All Recipes
Showing 60 of 14629 recipes.
Entree: French Guiana – National Cuisine – Ragoût de Cochon Bois (A Creole-style French Guianan stew of wild pork simmered with tomatoes, peppers, garlic, and local herbs)
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Entree: French Southern Territories – National Cuisine – Sole Meunière (Pan-fried sole finished in browned butter with lemon and parsley)
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Entree: Hungary – Great Plain – Rántott Hús (Hungarian breaded and fried meat cutlets)
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Entree: Kazakhstan – Northern Kazakhstan – Лагман ➤ Lagman (Central Asian hand-pulled noodle stew with braised lamb and vegetables)
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Entree: Laos – Luang Prabang / Northern Laos – ເຂົ້າປູ່ນ ນໍ້າເຈົ້າ ➤ Khao Poon Nam Jeow (Northern Lao rice vermicelli soup in a spicy tangy meat broth with fresh herbs)
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Entree: Lebanon – Bekaa Valley – سمك حارة ➤ Samak Hāra (Spicy Lebanese baked fish finished with a garlicky tahini and herb sauce)
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Entree: Norway – Norwegian Coastal Seafood – Kveite (Norwegian halibut prepared simply and finished with browned butter, lemon, and capers)
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Entree: Senegal – Dakar & Coastal Senegal – Couscous Senegalais (Steamed semolina granules served with a spiced tomato-based broth, vegetables, and chicken)
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Entree: Sweden – Skane / South Sweden – Raggmunk (Crisp fried potato pancakes made from grated potatoes and a simple batter, traditionally served with fried pork and lingonberry jam)
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Entree: Switzerland – French Swiss – Saucisson Vaudois (A large cooked pork sausage from the canton of Vaud traditionally simmered and served with boiled potatoes and mustard)
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Entree: Tunisia – Sahel Coast – أوسبان ➤ Usban (A traditional Tunisian stuffed sheep intestine sausage filled with spiced rice, lamb, herbs, and pine nuts)
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Entree: Greenland – Northern Culinary Region – Tuttu (Hearty Greenlandic reindeer stew of braised meat and potatoes)
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Entree: Guadeloupe – Northern Culinary Region – Fricassée de Chatrou (Guadeloupean stewed octopus in a Creole tomato and herb sauce)
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Entree: Guatemala – Northern Culinary Region – Estofado de Gallina (Hearty Guatemalan braised chicken stew with vegetables, tomatoes, and cilantro)
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Entree: Guinea-Bissau – Northern Culinary Region – Cachupa (Hearty slow-cooked stew of hominy, beans, plantain, root vegetables, and mixed meats)
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Entree: Honduras – Northern Culinary Region – Tapado Olanchano (Coconut-based seafood and root-starch stew from Honduras' northern coast)
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Entree: Hong Kong – Northern Culinary Region – 燒鴨 ➤ Siu ngaap (Whole duck roasted Cantonese style with crisp lacquered skin)
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Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Ika (Coconut-marinated grilled whole island fish served with boiled taro and a coconut sauce)
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Entree: Kyrgyzstan – Northern Culinary Region – Самса ➤ Samsa (Baked triangular pastry filled with spiced minced lamb and onions)
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Entree: Lithuania – Northern Culinary Region – Kibinai (Baked savory pastry turnover filled with seasoned mutton and onions)
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Entree: Luxembourg – Northern Culinary Region – Huesenziwwi (Slow-braised rabbit in a white wine and mustard sauce with local herbs)
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Entree: Madagascar – Northern Culinary Region – Lasary Voatabia (Northern Malagasy tomato and onion salad dressed with vinegar and oil)
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Entree: Laos – Southern Laos – ລາບຊິນໝູ ➤ Laap Sin Moo (Laotian minced pork salad dressed with fish sauce, lime, toasted rice, herbs, and chili)
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Entree: Mauritania – Northern Culinary Region – شخشوخة ➤ Shakhshoukha (Torn semolina flatbread served with a spiced lamb and tomato stew)
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Entree: Mauritius – Northern Culinary Region – Daube de Boeuf (Slow-braised beef stew in red wine and aromatic herbs)
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Entree: Micronesia – Northern Culinary Region – Grilled Reef Fish (Whole reef fish split and grilled over coals with island seasonings such as coconut, lime, and banana leaf)
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Entree: Mongolia – Northern Culinary Region – Боодог ➤ Boodog (Traditional Mongolian roast in which whole meat is cooked from the inside using heated stones placed in the carcass, producing a smoky, steamed-roasted result)
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Entree: Montenegro – Northern Culinary Region – Pečena Janjetina (Roasted young lamb seasoned with garlic, herbs, and lemon)
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Entree: Mozambique – Northern Culinary Region – Peixe Grelhado (Char-grilled whole fish marinated in piri-piri with citrus and herbs)
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Entree: New Caledonia – Northern Culinary Region – Stuffed Squid (Squid tubes filled with a savory seafood and breadcrumb mixture cooked in a lightly spiced coconut-tomato sauce)
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Entree: New Zealand – Maori Cuisine – Roast Lamb with Mint Sauce (Roast leg of lamb served with a bright vinegar-and-mint condiment that complements rich lamb flavors)
