All Recipes
Showing 60 of 14629 recipes.
Entree: Aruba – Pisca Hasa (Traditional Aruban braised firm white fish simmered in a seasoned tomato-coconut broth)
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Entree: Bahamas – Bahamian Baked Chicken (Oven-baked Caribbean-style marinated chicken with citrus and island spices)
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Entree: Bahrain – كباب بحريني ➤ Kabab Bahraini (Grilled spiced ground meat formed on skewers in the Bahraini style)
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Entree: Belarus – Холодник ➤ Kholodnik (Cold beet and vegetable soup typically served with hard-boiled eggs and fresh herbs)
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Entree: Belize – Conch Fritters (Deep-fried seasoned fritters made with chopped conch served with a citrusy spicy dipping sauce)
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Entree: Benin – Pounded Yam with Egusi (mashed yam with melon-seed stew)
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Entree: Turkmenistan – Southern Culinary Region – Plov (Central Asian rice pilaf with lamb, carrots, onions, and whole garlic cooked in fat)
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Entree: Bhutan – Sikam Paa (Spicy Bhutanese pork stew flavored with root vegetables and hot chilies)
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Entree: Bolivia – Sajta de Pollo (Bolivian spicy chicken stew in a pepper-tomato sauce typically served with potatoes and rice)
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Entree: Brunei – Pajeri Nenas (Sweet-spicy Bruneian pineapple curry simmered in coconut milk)
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Entree: Burundi – Bugali (Stiff cornmeal porridge staple from Burundi served to accompany stews)
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Entree: Cayman Islands – Cayman Crab Cakes (Pan-fried crab patties seasoned with Cayman-style herbs and citrus, served with a tangy tropical sauce)
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Entree: Chad – Central Culinary Region – Fried Nile Perch (Crisply fried Nile perch fillets seasoned with Central Chadian spices and served with a tangy onion-tomato relish)
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Entree: Christmas Island – Central Culinary Region – Sambal Udang (Spicy shrimp cooked in a chili-and-shrimp-paste sambal sauce)
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Entree: Cocos (Keeling) Islands – Central Culinary Region – Bubur Ayam (Savory chicken rice porridge topped with shredded chicken and crunchy garnishes)
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Entree: Comoros – Central Culinary Region – Kuku Paka (Coconut-based spiced chicken curry with tomato and coastal flavors)
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Entree: Cook Islands – Central Culinary Region – Grilled Mahi Mahi (Island-style grilled mahi-mahi fillets flavored with citrus, garlic, and coconut)
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Entree: Croatia – Central Culinary Region – Grah s Kobasicom (Hearty Croatian white bean stew simmered with smoked sausage and bacon)
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Entree: Cuba – Central Culinary Region – Tamal en Cazuela (One-pot Cuban tamale-style casserole of seasoned pork and corn masa cooked in a pot)
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Entree: Curacao – Central Culinary Region – Sopi Mondongo (Hearty Curaçaoan tripe and pork hock soup-stew with root vegetables and plantain)
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Entree: Cyprus – Central Culinary Region – Gemista (Oven-baked stuffed tomatoes and peppers filled with herbed rice and ground lamb)
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Entree: Ecuador – Central Culinary Region – Cuy Asado (Roasted guinea pig seasoned with Andean spices and citrus, roasted until the skin is crisp and meat is tender)
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Entree: Eritrea – Central Culinary Region – ቲብስ ➤ Tibs (Pan-seared seasoned cubes of meat quickly sautéed with onions, spices, and peppers)
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Entree: Estonia – Central Culinary Region – Kama (Savory Estonian roasted flour porridge served as a hearty main with smoked fish and sour cream)
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Entree: Falkland Islands (Malvinas) – Central Culinary Region – Baked Cod with Herb Crust (Oven-baked cod fillets topped with a crisp buttered breadcrumb and herb crust)
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Entree: Trinidad and Tobago – Southern Culinary Region – Pelau (One-pot caramelized rice with chicken, pigeon peas, and coconut milk)
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Entree: Fiji – Central Culinary Region – Fijian Beef Curry (Island-style curried beef simmered in coconut milk with warm spices and root vegetables)
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Entree: Gabon – Central Culinary Region – Poulet à la Sauce d'Arachide (Chicken simmered in a rich West-Central African peanut sauce)
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Entree: Åland Islands – Fiskgratäng (Baked creamy fish gratin topped with mashed potatoes and dill)
