All Recipes
Showing 60 of 14629 recipes.
Entree: Pakistan – Pashtun Cuisine – بنوں بیف پلاؤ ➤ Bannū Bīf Pilāo (Spiced beef and long-grain rice pilaf from the Bannu region of Pashtun Pakistan)
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Entree: Turkey – Ottoman Palace Cuisine – Fırın Kebabı (Oven-baked lamb kebab with slow-roasted vegetables and aromatic spices)
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Entree: United Kingdom – Scotland Highlands – Pheasant with Whisky Cream Sauce (Roasted pheasant served with a whisky-infused creamy pan sauce)
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Entree: Argentina – Pampas – Pastel de Papas (Baked Argentine layered casserole of seasoned ground beef topped with creamy mashed potato)
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Entree: Australia – Tasmania – Kangaroo Fillet (Pan-seared lean kangaroo fillets with a simple pan sauce highlighting Tasmanian native pepperberry)
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Entree: Colombia – Pacific Coast – Chaulafán de Mariscos (Pacific Colombian seafood fried rice with mixed shellfish and aromatic seasonings)
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Entree: Greece – Peloponnese – Κοκκινιστό Κοτόπουλο ➤ Kokkinisto Kotopoulo (Greek braised chicken in a rich red tomato sauce with warm spices)
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Entree: Malaysia – Sarawak – Kampua Mee (Sarawak Chinese tossed wheat noodles with pork lard and sliced roasted pork)
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Entree: Morocco – Sahara & Southern Morocco – بولفاف ➤ Boulfaf (Charcoal-grilled skewers of spiced lamb liver wrapped in caul fat)
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Entree: Poland – Silesia – Karkówka z Grilla (Grilled marinated pork neck steaks flavored with garlic and herbs)
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Entree: Portugal – Portuguese Seafood Coast – Arroz de Tamboril (Monkfish rice cooked in a savory tomato and fish-broth base)
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Entree: South Africa – Zulu Cuisine – Umleqwa (Free-range Chicken) (Traditional Zulu braised free-range chicken simmered with onions, tomatoes, and warm spices)
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Entree: Thailand – Thai Muslim Cuisine – แกงมัสมั่นเนื้อ ➤ Kaeng Matsaman Neua (Thai Muslim-style Massaman beef curry with tender beef, potatoes, coconut milk, and roasted peanuts)
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Entree: Vietnam – Southern Vietnam – Cá Lóc Nướng Trui (Whole charcoal-grilled snakehead fish roasted over embers with a smoky char and herbs)
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Entree: India – Delhi & NCR – रोगन जोश ➤ rogan josh (Aromatic Kashmiri-style braised lamb in a spiced red gravy)
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Entree: United States – Carolinas Piedmont – Carolina Pulled Pork BBQ (Slow-smoked shredded pork shoulder served with a tangy tomato-vinegar Piedmont-style barbecue sauce)
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Entree: China – Henan – 胡辣汤 ➤ Hú là tāng (Spicy, hearty Henan-style thick soup of seasoned meat with rehydrated vegetables and wheat- or starch-thickened broth)
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Entree: France – Corsica – Veau aux Olives (Braised veal with green olives, tomatoes, and Mediterranean herbs)
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Entree: Indonesia – Indonesian Muslim Festival Cuisine – Gulai Kambing (Spiced Indonesian goat curry simmered in rich coconut milk)
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Entree: China – Zhejiang – 叫化鸡 ➤ Jiàohuā jī (Whole chicken stuffed, wrapped in lotus leaf and clay, and slow-baked until tender and aromatic)
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Entree: Brazil – Mato Grosso – Arroz com Pequi (Rice cooked with pequi fruit and chicken, flavored with garlic and cilantro)
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Entree: Germany – Saarland – Dibbelabbes (Hearty Saarland casserole of grated potatoes, smoked pork, and eggs, pan-fried and baked)
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Entree: Russia – Moscow & Central Russia – Пельмени ➤ Pel'meni (Small Russian meat-filled dumplings boiled and often finished in butter, served with sour cream)
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Entree: Spain – Extremadura – Cochinillo Asado (Roast suckling pig with crisp crackling traditionally cooked slowly then crisped to produce tender meat and crackling skin)
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Entree: Iran – Shiraz / Fars – کباب کوبیده ➤ Kabāb-e Kūbideh (skewered seasoned minced meat grilled over an open flame)
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Entree: Japan – Shikoku – 讃岐うどん ➤ Sanuki udon (chewy wheat noodles from Kagawa served in a clear soy and dashi broth)
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Entree: Nigeria – Nigerian Party Food – Jollof Rice (One-pot West African spiced tomato rice cooked with aromatics and often served with protein)
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Entree: Pakistan – Punjab – چکن کڑاہی ➤ Murgh Karahi (Punjabi-style wok-cooked bone-in chicken simmered in a spiced tomato and ginger-garlic sauce)
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Entree: Argentina – Patagonia – Cordero Patagónico (Slow-roasted Patagonian lamb seasoned with salt, garlic, and regional herbs)
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Entree: Australia – Western Australia – Barramundi with Lemon Myrtle (Pan-seared barramundi fillets flavored with native lemon myrtle and citrus)
