All Recipes
Showing 60 of 6708 recipes.
Entree: Brazil – Bahia – Moela de Galinha (Slow-simmered Bahian chicken gizzard stew enriched with coconut milk and dendê oil)
Created by Kitchen2MyTable.com
Recipe ID: 6143
Entree: Mexico – Central Highlands – Sopes (Thick pinched masa rounds, fried and topped with beans, shredded meat, cheese, lettuce, crema, and salsa)
Created by Kitchen2MyTable.com
Recipe ID: 6142
Entree: Italy – Aosta Valley – Capriolo alla Valdostana (Pan-seared venison cutlets topped with cured ham and melted Fontina cheese in the Aosta Valley style)
Created by Kitchen2MyTable.com
Recipe ID: 6141
Entree: Indonesia – Bali – Jukut Urab (Balinese mixed steamed vegetables tossed with a spiced grated coconut dressing)
Created by Kitchen2MyTable.com
Recipe ID: 6140
Entree: France – Auvergne – Jambon d'Auvergne (Traditional cured and gently cooked ham from Auvergne, served sliced with a savory glaze or mustard)
Created by Kitchen2MyTable.com
Recipe ID: 6139
Entree: China – Beijing / Imperial North – 北京炸酱面 ➤ Běijīng zhàjiàngmiàn (Stir-fried wheat noodles topped with a savory fermented soybean and ground pork sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6138
Entree: United States – American BBQ Belt – Carolina Style Whole Hog BBQ (Slow-roasted whole hog cooked over coals and served pulled with a tangy vinegar-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6137
Entree: India – Assam – তিল পিঠা মাছৰ সৈতে ➤ til pitha masor xoite (Sesame-flavored rice crepes filled with spiced freshwater fish)
Created by Kitchen2MyTable.com
Recipe ID: 6136
Entree: Gabon – Liboké de Poisson (Fish marinated with aromatics and cooked wrapped in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 6135
Entree: Fiji – Fijian Lamb Curry (Coconut-milk based curried lamb cooked with Fijian-style spices and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6134
Entree: Faroe Islands – Havhestur (Pan-seared Atlantic cod served with buttered potatoes and sautéed seaweed in a lemon-butter sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6133
Entree: Falkland Islands (Malvinas) – Stuffed Squid (Whole squid stuffed with breadcrumb and herb filling, braised in tomato and wine sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6132
Entree: Estonia – Kohuke (Savory pan-fried curd-cheese patties served with dill sour cream and smoked salmon)
Created by Kitchen2MyTable.com
Recipe ID: 6131
Entree: Cyprus – Λούντζα ➤ Lountza (Traditional Cypriot dry-cured and smoked pork loin typically served thinly sliced and quickly pan-seared or grilled)
Created by Kitchen2MyTable.com
Recipe ID: 6130
Entree: Curacao – Ayaka (Traditional Curaçaoan wrapped corn-and-plantain dough filled with spiced chicken, raisins, capers, and olives, baked in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 6129
Entree: Cuba – Pargo a la Plancha (Whole red snapper grilled or pan-seared on a hot griddle with citrus and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 6128
Entree: Croatia – Zagorski Štrukli (Baked rolled dough filled with soft cottage cheese and sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 6127
Entree: Cook Islands – Rori (Cook Islands coconut-steamed fish parcels wrapped in taro or banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 6126
Entree: Comoros – Biryani Comorien (Comorian spiced layered rice and meat cooked with coconut and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6125
Entree: Cocos (Keeling) Islands – Kangkung Belacan (Stir-fried water spinach with pungent shrimp paste and chilies)
Created by Kitchen2MyTable.com
Recipe ID: 6124
Entree: Christmas Island – Chilli Crab (Whole crab in a sweet-spicy tomato and chili sauce finished with silky egg ribbons)
Created by Kitchen2MyTable.com
Recipe ID: 6123
Entree: Chad – La Bouillie (Thick millet porridge served as a savory staple, often enriched with peanut and accompanied by stewed meat and greens)
