All Recipes
Showing 60 of 14187 recipes.
Entree: Singapore – Indian Singapore – पालक पनीर ➤ Palak Paneer (Creamed spinach curry studded with cubes of fresh Indian cottage cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5685
Entree: South Korea – Gyeongsang – 경상도 비빔밥 ➤ Gyeongsangdo Bibimbap (Gyeongsang province style mixed rice bowl with seasoned vegetables, sliced beef, fried egg, and chili paste)
Created by Kitchen2MyTable.com
Recipe ID: 5686
Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ்ப்பாண மீன் குழம்பு ➤ Yaalpanam Meen Kuzhambu (Spicy tamarind and coconut fish curry seasoned with Jaffna‑style roasted spices)
Created by Kitchen2MyTable.com
Recipe ID: 5687
Entree: Syria – Coastal Syria – كبسة ➤ Kabsa (A spiced aromatic rice dish cooked with chicken and tomatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5688
Entree: Tanzania – Lake Victoria Tanzania – Mishikaki (Skewered marinated grilled meat seasoned with East African spices)
Created by Kitchen2MyTable.com
Recipe ID: 5689
Entree: Uzbekistan – Fergana Valley – Самса ➤ Samsa (Baked triangular savory pastry filled with spiced meat and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5690
Entree: American Samoa – National Cuisine – Panikeke (Thick fried pancake fritters commonly made with mashed banana and served as a breakfast or snack)
Created by Kitchen2MyTable.com
Recipe ID: 5691
Entree: Antarctica – National Cuisine – Snow Crab Risotto (A creamy arborio rice dish cooked slowly with sweet snow crab meat and citrus aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5692
Entree: Antigua and Barbuda – National Cuisine – Curry Goat (A slow-braised Caribbean goat stew seasoned with curry, thyme, and Scotch bonnet pepper)
Created by Kitchen2MyTable.com
Recipe ID: 5693
Entree: Barbados – National Cuisine – Jug Jug (Savory Bajan cornmeal pudding with pigeon peas and salted meat cooked with spices)
Created by Kitchen2MyTable.com
Recipe ID: 5694
Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Bacalao (Salted cod stew braised with tomatoes, peppers, potatoes, olives, and capers)
Created by Kitchen2MyTable.com
Recipe ID: 5695
Entree: Bosnia and Herzegovina – National Cuisine – Begova čorba (Hearty Bosnian chicken and vegetable soup thickened with egg and lemon)
Created by Kitchen2MyTable.com
Recipe ID: 5696
Entree: Botswana – National Cuisine – Dikgobe (slow-cooked corn and beans)
Created by Kitchen2MyTable.com
Recipe ID: 5697
Entree: British Indian Ocean Territory – National Cuisine – Coconut Chicken Curry (Chicken simmered in a fragrant coconut milk and spice curry with island-style flavors)
Created by Kitchen2MyTable.com
Recipe ID: 5698
Entree: Bulgaria – National Cuisine – гювеч ➤ gyuvech (Baked Bulgarian meat and vegetable stew traditionally cooked in a clay pot)
Created by Kitchen2MyTable.com
Recipe ID: 5699
Entree: Cameroon – National Cuisine – Mbongo Tchobi (dark spiced palm-oil stew)
Created by Kitchen2MyTable.com
Recipe ID: 5700
Entree: Cape Verde – National Cuisine – Moqueca de Peixe (Cape Verdean fish stew braised in coconut milk with tomatoes, peppers, and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5701
Entree: Central African Republic – National Cuisine – Bambara Groundnut Stew (Hearty Central African stew of Bambara groundnuts simmered with tomatoes, greens, and smoked fish or meat)
Created by Kitchen2MyTable.com
Recipe ID: 5702
Entree: Costa Rica – National Cuisine – Rondón (Hearty Costa Rican Caribbean coconut-milk stew of fish, seafood, plantains and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5703
Entree: Cote d'Ivoire – National Cuisine – Foutou Banane (Smooth pounded boiled plantain dough typically served with a savory West African sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5704
