All Recipes
Showing 60 of 14631 recipes.
Entree: Thailand – Northern Thailand – หมูน้ำตก ➤ Muu Nam Tok (Grilled sliced pork salad tossed in a spicy-sour fish sauce and lime dressing with toasted rice and fresh herbs)
Created by Kitchen2MyTable.com
Entree: Vietnam – Mekong Delta – Ga Roti (Vietnamese-style caramel-braised roast chicken with a sweet-savory glaze)
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Entree: Chile – Patagonia – Trucha a la Mantequilla (Pan-fried trout in butter with lemon and fresh herbs typical of Patagonian cooking)
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Entree: Afghanistan – Northern Afghanistan – Afghani Burger (Street-style spiced beef and fried-potato sandwich served in Afghan flatbread with herb chutney)
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Entree: Algeria – Oran & West – الحريرة ➤ al-Harīra (Hearty tomato-based soup of lamb, chickpeas, lentils, rice, and fresh herbs)
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Entree: Bangladesh – Dhaka & Central Bangladesh – পান্তা ভাত ➤ panta bhat (Leftover cooked rice soaked and lightly fermented overnight served with savory condiments and fried fish)
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Entree: Egypt – Nubian Egypt – مكرونة بشاميل ➤ makarona bishamil (Egyptian baked pasta layered with spiced ground meat and creamy béchamel sauce)
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Entree: Ukraine – Odesa & Black Sea – Бануш ➤ Banush (Thick cornmeal porridge cooked with sour cream and topped with sheep cheese and fried pork cracklings)
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Entree: Armenia – Yerevan & Central Armenia – Լահմաջո ➤ Lahmajo (Thin round flatbread topped with a spiced ground meat and herb mixture, baked until crisp)
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Entree: Austria – Vienna – Rindsroulade (Braised beef roulade filled with bacon, onions, pickles and mustard)
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Entree: Azerbaijan – Nakhchivan – Lavangi (Roasted chicken stuffed with a spiced walnut and onion filling)
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Entree: Belgium – Wallonia – Boudin Blanc (Creamy white pork sausage made from finely ground pork, milk, breadcrumbs, and mild spices, gently poached then often pan-seared)
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Entree: Cambodia – Phnom Penh – សម្លម្ហូបគ្រឿង ➤ Samlor Machu Kroeung (Cambodian sour stew of fish and vegetables seasoned with aromatic kroeung spice paste and tamarind)
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Entree: Denmark – Jutland – Rødspættefilet (Lightly breaded and pan-fried plaice fillets served with butter, lemon, and parsley)
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Entree: Finland – Southern Finland – Paistetut Muikut (lightly floured fried freshwater fish)
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Entree: Georgia – Tbilisi & Eastern Georgia – ლობიო ➤ lobio (Georgian seasoned stewed kidney beans with walnuts and fresh herbs)
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Entree: Ghana – Northern Ghana – Konkonte with Groundnut Soup (dried cassava paste with peanut stew)
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Entree: Iraq – Mosul & North – كاهي ➤ Kāhī (Savory layered pastry filled with spiced minced lamb and pine nuts)
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Entree: Ireland – West Ireland – Connemara Lamb (Slow-roasted Connemara lamb shoulder with rosemary, garlic and root vegetables)
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Entree: Israel – Negev – סינייה ➤ Siniyah (Oven-baked Negev tray of spiced lamb cooked with rice)
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Entree: Kenya – Western Kenya – Chapati (Thin, layered unleavened flatbread cooked on a hot griddle, common across Kenyan households)
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Entree: Myanmar – Shan State Cuisine – တိုဖူးသုပ် ➤ tofu thoke (Shan-style Burmese tofu salad with fried tofu, fresh vegetables, herbs, and a tangy, savory dressing)
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Entree: Nepal – Thakali Cuisine – थकाली शैली फ्राइड राइस ➤ Thakali shaili fried rice (Thakali-style Nepali fried rice featuring aromatic Himalayan herbs, vegetables, and spiced meat or chicken)
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Entree: Netherlands – North Sea Coast – Zeeuwse Mosselen (Steamed Zeeland mussels served in a fragrant aromatic broth)
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Entree: Romania – Wallachia – Papricaș de pui (Chicken simmered in a sweet paprika and onion sauce finished with sour cream)
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Entree: Saudi Arabia – Saudi Bedouin Cuisine – زربيان ➤ Zurbiyān (Fragrant Bedouin spiced rice and lamb pilaf cooked with yogurt and saffron)
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Entree: Singapore – Singapore Hawker Cuisine – Oyster Omelette (Pan-fried omelette with plump oysters bound by a slightly gooey potato-starch batter and crisp edges, served with chili sauce)
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Entree: South Korea – Seoul & Gyeonggi – 호떡 ➤ Hotteok (Pan-fried sweet Korean filled pancakes)
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Entree: Sri Lanka – Sri Lankan Muslim Cuisine – Muslim Style Chicken Pilaf (Fragrant Sri Lankan Muslim-style spiced chicken cooked with basmati rice)
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Entree: Syria – Syrian Kurdish Cuisine – Kurdish Qawarma (Pan-seared spiced lamb and potato skillet from Kurdish households in Syria)
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Entree: Tanzania – Zanzibar – Zanzibar Pizza (Street-style pan-fried stuffed flatbread folded over spiced fillings)
