Recently Generated Recipes
Entree: Botswana – Northern Culinary Region – Morogo Wa Dinawa (Stewed wild leafy greens cooked with groundnuts and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6834
Entree: Bosnia and Herzegovina – Northern Culinary Region – Burek (Savory layered phyllo pastry filled with seasoned ground meat)
Created by Kitchen2MyTable.com
Recipe ID: 6833
Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Keshi Yena (Hollowed Edam cheese filled with a spiced meat, olive, raisin and pepper mixture baked until the cheese melts)
Created by Kitchen2MyTable.com
Recipe ID: 6832
Entree: Barbados – Northern Culinary Region – Pudding and Souse (Lime-pickled pork served with a spiced steamed sweet-potato and pumpkin pudding)
Created by Kitchen2MyTable.com
Recipe ID: 6831
Entree: Antigua and Barbuda – Northern Culinary Region – Ducana and Saltfish (Sweet grated coconut and sweet potato dumplings paired with salted codfish prepared with peppers and onions)
Created by Kitchen2MyTable.com
Recipe ID: 6830
Entree: Antarctica – Northern Culinary Region – Roasted Penguin Breast (Oven-roasted penguin breast seasoned and served with a savory herb pan sauce and roasted root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6829
Entree: American Samoa – Northern Culinary Region – Oka I'a (Samoan marinated raw fish salad in coconut milk with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6828
Entree: Uzbekistan – Khiva / Khorezm – Shivit Oshi (Dill-scented Uzbek rice pilaf with tender lamb and carrots)
Created by Kitchen2MyTable.com
Recipe ID: 6827
Entree: Tanzania – Northern Tanzania – Ugali na Mchicha (Stiff cornmeal porridge served with a sauté of leafy greens in a savory peanut-tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6826
Entree: Syria – Damascus – شيش برك ➤ Shish Barak (Small seasoned meat dumplings simmered in a tangy garlicky yogurt sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6825
Entree: Sri Lanka – Kandyan Highlands – අඹුල් තියල් ➤ Ambul Thiyal (Traditional Sri Lankan dry sour fish curry made with firm fish pieces cooked in a tangy goraka and roasted spice mixture)
Created by Kitchen2MyTable.com
Recipe ID: 6824
Entree: South Korea – Jeju – 해물전골 ➤ Haemul jeongol (Spicy Korean seafood hot pot of mixed shellfish, fish, and vegetables simmered in a savory, chili-flavored broth)
Created by Kitchen2MyTable.com
Recipe ID: 6823
Entree: Singapore – Malay Singapore – Ayam Masak Merah (Chicken braised in a sweet-spicy red tomato and chili sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6822
Entree: Saudi Arabia – Hijaz – جريش ➤ Jarīsh (Savory cracked wheat porridge-stew cooked with meat and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6821
Entree: Romania – Moldavia – Mămăligă cu Brânză și Smântână (Thick Romanian cornmeal porridge layered with salty brined cheese and rich sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 6820
Entree: Netherlands – Holland / Amsterdam – Hutspot (Hearty Dutch mash of potatoes, carrots, and onions traditionally served with smoked sausage or braised beef)
Created by Kitchen2MyTable.com
Recipe ID: 6819
Entree: Nepal – Newari Cuisine – चटामरी ➤ Chatamari (Newari rice-flour crepe topped with spiced ground meat and aromatics, served like a savory flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 6818
Entree: Myanmar – Mon Cuisine – ခေါက်ဆွဲသုပ် ➤ Khauk Swe Thoke (Burmese tossed wheat noodle salad with shredded chicken, crunchy vegetables, peanuts, and a tangy fish-sauce dressing)
Created by Kitchen2MyTable.com
Recipe ID: 6817
Entree: Kenya – Nairobi & Central Kenya – Mukimo (mashed potatoes with corn and greens)
Created by Kitchen2MyTable.com
Recipe ID: 6816
Entree: Israel – Jerusalem – מעורב ירושלמי ➤ Me'orav Yerushalmi (Jerusalem-style mixed grill of spiced offal and meat cooked with onions and lemon)
