salsa)
Created by Kitchen2MyTable.com
Recipe ID: 8085
Entree: Brazil – Brazilian Street Food – Feijoada (Hearty black bean stew with assorted pork cuts served with rice and orange slices)
Created by Kitchen2MyTable.com
Recipe ID: 8086
Entree: Germany – Franconia – Karpfen Blau (Whole carp gently poached in a sour aromatic court-bouillon, a traditional Franconian fish preparation)
Created by Kitchen2MyTable.com
Recipe ID: 8087
Entree: Russia – Caucasus Russia – Харчо ➤ Kharcho (Hearty Caucasian beef and rice soup enriched with ground walnuts and sour tomato, finished with garlic and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 8088
Entree: Spain – Balearic Islands – Frito Mallorquín (Mallorcan skillet fry of potatoes and lamb liver with peppers and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 8089