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Entree: Nicaragua – Northern Culinary Region – Chancho con Yuca (Braised pork cooked with boiled yuca, a cassava root, in a savory Northern Nicaraguan style)
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Entree: North Korea – North Korean Mountain Cuisine – 호떡 ➤ Hotteok (Sweet filled Korean pan-fried yeast pancake)
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Entree: North Macedonia – Northern Culinary Region – Мусака ➤ Musaka (Baked casserole of layered potatoes and seasoned ground meat topped with an egg-based custard)
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Entree: Palestine – Northern Culinary Region – صيادية ➤ Sayyadiyah (Fragrant spiced rice topped with seasoned fish and caramelized onions)
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Entree: Pitcairn – Northern Culinary Region – Baked Breadfruit with Fish (Roasted breadfruit filled with flaky seasoned fish and coconut-infused flesh)
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Entree: Puerto Rico – Northern Culinary Region – Asopao de Pollo (Hearty Puerto Rican chicken and rice stew cooked with sofrito and tomatoes)
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Entree: Republic of the Congo – Northern Culinary Region – Ngulu Yako Tumba (Hearty Northern Congolese cassava-leaf stew with smoked fish and palm oil)
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Entree: Sierra Leone – Northern Culinary Region – Fried Plantains with Fish (Crispy fried ripe plantain slices served with seasoned pan-fried whole fish)
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Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Red Snapper Creole (Spicy Creole-style red snapper stewed in a tomato, pepper, and onion sauce)
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Entree: Slovakia – Northern Culinary Region – Kuracie Prsia na Paprike (Chicken breasts braised in a creamy sweet paprika sauce typical of Slovak home cooking)
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Entree: Slovenia – Northern Culinary Region – Kranjska Pečenka (Roasted Carniolan pork with crisped rind, traditionally served with sauerkraut and boiled potatoes)
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Entree: South Sudan – Northern Culinary Region – Molokhia (Thick, savory stew of jute leaves cooked with fragrant garlic and coriander, typically served with chicken and rice)
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Entree: Suriname – Northern Culinary Region – Bruine Bonen Met Rijst (Hearty Surinamese brown beans stewed in coconut milk and aromatics, served with rice)
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Entree: Svalbard and Jan Mayen – Northern Culinary Region – Svalbard Reindeer Burger (Pan-fried ground reindeer patties seasoned with juniper, served as burgers with Nordic preserves and rustic accompaniments)
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Entree: Tajikistan – Northern Culinary Region – Кабулӣ пилав ➤ Kabuli pilav (Fragrant Central Asian rice pilaf with braised lamb, sweet carrots, raisins, and toasted nuts)
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Entree: Timor-Leste – Northern Culinary Region – Katupa (Packed rice boiled in woven leaves to form firm cakes, served with a savory coconut-based protein or stew)
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Entree: United Arab Emirates – Northern Culinary Region – بلاليط ➤ Balaleet (Sweet saffron- and cardamom‑spiced vermicelli often served with a savory egg omelette)
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Entree: Venezuela – Northern Culinary Region – Pollo a la Brasa (Marinated, rotisserie-style roasted chicken with a deep savory and smoky spice profile)
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Entree: Wallis and Futuna – Northern Culinary Region – Poisson Grillé (Grilled whole or filleted fish seasoned and charred over an open flame with tropical aromatics)
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Entree: Western Sahara – Northern Culinary Region – أسياخ ➤ Asyākh (Skewered marinated cubes of meat grilled over charcoal, seasoned with North African spices)
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Entree: Zimbabwe – Northern Culinary Region – Muriwo neNyama (Stewed beef served with seasoned braised leafy greens)
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Entree: Albania – Central Culinary Region – Jani me Fasule (Slow-simmered white bean stew with meat in a tomato-onion broth)
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Entree: Andorra – Central Culinary Region – Xai Rostit (Roast young lamb seasoned with garlic, rosemary, and lemon, roasted with potatoes and onions)
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Entree: Angola – Central Culinary Region – Cachupa (Hearty slow-cooked stew of hominy, beans, root vegetables, and mixed meats)
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Entree: Anguilla – Central Culinary Region – Callaloo with Crab (A hearty Caribbean green-leaf stew made with callaloo leaves, okra, coconut milk, and fresh crab)
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Entree: Aruba – Central Culinary Region – Funchi and Stew (firm cornmeal polenta with beef stew)
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Entree: Bahamas – Central Culinary Region – Johnny Cake (A dense golden cornmeal-and-flour griddle bread commonly pan-fried or baked in the Bahamas)
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Entree: Bahrain – Central Culinary Region – جريش ➤ jareesh (A savory cracked-wheat porridge slow-cooked with spiced lamb and aromatics)
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Entree: Belarus – Central Culinary Region – Пячиста ➤ Pyachysta (Rustic Belarusian layered potato and pork bake finished with sour cream and dill)
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