All Recipes
Showing 60 of 14629 recipes.
Entree: Italy – Lombardy – Tortelli Cremaschi (Filled square pasta from Crema with a characteristic sweet-and-savory fruit, biscuit, cheese, and meat filling)
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Entree: Mexico – Michoacan – Tzintzunzan-Style Enchiladas (Corn tortillas filled with shredded chicken and dressed in a smoky guajillo red chile sauce typical of Tzintzunzan, Michoacán)
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Entree: Brazil – Minas Gerais – Arroz com Suã (Rice cooked with smoked pork hock and aromatics)
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Entree: Germany – Saxony – Sächsischer Kartoffelpuffer (Saxon-style potato pancakes made from grated potatoes, onion, and egg, pan-fried until crisp)
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Entree: Russia – Russian Jewish Cuisine – קישקע ➤ Kishke (Ashkenazi stuffed casing or loaf of spiced meat fat and matzo meal cooked with meat)
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Entree: Spain – Galicia – Filloas de Sangre (Galician thin crepes made with pork blood, flour, milk, and eggs, pan-fried and served sweet or savory)
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Entree: Canada – Quebec – Tarte au sucre (Classic Quebec sugar tart with a rich brown-sugar and cream filling baked in a flaky pastry)
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Entree: Ethiopia – Somali Ethiopian – ፉል መዳምስ ከእንጀራ ➤ Ful Medames ke-Injera (Slow-simmered seasoned fava beans served with sour fermented flatbread)
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Entree: Iran – Tehran & Central Iran – خورش قیمه ➤ Khoresht-e Gheimeh (Lamb and yellow split-pea stew simmered with tomato and topped with fried potato matchsticks)
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Entree: Japan – Tohoku – ホヤの酢の物 ➤ Hoya no Sunomono (vinegared sea pineapple salad)
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Entree: Turkey – Turkish Kurdish Cuisine – Kenger Meftunesi (Stewed wild thistle with lamb and bulgur)
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Entree: United Kingdom – Wales – Pembrokeshire Fish Pie (Creamy baked mixed fish pie topped with mashed potato)
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Entree: India – Goa – Chicken Cafreal (Goan spicy marinated chicken cooked in a bright cilantro and green masala)
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Entree: United States – Chesapeake Bay – Virginia Ham with Red-Eye Gravy (Salt-cured Virginia ham served with a thin pan gravy made from ham drippings and strong black coffee)
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Entree: China – Hong Kong – 鴛鴦炒飯 ➤ Yuen yeung chaau faan (Cantonese fried rice finished with contrasting savory egg-white and egg-yolk sauces arranged in a yin-yang pattern)
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Entree: France – Dauphine – Diots de Savoie (Savoyard pork sausages braised in white wine with onions and aromatic herbs)
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Entree: Indonesia – Indonesian Street Food – Sate Padang (Skewered beef served with a thick, spicy turmeric-peanut Padang-style sauce)
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Entree: Italy – Lombardy – Stracotto d'Asino (Slow-braised donkey in a rich red-wine and tomato gravy typical of Lombardy)
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Entree: Mexico – Michoacan – Pollo Placero (Rustic Michoacán one-pot chicken stew with vegetables and chorizo)
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Entree: Brazil – Minas Gerais – Lombo de Porco com Fubá Suado (Braised pork loin served with slowly cooked creamy cornmeal (fubá)
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Entree: Germany – Saxony – Sächsische Linsensuppe (Hearty Saxon lentil soup with smoked sausage, bacon, and root vegetables)
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Entree: Russia – Russian Jewish Cuisine – Шакшука ➤ Shakshuka (Eggs poached in a spiced tomato and pepper sauce)
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Entree: Spain – Galicia – Chocos en su Tinta (Cuttlefish stewed in its own ink to create a rich black sauce)
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Entree: Ethiopia – Somali Ethiopian – Kaluun iyo Bariis (Spiced fish served with aromatic seasoned rice)
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Entree: Iran – Tehran & Central Iran – جوجه کباب ➤ Jūjeh Kabāb (Saffron- and lemon-marinated grilled chicken skewers)
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Entree: Japan – Tohoku – こづゆ ➤ Kozuyu (Clear seafood-and-vegetable broth with small fish and fu, a traditional celebratory soup from Tohoku)
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Entree: Nigeria – Yoruba Southwest – Ikokore (Thick grated water-yam pottage cooked with palm oil, smoked fish, peppers, and leafy greens)
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Entree: Pakistan – Sindh – سنڌي مڇي جو سالن ➤ Sindhi machhi jo saalan (Spicy tamarind-and-tomato fish curry from Sindh)
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Entree: Turkey – Turkish Kurdish Cuisine – Tirit (Shredded lamb stewed in broth and served over torn flatbread, often finished with yogurt and buttery pepper oil)
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Entree: United Kingdom – Wales – Cockle and Bacon Pie (Savory British pie of cockles and bacon in a rich herbed cream sauce baked under pastry)
