All Recipes
Showing 60 of 14187 recipes.
Entree: Mozambique – Northern Culinary Region – Frango à Zambeziana (Mozambican-style chicken braised in a spicy coconut and peri‑peri peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5235
Entree: Nicaragua – Northern Culinary Region – Vigorón (Boiled cassava topped with tangy cabbage slaw and crispy pork rinds)
Created by Kitchen2MyTable.com
Recipe ID: 5236
Entree: North Korea – North Korean Mountain Cuisine – 평양냉면 ➤ Pyeongyang naengmyeon (Chilled buckwheat noodles served in an icy, savory beef broth with pickled radish and sliced beef)
Created by Kitchen2MyTable.com
Recipe ID: 5237
Entree: North Macedonia – Northern Culinary Region – Ајвар со грилувани колбаси ➤ Ajvar so griluvani kolbasi (Roasted red pepper and eggplant relish served with grilled pork sausages)
Created by Kitchen2MyTable.com
Recipe ID: 5238
Entree: Palestine – Northern Culinary Region – المسخّن ➤ Al-Musakhan (Sumac‑scented roasted chicken and caramelized onions served on olive oil–soaked flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 5239
Entree: Papua New Guinea – Northern Culinary Region – Kaukau (Roasted or boiled sweet potato served as the starchy main, often finished with a coconut gravy and protein)
Created by Kitchen2MyTable.com
Recipe ID: 5240
Entree: Paraguay – Northern Culinary Region – Chipa Guasu (A Paraguayan baked savory corn and cheese casserole made with fresh corn, eggs, and cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5241
Entree: Pitcairn – Northern Culinary Region – Pitcairn Style Fish and Chips (Island-style battered fried white fish served with thick starchy chips)
Created by Kitchen2MyTable.com
Recipe ID: 5242
Entree: Puerto Rico – Northern Culinary Region – Mofongo (Mashed fried green plantains blended with garlic and pork cracklings, typically shaped and served with a savory protein or broth)
Created by Kitchen2MyTable.com
Recipe ID: 5243
Entree: Republic of the Congo – Northern Culinary Region – Liboké de Poisson (Steamed spiced fish wrapped and cooked in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 5244
Entree: Sierra Leone – Northern Culinary Region – Cassava Leaves (Hearty stew of pounded cassava leaves cooked with meat, smoked fish, palm oil and seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 5245
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Crab and Callaloo (Hearty West Indian one-pot stew of fresh crab cooked with callaloo greens and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5246
Entree: Slovakia – Northern Culinary Region – Kapustnica (Hearty Slovak sauerkraut soup made with smoked pork, sausage, mushrooms and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5247
Entree: Slovenia – Northern Culinary Region – Ajdovi Žganci (Coarse buckwheat spoonbread—hearty spoonable dumplings traditionally served with pork cracklings and butter)
Created by Kitchen2MyTable.com
Recipe ID: 5248
Entree: South Sudan – Northern Culinary Region – Kisra (Thin fermented sorghum flatbread used as a staple accompaniment to stews and sauces)
Created by Kitchen2MyTable.com
Recipe ID: 5249
Entree: Timor-Leste – Northern Culinary Region – Batar Da'an (Hearty Timorese stew of corn and mung beans simmered in coconut milk with aromatics and salted fish)
Created by Kitchen2MyTable.com
Recipe ID: 5251
Entree: Trinidad and Tobago – Northern Culinary Region – Callaloo (Hearty Caribbean stew of tender leafy greens simmered with coconut milk, okra and seasoned meat or crab)
Created by Kitchen2MyTable.com
Recipe ID: 5252
Entree: Turkmenistan – Northern Culinary Region – Manty (Steamed Central Asian dumplings filled with spiced minced lamb and onion often topped with a small cube of fat or butter)
Created by Kitchen2MyTable.com
Recipe ID: 5253
