All Recipes
Showing 60 of 6750 recipes.
Entree: Belgium – Brussels – Filet Américain (Seasoned raw minced beef spread often served on bread or with fries)
Created by Kitchen2MyTable.com
Recipe ID: 6005
Entree: Azerbaijan – Baku & Absheron – Qutab (Thin stuffed Azerbaijani flatbread filled with meat and herbs and pan-fried until lightly crisp)
Created by Kitchen2MyTable.com
Recipe ID: 6004
Entree: Austria – Salzburg & Alpine Austria – Kaiserschmarrn (Fluffy shredded Austrian pancake traditionally caramelized and served with fruit compote)
Created by Kitchen2MyTable.com
Recipe ID: 6003
Entree: Armenia – Armenian Highlands – բաստուրմա ➤ basturma (Air-dried cured and heavily spiced beef coated with a fenugreek and garlic paste)
Created by Kitchen2MyTable.com
Recipe ID: 6002
Entree: Ukraine – Crimean Tatar Cuisine – Chudu (Stuffed pan-fried flatbread common in Crimean Tatar home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 6001
Entree: Egypt – Cairo & Delta – بامية ➤ Bamiya (Egyptian okra stew simmered with lamb in a tomato-garlic sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6000
Entree: Bangladesh – Bengali River Delta – পান্তা ভাত ➤ Panta Bhat (Overnight-soaked fermented rice served cold with fried fish and simple condiments)
Created by Kitchen2MyTable.com
Recipe ID: 5999
Entree: Algeria – Central Culinary Region – تليتلي ➤ Tlitli (Small semolina pasta pearls served in a spiced lamb and chickpea tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 5998
Entree: Afghanistan – Hazarajat Highlands – چپلی کباب ➤ Chapli Kabab (Flattened spiced ground-meat patties fried until crisp, flavored with herbs and pomegranate)
Created by Kitchen2MyTable.com
Recipe ID: 5997
Entree: Chile – Central Culinary Region – Chorrillana (Hearty Chilean platter of French fries topped with sautéed sliced beef, onions, and fried eggs)
Created by Kitchen2MyTable.com
Recipe ID: 5996
Entree: Vietnam – Hanoi – Bánh Tôm Hồ Tây (Crispy West Lake-style shrimp and sweet potato fritters)
Created by Kitchen2MyTable.com
Recipe ID: 5995
Entree: Thailand – Central Thailand – ปลาราดพริก ➤ Pla rad prik (Crispy whole fish topped with a sweet-spicy Thai chili sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5994
Entree: South Africa – Cape Malay – Frikkadel (Spiced Cape Malay meatballs, pan-fried or baked and served with chutney)
Created by Kitchen2MyTable.com
Recipe ID: 5993
Entree: Portugal – Algarve – Açorda de Marisco (Algarve-style seafood and bread soup in a garlicky cilantro-olive oil broth often finished with poached eggs)
Created by Kitchen2MyTable.com
Recipe ID: 5992
Entree: Poland – Highland / Gorale – Kiełbasa Z Grilla (Grilled Polish sausage prepared simply with onions, caraway, and mustard, typical of highland outdoor cooking)
Created by Kitchen2MyTable.com
Recipe ID: 5991
Entree: Philippines – Cebuano – Bam-i (Cebuano stir-fried noodle dish combining egg noodles and glass noodles with pork, shrimp, and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5990
Entree: Peru – Amazonian Peru – Timbuche (Hearty Amazonian fish stew with root vegetables and bright herb-lime finish)
Created by Kitchen2MyTable.com
Recipe ID: 5989
Entree: Greece – Athens & Attica – Κοτόπουλο λεμονάτο ➤ Kotópoulo lemonáto (Greek lemon-braised chicken with garlic, oregano, and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5988
Entree: Colombia – Antioquia – Carne Asada Antioqueña (Antioquian-style grilled marinated beef served with a bright herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5987
Entree: Argentina – Argentine Italian Cuisine – Pollo al Disco (Chicken pieces braised with vegetables and tomatoes in a wide shallow disc pan)
Created by Kitchen2MyTable.com
Recipe ID: 5985
