All Recipes
Showing 60 of 6708 recipes.
Entree: North Macedonia – Northern Culinary Region – Полнети пиперки ➤ Polneti piperki (Roasted bell peppers filled with a savory rice and spiced ground meat mixture)
Created by Kitchen2MyTable.com
Recipe ID: 6083
Entree: North Korea – North Korean Mountain Cuisine – 잡채 ➤ Japchae (Stir-fried glass noodles with beef and mixed vegetables in a sweet-salty sesame-soy sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6082
Entree: Nicaragua – Northern Culinary Region – Gallo Pinto (Seasoned rice and beans sautéed with onion, bell pepper, and cilantro)
Created by Kitchen2MyTable.com
Recipe ID: 6081
Entree: New Zealand – Maori Cuisine – Tītī (Muttonbird) (Traditional whole muttonbirds prepared by brining and slow-roasting, served with kūmara and steamed greens)
Created by Kitchen2MyTable.com
Recipe ID: 6080
Entree: New Caledonia – Northern Culinary Region – Roasted Wild Boar (Slow-roasted wild boar shoulder glazed with coconut and citrus, served with roasted root tubers)
Created by Kitchen2MyTable.com
Recipe ID: 6079
Entree: Mozambique – Northern Culinary Region – Camarão Grelhado (Grilled shrimp marinated in piri-piri, garlic, and citrus, cooked over high heat)
Created by Kitchen2MyTable.com
Recipe ID: 6078
Entree: Montenegro – Northern Culinary Region – Kiseli Kupus (Slow-simmered sauerkraut with smoked pork and sausages, a hearty Balkan cabbage stew)
Created by Kitchen2MyTable.com
Recipe ID: 6077
Entree: Mongolia – Northern Culinary Region – Ууз ➤ Uuz (Steamed Mongolian meat-filled dumplings made with seasoned minced mutton wrapped in thin dough)
Created by Kitchen2MyTable.com
Recipe ID: 6076
Entree: Micronesia – Northern Culinary Region – Coconut Crab Curry (Rich island-style coconut and spice stew made with fresh crab meat)
Created by Kitchen2MyTable.com
Recipe ID: 6075
Entree: Mauritius – Northern Culinary Region – Mine Frite (Mauritian-style stir-fried noodles with soy-seasoned chicken and mixed vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6074
Entree: Mauritania – Northern Culinary Region – Marou (Slow-braised spiced lamb stew typical of northern Mauritania, served with steamed millet or couscous)
Created by Kitchen2MyTable.com
Recipe ID: 6073
Entree: Martinique – Northern Culinary Region – Poulet Colombo (Martinican chicken stew seasoned with colombo spice and garden vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6072
Entree: Madagascar – Northern Culinary Region – Akoho Rony (Northern Malagasy braised chicken in coconut-ginger sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6071
Entree: Luxembourg – Northern Culinary Region – Paschtéit (Luxembourgish savory meat pie baked in pastry)
Created by Kitchen2MyTable.com
Recipe ID: 6070
Entree: Lithuania – Northern Culinary Region – Žemaičių blynai (Samogitian potato pancakes stuffed with a savory meat filling)
Created by Kitchen2MyTable.com
Recipe ID: 6069
Entree: Kyrgyzstan – Northern Culinary Region – Шашлык ➤ Shashlyk (Skewered marinated chunks of meat grilled over charcoal, a Central Asian kebab)
Created by Kitchen2MyTable.com
Recipe ID: 6068
Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Mwakoro (Baked island-style whole fish simmered in coconut cream with breadfruit and root taro)
Created by Kitchen2MyTable.com
Recipe ID: 6067
Entree: Hong Kong – Northern Culinary Region – 紅燒鮑魚 ➤ hung4 siu1 baau1 jyu4 (Whole abalones slowly braised in a savory, glossy oyster-soy sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6066
Entree: Honduras – Northern Culinary Region – Ceviche de Corvina (Raw corvina cured in citrus with aromatic herbs, onion, and hot pepper)
Created by Kitchen2MyTable.com
Recipe ID: 6065
Entree: Guinea-Bissau – Northern Culinary Region – Yassa (Marinated and braised chicken in a lemon-onion-mustard sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6064
