All Recipes
Showing 60 of 14629 recipes.
Entree: Pakistan – Khyber Pakhtunkhwa – مٹن کڑاہی ➤ Mutton Karahi (A robust, spicy tomato and ginger based wok-style lamb curry cooked quickly in a karahi pan)
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Entree: Turkey – Eastern Anatolia – Büryan Kebabı (Slow-roasted whole lamb, seasoned and traditionally cooked until fall-apart tender)
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Entree: United Kingdom – England - Midlands – Pork Pie (Savory hand-raised hot-water crust pastry filled with seasoned pork and set with pork jelly)
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Entree: Argentina – Cuyo – Carbonada (Hearty Argentine beef and vegetable stew made with pumpkin, potatoes, corn and a touch of sweetness)
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Entree: Australia – Queensland Coast – Coral Trout with Mango Salsa (Pan-seared or grilled coral trout fillets topped with a fresh mango and citrus salsa)
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Entree: India – Punjab – भिंडी मसाला ➤ Bhindī Masālā (Dry spiced okra stir-fry cooked with onions, tomatoes and Punjabi spices)
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Entree: Greece – Greek Pontic Cuisine – Κεσκέκ ➤ Keskek (A celebratory slow-cooked porridge of whole wheat boiled with meat until creamy)
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Entree: United States – Upper Midwest – Pasty (Hearty handheld savory turnover filled with seasoned beef, potatoes, onion and rutabaga baked in a flaky pastry)
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Entree: Morocco – Marrakesh – كسكس بالخضروات السبع ➤ Kseksu bil-khudrawāt as-sab‘a (A Moroccan steamed semolina couscous served with a rich spiced broth and a medley of seven cooked vegetables, often with lamb and chickpeas)
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Entree: Peru – Cuzco – Rocoto Relleno (Stuffed spicy rocoto peppers filled with savory seasoned meat, vegetables, and cheese, baked until tender)
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Entree: Philippines – Luzon – Laing (Slow-simmered taro leaves cooked in rich coconut milk with chili and pork or dried seafood)
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Entree: Poland – Podlasie – Kartacze (Large potato dumplings filled with seasoned minced meat, boiled and served with butter and fried onions)
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Entree: Portugal – Madeira – Carne de Vinho e Alhos (Pork marinated in wine and garlic, braised and pan-fried in its flavorful marinade)
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Entree: South Africa – Karoo – Sosaties (Skewered, marinated and grilled Cape Malay–influenced meat kebabs, often threaded with fruit and glazed with chutney)
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Entree: Thailand – Northern Thailand – ลาบเมือง ➤ Laap Muang (Northern Thai seasoned minced pork salad with toasted rice, lime, fish sauce, chilies and fresh herbs)
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Entree: Vietnam – Mekong Delta – Ca Loc Nuong Trui (Ember-charred whole snakehead fish grilled over flaming straw, served with herbs, rice paper, and dipping sauce)
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Entree: Chile – Patagonia – Chupe de Centolla (Creamy Patagonian king crab stew enriched with milk, bread, egg yolks, and baked with a browned cheese crust)
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Entree: Afghanistan – Northern Afghanistan – شوروا ➤ Shorwā (Hearty Afghan meat-and-vegetable stew traditionally served with bread)
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Entree: Algeria – Oran & West – طاجين الزيتون ➤ Tājīn az-Zaytūn (Algerian braised chicken with green olives, preserved lemon, and warm spices)
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Entree: Bangladesh – Dhaka & Central Bangladesh – বীফ ভুনা ➤ Bif Bhuna (A thick, aromatic Bengali-style spiced beef curry cooked until the masala reduces and clings to tender beef pieces)
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Entree: Egypt – Nubian Egypt – ملوخية ➤ Mulukhiyya (A savory Egyptian stew of finely chopped jute leaves cooked in seasoned broth, usually served with shredded chicken or rice)
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Entree: Ukraine – Odesa & Black Sea – Солянка ➤ Solyanka (Hearty sour-salty Black Sea fish soup with pickled cucumbers, olives, capers, and lemon)
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Entree: Armenia – Yerevan & Central Armenia – Իշխան ➤ Ishkhan (Whole Sevan trout roasted with Armenian walnut-garlic-herb sauce)
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Entree: Austria – Vienna – Gulasch (Hearty Hungarian-style beef stew simmered with onions and sweet paprika typical of Viennese kitchens)
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Entree: Azerbaijan – Nakhchivan – Dushbara (Tiny meat-filled dumplings served in a clear lamb broth, a traditional Azerbaijani comfort dish)
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Entree: Belgium – Wallonia – Waterzooi (Creamy Belgian chicken stew simmered with vegetables in an egg-and-cream enriched broth)
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Entree: Cambodia – Phnom Penh – គុយទាវ ➤ kuy teav (Cambodian clear rice noodle soup with savory pork-and-beef broth topped with sliced meats and fresh herbs)
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Entree: Denmark – Jutland – Flæskesteg (Roast pork with crisp crackling served with braised red cabbage and boiled potatoes)
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Entree: Finland – Southern Finland – Poronkäristys (Sautéed thinly sliced reindeer cooked in butter and stock, served with mashed potatoes and lingonberry jam)
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Entree: Georgia – Tbilisi & Eastern Georgia – ოჯახური ➤ Ojakhuri (Georgian homestyle pan-roasted meat and potatoes seasoned with traditional spices and herbs)