Entree: United Kingdom – British Pub Classics – Gammon Steak (Thick cured and often smoked pork steak, typically simmered then pan-grilled and served with a sweet-savory glaze)
Created by Kitchen2MyTable.com
Recipe ID: 5984
Entree: Turkey – Aegean Turkey – Güveç (Slow-baked Turkish stew of meat and seasonal vegetables cooked together in an earthenware casserole)
Created by Kitchen2MyTable.com
Recipe ID: 5983
Entree: Pakistan – Coastal Pakistan – سنڌي پلائو ➤ Sindhi Pulao (A fragrant Sindhi rice pilaf cooked with spiced meat, potatoes, and whole warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 5982
Entree: Nigeria – Fulani Pastoral – Miyan Kuka (Goat soup thickened with baobab)
Created by Kitchen2MyTable.com
Recipe ID: 5981
Entree: Japan – Chugoku – 松葉ガニ ➤ Matsuba-gani (Seasonal Chugoku snow crab typically boiled and served simply to showcase its sweet, delicate meat)
Created by Kitchen2MyTable.com
Recipe ID: 5980
Entree: Iran – Baluchi Iran – کاک ➤ Kāk (Thick rustic Balochi wheat flatbread baked until crisp on the outside and tender inside)
Created by Kitchen2MyTable.com
Recipe ID: 5979
Entree: Ethiopia – Afar – Afar Grilled Camel (Marinated and charcoal-grilled camel meat seasoned in the Afar regional style)
Created by Kitchen2MyTable.com
Recipe ID: 5978
Entree: Canada – Atlantic Canada – Halifax Fish Cakes (Pan-fried patties of flaked white fish mixed with mashed potato and seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 5977
Entree: Spain – Aragon – Recao de Binéfar (Hearty Aragonese-style pork and chorizo stew from Binéfar, flavored with paprika and slow-simmered vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5976
Entree: Russia – Bashkir & Ural Region – Башкирский чак-чак ➤ Bashkirskiy chak-chak (Bite-sized fried dough pieces coated in warm honey syrup, a traditional sweet from Bashkir and Ural cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 5975
Entree: Germany – Bavaria – Zwiebelrostbraten (Pan-seared Bavarian roast beef topped with crispy caramelized onions and finished in a rich brown gravy)
Created by Kitchen2MyTable.com
Recipe ID: 5974
Entree: Brazil – Bahia – Sarapatel (Spicy Bahian-style stew of pork meat and offal simmered in a tangy, vinegar-spiced sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5973
Entree: Mexico – Central Highlands – Tamales (Corn masa dough filled with seasoned meat, wrapped in corn husks and steamed until tender)
Created by Kitchen2MyTable.com
Recipe ID: 5972
Entree: Italy – Aosta Valley – Raclette (Melted semi-hard Alpine cheese scraped over boiled potatoes and served with pickles and cured meats)
Created by Kitchen2MyTable.com
Recipe ID: 5971
Entree: Indonesia – Bali – Serapah Penyu (Traditional Balinese slow-cooked turtle stew in a spicy coconut and aromatic bumbu paste, often prepared for ceremonial or communal meals)
Created by Kitchen2MyTable.com
Recipe ID: 5970
Entree: France – Auvergne – Côte de Boeuf à l'Auvergnate (Bone-in rib steak prepared in the Auvergne manner with garlic-parsley butter, mushrooms, lardons, and melted Cantal cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5969
Entree: China – Beijing / Imperial North – 北京风味红烧肉 ➤ Běijīng fēngwèi hóngshāo ròu (Cubed pork belly slowly braised in a sweet-savory caramelized soy sauce typical of northern imperial cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 5968
Entree: United States – American BBQ Belt – Texas Style Smoked Sausage (Coarsely ground pork-and-beef sausage seasoned with Texan spices and slow-smoked over wood)
Created by Kitchen2MyTable.com
Recipe ID: 5967
Entree: India – Assam – আলু পিটিকা ➤ ālu piṭikā (Coarsely mashed boiled potatoes flavored with mustard oil, onions, and green chilies from Assam)
Created by Kitchen2MyTable.com
Recipe ID: 5966
Entree: Gabon – Poulet Moambe (chicken in palm-nut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5965
