All Recipes
Showing 60 of 14629 recipes.
Entree: China – Hubei – 黄鹤楼鸡 ➤ Huáng Hè Lóu Jī (Braised Hubei-style chicken scented with soy, Shaoxing wine, ginger and warm spices)
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Entree: France – French Riviera – Aïoli Garni (Provençal garlic mayonnaise served as a composed platter with boiled vegetables, salt cod and eggs)
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Entree: Indonesia – Java – Pecel Lele (Deep-fried catfish served with a spicy sambal and fresh raw vegetables)
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Entree: Italy – Marche – Pollo in Potacchio (Rustic Marche-style braised chicken in a tomato and wine sauce)
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Entree: Mexico – Nuevo Leon / Monterrey – Discada (Northern Mexican mixed-meat skillet cooked on a plow disc with peppers, onions, and spices)
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Entree: Brazil – Para – Moqueca de Pirarucu (Amazonian pirarucu fish stew simmered in coconut milk, palm oil, tomatoes, onions, and cilantro)
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Entree: Germany – Schleswig-Holstein – Holsteiner Schnitzel (Breaded and pan-fried pork cutlet topped with sautéed bacon and onions and a fried egg)
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Entree: Russia – Southern Russia – Лобио ➤ Lobio (Hearty stewed red beans mashed with walnuts and fresh herbs, served warm)
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Entree: Spain – La Rioja – Pimientos Rellenos de Bacalao (Roasted red peppers filled with a creamy salted cod and potato brandade)
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Entree: Canada – Toronto Multicultural – 四川火锅 ➤ Sìchuān huǒguō (Communal spicy Sichuan-style simmering broth for cooking thinly sliced meats and vegetables at the table)
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Entree: India – Gujarat – મેથી થેપલા ➤ Mēthī Thēplā (Thin Gujarati flatbreads flavored with fresh fenugreek and spices, pan-fried until soft and slightly crisp)
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Entree: United States – Creole Louisiana – Creole Meatloaf (Savory baked meatloaf seasoned with Creole spices, bell pepper, onion, and tomato-based glaze)
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Entree: China – Hubei – 湖北卤鸭 ➤ Húběi lǔ yā (Duck braised in a savory, spiced soy-based broth characteristic of Hubei cuisine)
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Entree: France – French Riviera – Tian de Légumes (Provençal layered baked vegetable casserole)
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Entree: Indonesia – Java – Lontong Balap (Javanese plate of compressed rice cakes with sprouts, fried tofu and savory petis sauce)
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Entree: Italy – Marche – Ciauscolo (Spreadable smoked pork salami from the Marche region)
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Entree: Mexico – Nuevo Leon / Monterrey – Milanesa de Res (Breaded and fried thin beef cutlets popular in northern Mexico)
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Entree: Brazil – Para – Arroz Paraense (Pará-style coconut rice cooked with regional aromatics and smoked fish)
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Entree: Germany – Schleswig-Holstein – Schleswig-Holsteinischer Sauerfleisch (Northern German jellied sour meat in a vinegary aspic)
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Entree: Russia – Southern Russia – аджапсандали ➤ adzhapsandali (Stewed summer vegetable medley of eggplant, peppers, tomatoes, and herbs)
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Entree: Spain – La Rioja – Caparrones (Hearty La Rioja red bean stew with chorizo and cured pork)
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Entree: Canada – Toronto Multicultural – شكشوكة ➤ Shakshuka (Eggs poached in a spiced tomato and pepper sauce)
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Entree: Ethiopia – Tigray – ጸብሒ ስጋ ➤ Tsebhi Sega (Slow-simmered spiced beef stew traditional to Tigray)
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Entree: India – Gujarat – પાત્રા ➤ Pātrā (Steamed spiced colocasia leaf rolls made from chickpea batter, sliced and pan-fried)
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Entree: United States – Creole Louisiana – Cochon de Lait Po'Boy (Fried French bread sandwich filled with shredded slow-roasted pork and Creole dressings)
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Entree: China – Hubei – 蒜蓉肉丝 ➤ Suàn róng ròu sī (Stir-fried shredded pork in a savory garlicky sauce with vegetables)
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Entree: France – French Riviera – Loup de Mer Grillé (Mediterranean-style grilled European sea bass seasoned with herbs and olive oil)
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Entree: Indonesia – Java – Soto Ayam (Indonesian spiced yellow chicken soup served with rice or noodles and fresh aromatic garnishes)
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Entree: Italy – Marche – Pasta alla Marchigiana (Pasta tossed with a slow-cooked pork sausage and tomato ragù from the Marche region, finished with Pecorino cheese)
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Entree: Mexico – Nuevo Leon / Monterrey – Tacos de Bistec (Grilled or pan-seared thinly sliced steak served on corn tortillas with onion, cilantro, and lime)
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Entree: Brazil – Para – Peixe Frito com Açaí (Crispy fried river fish served with a savory açaí sauce typical of Pará)