Created by Kitchen2MyTable.com
Recipe ID: 6815
Entree: Ireland – Irish Pub Classics – Guinness Beef Stew (Slow-braised Irish beef stew enriched with Guinness stout and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6814
Entree: Iraq – Kurdish Iraq – بریانی ➤ Biryani (Kurdish-style layered spiced rice with lamb and saffron)
Created by Kitchen2MyTable.com
Recipe ID: 6813
Entree: Ghana – Ewe Volta Cuisine – Banku with Okro Stew (Fermented corn and cassava dough cooked into firm balls served with a tomato-based okra stew often including fish or shrimp)
Created by Kitchen2MyTable.com
Recipe ID: 6812
Entree: Georgia – Kakheti – ხაჭაპური ➤ khachapuri (Yeasted cheese-filled bread with a soft center often finished with an egg and butter)
Created by Kitchen2MyTable.com
Recipe ID: 6811
Entree: Finland – Karelia – Karelian Hot Pot (Slow-braised Karelian stew of mixed beef and pork with whole peppercorns and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6810
Entree: Denmark – Copenhagen & Zealand – Frikadeller (Pan-fried Danish meat patties made from seasoned ground pork and veal)
Created by Kitchen2MyTable.com
Recipe ID: 6809
Entree: Cambodia – Khmer Central Cuisine – លុកឡាក់ ➤ Lok Lak (Stir-fried marinated beef served with a lime-and-black-pepper dipping sauce and fresh vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6808
Entree: Belgium – Central Culinary Region – Waterzooi (A creamy Flemish stew of chicken poached with vegetables and thickened with an egg-and-cream liaison)
Created by Kitchen2MyTable.com
Recipe ID: 6807
Entree: Azerbaijan – Caspian Azerbaijan – Dushbara (Tiny meat-filled dumplings served in a clear lamb broth)
Created by Kitchen2MyTable.com
Recipe ID: 6806
Entree: Austria – Styria – Backhendl (Crisp Styrian breaded and deep-fried chicken pieces)
Created by Kitchen2MyTable.com
Recipe ID: 6805
Entree: Armenia – Central Culinary Region – Խաշլամա ➤ Khashlama (Slow-simmered Armenian stew of large meat pieces with tomatoes, peppers, and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6804
Entree: Ukraine – Eastern Ukraine – Вареники ➤ Varenyky (Boiled filled dumplings commonly stuffed with potato and cheese, served with butter and sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 6803
Entree: Egypt – Central Culinary Region – ملوخية ➤ Mulukhiyah (A savory Egyptian stew of finely chopped jute leaves cooked in broth and typically served with rice and shredded meat)
Created by Kitchen2MyTable.com
Recipe ID: 6802
Entree: Bangladesh – Central Culinary Region – তেহারি ➤ Tehārī (A spiced one-pot rice and meat pilaf cooked with potatoes and whole aromatic spices)
Created by Kitchen2MyTable.com
Recipe ID: 6801
Entree: Algeria – Constantine & East – مطوم ➤ M'touem (East Algerian slow-simmered lamb and chickpea stew flavored with garlic, cumin and tomato, served with semolina or bread)
Created by Kitchen2MyTable.com
Recipe ID: 6800
Entree: Afghanistan – Herat & Western Afghanistan – منتو ➤ Mantu (Steamed Afghan meat dumplings dressed with garlicky yogurt and spiced tomato-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6799
Entree: Chile – Chiloe – Pulmay (Hearty Chiloé mixed seafood and meat stew with potatoes, shellfish, smoked pork, and chorizo)
Created by Kitchen2MyTable.com
Recipe ID: 6798
Entree: Vietnam – Hoi An / Da Nang – Mi Quang (Central Vietnamese shallow broth turmeric rice noodle bowl served with pork, shrimp, fresh herbs, peanuts, and crunchy rice crackers)
Created by Kitchen2MyTable.com
Recipe ID: 6797
Entree: Thailand – Coastal Thai Seafood – ปลาสามรส ➤ Pla Sam Rod (Crispy whole fish dressed in a balanced sweet, sour, and spicy sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6796
Entree: South Africa – Durban Indian – Durban Curry (Hearty South African Indian-style curry of spiced meat simmered in a fragrant masala sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6795