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Entree: Ghana – Northern Ghana – Waakye (Ghanaian one-pot rice and beans cooked together, traditionally colored with sorghum leaves and served with protein and sides)
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Entree: Iraq – Mosul & North – تشريب ➤ Tashrīb (Bread soaked in a savory meat and chickpea broth, served as a hearty stew)
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Entree: Ireland – West Ireland – Smoked Salmon with Brown Bread (thinly sliced smoked salmon and soda bread)
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Entree: Israel – Negev – מג'דרה ➤ Mujaddara (Seasoned lentils and rice topped with deeply caramelized onions)
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Entree: Kenya – Western Kenya – Matoke (Stewed green cooking bananas simmered until soft and often served with meat and savory sauce)
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Entree: Myanmar – Shan State Cuisine – Shan Tofu Nway (Warm Shan-style soft chickpea tofu in a savory tomato-garlic gravy with fresh herbs)
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Entree: Nepal – Thakali Cuisine – Aaloo Tama (Tangy Nepalese stew of potatoes and fermented bamboo shoots, often cooked with lentils or beans)
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Entree: Netherlands – North Sea Coast – Paling in 't Groen (Freshwater eel braised in a bright green herb sauce typical of the Dutch North Sea coast)
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Entree: Romania – Wallachia – Tochitură (Hearty Romanian pork and sausage stew simmered in a rich tomato-wine sauce, traditionally served with polenta and fried eggs)
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Entree: India – Punjab – कढ़ी पकोड़ा ➤ Kadhī Pakorā (Yogurt and chickpea-flour curry studded with fried gram-flour dumplings)
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Entree: Singapore – Singapore Hawker Cuisine – Roti Prata (Pan-fried layered flatbread with a crisp exterior and soft interior, served with spiced curry for dipping)
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Entree: South Korea – Seoul & Gyeonggi – 순두부찌개 ➤ sundubu jjigae (Soft-silken tofu stew in a spicy, savory broth often with pork or seafood)
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Entree: Sri Lanka – Sri Lankan Muslim Cuisine – Watalappam (Spiced steamed coconut-and-jaggery custard traditionally flavored with cardamom)
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Entree: Syria – Syrian Kurdish Cuisine – Kurdish Dolma (Mixed stuffed vegetables and grape leaves filled with seasoned rice and lamb, simmered in a spiced tomato-lemon broth)
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Entree: Tanzania – Zanzibar – Samaki wa Kupaka (Grilled or roasted whole fish topped with a rich Zanzibari coconut-peanut sauce)
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Entree: India – Bihar & Jharkhand – ठेकुआ ➤ Thekua (Crisp deep-fried spiced whole-wheat cookies sweetened with jaggery)
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Entree: United States – Cajun Louisiana – Cajun Chicken and Sausage Pasta (Creamy, spicy pasta tossed with Cajun-seasoned chicken and smoked sausage)
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Entree: China – Fujian – 海蛎煎 ➤ hǎi lì jiān (Pan-fried oyster omelette with a chewy starch-egg interior and crisp edges)
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Entree: France – Brittany – Poulet à la Bretonne (Breton-style braised chicken in cider and cream with apples and bacon)
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Entree: Indonesia – Central Java – Tahu Gimbal (Central Javanese fried tofu and shrimp fritters served with peanut sauce and vegetables)
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Entree: Italy – Campania / Naples – Impepata di Cozze (Steamed mussels tossed with garlic, abundant cracked black pepper, parsley, olive oil and lemon)
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Entree: Mexico – Durango & Zacatecas – Chiles Rellenos de Durango (Roasted poblano chiles stuffed with seasoned meat or melting cheese, coated in a fluffy egg batter and fried then served with a tomato-chile sauce)
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Entree: Brazil – Ceara – Galinha à Cabidela (Chicken stew cooked with its own blood and vinegar in a savory, tangy sauce)
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Entree: Germany – Hamburg & North Sea – Birnen, Bohnen und Speck (Northern German main of pears, green beans, and smoked bacon cooked together in a savory-sweet broth)
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Entree: Russia – Cossack Cuisine – Курдак ➤ Kuurdak (Pan-fried seasoned lamb and potatoes cooked in rendered fat, a hearty Cossack-style meat-and-potato skillet)
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Entree: Spain – Basque Country – Txuleta (Thick, bone-in rib steak grilled Basque-style over hot coals and simply seasoned with coarse salt)
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Entree: Canada – Interior British Columbia – Elk Stew (Hearty slow-cooked stew of elk meat with root vegetables, herbs, and juniper)
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Entree: Ethiopia – Ethiopian Orthodox Fasting Cuisine – ፋሶሊያ ➤ Fasoliya (Ethiopian vegan stew of green beans and potatoes cooked in spiced tomato sauce for fasting)
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Entree: Iran – Khorasan – دیزی خراسانی ➤ Dizi-ye Khorasani (Hearty slow-cooked lamb and chickpea stew traditionally prepared in a stone or earthenware pot)
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Entree: Japan – Kansai / Osaka-Kyoto – 箱寿司 ➤ Hakozushi (Pressed box sushi of seasoned rice layered with fish or toppings and formed in a rectangular wooden mold)
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