All Recipes
Showing 60 of 14629 recipes.
Entree: Montserrat – Grilled Lobster (Caribbean split and char-grilled whole lobster brushed with garlic-herb butter and citrus)
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Entree: Namibia – Bobotie (Spiced minced meat and fruit casserole baked with an egg-and-milk custard topping)
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Entree: Nauru – Roasted Breadfruit with Fish (Whole roasted breadfruit served alongside seasoned roasted fish with coconut and lime flavors)
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Entree: Niger – Egusi Soup (Thick West African stew made with ground melon seeds, leafy greens, and meat)
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Entree: Niue – Keke Vai (Niuean coconut-water fried cake served as a savory pancake or flatbread)
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Entree: Norfolk Island – Island-Style Pork Roast (Slow-roasted pork shoulder seasoned with island-style citrus, garlic, and a sweet-salty glaze)
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Entree: Northern Mariana Islands – Beef Tinala' Katne (Traditional Chamorro-style cured and dried beef, sliced and pan-fried until crisp)
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Entree: Oman – قابولي ➤ Qabūlī (A spiced lamb and fragrant basmati rice pilaf finished with caramelized carrots and raisins)
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Entree: Palau – Roast Pig (A whole pig slow-roasted over coals or in an oven until the skin is crisp and the meat is tender)
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Entree: Panama – Pescado Frito (Crispy fried whole fish seasoned with garlic, lime, and coastal Panamanian spices)
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Entree: Qatar – كبسة ➤ Kabsa (Fragrant spiced one-pot rice and meat dish typically made with chicken)
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Entree: Réunion – Poisson à la Vanille (Fish cooked with vanilla-scented cream and tropical flavors)
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Entree: Rwanda – Inyama y'inkoko (Rwandan braised chicken in a tomato, onion, and ginger sauce)
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Entree: Saint Barthélemy – Cabri au Colombo (Goat stewed in Colombo curry spice mix)
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Entree: Saint Helena, Ascension and Tristan da Cunha – Corned Beef Hash (Pan-fried mixture of corned beef, potatoes, and onions)
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Entree: Saint Kitts and Nevis – Grilled Lobster (Split whole lobster char-grilled and basted with a garlicky lime-thyme butter in Kittitian style)
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Entree: Saint Lucia – Grilled Lobster (Split and char-grilled lobster basted with Creole-style spiced butter and green seasoning)
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Entree: Saint Martin (French part) – Langouste à la Vanille (Spiny lobster poached and finished in a rich vanilla-scented butter and cream sauce)
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Entree: Saint Pierre and Miquelon – Tarte Flambée (Very thin, crisp flatbread topped with crème fraîche, thinly sliced onions, and lardons)
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Entree: Saint Vincent and the Grenadines – Arrowroot Dumplings (Boiled starchy dumplings made from arrowroot flour, served in a coconut-scented broth with fish)
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Entree: Samoa – Lu'au (A traditional Samoan stew of taro leaves simmered in coconut cream with meat)
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Entree: San Marino – Strozzapreti al Ragù (Rustic hand-rolled pasta served with a slow-simmered meaty tomato ragù)
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Entree: Sao Tome and Principe – Muamba de Galinha (Chicken braised in spiced palm oil with okra and ground peanuts, a classic West African stew)
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Entree: Serbia – Мућкалица ➤ Mućkalica (Hearty mixed grilled-meat stew braised with peppers, tomatoes, and paprika)
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Entree: Seychelles – Coconut Chicken Curry (Creamy Seychellois chicken curry simmered in coconut milk with local spices and aromatics)
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Entree: Solomon Islands – Grilled Parrotfish (Char-grilled whole parrotfish seasoned with island citrus, garlic, and coconut flavors)
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Entree: Somalia – Kaluun iyo Bariis (Somali-style spiced fish served with aromatic seasoned rice)
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Entree: South Georgia and the South Sandwich Islands – Seared Albatross Breast (Pan-seared breast of albatross finished with butter, lemon, and coastal herbs)
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Entree: Sudan – بامية ➤ Bāmiya (Sudanese okra and meat stew cooked in a tangy tomato broth)
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Entree: Taiwan – 刈包 ➤ guà bāo (Steamed folded wheat bun stuffed with braised pork belly, pickled greens, crushed peanuts, and herbs)
