All Recipes
Showing 60 of 14629 recipes.
Entree: Brazil – Rio de Janeiro – Carne Seca com Abóbora (Dried salted beef stewed with pumpkin in a savory Brazilian ragout)
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Entree: Germany – Westphalia – Pumpernickel mit Mett (Pumpernickel bread topped with seasoned raw minced pork (Mett)
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Entree: Russia – Volga Region – Кыстыбый ➤ Kystyby (Tatar-style thin flatbread folded around a seasoned mashed potato filling)
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Entree: Spain – Navarre – Trucha a la Navarra (Navarre-style trout pan-fried with Serrano ham, garlic, and parsley)
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Entree: India – Hyderabad / Telangana – कीमा समोसा ➤ Kīma Samosā (Spiced minced meat stuffed triangular pastry, deep-fried until crisp)
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Entree: United States – Great Lakes – Milwaukee Bratwurst (Coarse-ground seasoned pork and veal sausage from Milwaukee, traditionally beer-steamed and pan-seared or grilled)
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Entree: China – Jiangsu – 松鼠桂鱼 ➤ Sōngshǔ Guìyú (Crispy deep‑fried Mandarin fish served in a glossy sweet‑and‑sour sauce and scored to resemble a squirrel)
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Entree: France – Loire Valley – Rillons de Touraine (Slow‑braised and preserved cubes of pork cooked in their own fat from the Touraine region)
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Entree: Indonesia – Maluku – Gohu Ikan (Raw marinated tuna salad dressed with lime, shallots, and chilies)
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Entree: Italy – Puglia – Braciole (Thin slices of beef rolled with cheese and herbs then simmered in tomato sauce)
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Entree: Mexico – Quintana Roo / Caribbean Coast – Pollo Pibil (Yucatecan slow-roasted achiote-marinated chicken wrapped and cooked in banana leaves)
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Entree: Brazil – Rio de Janeiro – Bife à Cavalo (Pan-fried beef steak topped with a fried egg, commonly served with rice and fries)
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Entree: Germany – Westphalia – Westfälischer Grünkohl mit Mettwurst (Hearty stewed curly kale cooked with smoked pork and Mettwurst, traditionally served with boiled potatoes)
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Entree: Russia – Volga Region – Эчпочмак ➤ Echpochmak (Triangular baked pastry filled with diced meat, potatoes, and onions)
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Entree: Spain – Navarre – Migas de Pastor (Pan-fried crumbs of day-old bread cooked with chorizo, bacon, garlic and peppers, often finished with fried eggs)
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Entree: India – Hyderabad / Telangana – دم کا مرغ ➤ Dum ka Murgh (Slow-steamed marinated chicken cooked with yogurt, aromatic spices, nuts and saffron in a sealed pot)
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Entree: United States – Great Lakes – Italian Beef Sandwich (Thinly sliced seasoned roast beef piled on an Italian roll and served with rich au jus and pickled peppers)
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Entree: China – Jiangsu – 红烧肉 ➤ Hóngshāo ròu (Slow-braised pork belly in a glossy sweet-savory soy and caramelized brown sauce)
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Entree: France – Loire Valley – Fricassée de Poulet à l'Angevine (An Anjou-style chicken fricassee braised in white wine with mushrooms, bacon, pearl onions, and cream)
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Entree: Indonesia – Maluku – Kohu-Kohu (A Moluccan spiced coconut fish stew scented with lemongrass, galangal, chilies, and lime)
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Entree: Italy – Puglia – Zuppa di Pesce alla Gallipolina (Gallipoli-style mixed seafood soup in a tomato and wine broth)
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Entree: Mexico – Quintana Roo / Caribbean Coast – Tamales de Chaya (Steamed corn masa dumplings filled with chaya greens and seasoned chicken, wrapped in banana leaves)
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Entree: Brazil – Rio de Janeiro – Galeto Assado (Rio de Janeiro–style roasted young whole chicken marinated with garlic, citrus, and herbs)
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Entree: Germany – Westphalia – Rheinischer Sauerbraten (Westphalian marinated pot roast of beef braised in a sweet-sour spiced marinade)
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Entree: Russia – Volga Region – Балык ➤ Balyk (thinly cured and cold-smoked river fish fillet traditionally served sliced)
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Entree: Spain – Navarre – Rabo de Toro (slow-braised oxtail in a rich red wine and tomato sauce)
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Entree: India – Hyderabad / Telangana – کچی گوشت کی بریانی ➤ Kacchi Gosht ki Biryani (A layered slow-cooked biryani of raw-marinated meat cooked with basmati rice and aromatic spices)
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Entree: United States – Great Lakes – Wisconsin Fish Fry (Crispy beer-battered or breaded fried fish served hot as a classic Midwestern communal Friday meal)
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Entree: China – Jiangsu – 黄酒蒸蟹 ➤ Huángjiǔ zhēng xiè (Whole freshwater crabs steamed with Chinese yellow rice wine and aromatics)
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Entree: France – Loire Valley – Fouée (Small hollow rustic breads baked very hot and filled with savory pork or vegetable fillings)