Entree: United Arab Emirates – Northern Culinary Region – مجبوس ➤ Majboos (A Gulf-style spiced one-pot pilaf of rice cooked with braised chicken and dried lime)
Created by Kitchen2MyTable.com
Recipe ID: 5254
Entree: Venezuela – Northern Culinary Region – Arepas (Thick grilled or fried cornmeal patties split and stuffed with savory fillings)
Created by Kitchen2MyTable.com
Recipe ID: 5255
Entree: Wallis and Futuna – Northern Culinary Region – Feke (Octopus braised in coconut milk with island root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5256
Entree: Western Sahara – Northern Culinary Region – رفيسة ➤ Rfissa (Stewed chicken and lentils served over shredded thin flatbread with fenugreek-scented broth)
Created by Kitchen2MyTable.com
Recipe ID: 5257
Entree: Zimbabwe – Northern Culinary Region – Muriwo Unedovi (leafy greens in peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5258
Entree: Albania – Central Culinary Region – Fërgesë Tirane (Baked pepper and tomato casserole with fresh curd cheese and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 5259
Entree: Andorra – Central Culinary Region – Escudella i Carn d'Olla (Traditional Catalan/Andorran hearty meat-and-vegetable stew in a clear broth, served with pasta or rice and meatballs)
Created by Kitchen2MyTable.com
Recipe ID: 5260
Entree: Angola – Central Culinary Region – Calulu (Angolan tomato- and palm-oil–based stew of fish or smoked fish with okra, eggplant, leafy greens, and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5261
Entree: Anguilla – Central Culinary Region – Johnny Cakes with Saltfish (Fried Caribbean bread cakes served with seasoned salted cod)
Created by Kitchen2MyTable.com
Recipe ID: 5262
Entree: Aruba – Central Culinary Region – Stoba di Bestia Chiquito (Hearty Aruban slow-braised beef stew with root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5263
Entree: Bahamas – Central Culinary Region – Cracked Conch (Thinly pounded conch meat that is battered and fried until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 5264
Entree: Bahrain – Central Culinary Region – قوزي ➤ Qoozi (Whole stuffed and slow-roasted lamb served with fragrant spiced rice and nuts)
Created by Kitchen2MyTable.com
Recipe ID: 5265
Entree: Belarus – Central Culinary Region – Мачанка ➤ Machanka (Thick pork-based stew or gravy traditionally served with potato pancakes or boiled potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5266
Entree: Belize – Central Culinary Region – Boil Up (Hearty Belizean one-pot of boiled salted meat with starchy provisions and flour dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 5267
Entree: Benin – Central Culinary Region – Djenkoume (Firm cornmeal dumplings similar to polenta served with a savory peanut-tomato sauce and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 5268
Entree: Bermuda – Central Culinary Region – Pan-Fried Rockfish (Pan-seared local rockfish fillets with a simple lemon-butter sauce and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5269
Entree: Bhutan – Central Culinary Region – Shakam Datshi (Dried beef stewed with local cheese and chilies in a savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5270
Entree: Bolivia – Central Culinary Region – Silpancho (Breaded thin beef cutlet served with rice, potatoes, and fried egg)
Created by Kitchen2MyTable.com
Recipe ID: 5271
Entree: Brunei – Central Culinary Region – Ambuyat (Viscous neutral sago starch paste eaten by twirling on a fork and dipping into savory and spicy sauces)
Created by Kitchen2MyTable.com
Recipe ID: 5272
Entree: Burundi – Central Culinary Region – Mukeke (Large Lake Tanganyika perch typically marinated and charcoal-grilled whole with regional spices and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5273
Entree: Cayman Islands – Central Culinary Region – Conch Stew (Hearty Caribbean stew of conch simmered with vegetables, coconut, and warming spices)