Entree: Guatemala – Northern Culinary Region – Tapado (Coconut-based Garifuna seafood stew with plantain and cassava)
Created by Kitchen2MyTable.com
Recipe ID: 6063
Entree: Guadeloupe – Northern Culinary Region – Poulet à la Créole (Guadeloupean Creole-style braised chicken in spicy tomato and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6062
Entree: Greenland – Northern Culinary Region – Puisi (Hearty Arctic char and root vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 6061
Entree: Tunisia – Sahel Coast – كفتاجي ➤ Kafteji (Pan-fried Tunisian medley of potatoes, peppers, tomatoes and eggs often served with harissa)
Created by Kitchen2MyTable.com
Recipe ID: 6060
Entree: Switzerland – French Swiss – Tartiflette (Baked Alpine potato and Reblochon cheese gratin with onions and bacon)
Created by Kitchen2MyTable.com
Recipe ID: 6059
Entree: Sweden – Skane / South Sweden – Pyttipanna (Pan-fried hash of diced potatoes, onions, and cured or leftover meats, often served with fried egg and pickled beets)
Created by Kitchen2MyTable.com
Recipe ID: 6058
Entree: Senegal – Dakar & Coastal Senegal – Poisson Grillé (Charcoal-grilled whole fish marinated with West African spices and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 6057
Entree: Norway – Norwegian Coastal Seafood – Fiskekaker (Pan-fried Norwegian flat fishcakes made from minced white fish and milk)
Created by Kitchen2MyTable.com
Recipe ID: 6056
Entree: Lebanon – Bekaa Valley – لحم أوزي ➤ Lahm Ouzi (Phyllo-wrapped spiced lamb and rice pilaf studded with nuts and raisins)
Created by Kitchen2MyTable.com
Recipe ID: 6055
Entree: Laos – Luang Prabang / Northern Laos – ແຈວບົ້ງ ➤ Jeow Bong (Luang Prabang sweet-spicy roasted chili paste served as a dipping sauce for grilled meats)
Created by Kitchen2MyTable.com
Recipe ID: 6054
Entree: Kazakhstan – Northern Kazakhstan – Шашлык ➤ Shashlyk (Skewered marinated chunks of meat grilled over an open flame)
Created by Kitchen2MyTable.com
Recipe ID: 6053
Entree: Hungary – Great Plain – Gulyás (Hearty paprika-seasoned Hungarian meat and vegetable stew traditionally served with potatoes or noodles)
Created by Kitchen2MyTable.com
Recipe ID: 6052
Entree: French Southern Territories – National Cuisine – Brandade de Morue (Creamy whipped salt cod emulsion often combined with potatoes, olive oil, and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 6051
Entree: French Polynesia – National Cuisine – Roulade de Poisson (Rolled and stuffed fish fillet cooked in banana leaf with coconut and vanilla flavors)
Created by Kitchen2MyTable.com
Recipe ID: 6050
Entree: French Guiana – National Cuisine – Fricassée de Gibier (Braised wild game pieces in a lightly creamy, herb-scented coconut and white-wine sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6049
Entree: Eswatini – National Cuisine – Sibhudu (Thick sorghum-based porridge staple traditionally fermented and served as a central starch with relishes)
Created by Kitchen2MyTable.com
Recipe ID: 6048
Entree: Equatorial Guinea – National Cuisine – Fufu (Starchy pounded dough made from cassava and/or plantain used to scoop and eat soups and stews)
Created by Kitchen2MyTable.com
Recipe ID: 6047
Entree: El Salvador – National Cuisine – Pescado Empanizado (Breaded and pan-fried white fish fillets with a crisp golden crust)
Created by Kitchen2MyTable.com
Recipe ID: 6046
Entree: Dominican Republic – National Cuisine – Locrio de Pollo (One-pot Dominican seasoned chicken and rice cooked with sofrito and annatto for color)
Created by Kitchen2MyTable.com
Recipe ID: 6045
Entree: Dominica – National Cuisine – Crab and Callaloo (Stewed callaloo greens cooked with crab in coconut milk and aromatic seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 6044