Entree: Czechia – Central Culinary Region – Kachna se zelím (Roast duck served with braised red cabbage and sliced bread dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 5705
Entree: Democratic Republic of the Congo – National Cuisine – Ngulu Yako Tumba (Slow-cooked goat stew in palm oil and peanut sauce with leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 5706
Entree: Djibouti – National Cuisine – Djiboutian Lamb Stew (Hearty spiced lamb and vegetable stew in the Djiboutian Somali-Afar tradition)
Created by Kitchen2MyTable.com
Recipe ID: 5707
Entree: Dominica – National Cuisine – Sancocho (Traditional Dominican stew of beef and mixed root vegetables cooked together until tender)
Created by Kitchen2MyTable.com
Recipe ID: 5708
Entree: Dominican Republic – National Cuisine – Chivo Guisado (Slow-braised Dominican goat stew cooked in a savory, citrusy and herb-scented sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5709
Entree: El Salvador – National Cuisine – Tamales de Elote (Fresh sweet corn tamales made from ground corn dough steamed in corn husks, often slightly sweet and served as a hearty savory-sweet main)
Created by Kitchen2MyTable.com
Recipe ID: 5710
Entree: Equatorial Guinea – National Cuisine – Caldo de Pescado (Hearty coastal fish soup made with firm white fish, tomatoes, aromatic vegetables, and cassava)
Created by Kitchen2MyTable.com
Recipe ID: 5711
Entree: Eswatini – National Cuisine – Umncweba (Marinated and grilled beef shoulder served with maize porridge and sautéed greens)
Created by Kitchen2MyTable.com
Recipe ID: 5712
Entree: French Guiana – National Cuisine – Poulet Boucané (Hardwood-smoked Creole-style whole chicken marinated in garlic, herbs, and hot pepper)
Created by Kitchen2MyTable.com
Recipe ID: 5713
Entree: French Polynesia – National Cuisine – Mahi Mahi à la Tahitienne (Tahitian-style raw marinated mahi mahi in lime juice and coconut milk with fresh vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5714
Entree: French Southern Territories – National Cuisine – Blanquette de Veau (Classic French creamy veal stew simmered with vegetables and finished with a cream-and-egg liaison)
Created by Kitchen2MyTable.com
Recipe ID: 5715
Entree: Hungary – Great Plain – Halászlé (Spicy Hungarian fisherman's paprika fish soup made from freshwater fish in a bright red broth)
Created by Kitchen2MyTable.com
Recipe ID: 5716
Entree: Kazakhstan – Northern Kazakhstan – Плов ➤ Plov (A hearty rice pilaf cooked with lamb, carrots, onions, and whole garlic for a fragrant one-pot meal)
Created by Kitchen2MyTable.com
Recipe ID: 5717
Entree: Laos – Luang Prabang / Northern Laos – ລາບ ຫລວງພະບາງ ➤ Laab Luang Phabang (A Northern Lao minced meat salad seasoned with toasted sticky rice, fresh herbs, lime, and fish sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5718
Entree: Lebanon – Bekaa Valley – كوسا محشي ➤ Kūsa Maḥshī (Small zucchini hollowed and stuffed with a seasoned rice and minced meat mixture, simmered in a tangy tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 5719
Entree: Norway – Norwegian Coastal Seafood – Lutefisk (Rehydrated dried whitefish treated with lye then rinsed and cooked until flaky, traditionally served with butter, potatoes, and mustard sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5720
Entree: Senegal – Dakar & Coastal Senegal – Thiebou Yapp (Senegalese braised beef cooked with a rich tomato sauce and rice)
Created by Kitchen2MyTable.com
Recipe ID: 5721
Entree: Sweden – Skane / South Sweden – Kålpudding (Traditional Swedish baked cabbage and ground-meat casserole)
Created by Kitchen2MyTable.com
Recipe ID: 5722
Entree: Switzerland – French Swiss – Malakoff (Deep-fried breaded cheese fritters typical of French-speaking Switzerland)
Created by Kitchen2MyTable.com
Recipe ID: 5723
Entree: Tunisia – Sahel Coast – مكرونة ➤ Makrouna (Tunisian pasta simmered in a spiced tomato-and-lamb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5724
