All Recipes
Showing 60 of 14631 recipes.
Entree: Vietnam – Mekong Delta – Com Tam (Broken rice dish topped with grilled marinated pork, pickled vegetables, scallion oil, and a fried egg)
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Entree: Chile – Patagonia – Salmon Ahumado (Patagonian-style smoked salmon fillets cured and smoked over native wood, served with lemon and herbs)
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Entree: Afghanistan – Northern Afghanistan – سبزی چلو ➤ Sabzi Chalaw (Hearty Afghan stewed leafy greens with lamb served alongside fragrant pilaf rice)
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Entree: Algeria – Oran & West – مقروض ➤ Maqrūḍ (Algerian semolina pastry filled with sweet date paste and soaked in honey-flower syrup)
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Entree: Bangladesh – Dhaka & Central Bangladesh – কালা ভুনা ➤ Kāla Bhunā (Intensely spiced, slow-browned dry beef curry typical of central Bangladeshi cuisine)
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Entree: Egypt – Nubian Egypt – صيادية ➤ Sayadiyah (Spiced Egyptian rice cooked in fish stock topped with pan-fried fish and caramelized onions)
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Entree: Ukraine – Odesa & Black Sea – Жаркое ➤ Zharkoye (Hearty braised meat and root vegetable stew typical of Eastern Ukraine)
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Entree: Armenia – Yerevan & Central Armenia – Ղափամա ➤ Ghapama (Roast pumpkin filled with sweet rice, dried fruits, nuts, and honey)
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Entree: Austria – Vienna – Beuschel (Traditional Viennese ragout of veal lungs and heart braised in a tangy brown-cream sauce)
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Entree: Azerbaijan – Nakhchivan – Govurma (Nakhchivan-style braised lamb sautéed with onions and tomato, seasoned with regional spices)
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Entree: Belgium – Wallonia – Tarte al Djote (Savory Nivelles-style tart of cooked chard leaves combined with local soft cheese and eggs)
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Entree: Cambodia – Phnom Penh – សាច់គោអាំង ➤ sach ko ang (Cambodian marinated and charcoal-grilled beef)
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Entree: Denmark – Jutland – Karbonader (Pan-fried breaded pork patties typical of Danish home cooking)
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Entree: Finland – Southern Finland – Savulohipasta (Pasta with smoked salmon in a creamy dill and lemon sauce)
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Entree: Georgia – Tbilisi & Eastern Georgia – ჭანახი ➤ Chanakhi (Slow-braised Georgian lamb and vegetable stew cooked in layered earthenware)
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Entree: Ghana – Northern Ghana – Kelewele with Gizzard (Spicy fried ripe plantains seasoned with ginger and cloves, served with seasoned fried chicken gizzards)
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Entree: Iraq – Mosul & North – بامية ➤ Bāmiyā (Stewed okra and lamb in a tangy spiced tomato sauce)
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Entree: Ireland – West Ireland – Beef and Oyster Pie (Savory pie of tender beef and fresh oysters in a rich gravy topped with pastry)
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Entree: India – Punjab – पनीर टिक्का ➤ Panīr Ṭikkā (Marinated and charred cubes of Indian cottage cheese typically grilled on skewers)
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Entree: Kenya – Western Kenya – Omena (Small freshwater sardine-like fish typically fried or stewed and served as a hearty main with ugali)
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Entree: Myanmar – Shan State Cuisine – ဝက်သားဒုတ်ထိုး ➤ Wet Thar Dote Htoe (Shan-style shredded pork stir-fry seasoned with garlic, chilies, and fermented fish or soy flavors)
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Entree: Nepal – Thakali Cuisine – थकाली कुखुरा करी ➤ Thakali Kukhura Kari (Tomato-forward Thakali-style chicken curry scented with local spices including timur (Sichuan pepper)
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Entree: Netherlands – North Sea Coast – Gebakken Schol (Pan-fried plaice fillets cooked in butter and finished with lemon and parsley)
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Entree: Romania – Wallachia – Ardei umpluți (Bell peppers stuffed with a seasoned mixture of ground meat and rice, simmered in tomato sauce)
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Entree: Saudi Arabia – Saudi Bedouin Cuisine – مطبق ➤ Mutabbaq (Pan-fried stuffed flatbread filled with spiced meat, onion and egg)
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Entree: United States – Upper Midwest – Venison Stew (Hearty slow-cooked stew of venison and root vegetables with regional beer and wild rice)
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Entree: South Korea – Seoul & Gyeonggi – 김밥 ➤ gimbap (Korean seaweed-and-rice rolls filled with seasoned vegetables, egg, and marinated protein)
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Entree: Sri Lanka – Sri Lankan Muslim Cuisine – Muslim Style Beef Fry (Spicy Sri Lankan Muslim-style stir-fried beef cooked with roasted curry spices, fennel, and curry leaves)
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Entree: Syria – Syrian Kurdish Cuisine – Kurdish Shawarma (Thinly sliced, well-spiced roasted lamb served in flatbread with pickles, onions, and yogurt or garlic sauce)
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Entree: Tanzania – Zanzibar – Octopus Curry (A coconut-based, spice-forward curry of tender octopus, characteristic of Zanzibari coastal cuisine)
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Entree: Uzbekistan – Tashkent – Chuchvara (Small Uzbek boiled dumplings filled with spiced lamb or beef, served in a clear broth or with yogurt and fresh herbs)