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Entree: Colombia – Santander – Cabrito Asado (Roast young goat marinated with citrus, garlic, cumin and achiote typical of Santander)
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Entree: India – Delhi & NCR – पनीर टिक्का ➤ Panīr Ṭikkā (Charred marinated cubes of paneer cheese and vegetables grilled in a spiced yogurt coating)
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Entree: United States – Carolinas Piedmont – Chicken Bog (Hearty one-pot rice and chicken stew with smoked sausage)
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Entree: China – Henan – 蒸羊肉配面粉 ➤ Zhēng yángròu pèi miànfěn (Tender steamed lamb served with simple steamed wheat-flour cakes)
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Entree: France – Corsica – Civet de Sanglier (Corsican wild boar stew braised in red wine with aromatic herbs and pancetta)
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Entree: Indonesia – Indonesian Muslim Festival Cuisine – Ayam Bakar (Indonesian grilled chicken marinated and glazed with a sweet-spicy coconut and kecap manis sauce)
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Entree: Italy – Liguria – Coniglio alla Ligure (Ligurian-style braised rabbit with olives, pine nuts, and aromatic herbs)
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Entree: Mexico – Mexico City – Enchiladas Suizas (Creamy tomatillo chicken enchiladas topped with melted cheese and crema)
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Entree: Brazil – Mato Grosso – Pacú Assado (Roasted whole pacu fish seasoned with garlic, lime, and regional herbs)
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Entree: Germany – Saarland – Gefillde (Potato dumplings stuffed with seasoned minced meat, a traditional Saarland main course)
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Entree: Russia – Moscow & Central Russia – Голубцы ➤ Golubtsy (Cabbage leaves rolled around a seasoned meat and rice filling, cooked in a tomato-based sauce)
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Entree: Spain – Extremadura – Migas Extremeñas (Rustic pan-fried breadcrumbs with garlic, paprika, and pork or chorizo, served as a hearty bread-based main)
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Entree: Canada – Prairies – Perogies with Sausage (Boiled potato-and-cheese dumplings finished in butter and served with smoked sausage and fried onions)
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Entree: Ethiopia – Sidama – ክትፎ ➤ Kitfo (Ethiopian seasoned minced beef served warm in spiced clarified butter with cheese and injera)
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Entree: Iran – Shiraz / Fars – فسنجان ➤ Fesenjān (Rich walnut and pomegranate stew typically served with poultry)
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Entree: Japan – Shikoku – 鰹のたたき ➤ Katsuo no Tataki (Lightly seared skipjack tuna served sliced with aromatics and citrus-soy sauce)
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Entree: Nigeria – Nigerian Party Food – Egusi Soup with Pounded Yam (Thick melon-seed stew served with hand-pounded yam)
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Entree: Pakistan – Punjab – ساگ گوشت ➤ Saag Gosht (Mutton simmered with mustard and leafy greens in Punjabi spices)
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Entree: Turkey – Southeastern Anatolia – Adana Kebabı (Hand-minced spicy lamb kebab grilled on long flat skewers, a specialty of Adana in southeastern Turkey)
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Entree: United Kingdom – Scotland Lowlands – Scotch Pie (Small double-crust savory meat pie traditionally filled with seasoned minced mutton or beef)
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Entree: Argentina – Patagonia – Trucha a la Manteca Negra (Pan-fried trout finished in browned butter with lemon, capers, and parsley)
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Entree: Australia – Western Australia – Kangaroo Fillet (Seared kangaroo fillets served rare with a pepperberry and red wine jus)
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Entree: Colombia – Santander – Mute Santandereano (Hearty Santander-style meat and hominy stew with root vegetables and corn)
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Entree: India – Delhi & NCR – छोले भटूरे ➤ Chole Bhature (Spiced chickpea curry served with fluffy deep-fried leavened flatbreads)
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Entree: United States – Carolinas Piedmont – Country Ham with Red-Eye Gravy (Salt-cured country ham pan-fried and served with a thin coffee-deglazed pan gravy)
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Entree: China – Henan – 烩面 ➤ Huì miàn (Thick wheat noodles braised in a savory meat-and-broth stew with vegetables)
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Entree: France – Corsica – Cabri en Sauce (Young goat cooked slowly in a savory herb and tomato sauce)
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Entree: Indonesia – Indonesian Muslim Festival Cuisine – Nasi Goreng Kambing (Indonesian fried rice with spiced goat meat)
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Entree: Italy – Liguria – Trofie al Pesto (Twisted Ligurian pasta tossed with fresh basil, pine nut and cheese pesto, often served with potatoes and green beans)
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Entree: Mexico – Mexico City – Mole Poblano (Rich, complex sauce of dried chilies, nuts, seeds, spices and chocolate served over poultry)
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