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Entree: India – Gujarat – ઉંધિયું ➤ Undhiyu (Gujarati mixed winter vegetable and spiced fenugreek-dumpling casserole slow-cooked until tender)
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Entree: United States – Creole Louisiana – Chicken and Sausage Gumbo (Hearty Creole stew of chicken, smoked sausage, and vegetables served over white rice)
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Entree: China – Hubei – 清蒸武昌鱼 ➤ Qīngzhēng Wǔchāng yú (Steamed freshwater carp from Wuchang served simply with soy, ginger, and scallions)
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Entree: France – French Riviera – Bouillabaisse (Classic Provençal fish and shellfish stew simmered in a saffron-tomato broth)
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Entree: Indonesia – Java – Gado-Gado (Indonesian mixed vegetable and protein salad dressed with a savory peanut sauce)
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Entree: Italy – Marche – Brodetto all'Anconetana (Adriatic mixed seafood stew in a light tomato, wine, and herb broth served with toasted bread)
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Entree: Mexico – Nuevo Leon / Monterrey – Cabrito al Pastor (Slow-roasted butterflied young goat basted with lard and seasonings until the skin is crisp, a Monterrey specialty)
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Entree: Brazil – Para – Pato no Tucupi (Duck stewed in sour fermented manioc broth flavored with jambu)
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Entree: Germany – Schleswig-Holstein – Labskaus (Northern German corned beef and potato hash with beetroot, traditionally served with fried egg and pickles)
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Entree: Russia – Southern Russia – Шашлык ➤ Shashlyk (Skewered marinated grilled meat cooked over an open flame)
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Entree: Spain – La Rioja – Patatas a la Riojana (Hearty potato and chorizo stew simmered with paprika and tomatoes)
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Entree: Ethiopia – Tigray – ትህሎ ➤ Tihlo (Roasted barley dough balls served with a spicy meat stew for communal eating)
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Entree: India – Gujarat – ઢોકળીનું શાક ➤ Dhokli nu Shaak (Wheat dumplings simmered in a spiced, tangy Gujarati lentil and tomato curry)
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Entree: United States – Creole Louisiana – Catfish Courtbouillon (Catfish fillets cooked in a spicy Creole tomato-and-vegetable stew)
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Entree: China – Hubei – 红烧肉炖莲藕 ➤ Hóngshāo ròu dùn lián'ǒu (Pork belly braised with lotus root in a savory-sweet soy and aromatics sauce)
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Entree: France – French Riviera – Pissaladière (Thick onion tart from Nice topped with anchovies and black olives)
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Entree: Indonesia – Java – Soto Betawi (Creamy Betawi-style beef soup in coconut milk with aromatic spice paste)
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Entree: Italy – Marche – Olive Ascolane (Large green olives stuffed with a cooked seasoned meat filling, breaded and deep-fried)
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Entree: Mexico – Nuevo Leon / Monterrey – Machaca con Huevo (Scrambled eggs cooked with rehydrated shredded dried beef, onions, tomatoes and chiles)
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Entree: Brazil – Para – Tacacá (sour tapioca gum soup with shrimp)
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Entree: Russia – Southern Russia – хинкали ➤ khinkali (Juicy hand-folded boiled dumplings filled with spiced ground meat and broth)
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Entree: Spain – La Rioja – Chuletas al Sarmiento (Lamb chops grilled over burning vine shoots to impart a smoky, fruity aroma)
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Entree: Canada – Toronto Multicultural – 點心 ➤ dim sum (Assorted Cantonese-style small steamed and fried bite-sized dishes served for shared brunch or lunch)
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Entree: Ethiopia – Tigray – ሺሮ ➤ Shiro (Thick, spiced stew made from ground chickpea or broad bean flour, typically eaten with injera)
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Entree: India – Gujarat – સેવ ટામેટાનું શાક ➤ Sev Tameta Nu Shaak (Tangy Gujarati tomato curry topped with crunchy sev (fried gram-flour noodles)
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Entree: United States – Creole Louisiana – Creole Stuffed Bell Peppers (Bell peppers filled with Creole-seasoned meat, rice, and vegetables baked in a savory tomato sauce)
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Entree: China – Hubei – 绵阳三蒸 ➤ Miányáng Sān Zhēng (Three traditional steamed preparations from Mianyang featuring marinated pork, river fish, and tofu served with a seasoned steamed broth)
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Entree: France – French Riviera – Socca (Thin, crisp chickpea flour pancake traditionally from Nice)
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Entree: Indonesia – Java – Bakso (Savory Indonesian meatball soup typically served in a clear beef broth with noodles and greens)
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Entree: Italy – Marche – Vincisgrassi (Baked layered pasta with rich meat ragù and béchamel from the Marche region)
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