All Recipes
Showing 60 of 14631 recipes.
Entree: United Arab Emirates – National Cuisine – بلاليط ➤ Balaleet (Sweet saffron- and cardamom-scented vermicelli served with lightly spiced scrambled eggs)
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Entree: Venezuela – National Cuisine – Pasticho (Venezuelan baked lasagna layered with seasoned ground beef, tomato sauce, creamy béchamel, and melted cheese)
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Entree: Wallis and Futuna – National Cuisine – Ragoût de Porc (Hearty Polynesian-style pork stew braised with coconut milk and root vegetables)
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Entree: Western Sahara – National Cuisine – Chermoula Fish (North African marinated white fish cooked with a herb-spice chermoula in a tomato sauce)
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Entree: Zimbabwe – National Cuisine – Maguru (Slow-braised cow trotters stew)
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Entree: Albania – Kukurec (Grilled stuffed lamb intestines)
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Entree: Andorra – Tiró amb Peres (Braised pork shoulder with pears in a savory-wine sauce)
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Entree: Angola – Kizaca (Hearty Angolan chicken and okra stew with peanuts and palm oil)
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Entree: Anguilla – Pigeon Peas and Rice with Chicken (A one-pot Caribbean dish of seasoned rice cooked with pigeon peas and savory stewed chicken)
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Entree: Aruba – Pan Bati (A dense, pan-fried cornmeal and flour flatbread commonly served in Aruba with savory stews or sweet toppings)
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Entree: Bahamas – Bahamian Peas and Rice (One-pot seasoned rice cooked with pigeon peas and salted pork, flavored with herbs and aromatics)
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Entree: Bahrain – المحمر ➤ Muhammar (Sweet saffron- and cardamom-scented rice lightly caramelized and often served with grilled or fried fish)
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Entree: Belarus – Смаженка ➤ Smazhenka (Hearty Belarusian skillet of fried pork with onions and mushrooms in a light savory gravy)
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Entree: Belize – Fry Jacks with Eggs and Beans (Crispy fried dough pockets served with fried eggs and seasoned stewed beans)
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Entree: Benin – Gboma Dessi (Hearty West African spinach and peanut stew with chicken and smoked fish)
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Entree: Bermuda – Shark Hash (Pan-fried Bermudian hash of firm shark meat and potatoes seasoned with onions, bell pepper, and herbs)
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Entree: Bhutan – Shakam Datshi (Dried beef cooked with soft Bhutanese cheese and fresh chilies)
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Entree: Bolivia – Charque de Llama (Salt-cured, sun-dried llama meat used as a hearty jerky or rehydrated meat in Andean dishes)
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Entree: Brunei – Kari Ayam (Bruneian-style coconut milk chicken curry with warm spices and potatoes)
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Entree: Burundi – Imvange (Hearty Burundian mixed maize and bean stew enriched with peanut)
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Entree: Cayman Islands – Escovitch Fish (Fried whole fish dressed with a hot, tangy pickled vegetable vinaigrette)
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Entree: Chad – Central Culinary Region – Chadian Grilled Fish (Seasoned freshwater fish grilled and served with a spicy tomato-peanut sauce)
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Entree: Christmas Island – Central Culinary Region – Gado-Gado (Indonesian-style mixed blanched vegetables, tofu, tempeh and boiled egg served with a savory-sweet peanut sauce)
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Entree: Cocos (Keeling) Islands – Central Culinary Region – Kangkung Belacan (Stir-fried water spinach cooked with spicy fermented shrimp paste and aromatics)
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Entree: Comoros – Central Culinary Region – Mshakiki (Charcoal-grilled spiced meat skewers marinated in citrus and warm East African spices)
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Entree: Cook Islands – Central Culinary Region – Banana Poke (Baked mashed banana pudding thickened with arrowroot or cassava and served with coconut cream)
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Entree: Croatia – Central Culinary Region – Krpice sa Zeljem (Small square pasta tossed with sautéed cabbage and smoked pork)
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Entree: Cuba – Central Culinary Region – Pescado a la Plancha (Firm white fish fillets seasoned and seared on a hot griddle with citrus and garlic)
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Entree: Curacao – Central Culinary Region – Bolo Pretu (Hearty Curaçaoan seasoned meat loaf glazed with rum-molasses and local sofrito)
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Entree: Cyprus – Central Culinary Region – Halloumi Saganaki (Pan-seared Cypriot halloumi cheese served hot with lemon, oregano, and olive oil)
