All Recipes
Showing 60 of 14631 recipes.
Entree: Thailand – Royal Thai Cuisine – แกงเผ็ดเป็ดย่าง ➤ Kaeng phet pet yang (Rich Thai red curry made with slices of roasted duck in coconut milk with aromatic herbs)
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Entree: Vietnam – Northern Vietnam – Bun Cha (Grilled pork patties and sliced pork served with rice vermicelli, fresh herbs, and a tangy sweet-sour fish-sauce broth)
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Entree: Chile – Santiago – Pastel de Choclo (Baked corn casserole layered over a savory meat and chicken filling with olives and hard-boiled eggs)
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Entree: Afghanistan – Pashtun Eastern Afghanistan – کابلی پلو ➤ Kabuli Pulao (A fragrant Afghan pilaf of long-grain rice layered with tender lamb, caramelized carrots, raisins, and toasted nuts)
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Entree: Algeria – Sahara Algeria – شخشوخة ➤ Chakhchoukha (A hearty Saharan dish of torn thin flatbread soaked and served with a spicy lamb and vegetable stew)
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Entree: Bangladesh – Sylhet – পান্তা ভাত ➤ panta bhāt (Leftover cooked rice soaked and lightly fermented overnight, served savory with simple accompaniments)
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Entree: Egypt – Upper Egypt – فتّة ➤ fatta (Layered rice and crisped flatbread topped with slow‑cooked meat and a garlicky tomato‑vinegar sauce)
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Entree: Ukraine – Western Ukraine – Банош ➤ Banosh (Hearty coarse cornmeal porridge cooked with sour cream and finished with pork cracklings and cheese)
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Entree: India – Punjab – ਸਰਸੋਂ ਦਾ ਸਾਗ ➤ Sarson dā sāg (Slow-cooked mustard greens and winter leafy vegetables seasoned and finished with ghee)
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Entree: United States – California – Cioppino (A tomato-and-wine based seafood stew of mixed shellfish and firm fish)
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Entree: China – Gansu – 手拉面配羊肉 ➤ Shǒu lā miàn pèi yángròu (Hand-pulled wheat noodles served with braised spiced lamb in an aromatic broth)
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Entree: France – Burgundy – Jambon Persillé (Cold herbed ham set in a clear parsley-infused aspic)
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Entree: Indonesia – Chinese-Indonesian – Cap Cai (Stir-fried mixed vegetables in a light savory sauce, often with meat)
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Entree: Italy – Emilia-Romagna – Cotechino con Lenticchie (Boiled pork sausage served with stewed lentils, a traditional New Year's main course)
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Entree: Mexico – Guerrero – Tiritas de Pescado (Pan-fried strips of white fish finished in a bright tomato-and-chile sauce, typical of Guerrero's coastal cuisine)
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Entree: Brazil – Central Culinary Region – Moqueca Capixaba (A Brazilian coastal fish stew from Espírito Santo braised with tomatoes, onions, cilantro, and annatto oil)
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Entree: Germany – Hesse – Handkäse mit Musik (Small sour milk cheeses marinated in a sharp onion, vinegar, and oil dressing)
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Entree: Russia – Eastern Siberia – шашлык ➤ shashlyk (Skewered marinated grilled chunks of meat)
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Entree: Spain – Canary Islands – Sancocho Canario (Hearty Canary Islands salt-cod and root vegetable stew)
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Entree: Canada – Montreal – Tourtière (Savory Quebecois meat pie of spiced ground meats baked in a flaky pastry)
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Entree: Ethiopia – Gurage – የበግ አልጫ ➤ Yäbäg Alicha (Mild Ethiopian lamb stew gently spiced with turmeric and seasoned butter served without berbere)
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Entree: Iran – Kurdish Iran – خورشت ریواس ➤ Khoresht-e Rīvās (A slow-simmered lamb stew flavored with tart rhubarb and fresh herbs)
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Entree: Japan – Kanto / Tokyo – しゃぶしゃぶ ➤ Shabu-shabu (Japanese communal hot-pot where thinly sliced meat and vegetables are briefly swished in hot broth and dipped in sauces)
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Entree: Nigeria – Lagos Street Food – Jollof Rice (A West African one-pot spiced tomato and pepper rice, cooked until fluffy and often served with protein)
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Entree: Pakistan – Lahore Street Food – چاپلی کباب ➤ Chapli Kebab (A flattened, spiced pan-fried ground meat patty studded with herbs, seeds, and tomatoes)
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Entree: Turkey – Gaziantep – Beyran (spicy lamb and rice soup from Gaziantep flavored with garlic, clarified butter, and red pepper)
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Entree: United Kingdom – England - North – Yorkshire Pudding with Roast Beef (roast beef served with individual baked batter puddings made from eggs, flour, and milk as part of a classic northern English roast)
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Entree: Argentina – Northeast Argentina – Locro (Hearty Andean-style corn and squash stew with pork and sausage)
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Entree: Australia – South Australia – Kangaroo Fillet with Pepperberry Sauce (Seared lean kangaroo fillets served with a creamy native pepperberry sauce)
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Entree: Colombia – Central Culinary Region – Sancocho (Hearty Colombian stew of meat, root vegetables, plantain, and corn simmered until richly flavored)
