All Recipes
Showing 60 of 3855 recipes.
Entree: Guadeloupe – National Cuisine – Court-Bouillon de Poisson (Creole-style aromatic poaching broth for fish, here served as poached fish in a spiced aromatic broth)
Created by Kitchen2MyTable.com
Recipe ID: 3856
Entree: Greenland – National Cuisine – Puisi (Hearty Greenlandic fish and root-vegetable stew simmered in a simple fish broth)
Created by Kitchen2MyTable.com
Recipe ID: 3855
Entree: Tunisia – Djerba – كابكابو ➤ Kabkabou (Djerbian tomato-and-olive fish stew scented with capers, preserved lemon, and harissa)
Created by Kitchen2MyTable.com
Recipe ID: 3854
Entree: Switzerland – Alpine Switzerland – Capuns (Swiss chard–wrapped dumplings of spiced meat and batter cooked gently in broth)
Created by Kitchen2MyTable.com
Recipe ID: 3853
Entree: Sweden – Norrland / North Sweden – Kalix Löjrom (Premium vendace roe from the Kalix River, served cold with potatoes, crème fraîche, red onion, and crispbread)
Created by Kitchen2MyTable.com
Recipe ID: 3852
Entree: Senegal – Casamance – Caldou (Casamance fish stew simmered in tomato and palm-oil sauce, served with rice and local greens)
Created by Kitchen2MyTable.com
Recipe ID: 3851
Entree: Norway – Northern Norway – Lutefisk (Rehydrated whitefish treated with lye and rinsed, traditionally boiled or baked and served with potatoes, peas, butter, and bacon)
Created by Kitchen2MyTable.com
Recipe ID: 3850
Entree: Lebanon – Beirut & Coastal Lebanon – مجدّرة ➤ Mujaddara (A hearty dish of lentils and rice crowned with deeply caramelized onions)
Created by Kitchen2MyTable.com
Recipe ID: 3849
Entree: Laos – Lao Isan Border Cuisine – ນ້ຳເຂົ້າທອດ ➤ Nam khao tod (Crispy fried rice salad with fermented pork, herbs, peanuts and lime dressing)
Created by Kitchen2MyTable.com
Recipe ID: 3848
Entree: Kazakhstan – Almaty & Southeast – Шашлык ➤ Shashlyk (Charcoal-grilled skewered marinated chunks of meat)
Created by Kitchen2MyTable.com
Recipe ID: 3847
Entree: Hungary – Budapest & Central Hungary – Rakott Krumpli (Layered Hungarian potato casserole with eggs, smoked sausage, and sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 3846
Entree: French Southern Territories – Central Culinary Region – Sole Meunière (Classic pan-fried sole in browned butter with lemon and parsley)
Created by Kitchen2MyTable.com
Recipe ID: 3845
Entree: French Polynesia – Central Culinary Region – Grilled Tuna with Coconut Rice (Grilled or seared tuna steaks served with fragrant coconut-scented rice and tropical accompaniments)
Created by Kitchen2MyTable.com
Recipe ID: 3844
Entree: French Guiana – Central Culinary Region – Riz Creole (Creole-style one-pot rice cooked with tomatoes, aromatics, and smoked pork)
Created by Kitchen2MyTable.com
Recipe ID: 3843
Entree: Eswatini – Central Culinary Region – Sidlwadlwa (A traditional Swazi braised meat stew cooked with tomatoes, onions, and peanut for a thick savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3842
Entree: Equatorial Guinea – Central Culinary Region – Egusi Soup (A thick West African stew of meat and leafy greens thickened with ground melon seeds)
Created by Kitchen2MyTable.com
Recipe ID: 3841
Entree: El Salvador – Central Culinary Region – Sopa de Gallina India (Traditional Salvadoran hen soup of free-range chicken simmered with vegetables and served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 3840
Entree: Dominican Republic – Central Culinary Region – Mofongo (Mashed fried green plantains flavored with garlic and pork cracklings, shaped into a mound)
Created by Kitchen2MyTable.com
Recipe ID: 3839
Entree: Dominica – Central Culinary Region – Crab and Callaloo (A Dominican creole stew of crab cooked with callaloo greens in a seasoned coconut-tinged broth)
Created by Kitchen2MyTable.com
Recipe ID: 3838
