All Recipes
Showing 60 of 14629 recipes.
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Stuffed Crab Back (Baked Caribbean-style crab shells filled with seasoned crab meat and breadcrumbs)
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Entree: Slovakia – Northern Culinary Region – Segedínsky Guláš (Pork and sauerkraut goulash stewed with paprika-spiced gravy and finished with sour cream)
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Entree: Slovenia – Northern Culinary Region – Kisla Juha (Traditional Slovenian sour soup made with smoked pork, sauerkraut, and potatoes)
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Entree: South Sudan – Northern Culinary Region – Bamia (Okra and meat stew simmered in a spiced tomato sauce)
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Entree: Suriname – Northern Culinary Region – Bami Goreng (Stir-fried seasoned egg noodles with vegetables and a savory-sweet soy-based sauce, often served with chicken or shrimp)
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Entree: Mexico – Pozole de pollo (Chicken pozole)
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Entree: Tajikistan – Northern Culinary Region – Мастава ➤ Mastava (Hearty Tajik rice-and-meat soup-stew with vegetables and warm spices)
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Entree: Timor-Leste – Northern Culinary Region – Caril de Galinha (Timorese Portuguese-style chicken curry with coconut milk, potatoes, and warm spices)
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Entree: Trinidad and Tobago – Northern Culinary Region – Bake and Shark (Sandwich of fried shark served in fried flatbread with Caribbean sauces and toppings)
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Entree: Turkmenistan – Northern Culinary Region – Kuurdak (Traditional pan-fried seasoned lamb and onions, often browned until richly caramelized)
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Entree: United Arab Emirates – Northern Culinary Region – جاشيد ➤ Jasheed (Slow-cooked shredded rehydrated dried fish in a spiced tomato and onion sauce)
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Entree: Venezuela – Northern Culinary Region – Asado Negro (Slow-braised beef roast glazed in a dark caramelized sweet-savory sauce)
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Entree: Wallis and Futuna – Northern Culinary Region – Poulet au Coco (Chicken simmered in a creamy coconut milk sauce with island aromatics)
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Entree: Western Sahara – Northern Culinary Region – سمك بالشرمولة ➤ Samak bil-Chermoula (White fish marinated and cooked in a North African herb and spice chermoula sauce)
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Entree: Zimbabwe – Northern Culinary Region – Mabhonzo Emombe (Slow-braised beef ribs in a savory onion and tomato sauce)
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Entree: Albania – Central Culinary Region – Byrek (Baked layered phyllo pastry filled with seasoned ground beef and cheese)
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Entree: Andorra – Central Culinary Region – Truites de Riu (Pan-fried mountain river trout seasoned simply with garlic, lemon, and parsley)
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Entree: Angola – Central Culinary Region – Kizaca (Hearty Angolan stew of cassava leaves and smoked fish enriched with palm oil and peanuts, served with cassava funge)
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Entree: Anguilla – Central Culinary Region – Stewed Oxtail (Slow-braised oxtail in a deeply seasoned Caribbean gravy with root vegetables, served over rice)
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Entree: Aruba – Central Culinary Region – Aruban Seafood Platter (Assorted locally caught grilled and fried seafood served with Caribbean-style sauces and sides typical of Aruba)
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Entree: Bahamas – Central Culinary Region – Rock Lobsters (Grilled spiny lobsters dressed with a garlicky citrus butter in a Bahamian style)
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Entree: Bahrain – Central Culinary Region – مرقوق ➤ Marqūq (Hearty Bahraini stew of meat and vegetables with pieces of thin whole-wheat dough cooked in the broth)
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Entree: Belarus – Central Culinary Region – зразы ➤ zrazy (Stuffed mashed-potato patties or roulades filled with savory mushroom and onion filling)
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Entree: Belize – Central Culinary Region – Chimole (A Belizean dark, spiced chicken stew made with a blackened spice paste and vegetables)
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Entree: Benin – Central Culinary Region – Kuli-Kuli (Deep-fried seasoned West African peanut fritters used as a protein-rich snack or accompaniment)
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Entree: Bermuda – Central Culinary Region – Curried Mussels (Mussels cooked in a fragrant curry and coconut broth, finished with lime and herbs and served with rice)
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Entree: Bhutan – Central Culinary Region – ཇ་ཤ་མ་རུའི ➤ Jasha Maroo (Spicy Bhutanese chicken stew flavored with ginger, garlic, tomatoes, and fresh chilies)
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Entree: Bolivia – Central Culinary Region – Picante de Pollo (Bolivian spicy stewed chicken in a pepper-tomato sauce typically served with potatoes and rice)
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Entree: Brunei – Central Culinary Region – Soto Brunei (Bruneian spiced chicken noodle soup with turmeric-scented broth and shredded chicken)
