All Recipes
Showing 60 of 14631 recipes.
Entree: Dominica – National Cuisine – Mountain Chicken (Traditional Dominican fried frog legs in a tangy Creole-style sauce)
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Entree: Dominican Republic – National Cuisine – La Bandera (Traditional Dominican plate of white rice, stewed red beans, and braised chicken served with a simple cabbage salad)
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Entree: El Salvador – National Cuisine – Pupusas (Thick Salvadoran corn tortillas stuffed with cheese, pork, or beans and served with curtido and tomato salsa)
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Entree: Equatorial Guinea – National Cuisine – Pepesup (Hearty Equatoguinean chicken and root vegetable stew with plantain and leafy greens)
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Entree: Eswatini – National Cuisine – Sishwala (Stiff maize porridge cooked to a firm, scoopable staple often eaten with stews or relishes)
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Entree: French Guiana – National Cuisine – Bouillon d'Awara (Hearty stew of Awara palm fruit with mixed smoked and fresh meats and starchy vegetables)
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Entree: French Polynesia – National Cuisine – Fafa (Stewed taro leaves simmered in coconut milk with pork)
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Entree: French Southern Territories – National Cuisine – Bouillabaisse (Provençal fish stew of mixed Mediterranean seafood in a saffron‑scented broth served with rouille and toasted bread)
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Entree: Hungary – Great Plain – Hortobágyi Palacsinta (Savory Hungarian crepes filled with paprika‑seasoned meat ragout and finished with a creamy paprika sauce)
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Entree: Kazakhstan – Northern Kazakhstan – Бешбармақ ➤ Beshbarmak (Boiled meat with broad hand-cut noodles served in a savory onion broth)
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Entree: Laos – Luang Prabang / Northern Laos – ເຂົ້າສອຍຫຼວງພະບາງ ➤ Khao soi Luang Prabang (Luang Prabang–style Lao noodle soup of tender chicken in a clear savory broth with herbs and pickles)
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Entree: Lebanon – Bekaa Valley – كبة نية ➤ Kibbeh Nayyeh (Raw seasoned lamb and fine bulgur tartare served with herbs and olive oil)
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Entree: Norway – Norwegian Coastal Seafood – Bacalao (Salted cod stew braised with tomatoes, potatoes, peppers, and olives)
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Entree: Senegal – Dakar & Coastal Senegal – Thieboudienne (Senegalese tomato-based fish and rice with slow-stewed vegetables)
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Entree: Sweden – Skane / South Sweden – Äggakaka (Thick skillet-baked egg pancake from Skåne traditionally served with fried pork and lingonberry jam)
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Entree: Switzerland – French Swiss – Fondue (Communal melted Swiss cheese served in a pot for dipping bread and vegetables)
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Entree: Tunisia – Sahel Coast – بريك بالبيض ➤ Brik bil-bayḍ (Thin fried pastry parcel filled with a whole egg and savory tuna or herb filling)
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Appetizer: United States – Jumbo Shrimp Cocktail with Horseradish-Spiked Sauce
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Entree: Guadeloupe – Northern Culinary Region – Colombo de Poulet (Guadeloupean chicken stew simmered in a Colombo spice blend with coconut milk and root vegetables)
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Entree: Guatemala – Northern Culinary Region – Kak'ik (Traditional spicy Mayan turkey soup flavored with annatto, chiles, and local herbs)
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Entree: Guinea-Bissau – Northern Culinary Region – Caldo de Mancarra (peanut and tomato stew)
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Entree: Honduras – Northern Culinary Region – Baleadas (Thick Honduran flour tortillas folded around refried beans, cheese, and crema)
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Entree: Hong Kong – Northern Culinary Region – 煲仔飯 ➤ bou zai faan (Rice cooked in a claypot with savory sauces and toppings such as chicken and Chinese sausage)
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Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Baukin (Coconut-baked fish and breadfruit parcels steamed in leaves, a traditional island-style main course)
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Entree: Kyrgyzstan – Northern Culinary Region – Бешбармак ➤ Beshbarmak (Boiled meat and hand-cut flat noodles served with a seasoned onion broth)
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Entree: Lithuania – Northern Culinary Region – Cepelinai (Large Lithuanian potato dumplings typically stuffed with seasoned meat and served with sour cream and bacon)
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Entree: Luxembourg – Northern Culinary Region – Judd mat Gaardebounen (smoked pork with braised broad beans)
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Entree: Madagascar – Northern Culinary Region – Ravitoto sy Henakisoa (Pork stewed with crushed cassava leaves)
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Entree: Martinique – Northern Culinary Region – Poulet Boucané (Creole smoked spiced chicken)
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Entree: Mauritania – Northern Culinary Region – ثيبو جين ➤ Ceebu jën (Spiced tomato rice cooked with fish and vegetables)
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Entree: Mauritius – Northern Culinary Region – Bol Renversé (Mauritian inverted bowl of fried rice topped with an omelette and stir-fried meat and vegetables)
