All Recipes
Showing 60 of 14629 recipes.
Entree: Saudi Arabia – Najd – حنيد ➤ Hanith (Slow-roasted spiced lamb traditionally cooked in a sealed oven or pit until very tender)
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Entree: Singapore – Peranakan Singapore – Nyonya Chap Chye (Peranakan braised mixed vegetables and glass noodles in a savory, slightly sweet soy-based sauce)
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Entree: South Korea – Jeolla – 광양불고기 ➤ Gwangyang bulgogi (Charcoal-grilled marinated thinly sliced beef prepared in the Gwangyang regional style)
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Entree: Sri Lanka – Southern Coast – Hoppers (Crispy-edged fermented rice-and-coconut batter crepes cooked in a small wok-shaped pan, served plain or with an egg and curries)
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Entree: Syria – Euphrates Valley – شيش برك ➤ Shish Barak (Yogurt-based stew with small spiced meat dumplings)
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Entree: Tanzania – Tanzanian Highlands – Kuku wa Kupaka (Spiced grilled or roasted chicken finished with a rich coconut-tomato sauce)
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Entree: Uzbekistan – Samarkand – Самса ➤ Samsa (Baked triangular pastry filled with spiced meat and onions)
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Entree: American Samoa – Southern Culinary Region – Panikeke (Fried sweet banana pancakes typical of Samoan home cooking)
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Entree: India – Rayalaseema – ఉలవచారు ➤ Ulavacharu (Thick tangy spiced horsegram-based gravy traditionally served with steamed rice)
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Entree: Antigua and Barbuda – Southern Culinary Region – Stewed Oxtail (Slow-braised oxtail in a rich Caribbean gravy with aromatics and Scotch bonnet heat)
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Entree: Barbados – Southern Culinary Region – Pudding and Souse (Pickled and seasoned boiled pork served with a dense sweet potato pudding)
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Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Conch Stew (Hearty Caribbean stew of tender conch simmered with vegetables in a spiced tomato-coconut broth)
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Entree: Bosnia and Herzegovina – Southern Culinary Region – Musaka (Balkan layered baked casserole of seasoned ground meat and sliced potatoes finished with an eggy yogurt topping)
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Entree: British Indian Ocean Territory – Southern Culinary Region – Lamb Rogan Josh (Rich slow-braised curried lamb in a fragrant yogurt and aromatic spice sauce)
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Entree: Bulgaria – Southern Culinary Region – чеверме ➤ cheverme (Traditional spit-roasted whole lamb slow-cooked over coals until charred outside and tender inside)
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Entree: Burkina Faso – Southern Culinary Region – Brochettes (Skewered grilled spiced beef served with a spicy peanut-tomato sauce)
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Entree: Cameroon – Southern Culinary Region – Sanga (Hearty Cameroonian chicken and peanut stew cooked in palm oil with plantains)
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Entree: Cape Verde – Southern Culinary Region – Moqueca de Peixe (Cape Verdean fish stew simmered in coconut milk, tomatoes, peppers, and palm oil)
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Entree: Central African Republic – Southern Culinary Region – Fufu and Sauce Gombo (Cassava-based fufu served with a thick okra and tomato sauce typically cooked with beef or smoked fish)
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Entree: Costa Rica – Southern Culinary Region – Rondón (Caribbean coconut seafood and root-vegetable stew)
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Entree: Cote d'Ivoire – Southern Culinary Region – Garba (Ivorian fried tuna served with cassava couscous and spicy tomato-onion salad)
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Entree: Djibouti – Southern Culinary Region – Djiboutian Grilled Fish (Whole fish marinated with regional spices and char-grilled for a smoky, citrusy entree)
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Entree: Dominica – Southern Culinary Region – Stewed Saltfish (Salted cod simmered with peppers, tomatoes, herbs, and aromatics in a Creole-style savory stew)
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Entree: El Salvador – Southern Culinary Region – Tamales de Elote (Steamed fresh sweet-corn tamales made from blended corn masa, lightly sweetened and often served warm with cheese or crema)
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Entree: Equatorial Guinea – Southern Culinary Region – Palm Nut Soup (A rich, savory soup made from red palm fruit extract with tender meat and smoked fish)
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Entree: Eswatini – Southern Culinary Region – Bobotie (A baked spiced minced meat casserole topped with an egg-and-milk custard, often served with fruit chutney)
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Entree: French Guiana – Southern Culinary Region – Civet de Lièvre (Traditional slow-braised hare stew in red wine with bacon, mushrooms, and aromatic vegetables)
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Entree: French Polynesia – Southern Culinary Region – Firi Firi with Fish (fried doughnuts with coconut-lime fish)
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Entree: French Southern Territories – Southern Culinary Region – Tartiflette (Baked Alpine gratin of sliced potatoes with Reblochon cheese, onions, cream, and lardons)