Entree: Falkland Islands (Malvinas) – Grilled Kelp Goose (Simply seasoned and charred kelp goose meat grilled over open flame, often finished with a buttery kelp pan sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5964
Entree: Estonia – Kapsarullid (Cabbage leaves filled with a savory meat and rice mixture, baked or simmered in tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5963
Entree: Eritrea – ሺሮ ➤ Shiro (Thick, spiced chickpea-flour stew traditionally eaten with injera)
Created by Kitchen2MyTable.com
Recipe ID: 5962
Entree: Ecuador – Bolón de Verde (Fried green-plantain dumpling mixed with cheese or pork and pan-seared until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 5961
Entree: Cyprus – Souvlakia (Grilled marinated meat skewers traditionally made with pork, served with pita, lemon and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5960
Entree: Curacao – Funchi (A firm polenta-like cornmeal cake that is boiled, set, sliced and served as a starchy accompaniment to stews, fish, or vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5959
Entree: Cuba – Boliche (Cuban braised beef roast typically butterflied and stuffed with chorizo, cooked with potatoes and peppers in a rich tomato-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5958
Entree: Croatia – Brudet (Hearty Croatian coastal fish stew of mixed seafood simmered in a tomato, wine, and garlic broth)
Created by Kitchen2MyTable.com
Recipe ID: 5957
Entree: Cook Islands – Taro and Coconut Cream (Baked or stewed taro tubers cooked in rich coconut cream to make a hearty Polynesian main course)
Created by Kitchen2MyTable.com
Recipe ID: 5956
Entree: Comoros – Mataba (Stewed cassava leaves cooked in coconut milk with aromatics and often fish for a savory island main)
Created by Kitchen2MyTable.com
Recipe ID: 5955
Entree: Cocos (Keeling) Islands – Soto Ayam (Indonesian-style turmeric chicken soup with shredded chicken, clear spiced broth, and noodle or rice accompaniments)
Created by Kitchen2MyTable.com
Recipe ID: 5954
Entree: Christmas Island – Ikan Bakar (Charcoal-grilled whole fish marinated in a spicy-sweet Southeast Asian paste)
Created by Kitchen2MyTable.com
Recipe ID: 5953
Entree: Chad – Fufu (Starchy pounded or stirred dough made from millet or sorghum flour, served as a hand-held starch for dipping into soups and stews)
Created by Kitchen2MyTable.com
Recipe ID: 5952
Entree: Cayman Islands – Central Culinary Region – Escovitch Fish (Crisply fried whole fish topped with a hot vinegar-based pickled pepper and vegetable dressing)
Created by Kitchen2MyTable.com
Recipe ID: 5951
Entree: Burundi – Central Culinary Region – Brochettes (Charcoal-grilled skewers of marinated beef or goat served with onions and a tomato-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5950
Entree: Brunei – Central Culinary Region – Ikan Bakar (Grilled marinated fish charred over coals and served with spicy sambal and lime)
Created by Kitchen2MyTable.com
Recipe ID: 5949
Entree: Bolivia – Central Culinary Region – Anticucho (Bolivian grilled marinated skewers traditionally made with beef heart)
Created by Kitchen2MyTable.com
Recipe ID: 5948
Entree: Bhutan – Central Culinary Region – Goep (Spicy Bhutanese shredded beef stir-fry flavored with chilies, garlic, and local cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5947
Entree: Bermuda – Central Culinary Region – Bermuda Fish Cakes (Pan-fried seasoned cod and potato patties commonly served with mustard or lemon)
Created by Kitchen2MyTable.com
Recipe ID: 5946
Entree: Benin – Central Culinary Region – Gboma Dessi (West African eggplant and leafy-green stew cooked in palm oil with smoked fish and tomatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5945