All Recipes
Showing 60 of 14629 recipes.
Entree: Vietnam – Saigon / Ho Chi Minh City – Hủ Tiếu Nam Vang (Saigon-style clear pork and mixed seafood rice noodle soup)
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Entree: Chile – Southern Chile – Pulmay (Chilote mixed seafood and meat stew with potatoes)
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Entree: India – Chettinad – செட்டிநாடு மீன் வறுவல் ➤ Chettinaadu Meen Varuval (Spicy South Indian pan-fried marinated fish)
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Entree: United States – California Wine Country – Wild Mushroom Ravioli (Handmade stuffed pasta pockets filled with sautéed wild mushrooms and ricotta)
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Entree: China – Guangxi – 梧州炒田螺 ➤ Wuzhou chao tianluo (Stir-fried freshwater snails in a savory-spicy Guangxi-style sauce)
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Entree: France – Central Culinary Region – Andouillette (Rustic coarse pork sausage made with chitterlings and tripe, traditionally pan-seared and served with a mustard-wine sauce)
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Entree: Indonesia – East Java – Soto Lamongan (Javanese clear turmeric chicken soup with shredded chicken, rice vermicelli, and crunchy koya topping)
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Entree: Italy – Friuli-Venezia Giulia – Risotto al Tartufo (Creamy Arborio rice risotto finished with black truffle and butter)
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Entree: Mexico – Jalisco – Tamales de Elote (Steamed fresh sweet-corn tamales made from blended corn masa, often finished with cheese or crema)
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Entree: Brazil – Espirito Santo – Galinhada (Brazilian one-pot chicken and rice cooked with aromatics and annatto for a savory, colorful meal)
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Entree: Germany – Lower Saxony – Heidschnuckenbraten (Roast of Heidschnucke moorland sheep seasoned with juniper, garlic, and herbs)
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Entree: Russia – Far East Russia – Корё-сарам кимчи джигэ ➤ Koryo-saram kimchi jjigae (Spicy, sour kimchi stew made by Koryo-saram with pork, tofu, and potatoes)
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Entree: Spain – Cantabria – Caricos con Chorizo (Stewed white beans simmered with Spanish chorizo)
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Entree: India – Parsi-Indian – ફરચા ➤ Farcha (Parsi-style spiced fried chicken pieces marinated and crisp-fried)
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Entree: Ethiopia – Harar – ሺሮ ወጥ ➤ Shiro Wot (Thick Ethiopian stew made from powdered legumes and spices, served as a rich, spicy dip or main over injera)
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Entree: Iran – Mazandaran – آغوزه مسما ➤ Aghouze-Messeama (Mazandarani walnut and chicken stew braised with saffron, dried lime, and sour-sweet seasonings)
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Entree: Japan – Kyushu – 辛子蓮根 ➤ Karashi renkon (Lotus root stuffed with spicy mustard-miso, battered and fried)
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Entree: Nigeria – Middle Belt – Pepper Soup with Goat Meat (Spicy Nigerian broth of hot peppers and tender goat meat)
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Entree: United Kingdom – Northern Ireland – Coddle (Hearty Irish stew of sausages, back bacon, potatoes, and onions simmered in a savory broth)
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Entree: Argentina – Northwest Argentina – Asado de Tira (Cross-cut beef short ribs grilled slowly over embers for smoky Argentine barbecue)
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Entree: Greece – Macedonia / Northern Greece – στιφάδο ➤ stifádo (Slow-braised onion and beef stew cooked in spiced red wine and tomato)
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Entree: Malaysia – Sabah – Sinalau Bakas (Kadazan-Dusun smoked wild boar or pork cured with local spices and smoked over hardwood)
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Entree: Philippines – Tagalog / Manila – Laing (Stewed taro leaves in rich coconut milk with aromatics and pork or shrimp)
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Entree: Poland – Pomerania – Kaszubski Karp (Kashubian-style carp pan-fried and braised in a creamy onion-apple dill sauce)
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Entree: Portugal – Porto & North – Posta à Mirandesa (Thick bone-in beef steak from northern Portugal, simply seasoned and pan-seared or grilled)
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Entree: South Africa – Xhosa Cuisine – Umqombothi (Traditional Xhosa fermented sorghum and maize beer, a thick sour communal beverage and staple)
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Entree: United States – California Wine Country – Beef Tenderloin with Bordelaise Sauce (Pan-seared beef tenderloin steaks served with a classic red wine and bone marrow Bordelaise sauce)
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Entree: China – Guangxi – 贺州豆腐 ➤ Hèzhōu Dòufu (Hezhou-style braised firm tofu with minced pork, fermented black beans, and pickled mustard greens)
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Entree: France – Central Culinary Region – Rillettes de Tours (Slow-cooked, shredded pork preserved in its fat to create a rich coarse spread)
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Entree: Indonesia – East Java – Ayam Lodho (East Javanese braised chicken in spiced coconut milk finished with toasted coconut)