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Entree: Uzbekistan – Tashkent – Kovurma Lagman (Stir-fried hand-pulled noodles served with braised lamb and a savory vegetable sauce)
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Entree: India – Bihar & Jharkhand – बिहारी चिकन करी ➤ Bihari Chicken Kari (Spiced mustard- and yogurt-based braised chicken from Bihar, slow-cooked until tender)
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Entree: United States – Cajun Louisiana – Cajun Ribeye Steak (Pan-seared ribeye steak seasoned with a traditional Cajun spice blend and finished with butter basting)
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Entree: China – Fujian – 葱烧海参 ➤ Cōng shāo hǎishēn (Sea cucumbers braised gently in savory stock with scallions and aromatic seasonings)
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Entree: France – Brittany – Gratin de Fruits de Mer (Baked mixed seafood in a creamy, wine-flavored sauce topped with cheese and breadcrumbs)
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Entree: Indonesia – Central Java – Soto Kudus (Clear Javanese chicken soup from Kudus flavored with turmeric and aromatic spices, served with rice or lontong)
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Entree: Italy – Campania / Naples – Braciole al Ragù (Rolled and stuffed beef braised slowly in a rich Neapolitan meat sauce)
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Entree: Mexico – Durango & Zacatecas – Tamales Zacatecanos (Corn masa tamales filled with seasoned pork cooked in a red chile sauce and steamed in corn husks)
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Entree: Brazil – Ceara – Sarapatel (Spiced braised pork and offal stew cooked in vinegar and aromatics)
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Entree: Germany – Hamburg & North Sea – Rote Grütze mit Vanillesauce (Northern German red berry compote served warm or chilled with a vanilla custard sauce)
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Entree: Russia – Cossack Cuisine – Курник ➤ Kurnik (A traditional Russian savory layered pie filled with poached chicken, mushrooms, rice, and chopped hard‑boiled eggs baked in a rich pastry)
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Entree: Spain – Basque Country – Porrusalda (A traditional Basque leek and potato stew simmered in olive oil and stock, often finished with chunks of white fish)
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Entree: Canada – Interior British Columbia – Wild Mushroom Risotto (Creamy Arborio rice cooked slowly with local wild mushrooms, wine, and Parmesan)
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Entree: Ethiopia – Ethiopian Orthodox Fasting Cuisine – ሲልጆ ➤ Siljo (Spiced fermented split-pea paste served as a savory spread or dip in Ethiopian fasting cuisine)
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Entree: Iran – Khorasan – باقالی پلو ➤ Bāghalī Polo (Fragrant dill-and-fava bean rice typically served with saffron-braised lamb)
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Entree: Japan – Kansai / Osaka-Kyoto – 鉄火丼 ➤ Tekka-don (Vinegared rice bowl topped with slices of raw tuna and simple garnishes)
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Entree: Nigeria – Kanuri Northeast – Burabisco (Traditional Kanuri spicy goat stew with millet dumplings)
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Entree: Pakistan – Khyber Pakhtunkhwa – پشاوَری لمب روسٹ ➤ Pashāwarī Lamb Roast (Slow-roasted spiced leg of lamb in the Peshawar regional style)
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Entree: Turkey – Eastern Anatolia – Siron (Rolled thin-dough parcels baked or steamed and served with garlicky yogurt and spiced butter)
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Entree: United Kingdom – England - Midlands – Lincolnshire Sausages with Mash (Pan-fried seasoned pork sausages from Lincolnshire served with creamy mashed potatoes and onion gravy)
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Entree: Argentina – Cuyo – Pastel de Papa (Baked Argentine potato pie topped with mashed potatoes and a savory beef filling)
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Entree: Australia – Queensland Coast – Crocodile Curry (Tropical Australian curry featuring tender crocodile meat simmered in spiced coconut milk)
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Entree: Colombia – Cauca & Valle – Fritanga (A communal platter of assorted fried Colombian meats served with starchy sides)
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Entree: Greece – Greek Pontic Cuisine – Ποντιακή φασολάδα ➤ Pontiaki fasolada (Hearty white bean stew flavored with vegetables and olive oil from the Pontic Greek tradition)
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Entree: Malaysia – Penang – Penang Satay (Grilled marinated skewered meat served with a rich spiced peanut dipping sauce)
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Entree: Morocco – Marrakesh – مرزية ➤ Mrouzia (Sweet-spiced Moroccan lamb stew with honey, almonds, and dried fruit)
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Entree: Peru – Cuzco – Trucha Frita (Crispy pan-fried whole Andean trout served with tangy salsa criolla and boiled potatoes)
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Entree: Philippines – Luzon – Kaldereta (Hearty Filipino tomato-based beef stew with liver-enriched sauce, vegetables, and olives, served with rice)
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Entree: Poland – Podlasie – Zrazy (Rolled beef roulades stuffed with savory fillings, braised in a rich pan gravy)
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