Created by Kitchen2MyTable.com
Recipe ID: 6122
Entree: Cayman Islands – Central Culinary Region – Pepper Pot (Hearty Caribbean meat and vegetable stew simmered with warm spices and dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 6121
Entree: Burundi – Central Culinary Region – Pilau (Aromatic spiced rice cooked with meat and warm East African spices)
Created by Kitchen2MyTable.com
Recipe ID: 6120
Entree: Brunei – Central Culinary Region – Mee Goreng (Spicy stir-fried noodles with egg, vegetables, and a savory-sweet soy-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6119
Entree: Bolivia – Central Culinary Region – Chicharrón de Cerdo (Crispy fried pork chunks cooked until crackling, typically served with mote and a spicy salsa)
Created by Kitchen2MyTable.com
Recipe ID: 6118
Entree: Bhutan – Central Culinary Region – ཧོན་ཏེ ➤ Hoentay (Buckwheat-based steamed dumplings filled with spinach and local cheese)
Created by Kitchen2MyTable.com
Recipe ID: 6117
Entree: Bermuda – Central Culinary Region – Codfish Breakfast (Salted cod sautéed with potatoes, onions, peppers, and served with hard-boiled eggs and bread)
Created by Kitchen2MyTable.com
Recipe ID: 6116
Entree: Benin – Central Culinary Region – Moyo (Hearty West African tomato and peanut chicken stew with leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 6115
Entree: Belize – Central Culinary Region – Pibil (Achiote‑marinated, banana‑leaf‑wrapped slow‑roasted pork prepared in the traditional buried or oven‑roasted pibil method)
Created by Kitchen2MyTable.com
Recipe ID: 6114
Entree: Belarus – Central Culinary Region – Клецкі ➤ Kletski (Boiled potato-and-flour dumplings traditionally finished with sautéed onions and bacon)
Created by Kitchen2MyTable.com
Recipe ID: 6113
Entree: Bahrain – Central Culinary Region – كباب بحريني ➤ Kabab Bahraini (Spiced grilled ground meat skewers typical of Bahraini cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 6112
Entree: Bahamas – Central Culinary Region – Bahamian Macaroni and Cheese (Rich baked Caribbean-style macaroni and cheese with a creamy, egg-enriched sauce and a browned crust)
Created by Kitchen2MyTable.com
Recipe ID: 6111
Entree: Aruba – Central Culinary Region – Aruban Pastechi (Crispy fried handheld turnover filled with savory spiced meat or cheese, common as a breakfast or snack)
Created by Kitchen2MyTable.com
Recipe ID: 6110
Entree: Anguilla – Central Culinary Region – Pepperpot (Hearty slow-cooked Caribbean meat stew spiced with hot pepper, allspice, and thyme)
Created by Kitchen2MyTable.com
Recipe ID: 6109
Entree: Angola – Central Culinary Region – Mufete (Traditional Angolan platter of charcoal-grilled whole fish served with boiled cassava, fried plantain, beans, and peanut-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6108
Entree: Andorra – Central Culinary Region – Pollastre a la Llauna (Roast chicken cooked on a metal tray with garlic, paprika, olive oil, and roasted potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6107
Entree: Albania – Central Culinary Region – Pula me Arra (Chicken stewed in a creamy ground-walnut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6106
Entree: Zimbabwe – Northern Culinary Region – Mazondo (Stewed beef trotters in a rich spiced peanut and tomato gravy)
Created by Kitchen2MyTable.com
Recipe ID: 6105
Entree: Western Sahara – Northern Culinary Region – Kefta Mkaouara (North African spiced meatball stew in a seasoned tomato sauce finished with baked eggs)
Created by Kitchen2MyTable.com
Recipe ID: 6104
Entree: Wallis and Futuna – Northern Culinary Region – Porc au Sucre (Caramelized sweet-savory pork simmered in a coconut-scented ginger and lime sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6103