Entree: Djibouti – National Cuisine – سمبوسة ➤ sambusa (Fried triangular savory pastry filled with spiced meat and onions)
Created by Kitchen2MyTable.com
Recipe ID: 6043
Entree: Democratic Republic of the Congo – National Cuisine – Koko (Thick maize porridge served with a savory peanut-tomato sauce, smoked fish, and greens)
Created by Kitchen2MyTable.com
Recipe ID: 6042
Entree: Czechia – Central Culinary Region – Smažený sýr (Breaded and deep-fried semi‑hard cheese served hot, typically with potatoes and tartar sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6041
Entree: Cote d'Ivoire – National Cuisine – Alloco (Fried ripe plantains served with a savory spicy tomato-pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6040
Entree: Costa Rica – National Cuisine – Vigorón (Boiled cassava topped with tangy cabbage slaw and crispy fried pork rinds)
Created by Kitchen2MyTable.com
Recipe ID: 6039
Entree: Central African Republic – National Cuisine – Makara (Rich Central African peanut-based stew of chicken and greens typically served with cassava or rice)
Created by Kitchen2MyTable.com
Recipe ID: 6038
Entree: Cape Verde – National Cuisine – Guisado de Capado (Hearty Cape Verdean slow-cooked goat stew braised with tomatoes, wine, and piri-piri)
Created by Kitchen2MyTable.com
Recipe ID: 6037
Entree: Cameroon – National Cuisine – Egusi Pudding (savory steamed melon-seed custard)
Created by Kitchen2MyTable.com
Recipe ID: 6036
Entree: Burkina Faso – National Cuisine – Poulet Bicyclette (Stewed free-range West African chicken in a spiced tomato and peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6035
Entree: Bulgaria – National Cuisine – Пататник ➤ Patatnik (A rustic Rhodope-style savory potato pie cooked on the stovetop or baked with onions, eggs, herbs, and white brined cheese)
Created by Kitchen2MyTable.com
Recipe ID: 6034
Entree: British Indian Ocean Territory – National Cuisine – Grilled Octopus (Tender, charred octopus tentacles simmered then grilled and finished with citrus, garlic, and local spices)
Created by Kitchen2MyTable.com
Recipe ID: 6033
Entree: Botswana – National Cuisine – Vetkoek (Deep-fried savory bread dough often split and filled with seasoned minced meat or eaten with chutney)
Created by Kitchen2MyTable.com
Recipe ID: 6032
Entree: Bosnia and Herzegovina – National Cuisine – Bosanski Lonac (Hearty layered Bosnian pot stew of large meat and vegetable chunks slowly simmered together)
Created by Kitchen2MyTable.com
Recipe ID: 6031
Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Giambo (A Caribbean okra-based stew with salted fish and seafood cooked into a thick savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6030
Entree: Barbados – National Cuisine – Brown Stew Chicken (Deeply caramelized Barbadian braised chicken in a rich, savory brown gravy)
Created by Kitchen2MyTable.com
Recipe ID: 6029
Entree: Antigua and Barbuda – National Cuisine – Antiguan Black Pineapple Chicken (Chicken braised with Antigua's black pineapple in a sweet-spicy Caribbean sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6028
Entree: Antarctica – National Cuisine – Chilean Sea Bass Grilled (Grilled fillets of Chilean sea bass seasoned with lemon, butter, and coastal herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6027
Entree: American Samoa – National Cuisine – Lu'au (Taro leaves braised in coconut cream often with meat, wrapped and baked until tender)
Created by Kitchen2MyTable.com
Recipe ID: 6026
Entree: Uzbekistan – Fergana Valley – Beshbarmak (Boiled meat served over wide hand-cut noodles with onion broth)
Created by Kitchen2MyTable.com
Recipe ID: 6025
Entree: Tanzania – Lake Victoria Tanzania – Pilau (Spiced rice cooked with meat and whole spices, a fragrant East African savory rice dish)
Created by Kitchen2MyTable.com
Recipe ID: 6024