All Recipes
Showing 60 of 14629 recipes.
Entree: Cote d'Ivoire – Central Culinary Region – Kabato (Traditional Ivorian peanut and tomato stew with chicken and root vegetables)
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Entree: Czechia – Bohemia – Koprová omáčka (Creamy dill sauce traditionally served with boiled beef, eggs, and potatoes)
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Entree: Democratic Republic of the Congo – Central Culinary Region – Ntaba (Slow-braised goat stew flavored with tomatoes, palm oil, and spicy peppers)
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Entree: Djibouti – Central Culinary Region – فول مدمس ➤ Fūl Mudammas (Slow-simmered fava beans seasoned with olive oil, lemon, garlic, and spices)
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Entree: Dominica – Central Culinary Region – Bouyon (Hearty Creole meat-and-root-vegetable stew with beans and dumplings)
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Entree: Dominican Republic – Central Culinary Region – Bacalao Guisado (Salted cod stewed in a savory tomato-and-vegetable sauce)
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Entree: Zimbabwe – Southern Culinary Region – Sadza neNyama (Thick cornmeal porridge served with a slow-simmered savory meat stew)
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Entree: Equatorial Guinea – Central Culinary Region – Poulet DG (Braised chicken with fried plantains and mixed vegetables in a savory-spicy tomato sauce)
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Entree: French Guiana – Central Culinary Region – Matété de Crabe (Creole crab and okra stew cooked with cassava and aromatics)
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Entree: French Polynesia – Central Culinary Region – Grilled Lobster with Lime (Island-style grilled lobster split and brushed with a citrusy lime butter)
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Entree: French Southern Territories – Central Culinary Region – Civet de Lapin (Slow-braised rabbit stew in a rich red wine and herb sauce)
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Entree: Hungary – Budapest & Central Hungary – Csirkepaprikás (Hungarian chicken stew in a creamy sweet-paprika and sour cream sauce)
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Entree: Kazakhstan – Almaty & Southeast – Koktal (Hearty Kazakh braised lamb and vegetable pot with hand-cut noodles)
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Entree: Laos – Lao Isan Border Cuisine – Kua Mee (Stir-fried egg noodles with pork, greens, and Lao-Isan savory-sour seasonings)
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Entree: Lebanon – Beirut & Coastal Lebanon – كبة بالصينية ➤ kibbeh bil-sanīyeh (Baked layered casserole of bulgur dough filled with spiced ground lamb and pine nuts)
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Entree: Norway – Northern Norway – Bidos (Hearty Sami reindeer stew with root vegetables and barley)
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Entree: Senegal – Casamance – Lakhou Khar (Hearty Casamance fish and okra stew simmered in tomato and palm oil broth)
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Entree: Sweden – Norrland / North Sweden – Sotare (Slow-braised northern Swedish reindeer stew with juniper and root vegetables)
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Entree: Switzerland – Alpine Switzerland – Pizokel (Alpine egg dumplings similar to spätzle, typically finished with browned butter, sautéed greens, and mountain cheese)
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Entree: Tunisia – Djerba – شوربة فريك ➤ Shorba Frik (Hearty Tunisian soup of lamb simmered with cracked green wheat, tomatoes, and warm spices)
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Entree: Western Sahara – Southern Culinary Region – Mechoui (Whole roasted lamb seasoned with North African spices until tender)
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Entree: Guadeloupe – National Cuisine – Accras de Morue (Crispy Caribbean salt cod fritters seasoned with herbs and spices)
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Entree: Guatemala – National Cuisine – Paches (Steamed banana-leaf tamales made from seasoned mashed potatoes filled with savory shredded meat)
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Entree: Guinea-Bissau – National Cuisine – Arroz de Polvo (Rice cooked with tender octopus in a savory tomato-and-spice broth)
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Entree: Wallis and Futuna – Southern Culinary Region – Poulet Fafa (Chicken slow-simmered with taro leaves in coconut milk)
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Entree: Mauritania – National Cuisine – زريق ➤ Zriq (Hearty Mauritanian lamb and millet stew flavored with North African spices)
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Entree: Mauritius – National Cuisine – Cari Zourit (Mauritian curried octopus in a spiced coconut-tamarind sauce)
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Side Dish: United States – Grilled Asparagus
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Entree: Mongolia – National Cuisine – Чанасан мах ➤ Chanasan makh (Traditionally boiled whole meat served sliced simply with salt and garlic)
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Entree: Montenegro – National Cuisine – Crni Rižot (Black squid-ink risotto with Adriatic seafood)
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Entree: Mozambique – National Cuisine – Cachupa (Hearty slow-cooked corn and bean stew with meat, sausage, and root vegetables)