Entree: Portugal – Azores – Cozido das Furnas (Hearty Portuguese meat-and-vegetable stew slow-cooked in volcanic steam in Furnas, Azores)
Created by Kitchen2MyTable.com
Recipe ID: 6794
Entree: Poland – Lesser Poland / Krakow – Krakowska Kiełbasa (Traditional smoked Krakow-style pork sausage seasoned with garlic and pepper)
Created by Kitchen2MyTable.com
Recipe ID: 6793
Entree: Philippines – Ilocano – Dinardaraan (Ilocano pork blood stew made with pork meat and offal simmered in savory aromatics and fresh pig’s blood, served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 6792
Entree: Peru – Andean Highlands – Aji de Gallina (Shredded poached chicken in a creamy, mildly spicy aji amarillo and walnut sauce served over potatoes with rice)
Created by Kitchen2MyTable.com
Recipe ID: 6791
Entree: Morocco – Casablanca & Atlantic Coast – Couscous Royale (steamed couscous with meats and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6790
Entree: Malaysia – Malaysian Chinese – 酿豆腐 ➤ Niàng dòufu (Assorted tofu and vegetables stuffed with seasoned fish paste, served in a light broth or with a savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6789
Entree: Greece – Crete – Καλιτσούνια ➤ Kalitsounia (Small Cretan cheese and herb-filled pastries, traditionally baked or fried and served savory)
Created by Kitchen2MyTable.com
Recipe ID: 6788
Entree: Colombia – Bogota / Andean – Bandeja Paisa (A generous traditional Colombian platter of beans, rice, various fried and grilled pork and beef preparations, fried egg, plantain, arepa, and avocado)
Created by Kitchen2MyTable.com
Recipe ID: 6787
Entree: Australia – Melbourne & Victoria – Meat Pie (Individual shortcrust pastry pies filled with seasoned minced beef and thick gravy)
Created by Kitchen2MyTable.com
Recipe ID: 6786
Entree: Argentina – Buenos Aires – Provoleta (Melted provolone cheese seasoned with herbs and spices and grilled until bubbly and golden)
Created by Kitchen2MyTable.com
Recipe ID: 6785
Entree: Turkey – Black Sea Turkey – Karalahana Sarması (Kale leaves filled with a herbed rice and meat mixture, rolled and gently steamed or braised)
Created by Kitchen2MyTable.com
Recipe ID: 6783
Entree: Pakistan – Karachi – چپلی کباب ➤ Chapli Kabab (Flattened, spiced pan-fried minced meat patties from Pakistani cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 6782
Entree: Nigeria – Hausa-Fulani North – Suya (Charcoal-grilled, spicy peanut-coated skewered meat popular in northern Nigeria)
Created by Kitchen2MyTable.com
Recipe ID: 6781
Entree: Japan – Hokkaido – 石狩鍋 ➤ Ishikari nabe (Hokkaido-style miso hot-pot of salmon and winter vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6780
Entree: Iran – Caspian / Gilan – میرزا قاسمی ➤ Mirza Ghasemi (Smoky roasted eggplant and tomato purée cooked with garlic and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 6779
Entree: Ethiopia – Amhara – ጥብስ ➤ Tibs (Sautéed cubes of beef or lamb cooked with onions, garlic, and Ethiopian spices, often served with injera)
Created by Kitchen2MyTable.com
Recipe ID: 6778
Entree: Canada – British Columbia Coast – Dungeness Crab Cakes (Pan-fried patties made from sweet Dungeness crab meat bound with mayo, egg, breadcrumbs, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6777
Entree: Spain – Asturias – Cachopo (Large breaded and fried folded veal or beef cutlet stuffed with ham and melting cheese typical of Asturias)
Created by Kitchen2MyTable.com
Recipe ID: 6776
Entree: Russia – Buryat & Lake Baikal – Хуушуур ➤ Khuushuur (Pan-fried Buryat meat pastry — a flat, savory turnover filled with seasoned ground mutton or beef)
Created by Kitchen2MyTable.com
Recipe ID: 6775
Entree: Germany – Berlin-Brandenburg – Königsberger Klopse (Poached German meatballs served in a creamy caper sauce typical of the Berlin-Brandenburg region)