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Entree: Ecuador – Central Culinary Region – Seco de Chivo (Slow-braised goat stew in a cilantro-tomato sauce)
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Entree: Eritrea – Central Culinary Region – ፍርፍር ➤ firfir (Torn injera mixed with a spicy stewed meat sauce and spiced clarified butter)
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Entree: Estonia – Central Culinary Region – Praetud Räimed (Pan-fried Baltic herrings served with boiled potatoes and dill sour cream)
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Entree: Falkland Islands (Malvinas) – Central Culinary Region – Crab Risotto (Creamy Italian-style risotto made with fresh local crab meat)
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Entree: Faroe Islands – Central Culinary Region – Turrur fiskur (Rehydrated dried cod simmered with potatoes in a simple butter-milk sauce)
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Entree: Gabon – Central Culinary Region – Manioc à la Sauce (Cassava boiled and served with a savory palm-oil and tomato-based sauce often enriched with smoked fish)
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Entree: Åland Islands – Kalops (Swedish-style slow-simmered beef stew flavored with onions and allspice)
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Entree: Bouvet Island – Central Culinary Region – Baked King Crab (Oven-baked king crab served with garlic-herb butter and a golden breadcrumb gratin)
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Entree: Gambia – Nyambeh Nyebbeh (A Gambian peanut and tomato stew simmered with fish and vegetables)
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Entree: Gibraltar – Gibraltar-style Pizza (A thin Mediterranean-style pizza topped with tomatoes, anchovies, olives, capers, and local herbs)
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Entree: Grenada – Pepperpot (A rich, slow-simmered Caribbean meat stew flavored with cinnamon, hot peppers, and island spices)
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Entree: Guam – Shrimp Patties (Pan-fried seasoned shrimp cakes commonly served in Guam)
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Entree: Guernsey – Guernsey Fish Pie (Baked creamy white fish and smoked fish in a parsley sauce topped with mashed potato)
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Entree: Guinea – Riz Gras (Hearty West African tomato-and-spiced rice cooked with meat and vegetables)
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Entree: Guyana – Fish Curry (Caribbean-style curried fish stewed in a spiced coconut-tomato sauce)
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Entree: Haiti – Pwason Gwo Sel (Whole salted and seasoned fried fish prepared in traditional Haitian style)
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Entree: Heard Island and McDonald Islands – Blackened Cod (Pan-seared cod fillets coated in a hot, smoky spice crust)
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Entree: Holy See (Vatican City State) – Abbacchio alla Romana (Roast young lamb seasoned with garlic, rosemary, lemon and white wine)
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Entree: Iceland – Saltfiskur (Rehydrated salted cod served poached or pan-fried, traditionally paired with potatoes and onions)
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Entree: Isle of Man – Scallop and Bacon Salad (Pan-seared sea scallops and crisp bacon served warm on mixed greens with a mustard-lemon dressing)
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Entree: Jamaica – Saltfish Fritters (Crispy fried fritters made from shredded salted cod mixed with seasoned batter and herbs)
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Entree: Jersey – Jersey Fish Pie (Creamy baked pie of mixed fish in a white sauce topped with mashed potatoes)
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Entree: Jordan – رشوف ➤ Rashouf (Slow-braised Jordanian lamb and chickpea stew with tomato and yogurt)
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Entree: Kuwait – هريس ➤ Harees (Slow-cooked cracked wheat porridge mixed with tender meat)
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Entree: Latvia – Cūkgaļas cepetis (Traditional Latvian roast pork seasoned and roasted until crisp)
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Entree: Lesotho – Tšoeu (A stiff white cornmeal porridge traditionally served with a savory meat and vegetable relish)
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Entree: Liberia – Palava Sauce (A hearty Liberian one-pot stew of leafy greens cooked in palm oil with smoked fish and spiced tomato gravy)
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Entree: Libya – Libyan Tajine (Baked savory meat-and-egg casserole often containing pasta and cheese)
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Entree: Liechtenstein – Forelle Blau (Whole trout gently poached in vinegar-scented water that turns the skin blue-black)
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Entree: Macau – Chilicote (A Macanese spicy braised pork and chili stew)
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