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Entree: New Caledonia – National Cuisine – Ragoût de Cerf (Slow-braised venison stew with wine, bacon, and root vegetables)
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Entree: New Zealand – Auckland & North Island – Snapper with Lemon Butter Sauce (Pan-seared snapper fillets finished with a bright lemon and butter sauce)
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Entree: Venezuela – Southern Culinary Region – Pabellón Criollo (Venezuela’s plate of shredded beef with black beans, white rice, and fried sweet plantains)
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Entree: North Korea – North Korean Coastal Cuisine – 문어 비빔밥 ➤ Muneo Bibimbap (Mixed rice bowl topped with seasoned sautéed octopus and assorted vegetables)
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Entree: North Macedonia – National Cuisine – качамак ➤ Kačamak (Thick cornmeal and potato porridge enriched with cheese and butter)
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Entree: Palestine – National Cuisine – رز ولحم ➤ Ruz wa Lahme (Fragrant rice cooked with braised spiced meat)
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Entree: Papua New Guinea – National Cuisine – Kaukau Chips (Crispy thinly sliced and fried sweet potato chips)
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Entree: Paraguay – National Cuisine – Churrasco (Charcoal-grilled thin beef steak served sliced with a parsley-garlic chimichurri)
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Entree: Pitcairn – National Cuisine – Pitcairn Style Fish and Chips (Crispy battered local fish served with hand-cut potato and root chips)
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Entree: Puerto Rico – National Cuisine – Sancocho (Hearty Puerto Rican stew of meats and starchy root vegetables)
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Entree: Republic of the Congo – National Cuisine – Mikate (Deep-fried yeast dough balls that are soft inside and golden outside, traditionally eaten as a hearty snack or accompaniment in Congolese cooking)
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Entree: Sierra Leone – National Cuisine – Potato Leaf Stew (A savory West African stew of tender potato leaves cooked with onions, tomato, palm oil, and smoked fish)
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Entree: Sint Maarten (Dutch part) – National Cuisine – Red Snapper Creole (Spicy Creole-style whole red snapper simmered in a tomato and pepper sauce)
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Entree: Slovakia – National Cuisine – Plnená Kapusta (Cabbage leaves stuffed with seasoned ground meat and rice, braised in sauerkraut and tomato sauce)
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Entree: Slovenia – National Cuisine – Bujta Repa (Hearty Slovenian pork and turnip stew traditionally prepared after the pig slaughter)
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Entree: South Sudan – National Cuisine – Kisra Rhaad (South Sudanese lamb and okra stew served with fermented sorghum flatbread)
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Entree: Suriname – National Cuisine – Telo (Fried cassava cakes served with a savory spiced peanut sauce, often accompanied by smoked or salted fish)
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Entree: Svalbard and Jan Mayen – National Cuisine – Bacalao (Slow-simmered salt cod stew with tomatoes, potatoes, peppers, olives, and aromatic herbs)
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Entree: Tajikistan – National Cuisine – Шашлик ➤ Shashlik (Skewered and grilled marinated chunks of meat)
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Entree: Timor-Leste – National Cuisine – Katupa (Compressed rice cake steamed or boiled inside woven palm or coconut leaf pouches)
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Entree: United Arab Emirates – National Cuisine – سمبوسة ➤ Sambūsa (Crisp stuffed pastry folded into triangles and filled with spiced meat or vegetables)
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Entree: Venezuela – National Cuisine – Mondongo (Hearty Venezuelan tripe stew simmered with aromatics, root vegetables, and savory broth)
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Entree: Wallis and Futuna – National Cuisine – Poisson au Four (Oven-baked island-style fish in a fragrant coconut and citrus sauce)
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Entree: Western Sahara – National Cuisine – Pastilla (Savory-sweet layered meat pie wrapped in thin pastry with almonds and warm spices)
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Entree: Zimbabwe – National Cuisine – Matemba (Pan-fried small dried lake fish served with an onion and tomato relish)
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Entree: United Arab Emirates – Southern Culinary Region – مجبوس ➤ Majboos (Gulf spiced rice cooked with meat and dried-lime aromatics)
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Entree: Andorra – Pollastre a la Cassola (Catalan-style braised chicken cooked slowly in a tomato and vegetable casserole)
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Entree: Angola – Feijão de Óleo de Palma (Stewed beans cooked in red palm oil with aromatics and optional smoked fish)
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Entree: Anguilla – Callaloo with Crab (Leafy Caribbean stew of callaloo greens simmered with crab in a richly seasoned coconut broth)
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