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Entree: Bouvet Island – Central Culinary Region – Reindeer Sausage with Lingonberry (Smoked reindeer sausages pan-seared and served with a tart lingonberry sauce and buttered potatoes)
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Entree: Gambia – Ebbeh (Hearty Gambian peanut and tomato stew with firm white fish served over steamed rice)
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Entree: Gibraltar – Gibraltar-style Beef Stew (Hearty Mediterranean-style beef stew braised in tomato and red wine with vegetables and herbs)
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Entree: Grenada – Breadfruit Pie (Savory baked pie of mashed breadfruit mixed with seasoned salted fish or meat, spices, and a rich binder)
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Entree: Guam – Pancit Bihon (Stir-fried rice vermicelli with pork, shrimp, vegetables, and savory sauces)
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Entree: Guernsey – Guernsey Sausage and Mash (Traditional pan-fried pork sausages served with creamy mashed potatoes and onion gravy)
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Entree: Guinea – Boulettes de Poisson (Fried West African fish balls served in a spicy tomato‑pepper sauce)
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Entree: Guyana – Guyana Style Chowmein (Guyanese stir‑fried egg noodles with seasoned chicken and mixed vegetables)
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Entree: Haiti – Kalalou (Haitian okra and vegetable stew often made with beef and simmered until thick and savory)
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Entree: Heard Island and McDonald Islands – Crispy Skin Salmon (Pan-seared salmon fillets cooked skin-side crisp and finished with a simple lemon-herb pan sauce)
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Entree: Holy See (Vatican City State) – Pasta alla Norma (Sicilian-style pasta with fried eggplant, tomato sauce, fresh basil, and grated ricotta salata)
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Entree: Iceland – Steiktur fiskur (Pan-fried Icelandic white fish fillets with a crisp golden crust, typically served with boiled potatoes and a tangy remoulade)
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Entree: Isle of Man – Manx Beef Casserole (Slow-braised Manx beef stew with root vegetables in a rich savory gravy)
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Entree: Jamaica – Festival and Fish (Crispy fried seasoned fish served with festival, sweet fried cornmeal dumplings popular in Jamaica)
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Entree: Jersey – Jersey Chicken Chasseur (Pan-braised chicken in a mushroom, tomato, and wine hunter-style sauce)
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Entree: Jordan – ساجية ➤ Sajiyah (Thin saj-griddle–cooked spiced minced lamb mixture served with flatbread)
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Entree: Kuwait – فتوش بالدجاج ➤ Fattoush bil-dajaj (Toasted pita and mixed-vegetable salad tossed with lemony sumac dressing and grilled chicken)
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Entree: Latvia – Jēra gaļas sautējums (Hearty slow-cooked lamb stew with root vegetables and caraway)
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Entree: Timor-Leste – Southern Culinary Region – Ikan Pepes (Fish spiced with aromatics, wrapped in banana leaves and steamed or grilled)
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Entree: Liberia – Kittley Torborgee (Hearty Liberian palm-oil stew of smoked fish, vegetables, and groundnut for a savory main course)
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Entree: Libya – شربة ليبية ➤ Sharba Lībiyya (Hearty Libyan tomato-based lamb and chickpea soup with vermicelli)
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Entree: Liechtenstein – Gerstensuppe mit Speck (Hearty pearl barley soup with smoked bacon and root vegetables)
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Entree: Macau – Camarão com Caril (Macanese-style shrimp cooked in a spiced coconut-tomato curry sauce)
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Entree: Malawi – Matemba with Onions (Pan-fried small dried fish sautéed with caramelized onions and tomatoes)
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Entree: Maldives – މަސް ރިހާ ➤ Mas riha (Maldivian coconut-based curry of reef fish simmered with aromatics and spices)
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Entree: Mali – Yassa Poisson (West African lemon-onion marinated and braised fish in a tangy mustard sauce)
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Entree: Malta – Pulpetti (Small Maltese meatballs simmered in a tomato-based sauce)
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Entree: Marshall Islands – Breadfruit and Fish Stew (Island-style stew of breadfruit and firm white fish simmered in coconut broth)
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Entree: Mayotte – Mshakiki (Spiced marinated skewered and grilled meat kebabs typical of coastal East African and Comorian cooking)
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Entree: Moldova – Răcitură (Cold jellied pork and vegetable aspic made by simmering head and trotters until the broth gels)
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Entree: Monaco – Poulet Basquaise (Basque-style braised chicken in a tomato and pepper sauce)
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