All Recipes
Showing 60 of 14629 recipes.
Entree: Nigeria – Kanuri Northeast – Waina (fermented rice pancake common in northern Nigeria)
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Entree: Pakistan – Khyber Pakhtunkhwa – پشاوری چپلی ➤ Peshawari Chapli (spiced flattened beef kebab from Peshawar)
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Entree: Turkey – Eastern Anatolia – Hangel (Boiled filled dumplings served with garlicky yogurt and spiced butter)
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Entree: United Kingdom – England - Midlands – Stilton and Broccoli Quiche (Savory baked custard tart filled with broccoli and crumbly Stilton cheese)
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Entree: Argentina – Cuyo – Humita en Chala (Steamed corn-and-cheese pudding wrapped and cooked in corn husks)
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Entree: Australia – Queensland Coast – Kangaroo Steak with Bush Tomato Chutney (Seared kangaroo steaks served with a tangy-sweet chutney made from native bush tomatoes)
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Entree: Colombia – Cauca & Valle – Empanadas Vallunas (Fried cornmeal turnovers from Valle filled with spiced beef and mashed potato)
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Entree: Greece – Greek Pontic Cuisine – Ποντιακά μάντι ➤ Pontiaka manti (Small Pontic-style filled dumplings served with garlic yogurt and melted butter-paprika sauce)
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Entree: Morocco – Marrakesh – مشوي ➤ al-mashwi (Slow-roasted lamb seasoned with Moroccan spices)
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Entree: Peru – Cuzco – Chicharrón de Cerdo (Crispy, golden-fried pork pieces rendered and fried until crackling, served with boiled sweet potato and tangy salsa criolla)
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Entree: Philippines – Luzon – Paksiw na Lechon (Vinegar-braised roast pork, typically made from leftover lechon, simmered with garlic, bay leaf, peppercorns, and liver-based sauce)
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Entree: Poland – Podlasie – Babka ziemniaczana (Savory baked potato cake made with grated potatoes, eggs, and smoked pork)
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Entree: Portugal – Madeira – Lapas Grelhadas (Grilled limpets on the shell served with garlic-herb butter and lemon)
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Entree: South Africa – Karoo – Boerewors (A coiled South African spiced beef and pork sausage traditionally grilled over a braai)
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Entree: Thailand – Northern Thailand – แกงฮังเล ➤ Gaeng Hang Lay (A Northern Thai slow-braised pork curry seasoned with ginger, tamarind, turmeric, and roasted spice paste)
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Entree: United States – Upper Midwest – Bison Burger (Grilled ground bison patties served on buns with classic burger toppings)
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Entree: Algeria – Oran & West – محاجب ➤ Mhajeb (Thin semolina flatbreads folded around a spiced onion-tomato filling, pan-griddled until crisp)
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Entree: Bangladesh – Dhaka & Central Bangladesh – মাটন রেজালা ➤ Māṭan Rejālā (Slow-simmered spiced mutton in a fragrant yogurt and ghee-based gravy)
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Entree: Egypt – Nubian Egypt – كشري ➤ Koshari (Layered Egyptian street dish of rice, lentils, pasta, and spiced tomato sauce topped with crispy fried onions)
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Entree: Ukraine – Odesa & Black Sea – Котлети по-київськи ➤ Kotlety po-kyivsky (Breaded chicken breast roulade filled with herb-garlic butter)
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Entree: Armenia – Yerevan & Central Armenia – Մանթի ➤ Manti (Small meat-filled dumplings traditionally served with garlic yogurt and a tomato-butter sauce)
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Entree: Cambodia – Phnom Penh – នំបញ្ចុក ➤ nom banh chok (Cambodian rice noodle dish served with a light fish-based green curry sauce and fresh herb and vegetable garnishes)
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Entree: Denmark – Jutland – Hakkebøf med Bløde Løg (Pan-fried Danish beef patties topped with soft, butter-steeped onions and brown gravy)
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Entree: Finland – Southern Finland – Lohikeitto (Creamy Finnish salmon soup with potatoes, root vegetables, and dill)
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Entree: Georgia – Tbilisi & Eastern Georgia – ჭაშუშული ➤ Chashushuli (Hearty Georgian tomato-and-herb beef stew simmered with onions and spices)
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Entree: Ghana – Northern Ghana – Banku with Okra Stew (Fermented corn and cassava dough dumplings served with a spicy okra and tomato stew)
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Entree: Iraq – Mosul & North – مَخْلَمَة ➤ Makhlama (Skillet of spiced sautéed onions, tomatoes and peppers topped with eggs and often lamb, traditional to Mosul)
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Entree: Ireland – West Ireland – Mussels in White Wine Sauce (Fresh mussels steamed in a garlic, white wine and cream broth typical of the Irish west coast)
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Entree: Myanmar – Shan State Cuisine – ข้าวซอย ➤ Khao Soi (Coconut-curried egg noodle soup with braised chicken and crisp fried noodles)
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Entree: Nepal – Thakali Cuisine – मटन सेकुवा ➤ Matan Sekuwa (Charcoal-grilled spiced mutton skewers marinated in Nepalese herbs and spices)