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Entree: India – Bohri Muslim Cuisine – بوہری بریانی ➤ Bohri Biryani (Layered spiced basmati rice with marinated meat prepared in the Bohri Muslim community style, cooked on dum for fragrant, moist grains and tender meat)
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Entree: United States – California – In-N-Out Burger (A classic California fast-food style double cheeseburger with grilled beef patties, American cheese, lettuce, tomato, onion, pickles, and a creamy signature spread on a toasted bun)
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Entree: China – Gansu – 兰州牛肉面 ➤ Lánzhōu niúròu miàn (Hand-pulled wheat noodles served in a clear spiced beef broth with thinly sliced braised beef, radish, scallion, cilantro, and chili oil)
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Entree: India – Punjab – ਅੰਮ੍ਰਿਤਸਰੀ ਮੱਛੀ ➤ Amritsari Machhli (Spiced, battered and deep-fried Punjabi-style fish from Amritsar)
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Entree: Indonesia – Chinese-Indonesian – Mie Goreng (Stir-fried seasoned noodles with vegetables and savory-sweet sauce)
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Entree: Italy – Emilia-Romagna – Tortellini in Brodo (Small ring-shaped filled pasta served in a clear savory broth)
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Entree: Mexico – Guerrero – Pozole Guerrero (Traditional rich pork and hominy stew flavored with toasted red chiles from Guerrero)
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Entree: Brazil – Central Culinary Region – Feijoada (Hearty black bean stew with a variety of pork cuts, traditionally served with rice, collard greens, orange slices, and farofa)
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Entree: Germany – Hesse – Frankfurter Rippchen (Cured and smoked pork cutlets gently simmered and served with sauerkraut and mashed potatoes)
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Entree: Russia – Eastern Siberia – Пельмени ➤ Pel'meni (Small meat-filled boiled dumplings from Siberia, typically served with sour cream or butter)
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Entree: Spain – Canary Islands – Papas Arrugadas (Small, salty Canary Islands potatoes boiled until their skins wrinkle and typically served with spicy or herbaceous mojo sauces)
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Entree: Canada – Montreal – Montreal Smoked Meat Sandwich (Hot smoked, cured and thinly sliced beef piled on rye bread with mustard)
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Entree: Ethiopia – Gurage – ክትፎ ➤ Kitfo (Finely minced raw or lightly warmed beef seasoned with spiced clarified butter and mitmita)
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Entree: Iran – Kurdish Iran – کباب ترش ➤ Kabāb-e Torsh (Sour-marinated grilled lamb skewers with walnut and pomegranate)
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Entree: Japan – Kanto / Tokyo – 焼き鳥 ➤ Yakitori (Skewered and grilled small pieces of chicken, often seasoned with a sweet-salty tare or salt)
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Entree: Nigeria – Lagos Street Food – Suya (Charcoal-grilled thinly sliced beef skewers rubbed with a spicy ground-peanut and chili spice blend)
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Entree: Pakistan – Lahore Street Food – ہلیم ➤ Haleem (Thick, slow-cooked porridge of wheat, mixed lentils, and meat seasoned with warm spices)
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Entree: Turkey – Gaziantep – Ali Nazik Kebab (Smoky roasted eggplant mixed with garlicky yogurt and topped with spiced ground lamb)
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Entree: United States – Upper Midwest – Wild Rice Casserole (Creamy baked casserole of wild rice with mushrooms, vegetables, chicken, cheese, and toasted nuts)
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Entree: Argentina – Northeast Argentina – Milanesa a la Napolitana (Breaded beef cutlets topped with tomato sauce, ham, and melted mozzarella)
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Entree: Australia – South Australia – Coopers Ale Battered Fish and Chips (Beer-battered fried white fish served with thick chips)
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Entree: Colombia – Central Culinary Region – Bandeja Paisa (Hearty Colombian platter of rice, red beans, fried pork, ground beef, chorizo, fried plantain, egg, arepa and avocado)
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Entree: Greece – Ionian Islands – Παστιτσάδα ➤ Pastitsáda (Corfiot braised beef in a richly spiced tomato and red wine sauce served over thick pasta)
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Entree: Malaysia – Peranakan / Nyonya – Ayam Buah Keluak (Peranakan chicken stew cooked with black buah keluak nuts in a rich spiced coconut gravy)
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Entree: Morocco – Moroccan Jewish Cuisine – דפינא ➤ Dafina (Slow-cooked Moroccan Jewish Shabbat stew of meat, legumes, grains, potatoes and eggs)
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Entree: Peru – Lima / Criollo – Lomo Saltado (Stir-fried beef with onions, tomatoes, and fries in a tangy soy-vinegar sauce)
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Entree: Philippines – Mindanao – Satti (Skewered grilled marinated meat served with a thin spicy peanut sauce and steamed rice)
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Entree: Poland – Polish Jewish Cuisine – געפילטע פיש ➤ gefilte fish (Poached seasoned fish patties or loaf of ground freshwater fish, traditionally served chilled)
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Entree: Portugal – Minho – Bacalhau à Braga (Pan-fried salted cod with onions, potatoes, and peppers in a light wine-and-olive-oil sauce typical of Braga)
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