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Entree: Hungary – Transdanubia – Töltött Káposzta (Cabbage leaves stuffed with seasoned pork and rice, slowly cooked in a paprika-tomato and sauerkraut braise)
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Entree: India – Rayalaseema – నాటు కోడి పులుసు ➤ Natu Kodi Pulusu (Rustic tamarind-based country chicken stew)
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Entree: Laos – Vientiane & Central Laos – ໄສ່ອ່ວ ➤ Sai Oua (Lao grilled pork sausage flavored with lemongrass, kaffir lime, galangal, and fresh herbs)
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Entree: Senegal – Senegalese Wolof Cuisine – Domoda (A peanut-based meat and vegetable stew from Senegal, typically served with rice)
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Entree: Sweden – West Coast Sweden – Fiskgratäng (A baked Swedish creamy fish casserole with leeks, dill, and a mashed potato topping common on the west coast)
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Entree: India – Bengal – ভেটকি পাতুরি ➤ Bhetki Paturi (Bengal-style mustard and poppy-seed marinated fish steamed in banana leaf)
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Entree: United States – Arizona-Sonoran – Navajo Tacos (Frybread topped with seasoned meat, beans and fresh Southwestern toppings)
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Entree: China – Central Culinary Region – 重庆辣子鸡 ➤ Chóngqìng làzǐ jī (Spicy Sichuan-style stir-fried bite-sized chicken with dried chilies and Sichuan peppercorns)
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Entree: France – Bordeaux / Aquitaine – Pibales (sauteed baby eels in butter and wine)
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Entree: Indonesia – Betawi Jakarta – Ayam Sampyok (Betawi-style braised chicken in sweet soy and aromatic spice paste)
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Entree: Italy – Calabria – Pasta con la Mollica (Pasta tossed with toasted garlic-and-anchovy breadcrumbs)
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Entree: Mexico – Chihuahua & Northern Mexico – Milanesa de Res (Thin breaded and pan-fried beef cutlets typical of northern Mexico)
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Entree: Brazil – Brazilian Street Food – Moqueca (Brazilian seafood stew of fish simmered in coconut milk, palm oil, peppers and cilantro)
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Entree: Germany – Franconia – Fränkischer Sauerbraten (Marinated German pot roast braised in a sweet-and-sour spiced gravy)
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Entree: Russia – Caucasus Russia – ლობიო ➤ Lobio (Georgian-style seasoned red bean stew or mashed beans with walnuts and fresh herbs)
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Entree: Spain – Balearic Islands – Coca de Trampó (Mallorcan open-faced savory flatbread topped with a tomato, pepper, and onion salad)
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Entree: Canada – Central Culinary Region – Ragoût de Boulettes (Quebec-style hearty meatball stew simmered in a brown gravy with root vegetables)
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Entree: Ethiopia – Central Culinary Region – ጎመን በስጋ ➤ Gomen besiga (Stewed collard greens cooked with seasoned beef in Ethiopian spiced butter)
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Entree: Iran – Isfahan – ته چین ➤ Tahchin (Saffron-scented baked rice cake layered with yogurt-marinated chicken and barberries that forms a crisp golden crust)
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Entree: Japan – Hokuriku – かぶら寿し ➤ Kabura-zushi (Fermented Hokuriku-style sushi of yellowtail layered with pickled turnip and sake lees)
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Entree: Nigeria – Igbo Southeast – Bitterleaf Soup (Hearty Igbo soup of bitterleaf greens and assorted meats in a spiced palm-oil broth)
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Entree: Pakistan – Kashmir / Gilgit-Baltistan – تبک ماز ➤ Tabak Maaz (Crisp-fried spiced lamb ribs prepared in Kashmiri style)
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Entree: Turkey – Central Anatolia – Kuzu Kapama (Sealed-pot braised lamb cooked together with seasoned rice)
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Entree: United Kingdom – England - London & Southeast – Cottage Pie (Baked minced beef and vegetable stew topped with a mashed potato crust)
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Entree: Argentina – Central Culinary Region – Pollo al Disco (Chicken pieces braised with vegetables and tomatoes in a wide shallow disc-style pan)
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Entree: Australia – Northern Territory – Saltbush Lamb (Roast or slow-roasted lamb seasoned with native Australian saltbush for a savory, slightly herbal crust)
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Entree: Colombia – Caribbean Coast – Mojarra Frita (Whole fried mojarra fish crisped until golden and served with lime and fresh herbs)
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Entree: Greece – Cyclades – Αθερίνα τηγανητά ➤ Atherína tiganitá (Crispy pan-fried small sand smelt whitebait served simply with lemon)
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Entree: India – Rayalaseema – జొన్న రొట్టె ➤ Jonna Rotti (Unleavened sorghum flatbread cooked on a hot griddle)
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Entree: Morocco – Fez – الحريرة ➤ al-Harira (Hearty tomato-based stew of lamb, lentils, and chickpeas flavored with herbs and warming spices)
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Entree: Peru – Arequipa – Cuy Chactado (Whole flattened and pan-fried guinea pig crisped under pressure for a crunchy skin, a traditional Arequipa specialty)
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