All Recipes
Showing 60 of 14631 recipes.
Entree: Greece – Aegean Islands – Μπριάμ ➤ Briám (Oven-baked mixed Mediterranean vegetables in tomato and olive oil seasoned with herbs)
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Entree: Malaysia – Kuala Lumpur – Curry Mee (Spicy coconut curry noodle soup with seafood, tofu puffs, and herbs)
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Entree: Morocco – Atlas Mountains – طن جية مراكشية ➤ Tanjiyya Marrakshiyya (Marrakech-style slow-baked spiced lamb cooked in an earthenware urn with preserved lemon and spices)
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Entree: Peru – Afro-Peruvian – Arroz con Pato (Peruvian cilantro- and beer-flavored rice cooked with duck and vegetables)
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Entree: Philippines – Bicol – Sinanglay na Tilapia (Tilapia wrapped in leafy greens and simmered in spicy coconut milk from Bicol)
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Entree: Poland – Greater Poland – Kaszanka (Traditional Polish blood sausage with buckwheat and pork, typically pan-fried and served with onions and potatoes)
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Entree: Portugal – Alentejo – Sopa de Cação (dogfish and potato soup)
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Entree: South Africa – Afrikaner / Boer – Biltong Stew (Slow-simmered South African stew of cured dried beef with root vegetables in a savory gravy)
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Entree: Thailand – Bangkok Street Food – ผัดซีอิ๊ว ➤ Phat si ew (Stir-fried wide rice noodles with soy sauce, Chinese broccoli, egg, and sliced protein common to Bangkok street stalls)
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Entree: Vietnam – Central Vietnam – Bánh Bèo (Small steamed savory rice cakes topped with shrimp, scallion oil, and crispy pork, served with fish sauce)
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Entree: Chile – Central Chile – Chorrillana (Platter of French fries topped with thinly sliced beef, sautéed onions, and fried eggs)
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Entree: Afghanistan – Central Culinary Region – بولانی ➤ Bolānī (Pan-fried stuffed flatbread with a savory potato and herb filling)
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Entree: Algeria – Algiers & North Coast – الحريرة ➤ Al-Ḥarīra (Hearty tomato, lentil, and chickpea soup-stew with meat and fresh herbs)
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Entree: Bangladesh – Bangladeshi Street Food – তেহারি ➤ Tehārī (Spiced one-pot rice pilaf cooked with meat and vegetables)
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Entree: Egypt – Alexandria & Mediterranean – حواوشي ➤ Hawāwshī (Egyptian baked stuffed flatbread filled with seasoned minced meat)
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Entree: Ukraine – Carpathian Ukraine – Ковбаса ➤ Kovbasa (Traditional Ukrainian smoked pork sausage from the Carpathians)
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Entree: Armenia – Armenian Diaspora Classics – Կուֆտա ➤ Kufta (Armenian-style seasoned ground meat and bulgur meatballs often stuffed and cooked in broth or sauce)
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Entree: Austria – Central Culinary Region – Gulasch (Hearty paprika-spiced beef stew slow-simmered with onions)
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Entree: Azerbaijan – Azeri Northwest – Khash (Rich slow-cooked broth of cattle trotters and tripe traditionally served with garlic and flatbread)
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Entree: Belgium – Belgian Coast – Ostend Sole (Pan-fried sole served with a buttery white wine and shrimp-infused sauce typical of the Belgian coast)
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Entree: Cambodia – Central Culinary Region – នំបញ្ចុក ➤ nom banh chok (Khmer rice noodle dish of rice vermicelli served with a tangy fish-based green curry broth and fresh vegetables and herbs)
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Entree: Denmark – Bornholm – Flæskesteg (Traditional Danish roast pork served with crisp crackling)
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Entree: Finland – Central Culinary Region – Kalakeitto (Finnish creamy fish soup with potatoes, leeks, and dill)
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Entree: Georgia – Adjara – საცივი ➤ satsivi (Georgian walnut sauce served over poached or roasted poultry)
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Entree: Ghana – Accra & Coastal Ghana – Fufu with Light Soup (Pounded cassava and plantain dough served with a thin, spicy tomato-based fish soup)
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Entree: Iraq – Baghdad & Central Iraq – مخلّمة ➤ Makhlama (Skillet dish of eggs cooked with shredded lamb, tomatoes, peppers and warming spices)
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Entree: Ireland – Cork & Munster – Dublin Coddle (Slow-simmered stew of sausages, bacon, potatoes and onions in a savory broth)
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Entree: Israel – Galilee – مقلوبة ➤ Maqlūbah (Inverted layered rice with meat and vegetables)
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Entree: Kenya – Coastal Swahili Kenya – Mahamri na Mbaazi (Coconut fried bread served with pigeon peas simmered in spiced coconut milk)
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Entree: Myanmar – Bamar Central Myanmar – ငါးထမင်း ➤ nga htamin (Turmeric-scented Burmese rice cooked with fish and aromatics)
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Entree: Nepal – Himalayan Nepal – सेल रोटी ➤ sel roti (Nepalese ring-shaped fried rice bread made from a soaked rice batter)