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Entree: Togo – Ayimolou (Hearty Togolese palm-oil tomato stew with smoked fish and vegetables, traditionally served with corn dough (akple)
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Entree: Tokelau – Sapasui (Pacific-style glass-noodle stir-fry with beef and vegetables)
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Entree: Tonga – Lupulu Moa (Tongan taro-leaf parcels of chicken cooked in coconut cream)
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Entree: Türkiye – Testi Kebabı (Lamb and vegetable stew slow-cooked and sealed in a clay jug)
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Entree: Turks and Caicos Islands – Boiled Fish and Johnny Cake (Seasoned boiled whole fish served with fried cornmeal johnny cakes)
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Entree: Tuvalu – Taro and Fish Stew (Coconut-based stew of taro root and fresh fish)
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Entree: Uganda – Kikalayi (Ugandan peanut and tomato stew with chicken and greens)
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Entree: United States Minor Outlying Islands – Baked Teriyaki Chicken (Oven-baked chicken glazed in a sweet-salty teriyaki sauce)
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Entree: Uruguay – Cazuela de Mariscos (Uruguayan seafood stew of mixed fish and shellfish in a tomato-saffron broth)
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Entree: Vanuatu – Coconut Crab (Braised coconut crab cooked in rich coconut cream with ginger, lime, and island herbs)
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Entree: Virgin Islands, British – Grilled Lobster (Split and charred Caribbean lobster brushed with garlic-lime butter)
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Entree: Zambia – Chibwabwa (Braised Zambian pumpkin leaves cooked with ground peanuts and smoked fish, traditionally served with maize nshima)
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Entree: China – Anhui – 徽州熏鸭 ➤ Huīzhōu xūn yā (Huizhou-style duck that is braised in a spiced soy broth then finished with a fragrant tea-and-rice smoke)
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Entree: France – Alsace – Rognons de Veau à l'Alsacienne (Veal kidneys sautéed in an Alsatian cream and white wine sauce with bacon and mustard)
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Entree: Indonesia – Aceh – Gulai Itik (Acehnese duck curry simmered in spiced coconut milk)
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Entree: Italy – Abruzzo – Agnello Cacio e Uova (Braised lamb finished with a rich Pecorino and egg sauce)
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Entree: Mexico – Baja California – Chicharrón de Pescado (Crispy battered and fried white fish typical of Baja California)
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Entree: Brazil – Amazonas – Peixe na Brasa (Grilled Amazon river fish seasoned and charred over hot coals)
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Entree: Germany – Baden – Badischer Zwiebelkuchen (Savory Baden-style onion tart with bacon and creamy egg custard on a yeast dough)
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Entree: Russia – Arctic North – Жаркое ➤ Zharkoye (Hearty Russian meat and potato stew braised with root vegetables and herbs)
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Entree: Spain – Andalusia – Tortilla de Camarones (Crisp Andalusian shrimp fritters made from a thin, herbed batter)
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Entree: Canada – Alberta – Beef and Barley Stew (Hearty slow-simmered beef stew with pearled barley and root vegetables)
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Entree: Ethiopia – Addis Ababa – አዋዘ ቲብስ ➤ Awaze Tibs (Spicy Ethiopian sautéed beef cubes tossed in awaze chili-honey berbere sauce)
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Entree: Iran – Azerbaijani Iran – خورشت بادمجان ➤ Khoresht-e Bādemjān (Eggplant and lamb stew simmered in a saffron-tomato sauce)
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Entree: Japan – Chubu – 飛騨牛ステーキ ➤ Hida gyū sutēki (Pan-seared premium Hida wagyu steak, simply seasoned and finished with a soy-mirin glaze)
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Entree: Nigeria – Calabar / Efik-Ibibio – Ukang Ukom (Calabar Efik fish and leafy-green stew cooked in palm oil with smoked seafood and ground crayfish)
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Entree: Pakistan – Balochistan – بلوچِی کڑاہی ➤ Balochi Karahi (Spicy Balochistani wok-style lamb karahi simmered in tomatoes, garlic, and green chilies)
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Entree: Turkey – Adana & Cukurova – Kuzu Kapama (Slow-sealed lamb stew braised in butter and spices, traditionally cooked until very tender and served with rice)
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Entree: United Kingdom – British Indian Cuisine – Prawn Madras (Spicy tomato-based curried prawns cooked in a tangy Madras-style sauce)
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Entree: Australia – Australian Indigenous & Bush Foods – Quandong Glazed Pork (Roast pork loin brushed with a tangy-sweet glaze made from quandong, a native Australian wild peach, and seasoned with bush spices)
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