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Entree: Germany – Schleswig-Holstein – Kieler Sprotten (Small smoked Baltic sprats from Kiel, typically served whole and warmed with bread or potatoes)
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Entree: Russia – Southern Russia – люля-кебаб ➤ lyulya-kebab (Ground meat seasoned with herbs and spices, shaped onto skewers and grilled)
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Entree: Spain – La Rioja – Solomillo de Cerdo con Setas (Pork tenderloin with mixed mushrooms in a savory Rioja-style wine sauce)
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Entree: Canada – Toronto Multicultural – Goulash (Hearty tomato-based ground beef and macaroni stew common in Canadian home cooking)
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Entree: Ethiopia – Tigray – ፍርፍር ➤ Firfir (Spicy shredded injera flatbread tossed with spiced clarified butter and berbere)
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Entree: India – Haryana & Western Uttar Pradesh – कद्दू की सब्ज़ी ➤ Kaddū kī Sabzī (Homestyle spiced pumpkin curry cooked until tender with cumin, turmeric, and mild aromatics)
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Entree: United States – Deep South – Country Fried Steak (Breaded and pan-fried tenderized beef steak served with a peppered cream gravy)
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Entree: India – Parsi-Indian – કોલમીનો પાટીયો ➤ Kolmi No Pāṭiyo (Parsi-style spicy prawn curry in a tangy coconut-tamarind sauce)
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Entree: France – Gascony – Garbure (Hearty Gascony country stew of cabbage, beans, root vegetables and preserved meats)
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Entree: Indonesia – Kalimantan – Ayam Cincane (Spiced Borneo-style braised chicken in aromatic coconut and turmeric sauce)
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Entree: Italy – Molise – Cavatelli al Ragù (Small hand-rolled pasta shaped like shells served with a slow-cooked meat and tomato sauce)
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Entree: Mexico – Oaxaca – Mole Negro (A complex dark Oaxacan sauce made from toasted chiles, nuts, seeds, spices, tortillas or bread, and chocolate, served over poultry or meat)
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Entree: Brazil – Parana – Barreado (Slow-braised, shredded beef stew from Paraná traditionally served with cassava flour and banana)
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Entree: Germany – Swabia – Maultaschen (Large filled Swabian pasta pockets typically stuffed with meat, spinach, herbs, and breadcrumbs)
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Entree: Russia – St. Petersburg & Northwest – Пельмени ➤ Pel'meni (Small Russian boiled meat dumplings traditionally served with butter, sour cream, or vinegar)
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Entree: Spain – Madrid & Castile – Cochinillo Asado (Roast suckling pig with crisp crackling and tender meat, roasted slowly in the traditional Castilian style)
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Entree: India – Haryana & Western Uttar Pradesh – आलू पूरी ➤ Aloo Puri (Spiced potato curry served with deep-fried puffed whole-wheat flatbreads)
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Entree: United States – Deep South – Catfish Fry (Seasoned cornmeal-coated catfish fillets pan-fried until crisp)
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Entree: China – Hunan – 湖南辣子鸡 ➤ Húnán làzǐ jī (Stir-fried diced chicken with abundant dried and fresh chilies in a bold Hunan style)
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Entree: France – Gascony – Poule au Pot (Slow-simmered whole chicken with root vegetables served in its fragrant broth)
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Entree: Indonesia – Kalimantan – Soto Banjar (Banjarese clear chicken soup with shredded chicken, rice noodles, and fried potato cakes)
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Entree: Italy – Molise – Pampanella (Molisan slow-roasted garlic-and-chili rubbed pork served sliced)
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Entree: Mexico – Oaxaca – Tlayudas (Large toasted Oaxacan corn tortilla topped with refried beans, cheese, grilled meats, and fresh vegetables)
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Entree: Brazil – Parana – Carne de Onça (Raw seasoned ground beef in the style of Brazilian tartare with onions, chives, olive oil, and cassava flour)
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Entree: Germany – Swabia – Zwiebelrostbraten (Pan-seared roast beef topped with caramelized onions and a rich pan gravy)
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Entree: Russia – St. Petersburg & Northwest – Кулебяка ➤ Kulebyaka (Layered savory pie of fish, rice, eggs, and mushrooms enclosed in pastry)
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Entree: Spain – Madrid & Castile – Sopa Castellana (Hearty Castilian garlic and bread soup often enriched with ham and poached eggs)
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Entree: India – Haryana & Western Uttar Pradesh – कढ़ी पकोड़ा ➤ Kaṛhī Pakorā (Tangy yogurt and chickpea-flour stew studded with fried gram-flour dumplings)
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Entree: United States – Deep South – Pork Chops with Gravy (Pan-fried bone-in pork chops served with a savory pan gravy made from the cooking juices)
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