Entree: Djibouti – Central Culinary Region – Maraq (A spiced East African meat stew with a fragrant seasoned broth served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 3837
Entree: Democratic Republic of the Congo – Central Culinary Region – Ngulu Yassa (Marinated and stewed chicken in a tangy onion–lemon sauce, Central Congolese style)
Created by Kitchen2MyTable.com
Recipe ID: 3836
Entree: Czechia – Bohemia – Hovězí na česneku (Beef braised with abundant garlic in a savory Czech gravy)
Created by Kitchen2MyTable.com
Recipe ID: 3835
Entree: Cote d'Ivoire – Central Culinary Region – Alloco (Fried ripe plantains served with a spicy tomato-pepper sauce and optional protein)
Created by Kitchen2MyTable.com
Recipe ID: 3834
Entree: Costa Rica – Central Culinary Region – Ceviche Tico (Costa Rican-style citrus-marinated raw white fish with onions, cilantro, and fresh vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 3833
Entree: Central African Republic – Central Culinary Region – Banga Soup (Palm-nut based meat and smoked-fish soup)
Created by Kitchen2MyTable.com
Recipe ID: 3832
Entree: Cape Verde – Central Culinary Region – Moqueca de Peixe (Cape Verdean tomato-and-coconut fish stew)
Created by Kitchen2MyTable.com
Recipe ID: 3831
Entree: Cameroon – Central Culinary Region – Fufu Corn and Njama Njama (Corn-based fufu served with a bitterleaf vegetable stew enriched with palm oil and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 3830
Entree: Burkina Faso – Central Culinary Region – Ragout d'Igname (A hearty yam stew simmered in a tomato-and-spice sauce with meat and leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 3829
Entree: Bulgaria – Central Culinary Region – Шопска мусака ➤ Shopska musaka (Traditional Bulgarian baked casserole of layered potatoes and minced meat topped with yogurt and egg)
Created by Kitchen2MyTable.com
Recipe ID: 3828
Entree: British Indian Ocean Territory – Central Culinary Region – Grilled Octopus with Lime (Charred and tender octopus marinated and finished with bright lime and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 3827
Entree: Botswana – Central Culinary Region – Tswii (Hearty slow-cooked beef stew enriched with peanut and tomato flavours, traditionally served with sorghum porridge)
Created by Kitchen2MyTable.com
Recipe ID: 3826
Entree: Bosnia and Herzegovina – Central Culinary Region – Sarma (Cabbage leaves filled with spiced ground meat and rice, slowly cooked in a savory tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3825
Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Grilled Lionfish (Marinated tropical lionfish fillets grilled over high heat and finished with citrus-herb dressing)
Created by Kitchen2MyTable.com
Recipe ID: 3824
Entree: Barbados – Central Culinary Region – Bajan Chicken Curry (A hearty Barbadian curried chicken stew seasoned with island curry, thyme, and Scotch bonnet)
Created by Kitchen2MyTable.com
Recipe ID: 3823
Entree: Antigua and Barbuda – Central Culinary Region – Grilled Lobster (Charcoal-grilled split lobster brushed with a Caribbean spiced butter and citrus glaze)
Created by Kitchen2MyTable.com
Recipe ID: 3822
Entree: Antarctica – Central Culinary Region – Glacial Shrimp Paella (A saffron-scented rice and seafood paella featuring cold-water shrimp and coastal sea herbs)
Created by Kitchen2MyTable.com
Recipe ID: 3821
Entree: American Samoa – Central Culinary Region – Luau (Baked taro leaves layered with coconut cream and savory meat)
Created by Kitchen2MyTable.com
Recipe ID: 3820
Entree: Uzbekistan – Bukhara – Kazan Kabob (Hearty Uzbek cauldron-braised lamb and vegetable stew cooked in a kazan)
Created by Kitchen2MyTable.com
Recipe ID: 3819
Entree: Tanzania – Dar es Salaam & Coast – Mchuzi wa Kuku (Coastal Swahili chicken stew cooked in a spiced coconut-tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3818