Created by Kitchen2MyTable.com
Recipe ID: 6774
Entree: Brazil – Brazilian Japanese – Temaki de Moqueca (Hand-rolled seaweed cone with sushi rice and moqueca-style coconut seafood)
Created by Kitchen2MyTable.com
Recipe ID: 6773
Entree: Mexico – Chiapas – Cochito Chiapaneco (Slow-braised Chiapaneco pork marinated in achiote and citrus, served shredded)
Created by Kitchen2MyTable.com
Recipe ID: 6772
Entree: Italy – Basilicata – Cavatelli con Mollica (Rustic cavatelli pasta tossed with garlic-infused olive oil and toasted breadcrumbs)
Created by Kitchen2MyTable.com
Recipe ID: 6771
Entree: Indonesia – Batak – Saksang (Rich Batak pork stew slowly cooked with pork blood and pungent regional spices)
Created by Kitchen2MyTable.com
Recipe ID: 6770
Entree: France – Basque Country – Piperade (Basque stew of peppers, tomatoes, and onions often finished with eggs or cured ham)
Created by Kitchen2MyTable.com
Recipe ID: 6769
Entree: China – Cantonese / Guangdong – 清蒸魚 ➤ Qīngzhēng yú (Whole white-fleshed fish gently steamed with julienned ginger, scallions and a light soy-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6768
Entree: United States – Appalachia – Cornbread and Beans (Slow-simmered beans cooked with ham hock and aromatics, served with a hot skillet cornbread)
Created by Kitchen2MyTable.com
Recipe ID: 6767
Entree: India – Awadhi / Lucknow – गलौटी कबाब ➤ Galautī Kabāb (Ultra-soft spiced minced meat patties from Lucknow, tenderized and pan-seared until melt-in-the-mouth)
Created by Kitchen2MyTable.com
Recipe ID: 6766
Entree: Zimbabwe – Southern Culinary Region – Sadza neNyama (Thick cornmeal porridge served with a slow-simmered savory meat stew)
Created by Kitchen2MyTable.com
Recipe ID: 6765
Entree: Western Sahara – Southern Culinary Region – Mechoui (Whole roasted lamb seasoned with North African spices until tender)
Created by Kitchen2MyTable.com
Recipe ID: 6764
Entree: Wallis and Futuna – Southern Culinary Region – Poulet Fafa (Chicken slow-simmered with taro leaves in coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 6763
Entree: Venezuela – Southern Culinary Region – Pabellón Criollo (Venezuela’s plate of shredded beef with black beans, white rice, and fried sweet plantains)
Created by Kitchen2MyTable.com
Recipe ID: 6762
Entree: United Arab Emirates – Southern Culinary Region – مجبوس ➤ Majboos (Gulf spiced rice cooked with meat and dried-lime aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6761
Entree: Turkmenistan – Southern Culinary Region – Plov (Central Asian rice pilaf with lamb, carrots, onions, and whole garlic cooked in fat)
Created by Kitchen2MyTable.com
Recipe ID: 6760
Entree: Trinidad and Tobago – Southern Culinary Region – Pelau (One-pot caramelized rice with chicken, pigeon peas, and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 6759
Entree: Timor-Leste – Southern Culinary Region – Ikan Pepes (Fish spiced with aromatics, wrapped in banana leaves and steamed or grilled)
Created by Kitchen2MyTable.com
Recipe ID: 6758
Entree: Tajikistan – Southern Culinary Region – Қурутоб ➤ Qurutob (Torn flatbread soaked in a tangy dried-yogurt sauce topped with fried onions, vegetables, and often meat)
Created by Kitchen2MyTable.com
Recipe ID: 6757
Entree: Svalbard and Jan Mayen – Southern Culinary Region – Reindeer Stew (Slow-simmered reindeer meat stew with root vegetables and juniper)
Created by Kitchen2MyTable.com
Recipe ID: 6756
Entree: Suriname – Southern Culinary Region – Moksi Alesi (Surinamese Creole mixed rice cooked with salted meats, fish, and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6755
Entree: South Sudan – Southern Culinary Region – Kisra (thin, slightly sour fermented sorghum flatbread used to scoop stews)
Created by Kitchen2MyTable.com
Recipe ID: 6754