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Entree: Micronesia – Northern Culinary Region – Tinaktak (One-pot Chamorro-style ground beef simmered in coconut milk with tomatoes and greens, served over rice)
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Entree: Mongolia – Northern Culinary Region – Бууз ➤ Buuz (Steamed meat-filled dumplings traditionally made with seasoned ground mutton or beef)
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Entree: Montenegro – Northern Culinary Region – Kačamak (Thick cornmeal and potato porridge enriched with cheese and butter)
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Entree: Mozambique – Northern Culinary Region – Matapa (Savory stew of cassava leaves cooked with ground peanuts, coconut milk, and often shrimp)
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Entree: New Caledonia – Northern Culinary Region – Bougna (Steamed banana leaf parcel of starchy roots, plantain, coconut milk, and seasoned meat cooked in an earth oven)
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Entree: New Zealand – Maori Cuisine – Hāngī (Meat and root vegetables slow-cooked in an earthen pit over heated stones)
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Entree: Nicaragua – Northern Culinary Region – Nacatamal (Banana-leaf steamed Nicaraguan tamale of seasoned corn masa filled with pork, rice, and vegetables)
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Entree: North Korea – North Korean Mountain Cuisine – 김치찌개 ➤ Gimchi jjigae (Spicy Korean stew of aged kimchi simmered with pork, tofu, and aromatics)
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Entree: North Macedonia – Northern Culinary Region – Тавче гравче ➤ Tavche gravche (Baked Macedonian bean stew cooked and served in a shallow pan)
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Entree: Slovakia – Southern Culinary Region – Bryndzové Halušky (Potato dumplings tossed with tangy bryndza sheep cheese and topped with fried smoked bacon)
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Entree: Papua New Guinea – Northern Culinary Region – Mumu (Traditional earth-oven roast of pork, root vegetables, and greens wrapped and steamed in leaves)
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Entree: Paraguay – Northern Culinary Region – Sopa Paraguaya (Dense baked corn and cheese casserole made with eggs, milk, and sautéed onions)
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Entree: Pitcairn – Northern Culinary Region – Grilled Fish with Coconut Sauce (Island-style grilled white fish served with a creamy coconut-lime sauce)
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Entree: Puerto Rico – Northern Culinary Region – Arroz con Gandules (Puerto Rican seasoned rice cooked with pigeon peas, pork, and sofrito)
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Entree: Republic of the Congo – Northern Culinary Region – Poulet Moambé (Chicken stewed in a rich palm-nut and peanut-flavored sauce)
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Entree: Sierra Leone – Northern Culinary Region – Jollof Rice (One-pot West African tomato-and-pepper spiced rice cooked with stock and aromatics)
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Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Johnny Cake and Saltfish (Pan-fried salted cod served with crisp cornmeal flatbreads)
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Entree: Slovakia – Northern Culinary Region – Bryndzové Halušky (Potato dumplings tossed with salty sheep cheese and crisp smoked bacon)
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Entree: Slovenia – Northern Culinary Region – Kranjska Klobasa (Traditional Slovenian smoked pork-and-bacon sausage typically grilled or pan-seared and served with potatoes and sauerkraut)
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Entree: South Sudan – Northern Culinary Region – Ful Medames (Slow-simmered fava bean stew flavored with olive oil, lemon, garlic, and cumin, served warm with garnishes and bread)
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Entree: Suriname – Northern Culinary Region – Moksi Alesi (Surinamese mixed one-pot rice cooked with assorted salted and smoked meats and vegetables)
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Entree: Svalbard and Jan Mayen – Northern Culinary Region – Reindeer Stew (Hearty Arctic stew of reindeer meat and root vegetables simmered in a savory broth)
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Entree: Tajikistan – Northern Culinary Region – Оши палов ➤ Oshi palov (Tajik-style rice pilaf cooked with lamb, carrots, and whole garlic)
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Entree: Timor-Leste – Northern Culinary Region – Ikan Pepes (Spiced fish wrapped in banana leaf and steamed or grilled with fragrant herbs)
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Entree: Trinidad and Tobago – Northern Culinary Region – Pelau (Caribbean one-pot rice with pigeon peas, caramelized sugar, coconut milk, and seasoned chicken)
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Entree: Turkmenistan – Northern Culinary Region – Plov (Central Asian rice pilaf of tender lamb cooked with carrots, onions, and aromatic spices)
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Entree: United Arab Emirates – Northern Culinary Region – الهريس ➤ al-harees (Slow-cooked wheat and meat porridge finished with ghee)
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Entree: Venezuela – Northern Culinary Region – Pabellón Criollo (Venezuelan plate of shredded stewed beef served with white rice, black beans, fried ripe plantains and fresh white cheese)
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Entree: Wallis and Futuna – Northern Culinary Region – Poulet Fafa (Chicken stewed with island greens in creamy coconut sauce)
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