Created by Kitchen2MyTable.com
Recipe ID: 5274
Entree: Chad – Jarret de Boeuf (Slow-braised beef shank in a rich tomato and spice broth typical of Chadian home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 5275
Entree: Christmas Island – Grilled Fish with Sambal (Whole or filleted fish grilled and served with a fresh, spicy chili-based sambal)
Created by Kitchen2MyTable.com
Recipe ID: 5276
Entree: Cocos (Keeling) Islands – Ikan Bakar (Marinated and charcoal-grilled fish brushed with a spiced sweet-savory glaze)
Created by Kitchen2MyTable.com
Recipe ID: 5277
Entree: Comoros – Poulet à la Comorienne (Comorian-style chicken braised in fragrant spices, tomatoes, and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5278
Entree: Cook Islands – Rukau (Stewed taro leaves cooked down with coconut cream and aromatics, often paired with smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 5279
Entree: Croatia – Ćevapi (Small grilled minced-meat sausages traditionally served with flatbread and condiments)
Created by Kitchen2MyTable.com
Recipe ID: 5280
Entree: Cuba – Camarones Enchilados (Shrimp simmered in a spicy tomato-and-pepper sauce typically served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 5281
Entree: Curacao – Stoba di Kabritu (Slow-braised Curaçao goat stew with root vegetables and warm Creole spices)
Created by Kitchen2MyTable.com
Recipe ID: 5282
Entree: Cyprus – Στιφάδο ➤ Stifádo (Cypriot beef stew braised with pearl onions, red wine, tomatoes, and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 5283
Entree: Ecuador – Encebollado (Hearty Ecuadorian fish and yuca stew topped with pickled red onions and cilantro)
Created by Kitchen2MyTable.com
Recipe ID: 5284
Entree: Eritrea – Tsebhi Derho (Eritrean spicy chicken stew made with berbere spice and spiced clarified butter)
Created by Kitchen2MyTable.com
Recipe ID: 5285
Entree: Estonia – Mulgikapsad (Hearty Estonian stew of sauerkraut and pearl barley cooked with smoked pork)
Created by Kitchen2MyTable.com
Recipe ID: 5286
Entree: Falkland Islands (Malvinas) – Patagonian Toothfish Fillet (Fillet of Patagonian toothfish, a rich flaky white-fleshed Southern Ocean fish, simply pan-seared with a lemon-butter sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5287
Entree: Faroe Islands – Ræst kjøt (Wind‑dried, lightly fermented mutton cured and aged in sea air, served sliced or cooked as a hearty main)
Created by Kitchen2MyTable.com
Recipe ID: 5288
Entree: Fiji – Lovo (Traditional Fijian earth‑oven meal of meats and root crops slow‑cooked in banana leaves and buried hot stones)
Created by Kitchen2MyTable.com
Recipe ID: 5289
Entree: Gabon – Brochettes de Capitaine (Grilled seasoned fish skewers typical of Gabonese coastal and riverine cooking)
Created by Kitchen2MyTable.com
Recipe ID: 5290
Entree: China – Beijing / Imperial North – 糖醋里脊 ➤ Tángcù Lǐjǐ (Crispy strips of pork coated and tossed in a glossy sweet-and-sour vinegar sauce, a classic northern Chinese banquet dish)
Created by Kitchen2MyTable.com
Recipe ID: 5291
Entree: France – Auvergne – Potée Auvergnate (Hearty slow-cooked Auvergne pork and root-vegetable stew with cabbage and sausage)
Created by Kitchen2MyTable.com
Recipe ID: 5292
Entree: Indonesia – Bali – Lawar (Balinese mixed vegetable and minced pork dish tossed with toasted grated coconut and aromatic spice paste)
Created by Kitchen2MyTable.com
Recipe ID: 5293
Entree: Italy – Aosta Valley – Polenta Concia (Creamy coarse-corn polenta enriched with butter and melted local alpine cheeses)
Created by Kitchen2MyTable.com
Recipe ID: 5294
Entree: Mexico – Central Highlands – Enchiladas Suizas (Corn tortillas filled with shredded chicken and bathed in a creamy tomatillo-chile and cream sauce with melted cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5295