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Entree: Greece – Ionian Islands – Σοφρίτο ➤ Sofrito (Corfiot braised beef in a garlicky white-wine and vinegar sauce traditionally served with rice)
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Entree: Malaysia – Peranakan / Nyonya – Nyonya Laksa (Spicy coconut-based noodle soup from Peranakan cuisine with prawns, fish cake, and rice vermicelli)
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Entree: Morocco – Moroccan Jewish Cuisine – חמין ➤ Chamin (Slow-cooked Moroccan Jewish Sabbath stew of beef, legumes, grains, and vegetables)
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Entree: Peru – Lima / Criollo – Ají de Gallina (Creamy shredded chicken in a spicy yellow pepper and walnut sauce served with potatoes and rice)
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Entree: Philippines – Mindanao – Piyanggang Manok (Mindanao-style braised chicken in a dark, aromatic roasted-coconut and spice paste)
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Entree: Poland – Polish Jewish Cuisine – Kasha Varnishkes (Roasted buckwheat groats tossed with bow-tie pasta and caramelized onions)
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Entree: Portugal – Minho – Arroz de Pato (Oven-baked Portuguese rice with shredded roast duck and smoked chouriço)
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Entree: South Africa – South African Braai – Sosaties (South African marinated meat and fruit skewers grilled over coals)
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Entree: Thailand – Royal Thai Cuisine – ผัดไทย ➤ Phad Thai (Stir-fried rice noodles with protein, tofu, egg, and a tangy tamarind-sweet sauce)
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Entree: Vietnam – Northern Vietnam – Cha Ca La Vong (Turmeric-marinated fried fish with fresh dill served with rice vermicelli and peanuts)
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Entree: Chile – Santiago – Empanadas de Pino (Baked Chilean savory turnovers filled with seasoned ground beef, onions, olives, raisins, and hard-boiled egg)
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Entree: Afghanistan – Pashtun Eastern Afghanistan – چپلي کباب ➤ Chāplī Kabāb (Spiced flat pan-fried minced meat patties from Pashtun cuisine)
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Entree: Bangladesh – Sylhet – শাটকরা গরুর মাংস ➤ Shatkora Gorur Mangsho (Sylheti beef curry braised with tangy shatkora citrus and warm Bengali spices)
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Entree: Egypt – Upper Egypt – كشري ➤ Koshari (Layered Egyptian street-food of rice, lentils, and pasta served with spiced tomato sauce and crispy fried onions)
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Entree: Ukraine – Western Ukraine – Деруни ➤ Deruny (Grated potato pancakes pan-fried until golden and crisp)
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Entree: India – Bohri Muslim Cuisine – بوہری قیمہ ➤ Bohri Qeema (Spiced minced meat curry from the Bohri Muslim community, simmered with onions, tomatoes and aromatic spices)
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Entree: United States – California – Korean BBQ Tacos (Grilled Korean-style marinated beef served in small tortillas with Asian slaw, spicy sauce, and pickled condiments)
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Entree: China – Gansu – 敦煌黄面 ➤ Dūnhuáng Huáng Miàn (Wheat-based yellow noodles from Dunhuang served in a savory lamb broth with pickled greens, scallions, and chili oil)
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Entree: France – Burgundy – Oeufs en Meurette (Poached eggs served in a reduced red wine sauce with bacon, mushrooms, and toasted bread)
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Entree: Indonesia – Chinese-Indonesian – Ayam Kung Pao (Stir-fried Indonesian-style spicy chicken with peanuts and sweet-savory sauce)
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Entree: Italy – Emilia-Romagna – Cotoletta alla Bolognese (Breaded and pan-fried veal cutlets topped with prosciutto and Parmigiano-Reggiano)
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Entree: Mexico – Guerrero – Barbacoa de Chivo (Slow-braised, shredded goat cooked with chilies and aromatic spices, traditionally wrapped in leaves)
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Entree: Brazil – Central Culinary Region – Galinhada (Brazilian one-pot chicken and rice simmered with annatto, garlic, onion, and tomato)
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Entree: Germany – Hesse – Ahle Wurst (Traditional Hesse dry-cured smoked pork sausage, typically coarse-textured and served sliced or pan-seared with potatoes and sauerkraut)
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Entree: Russia – Eastern Siberia – Кулебяка ➤ Kulebyaka (A traditional Russian savory layered pie of fish, rice, mushrooms and eggs baked in rich pastry)
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Entree: Spain – Canary Islands – Ropa Vieja Canaria (Canarian-style shredded beef braised in a tomato–pepper sauce with potatoes and local spices)
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Entree: Canada – Montreal – Poutine (French fries topped with fresh cheese curds and hot brown gravy)
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Entree: Ethiopia – Gurage – ጎመን በስጋ ➤ Gomen Besiga (Ethiopian stewed collard greens cooked with tender beef in spiced butter)
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Entree: Iran – Kurdish Iran – آش رشته ➤ Āsh-e Reshteh (Thick Persian herb and noodle soup with beans and fermented whey)
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Entree: Japan – Kanto / Tokyo – 懐石 ➤ Kaiseki (Traditional seasonal multi-course Japanese dinner emphasizing balance and presentation)
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