Entree: Greenland – Northern Culinary Region – Nipisa (Pan-seared Arctic char served with seaweed and buttered root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5725
Entree: Guadeloupe – Northern Culinary Region – Ragoût de Cochon (Guadeloupean pork stew braised in a Creole-style savory-sour sauce with aromatics and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5726
Entree: Guatemala – Northern Culinary Region – Hilachas (Shredded beef simmered in a tangy tomato-and-pepper sauce, often cooked with potatoes and carrots)
Created by Kitchen2MyTable.com
Recipe ID: 5727
Entree: Guinea-Bissau – Northern Culinary Region – Peixe Grelhado (Whole grilled fish marinated with citrus, garlic, and piri-piri, charred over a hot grill or coals)
Created by Kitchen2MyTable.com
Recipe ID: 5728
Entree: Honduras – Northern Culinary Region – Tajadas con Carne Molida (Sliced ripe fried plantains topped with seasoned ground beef)
Created by Kitchen2MyTable.com
Recipe ID: 5729
Entree: Hong Kong – Northern Culinary Region – 椒鹽魷魚 ➤ Jiāoyán yóuyú (Crispy fried squid tossed with salt, white pepper, and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5730
Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama (Coconut-baked reef fish wrapped in leaves, served with starchy island roots)
Created by Kitchen2MyTable.com
Recipe ID: 5731
Entree: Kyrgyzstan – Northern Culinary Region – Манты ➤ Manti (Central Asian steamed dumplings filled with spiced lamb and onion)
Created by Kitchen2MyTable.com
Recipe ID: 5732
Entree: Lithuania – Northern Culinary Region – Balandėliai (Cabbage rolls stuffed with seasoned minced meat and rice, cooked in a tomato-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5733
Entree: Luxembourg – Northern Culinary Region – Kniddelen (Boiled potato-and-flour dumplings traditionally served with browned butter and crispy bacon or fried onions)
Created by Kitchen2MyTable.com
Recipe ID: 5734
Entree: Madagascar – Northern Culinary Region – Hen'omby Ritra (Slow-braised Malagasy beef stew with ginger, tomato, and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5735
Entree: Martinique – Northern Culinary Region – Lambi (Creole stewed conch cooked in a spicy tomato, garlic, and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5736
Entree: Mauritania – Northern Culinary Region – المشوي ➤ al-Mashwī (Whole roasted lamb seasoned with North African spices and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 5737
Entree: Mauritius – Northern Culinary Region – Briyani (Fragrant spiced layered rice with marinated meat and potatoes, finished by steaming)
Created by Kitchen2MyTable.com
Recipe ID: 5738
Entree: Micronesia – Northern Culinary Region – Kadon Pika (Spicy coconut milk stew with chicken and island hot peppers)
Created by Kitchen2MyTable.com
Recipe ID: 5739
Entree: Mongolia – Northern Culinary Region – хорхог ➤ Khorkhog (Traditional Mongolian mutton stew cooked with hot stones in a sealed container)
Created by Kitchen2MyTable.com
Recipe ID: 5740
Entree: Montenegro – Northern Culinary Region – Kastradina (Hearty Montenegrin lamb and vegetable stew simmered in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 5741
Entree: Mozambique – Northern Culinary Region – Galinha à Cafreal (Mozambican herb-and-spice marinated chicken, grilled or pan-roasted with cilantro and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 5742
Entree: New Caledonia – Northern Culinary Region – Grilled Lobster (Whole split lobster grilled and basted with garlicky herb butter)
Created by Kitchen2MyTable.com
Recipe ID: 5743
Entree: Nicaragua – Northern Culinary Region – Quesillo (A thin corn tortilla filled with soft fresh cheese, tangy crema, and pickled onions)
Created by Kitchen2MyTable.com
Recipe ID: 5745