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Entree: Netherlands – Dutch Indonesian Rijsttafel – Sambal Goreng Udang (Spicy Indonesian-style shrimp cooked in a chili sambal with aromatics and a slightly sweet-savory sauce)
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Entree: Romania – Banat – Gulaș de porc (Hearty Banat-style pork goulash stewed with onions, sweet paprika, and bell peppers)
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Entree: Saudi Arabia – Asir & Southern Saudi – حنيد ➤ Hanīd (Slow-roasted spiced lamb traditionally cooked in a pit and served shredded with seasoned rice)
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Entree: Singapore – Chinese Singapore – 焢肉包 ➤ Kòng ròu bāo (Soft steamed bun filled with braised soy-simmered pork belly)
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Entree: South Korea – Gangwon – 메밀전병 ➤ Memil jeonbyeong (Buckwheat crepe filled with seasoned vegetables and pork, a savory Gangwon specialty)
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Entree: Sri Lanka – Colombo & Western Sri Lanka – Polos Curry (Young jackfruit curry simmered in coconut milk and Sri Lankan spices)
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Entree: Syria – Aleppo – كبة سفرجلية ➤ Kibbeh Safarjaliyah (Stuffed bulgur-and-ground-lamb kibbeh filled with spiced quince and pine nuts)
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Entree: Tanzania – Dar es Salaam & Coast – Pilau (Fragrant spiced rice cooked with beef, whole spices, and caramelized onions typical of the Tanzanian coastal pilau)
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Entree: Uzbekistan – Bukhara – Samsa (Baked savory triangular pastry filled with seasoned minced meat and onions)
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Entree: American Samoa – Central Culinary Region – Faiai Eleni (Baked taro-leaf parcels of coconut cream with tuna, wrapped in banana leaf)
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Entree: Antarctica – Central Culinary Region – Iceberg Cod Chowder (Creamy cod and potato chowder flavored with coastal sea herbs)
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Entree: Antigua and Barbuda – Central Culinary Region – Conch Water (Light, flavorful Caribbean conch broth simmered with vegetables and island seasonings)
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Entree: Barbados – Central Culinary Region – Bajan Macaroni Pie (Baked Caribbean-style cheesy elbow macaroni casserole with eggs and island spices)
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Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Conch Stew (Hearty Caribbean seafood stew of tender conch simmered with tomatoes, peppers, and island spices)
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Entree: Bosnia and Herzegovina – Central Culinary Region – Japrak (Grape leaves stuffed with spiced ground meat and rice, braised in a savory broth)
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Entree: Botswana – Central Culinary Region – Dikgobe (Samp and bean stew)
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Entree: British Indian Ocean Territory – Central Culinary Region – Coconut Milk Chicken Curry (Chicken simmered in fragrant coconut milk and island spices)
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Entree: Bulgaria – Central Culinary Region – гювеч ➤ gyuvech (Slow-baked mixed meat and vegetable stew cooked in an earthenware casserole)
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Entree: Burkina Faso – Central Culinary Region – Sauce Gombo (Thick West African okra stew with vegetables and meat, often enriched with ground peanuts)
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Entree: Cameroon – Central Culinary Region – Achu and Yellow Soup (Pounded cocoyam or yam dough served with a bright palm-oil–based spiced meat soup)
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Entree: Cape Verde – Central Culinary Region – Feijoada (Hearty slow-cooked black bean and mixed-pork stew served with rice)
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Entree: Central African Republic – Central Culinary Region – Fufu (Starchy pounded cassava and plantain dough served with a savory peanut and tomato stew)
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Entree: Costa Rica – Central Culinary Region – Rondón (Coconut-based Caribbean seafood and root-vegetable stew)
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Entree: Cote d'Ivoire – Central Culinary Region – Garba (Ivorian street-style fried tuna served with attiéké, a steamed cassava couscous, and spicy tomato-onion sauce)
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Entree: Czechia – Bohemia – Pečená kachna (Oven-roasted whole duck prepared in traditional Bohemian style with crisp skin and savory pan sauce)
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Entree: Democratic Republic of the Congo – Central Culinary Region – Makayabu (Salted dried cod stewed in a fragrant tomato and palm oil sauce with peppers and plantain, a Central Congolese staple)
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Entree: Djibouti – Central Culinary Region – Laxoox with Suqaar (Fermented spongy flatbread served with spiced cubed meat and vegetable sauté)
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Entree: Dominica – Central Culinary Region – Roasted Breadfruit and Saltfish (Roasted local breadfruit served with flaked salted cod stewed with peppers, onions, and herbs)
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Entree: Dominican Republic – Central Culinary Region – Pescado con Coco (Fish simmered in a savory coconut milk sauce with regional peppers, onions, and cilantro)
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