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Entree: Indonesia – Maluku – Ikan Asar (Maluku-style smoked or grilled whole fish marinated in a warm spice paste)
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Entree: Italy – Puglia – Pasticciotto Leccese (Small Lecce-style baked shortcrust pastries filled with rich vanilla egg custard)
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Entree: Mexico – Quintana Roo / Caribbean Coast – Relleno Negro (Yucatecan turkey stew in a deeply smoky black chile sauce served with pork meatballs)
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Entree: Brazil – Rio de Janeiro – Filé à Oswaldo Aranha (Pan-seared filet mignon topped with sautéed onions flambéed in cachaça, a classic Rio de Janeiro steak preparation)
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Entree: Germany – Westphalia – Münsterländer Töttchen (Westphalian braised meat stew in a tangy mustard‑vinegar brown sauce)
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Entree: Russia – Volga Region – Азу по-татарски ➤ Azu po-tatarski (Tatar-style beef and potato stew with tangy pickled cucumbers)
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Entree: Spain – Navarre – Chistorra con Patatas (Pan-fried Navarrese chistorra sausage served with golden sautéed potatoes)
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Entree: India – Hyderabad / Telangana – तलवा गोश्त ➤ Talawa Gosht (Spiced shallow-fried mutton from Hyderabadi cuisine)
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Entree: United States – Great Lakes – Jucy Lucy Burger (Cheeseburger with the cheese sealed inside the cooked beef patty so the center is molten)
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Entree: China – Jiangsu – 蟹黄豆腐 ➤ Xiehuang doufu (Silky tofu finished with a savory crab roe and minced pork sauce)
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Entree: France – Loire Valley – Matelote d'Anguilles (Slow-braised freshwater eel in red wine with shallots, mushrooms, and bacon)
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Entree: Indonesia – Maluku – Kasbi Rebus (Boiled cassava tuber served as a staple, traditionally paired with a spicy Maluku-style tuna and chili sauce)
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Entree: Italy – Puglia – Sgagliozze (Crispy fried polenta squares made from cooked cornmeal)
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Entree: Mexico – Quintana Roo / Caribbean Coast – Tacos de Camarón (Corn tortillas filled with seasoned shrimp, fresh cabbage slaw, salsa, and crema)
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Entree: Brazil – Rio de Janeiro – Bobó de Camarão (Creamy shrimp and cassava stew enriched with coconut milk and palm oil)
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Entree: Germany – Westphalia – Westfälischer Knochenschinken (Traditional bone-in Westphalian smoked and cured ham, prepared warm and sliced for serving)
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Entree: Russia – Volga Region – Казы ➤ Kazy (Horsemeat sausage from the Volga steppe, typically boiled or smoked and served sliced)
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Entree: Spain – Navarre – Menestra de Verduras (Navarrese mixed vegetable stew of seasonal spring vegetables cooked in olive oil and stock)
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Entree: India – Hyderabad / Telangana – مٹن دالچا ➤ Maṭan Dālchā (Hyderabadi stew of mutton cooked with lentils, tamarind, and vegetables)
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Entree: United States – Great Lakes – Chicago-Style Hot Dog (All-beef hot dog served in a steamed poppy-seed bun with a prescribed set of classic Chicago toppings)
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Entree: China – Jiangsu – 江苏红烧鳝鱼 ➤ Jiāngsū hóngshāo shànyú (Sweet-savory soy-braised freshwater eel finished in a glossy Jiangsu-style sauce)
Created by Kitchen2MyTable.com
Entree: France – Loire Valley – Boudin Blanc de Rethel (Fine, pale pork-and-milk sausage from Rethel traditionally gently pan-seared and served with a creamy pan sauce)
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Entree: Indonesia – Maluku – Sate Tuna (Grilled skewered tuna marinated in Maluku spices and finished with sweet soy and lime)
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Entree: Italy – Puglia – Panzerotti (Fried folded pizza pockets filled with tomato and melted mozzarella typical of Puglia)
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Entree: Mexico – Quintana Roo / Caribbean Coast – Ceviche de Pulpo (Marinated cooked octopus tossed with citrus, onion, herbs, and fresh vegetables)
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Entree: Brazil – Rio de Janeiro – Picanha na Chapa (Top sirloin cap seasoned with coarse salt and seared on a hot griddle)
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Entree: Germany – Westphalia – Westfälische Rinderroulade (Thin beef rolls stuffed with bacon, mustard, onions, and pickles, braised in a rich gravy)
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Entree: Russia – Volga Region – Шашлык ➤ Shashlyk (Marinated cubes of meat skewered and grilled over coals for a smoky, charred finish)
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Entree: Spain – Navarre – Ternera de Navarra (Braised Navarrese veal in a rich red-pepper and red-wine sauce)
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Entree: India – Indian Street Food Classics – पाव भाजी ➤ Pāv Bhājī (Spiced mashed mixed vegetables served with buttered bread rolls)
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