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Entree: Netherlands – North Sea Coast – Zeeuwse Oesters (Fresh Zeeland oysters served raw with a classic shallot-mignonette and lemon)
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Entree: Romania – Wallachia – Piftie (Savory Romanian meat aspic made by simmering pork trotters and knuckle until natural jelly forms, flavored with garlic and bay)
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Entree: Saudi Arabia – Saudi Bedouin Cuisine – ثريد ➤ Tharīd (Slow-simmered meat and vegetable stew poured over torn flatbread)
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Entree: Singapore – Singapore Hawker Cuisine – Mee Goreng (Stir-fried seasoned noodles with egg, vegetables, and a savory-sweet sauce)
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Entree: Syria – Syrian Kurdish Cuisine – Kurdish Kofta (Spiced ground lamb patties cooked and simmered in a simple tomato sauce typical of Syrian Kurdish home cooking)
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Entree: Tanzania – Zanzibar – Mishkaki (Marinated spiced meat pieces skewered and grilled, the classic East African kebabs of Zanzibar)
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Entree: Uzbekistan – Tashkent – Samsa (Savory baked triangular pastry filled with spiced minced meat and onions)
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Entree: India – Bihar & Jharkhand – खिचड़ी ➤ Khichdi (Comforting seasoned rice and lentil porridge cooked with ghee and mild spices)
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Entree: United States – Cajun Louisiana – Fried Alligator (Cajun-style battered and deep-fried alligator meat, crisp on the outside and tender inside)
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Entree: China – Fujian – 紅糟雞 ➤ Hóng zāo jī (Chicken marinated and braised in fermented red rice lees producing a sweet-savory, red-colored dish)
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Entree: France – Brittany – Lotte à l'Armoricaine (Monkfish simmered in a rich tomato-and-brandy Armorican sauce flavored with garlic and shellfish stock)
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Entree: Indonesia – Central Java – Mangut Lele (Smoked catfish simmered in a spicy roasted-chili and coconut-milk broth typical of Central Java)
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Entree: India – Punjab – ਰਾਜਮਾ ਚਾਵਲ ➤ Rājmā Chāval (Red kidney bean curry served with steamed rice)
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Entree: Mexico – Durango & Zacatecas – Birria de Borrego (Slow-braised spiced young goat stew served with its savory consommé for tacos or eating as a stew)
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Entree: Brazil – Ceara – Arroz de Marisco (Hearty coastal Brazilian seafood-and-rice stew with a fragrant broth)
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Entree: Germany – Hamburg & North Sea – Grünkohl mit Pinkel (Traditional north German stewed curly kale braised with smoked Pinkel sausage and pork)
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Entree: Russia – Cossack Cuisine – Плов ➤ Plov (Hearty rice pilaf cooked with lamb, carrots, onions, and warm spices)
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Entree: Spain – Basque Country – Bacalao al Pil-Pil (Salted cod braised and served in a silky garlic and olive oil emulsion)
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Entree: Canada – Interior British Columbia – Maple-Glazed Pork Chops (Pan-seared bone-in pork chops finished with a sweet maple glaze and aromatics)
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Entree: Ethiopia – Ethiopian Orthodox Fasting Cuisine – ክክ አሊቻ ➤ Kik Alicha (mild turmeric split pea stew)
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Entree: Iran – Khorasan – کباب خراسانی ➤ Kabab-e Khorasani (Skewered grilled marinated lamb kebabs typical of Iran's Khorasan region)
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Entree: Japan – Kansai / Osaka-Kyoto – 鴨南蛮そば ➤ Kamo Nanban Soba (Hot buckwheat noodles in savory dashi broth topped with seared duck and scallions)
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Entree: Nigeria – Kanuri Northeast – Kunu Gyada (Thick spiced groundnut porridge-style stew common in northeastern Nigeria)
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Entree: Pakistan – Khyber Pakhtunkhwa – نمک منڈی کڑاہی ➤ Namak Mandi Karahi (Charred tomato-and-lamb wok-style curry from Peshawar’s Namak Mandi)
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Entree: Turkey – Eastern Anatolia – Keşkek (Slow-cooked ceremonial wheat and meat porridge made until creamy)
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Entree: United Kingdom – England - Midlands – Steak and Ale Pie (Savory British pie of slow-braised beef in ale gravy, baked under pastry)
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Entree: Argentina – Cuyo – Milanesa a la Napolitana (Breaded thin beef cutlets topped with tomato sauce, ham, and melted cheese)
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Entree: Australia – Queensland Coast – Prawn and Avocado Salad (Warm grilled prawns and ripe avocado served with mixed greens and a citrus dressing)
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Entree: Colombia – Cauca & Valle – Sudado de Pollo (Braised Colombian chicken stew cooked with tomatoes, onions, cilantro, and potatoes)
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Entree: Greece – Greek Pontic Cuisine – Ποντιακό Μπορέκ ➤ Pontiako Borek (Rolled phyllo pastry filled with spiced ground meat in the Pontic Greek tradition)
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