Entree: Syria – Aleppo – كوسا محشي ➤ Kousa Mahshi (Zucchini hollowed and stuffed with seasoned rice and ground meat, simmered in a tangy tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 3817
Entree: Sri Lanka – Colombo & Western Sri Lanka – அப்பம் ➤ Appam (Bowl-shaped fermented rice and coconut milk pancake with a crisp lacy edge and soft center)
Created by Kitchen2MyTable.com
Recipe ID: 3816
Entree: South Korea – Gangwon – 곤드레밥 ➤ Gondeure-bap (Steamed rice cooked together with seasoned wild mountain greens)
Created by Kitchen2MyTable.com
Recipe ID: 3815
Entree: Singapore – Chinese Singapore – Sambal Stingray (Grilled stingray wing slathered with spicy sambal paste and served on banana leaf)
Created by Kitchen2MyTable.com
Recipe ID: 3814
Entree: Saudi Arabia – Asir & Southern Saudi – زربيان ➤ Zurbiyān (Slow-cooked spiced lamb layered with fragrant saffron basmati rice)
Created by Kitchen2MyTable.com
Recipe ID: 3813
Entree: Romania – Banat – Friptură de porc (Seasoned pork roast pan-roasted or oven-roasted until browned with pan juices or gravy)
Created by Kitchen2MyTable.com
Recipe ID: 3812
Entree: Netherlands – Dutch Indonesian Rijsttafel – Ikan Bakar (Grilled marinated whole fish brushed with a spiced sweet-salty glaze)
Created by Kitchen2MyTable.com
Recipe ID: 3811
Entree: Nepal – Himalayan Nepal – आलु तामा ➤ alu tama (Nepali stew of potatoes and fermented bamboo shoots cooked with spices and black-eyed peas)
Created by Kitchen2MyTable.com
Recipe ID: 3810
Entree: Myanmar – Bamar Central Myanmar – မြန်မာ ဟင်း ➤ myanma hin (Savory Burmese chicken curry simmered with aromatics and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 3809
Entree: Kenya – Coastal Swahili Kenya – Wali wa Nazi (Fragrant coconut rice cooked in coconut milk commonly served on the Swahili coast)
Created by Kitchen2MyTable.com
Recipe ID: 3808
Entree: Israel – Galilee – שקשוקה ➤ Shakshuka (Poached eggs simmered in a spiced tomato and pepper stew)
Created by Kitchen2MyTable.com
Recipe ID: 3807
Entree: Ireland – Cork & Munster – Black Pudding with Potatoes (Sliced blood sausage pan-fried and served with buttered mashed or sautéed potatoes and onions)
Created by Kitchen2MyTable.com
Recipe ID: 3806
Entree: Iraq – Baghdad & Central Iraq – باقلا بالدهن ➤ Bagila bil Dihin (Fava beans simmered in ghee)
Created by Kitchen2MyTable.com
Recipe ID: 3805
Entree: Ghana – Accra & Coastal Ghana – Kelewele with Grilled Chicken (Spicy Ghanaian fried ripe plantains seasoned with ginger and chilies served with charcoal-grilled seasoned chicken)
Created by Kitchen2MyTable.com
Recipe ID: 3804
Entree: Georgia – Adjara – ხარჩო ➤ Kharcho (Hearty Georgian beef and rice soup enriched with ground walnuts, herbs, and sour plum seasoning)
Created by Kitchen2MyTable.com
Recipe ID: 3803
Entree: Finland – Central Culinary Region – Lanttulaatikko (Baked mashed rutabaga casserole mixed with milk, egg, butter, and breadcrumbs)
Created by Kitchen2MyTable.com
Recipe ID: 3802
Entree: Denmark – Bornholm – Hakkebøf (Pan-fried seasoned beef patties traditionally served with caramelized onions and brown gravy)
Created by Kitchen2MyTable.com
Recipe ID: 3801
Entree: Cambodia – Central Culinary Region – ចា ក្រឿង សាច់មាន់ ➤ Cha Kroeung Sach Moan (Stir-fried chicken with Khmer kroeung herb-curry paste and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 3800
Entree: Belgium – Belgian Coast – Eel in the Green (Poached freshwater eel served in a bright, herb-forward green sauce traditional to the Belgian coast)
Created by Kitchen2MyTable.com
Recipe ID: 3799
Entree: Azerbaijan – Azeri Northwest – Lavangi (Whole baked chicken stuffed with a spiced walnut and onion filling)
Created by Kitchen2MyTable.com
Recipe ID: 3798
Entree: Austria – Central Culinary Region – Schweinsbraten (Traditional roast pork with crisp crackling and caraway-flavored gravy)
Created by Kitchen2MyTable.com
Recipe ID: 3797