Entree: Slovenia – Southern Culinary Region – Kranjska Klobasa (coarse smoked pork sausage traditionally served with potatoes and sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 6753
Entree: Slovakia – Southern Culinary Region – Bryndzové Halušky (Potato dumplings tossed with tangy bryndza sheep cheese and topped with fried smoked bacon)
Created by Kitchen2MyTable.com
Recipe ID: 6752
Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Johnny Cake and Saltfish (Pan-fried salted cod served with Caribbean cornmeal flatbreads)
Created by Kitchen2MyTable.com
Recipe ID: 6751
Entree: Sierra Leone – Southern Culinary Region – Cassava Leaves (Hearty stew of pounded cassava leaves cooked with palm oil, ground peanuts, and protein)
Created by Kitchen2MyTable.com
Recipe ID: 6750
Entree: Republic of the Congo – Southern Culinary Region – Poulet Moambé (Chicken stewed in a thick palm nut and peanut-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6749
Entree: Puerto Rico – Southern Culinary Region – Arroz con Gandules (Puerto Rican seasoned rice cooked with pigeon peas, sofrito, annatto oil, and savory pork)
Created by Kitchen2MyTable.com
Recipe ID: 6748
Entree: Pitcairn – Southern Culinary Region – Grilled Tuna Steak (Thick seared tuna steaks seasoned with a bright island-style citrus and soy marinade)
Created by Kitchen2MyTable.com
Recipe ID: 6747
Entree: Paraguay – Southern Culinary Region – Sopa Paraguaya (Dense Paraguayan baked cornbread made with cornmeal, cheese, eggs and sautéed onions)
Created by Kitchen2MyTable.com
Recipe ID: 6746
Entree: Papua New Guinea – Southern Culinary Region – Mumu (Traditional Papua New Guinean earth-oven meal of pork and root vegetables steamed in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 6745
Entree: Palestine – Southern Culinary Region – مقلوبة ➤ Maqluba (Upside-down layered rice, meat, and vegetable casserole)
Created by Kitchen2MyTable.com
Recipe ID: 6744
Entree: North Macedonia – Southern Culinary Region – Тавче гравче ➤ Tavche gravche (Baked bean casserole seasoned with onions, peppers, and paprika)
Created by Kitchen2MyTable.com
Recipe ID: 6743
Entree: North Korea – Pyongyang – 평양냉면 ➤ Pyeongyang naengmyeon (Chilled buckwheat noodles served in an icy clear beef broth with sliced beef and Korean pear)
Created by Kitchen2MyTable.com
Recipe ID: 6742
Entree: New Zealand – South Island – Roast Lamb with Mint Sauce (Roast leg or shoulder of lamb served with a tangy mint, vinegar, and sugar sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6741
Entree: New Caledonia – Southern Culinary Region – Bougna (A traditional Kanak layered packet of chicken and seafood with root vegetables cooked in banana leaves and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 6740
Entree: Mozambique – Southern Culinary Region – Galinha à Zambeziana (Mozambican braised chicken in a creamy coconut and cashew sauce with piri-piri and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 6739
Entree: Mongolia – Southern Culinary Region – Бууз ➤ Buuz (Steamed Mongolian meat-filled dumplings traditionally served hot)
Created by Kitchen2MyTable.com
Recipe ID: 6738
Entree: Micronesia – Southern Culinary Region – Tinaktak (Chamorro-style coconut milk stew of seasoned ground meat with greens and tomato)
Created by Kitchen2MyTable.com
Recipe ID: 6737
Entree: Mauritius – Southern Culinary Region – Dholl Puri (Thin flatbread laced with or filled by roasted ground yellow split peas, served with chutneys and curries)
Created by Kitchen2MyTable.com
Recipe ID: 6736
Entree: Mauritania – Southern Culinary Region – تشيبو جن ➤ Ceebu jen (Fish and rice cooked with mixed vegetables in a rich spiced tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 6735
Entree: Martinique – Southern Culinary Region – Colombo de Poulet (Martinican chicken stewed with a curried colombo spice blend and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6734