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Entree: Brazil – Espirito Santo – Feijoada Capixaba (Hearty bean stew from Espírito Santo combining black beans with assorted pork cuts and smoked sausage)
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Entree: Germany – Lower Saxony – Kohl und Pinkel (Braised curly kale stewed with smoked Pinkel sausage and smoked pork, a hearty Lower Saxony winter dish)
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Entree: Russia – Far East Russia – Рагу из чукотской оленины ➤ Ragu iz chukotskoy oleniny (Hearty braised reindeer stew with root vegetables typical of Chukotka)
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Entree: Spain – Cantabria – Lechazo Asado (Slow-roasted suckling lamb seasoned simply and roasted until tender with crisped skin)
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Entree: Canada – Northern Canada – Ptarmigan Pot Pie (Savory baked pie of ptarmigan and root vegetables in a creamy gravy)
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Entree: Ethiopia – Harar – ምስር ወጥ ➤ Misir Wot (Hearty spiced Ethiopian red lentil stew traditionally served with injera)
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Entree: Iran – Mazandaran – فسنجان ➤ Fesenjān (Rich Persian stew of poultry simmered in a walnut and pomegranate sauce)
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Entree: Japan – Kyushu – 博多水炊き ➤ Hakata Mizutaki (Fukuoka-style clear chicken hot pot served with vegetables and dipping sauce)
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Entree: Nigeria – Middle Belt – Ofada Rice and Ayamase Sauce (Unpolished local rice served with a fiery green pepper and palm-oil stew with assorted meats)
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Entree: Pakistan – Mughlai Pakistani – شاہی پنیر ➤ Shahi Paneer (Rich Mughlai-style creamy cottage cheese curry)
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Entree: Turkey – Istanbul – Testi Kebab (Lamb and vegetables slow-cooked in a sealed clay jug then broken open for serving)
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Entree: United Kingdom – Northern Ireland – Soda Bread Sandwich (Hearty sandwich using traditional Irish soda bread split and filled with savory fillings)
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Entree: Argentina – Northwest Argentina – Cazuela de Cabrito (Slow-simmered young goat stew with Andean potatoes, corn, and warm regional spices)
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Entree: Australia – Sydney & New South Wales – Salt and Pepper Squid (Crispy deep-fried squid tossed with salt, black pepper, chilies and scallions served with lemon and garlic aioli)
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Entree: Colombia – Llanos – Cachapa con Queso (Thick sweet corn pancake traditionally filled with fresh white cheese)
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Entree: Greece – Macedonia / Northern Greece – Κοκκινιστό ➤ Kokkinistó (Slow-braised meat in a rich tomato-based red sauce)
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Entree: Malaysia – Sabah – Linopot (Banana-leaf steamed rice and fish parcel flavored with Sabah aromatics)
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Entree: Morocco – Rif Mountains – مشوي ➤ Mashwi (Whole slow-roasted lamb seasoned with North African spices)
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Entree: Peru – Nikkei Peruvian – Nikkei Miso Cod (Peruvian-Japanese marinated miso-glazed black cod)
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Entree: Philippines – Tagalog / Manila – Kaldereta (Filipino braised beef stew in a tomato-based sauce with liver and vegetables)
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Entree: Portugal – Porto & North – Caldeirada de Peixe (Traditional northern Portuguese layered fish and potato stew braised in olive oil, garlic and white wine)
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Entree: South Africa – Xhosa Cuisine – Umvubo (Steamed fermented maize dumplings served with a hearty braised beef and onion gravy)
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Entree: Thailand – Southern Thailand – ห่อหมกปลา ➤ Ho Mok Pla (Steamed curried fish custard cooked in banana leaf)
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Entree: Vietnam – Saigon / Ho Chi Minh City – Mì Quảng (Central Vietnamese turmeric rice noodle bowl with a small amount of savory broth, pork, shrimp, herbs, and crunchy toppings)
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Entree: Chile – Southern Chile – Cancato (Southern Chilean butterflied and grilled fish served over thin potato slices with onions, butter, and local seasonings)
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Entree: India – Chettinad – செட்டிநாடு முட்டை கறி ➤ Chettinaadu Muttai Kari (South Indian curried hard-boiled eggs in a spiced coconut and tomato gravy)
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Entree: United States – California Wine Country – Grilled Swordfish with Mango Salsa (Char-grilled swordfish steaks topped with a fresh mango, onion, and cilantro salsa)
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Entree: China – Zhejiang – 叫化鸡 ➤ Jiàohuā jī (Whole chicken marinated, wrapped in lotus leaves and a dough crust, then slow-baked until moist and aromatic)
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Entree: France – Central Culinary Region – Boudin Blanc (Soft white pork-and-milk sausage made with bread, cream, and mild seasonings)
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Entree: Indonesia – East Java – Sate Ponorogo (Ponorogo-style grilled skewered chicken served with a spiced peanut sauce)
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