Entree: Venezuela – Northern Culinary Region – Perico (Scrambled eggs cooked with sautéed tomatoes, onions, and peppers for a bright savory breakfast or light entree)
Created by Kitchen2MyTable.com
Recipe ID: 6102
Entree: United Arab Emirates – Northern Culinary Region – قوزي ➤ Quzi (Slow-roasted spiced lamb served over saffron basmati rice with nuts and raisins)
Created by Kitchen2MyTable.com
Recipe ID: 6101
Entree: Turkmenistan – Northern Culinary Region – Ichlekli (Turkmen filled meat pastry of thin dough encasing spiced minced lamb, baked until golden)
Created by Kitchen2MyTable.com
Recipe ID: 6100
Entree: Trinidad and Tobago – Northern Culinary Region – Saltfish Buljol (Shredded salted cod salad tossed with peppers, onions, tomatoes, herbs and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 6099
Entree: Timor-Leste – Northern Culinary Region – Carne de Porco à Moda de Timor (Timorese-style braised pork in coconut milk with turmeric, garlic, and chilies)
Created by Kitchen2MyTable.com
Recipe ID: 6098
Entree: Tajikistan – Northern Culinary Region – Самбӯса ➤ Sambusa (Triangular fried pastry filled with spiced minced lamb and onions)
Created by Kitchen2MyTable.com
Recipe ID: 6097
Entree: Svalbard and Jan Mayen – Northern Culinary Region – Grilled Puffin Breast (Quickly seared seabird breast seasoned with juniper and butter, served rare to medium-rare)
Created by Kitchen2MyTable.com
Recipe ID: 6096
Entree: Suriname – Northern Culinary Region – Kip Kerrie (Surinamese curried chicken stew simmered with potatoes and warm Creole-Dutch spices)
Created by Kitchen2MyTable.com
Recipe ID: 6095
Entree: South Sudan – Northern Culinary Region – Kajaik (Hearty Northern South Sudanese tomato-and-okra meat stew typically served with sorghum or rice)
Created by Kitchen2MyTable.com
Recipe ID: 6094
Entree: Slovenia – Northern Culinary Region – Štruklji (Rolled thin dough filled with seasoned cottage cheese and herbs, baked until golden)
Created by Kitchen2MyTable.com
Recipe ID: 6093
Entree: Slovakia – Northern Culinary Region – Pečené Bravčové Koleno (Crisp-roasted pork knuckle slow-roasted until tender with crackling, traditionally served with mustard, horseradish, and sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 6092
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Island Style Beef Stew (Hearty Caribbean beef stew braised with aromatic island spices, root vegetables, and a splash of dark rum)
Created by Kitchen2MyTable.com
Recipe ID: 6091
Entree: Sierra Leone – Northern Culinary Region – Okra Stew (Hearty okra and tomato-based stew simmered with palm oil and smoked fish or meat)
Created by Kitchen2MyTable.com
Recipe ID: 6090
Entree: Republic of the Congo – Northern Culinary Region – Pili-Pili Chicken (Spicy marinated chicken cooked with African bird's-eye chiles, garlic, and bright citrus)
Created by Kitchen2MyTable.com
Recipe ID: 6089
Entree: Puerto Rico – Northern Culinary Region – Bacalao Guisado (Puerto Rican tomato-based stewed salted cod with potatoes, olives, and capers)
Created by Kitchen2MyTable.com
Recipe ID: 6088
Entree: Pitcairn – Northern Culinary Region – Sweet and Sour Pork (Stir-fried pork in a tangy-sweet fruit-forward sauce with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6087
Entree: Paraguay – Northern Culinary Region – Mbeju (A dense, savory Paraguayan pancake made from cassava starch, cheese, eggs, and fat, pan-fried until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 6086
Entree: Papua New Guinea – Northern Culinary Region – Yam and Banana (A Pacific island casserole of starchy yam and cooking banana gently cooked with coconut milk and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6085
Entree: Palestine – Northern Culinary Region – كوسا محشي ➤ Kousa Mahshi (Zucchini hollowed and stuffed with a spiced rice and lamb mixture, cooked in a tangy tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 6084