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Entree: Burundi – Central Culinary Region – Isombe (Mashed cassava leaves cooked with peanut paste and palm oil, often served with smoked fish and plantains)
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Entree: Cayman Islands – Central Culinary Region – Lionfish Tacos (Corn tortillas filled with pan-seared lionfish, tropical salsa, crisp cabbage slaw, and lime crema)
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Entree: Chad – Aiyash (Hearty Chadian peanut and beef stew slow-simmered with tomatoes and okra, served with millet or rice)
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Entree: Christmas Island – Mee Goreng (Stir-fried spicy yellow noodles with vegetables, egg, and savory-sweet soy-chili sauce)
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Entree: Switzerland – German Swiss – Zürcher Geschnetzeltes (Thinly sliced veal in a creamy mushroom and white wine sauce)
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Entree: Comoros – Pilaou (Fragrant spiced rice cooked with meat and warm whole spices)
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Entree: Cook Islands – Umukai (Traditional earth-oven roasted fish and root vegetables cooked with coconut cream)
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Entree: Croatia – Sarma (Cabbage leaves filled with seasoned minced meat and rice, slowly cooked in a tangy tomato or sauerkraut braising liquid)
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Entree: Cuba – Masitas de Puerco (Cuban marinated pork chunks seasoned with garlic, citrus, and oregano then pan-fried until crisp)
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Entree: Curacao – Piska Kora (Baked Caribbean snapper in a spiced tomato and pepper sauce)
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Entree: Cyprus – Μακαρόνια του Φούρνου ➤ Makaronia tou Fournou (Cypriot baked pasta with meat sauce topped with béchamel)
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Entree: Estonia – Silgusoust (Warm Estonian cream-and-herring stew with potatoes and dill)
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Entree: Falkland Islands (Malvinas) – Seafood Pie (Baked mixed local seafood in a creamy white sauce topped with mashed potato)
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Entree: Faroe Islands – Fiskafrikadellur (Pan-fried Faroese fish cakes made with white fish and potato, seasoned with onion and parsley)
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Entree: Fiji – Fijian Chicken Curry (Coconut-milk based curried chicken in the Fijian-Indian style with warm spices and potatoes)
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Entree: Gabon – Poisson à la Gabonaise (Gabonese-style fish stew cooked in palm oil with tomato, aromatics, and leafy greens)
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Entree: India – Assam – বাঁহগাজৰ লগত কুকুৰা ➤ Bānhgajor Lagot Kukura (Assamese chicken cooked with bamboo shoot in mustard oil and mild spices)
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Entree: United States – American BBQ Belt – Smoked Pork Shoulder (Slow-smoked pork shoulder seasoned with a savory-sweet dry rub, cooked low and slow until tender and pullable)
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Entree: China – Beijing / Imperial North – 北京风味炒虾 ➤ Běijīng fēngwèi chǎo xiā (Quick wok-stirred shrimp with ginger, scallion, and a light savory sauce in Beijing-style seasoning)
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Entree: France – Auvergne – Tripoux (Small parcels of sheep tripe filled with braised offal and herbs, slowly simmered in wine and stock)
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Entree: Indonesia – Bali – Nasi Jinggo (Small banana-leaf parcels of fragrant rice served with spicy sambal and assorted savory toppings for a compact street-food meal)
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Entree: Italy – Aosta Valley – Fonduta alla Valdostana (Creamy melted Fontina cheese custard served warm, traditionally eaten with bread or boiled potatoes)
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Entree: Mexico – Central Highlands – Cochinita Pibil (Slow-roasted achiote- and citrus-marinated pork braised until shreddable and served with pickled onions)
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Entree: Brazil – Bahia – Bobó de Camarão (Creamy Bahian shrimp stew made with mashed cassava and coconut milk)
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Entree: Germany – Bavaria – Käsespätzle (Soft egg noodles tossed with melted alpine cheese and caramelized onions)
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Entree: Russia – Bashkir & Ural Region – Кыстыбый ➤ Kystyby (Folded unleavened flatbread filled with buttery mashed potatoes)
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Entree: Spain – Aragon – Cordero a la Pastora (Shepherd's-style roasted lamb seasoned with garlic, smoked paprika, and rosemary)
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Entree: Canada – Atlantic Canada – Cod au Gratin (Baked Atlantic cod in a creamy cheese sauce topped with breadcrumbs)
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Entree: Ethiopia – Afar – Afar Roasted Goat (Spiced roasted goat prepared in the Afar regional style with berbere and clarified butter)
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Entree: Iran – Baluchi Iran – بلوچی تکه ➤ Baluchi Tikkeh (Charcoal-grilled marinated lamb skewers flavored with regional spices)
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Entree: Japan – Chugoku – あなごめし ➤ Anago-meshi (Grilled and sweet-simmered conger eel glazed and served over steamed rice)
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