All Recipes
Showing 60 of 6708 recipes.
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)
Created by Kitchen2MyTable.com
Recipe ID: 5901
Entree: Hong Kong – Northern Culinary Region – 燒鴨 ➤ Siu ngaap (Whole duck roasted Cantonese style with crisp lacquered skin)
Created by Kitchen2MyTable.com
Recipe ID: 5900
Entree: Honduras – Northern Culinary Region – Tapado Olanchano (Coconut-based seafood and root-starch stew from Honduras' northern coast)
Created by Kitchen2MyTable.com
Recipe ID: 5899
Entree: Guinea-Bissau – Northern Culinary Region – Cachupa (Hearty slow-cooked stew of hominy, beans, plantain, root vegetables, and mixed meats)
Created by Kitchen2MyTable.com
Recipe ID: 5898
Entree: Guatemala – Northern Culinary Region – Estofado de Gallina (Hearty Guatemalan braised chicken stew with vegetables, tomatoes, and cilantro)
Created by Kitchen2MyTable.com
Recipe ID: 5897
Entree: Guadeloupe – Northern Culinary Region – Fricassée de Chatrou (Guadeloupean stewed octopus in a Creole tomato and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5896
Entree: Greenland – Northern Culinary Region – Tuttu (Hearty Greenlandic reindeer stew of braised meat and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5895
Entree: Tunisia – Sahel Coast – أوسبان ➤ Usban (A traditional Tunisian stuffed sheep intestine sausage filled with spiced rice, lamb, herbs, and pine nuts)
Created by Kitchen2MyTable.com
Recipe ID: 5894
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)
Created by Kitchen2MyTable.com
Recipe ID: 5893
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)
Created by Kitchen2MyTable.com
Recipe ID: 5892
Entree: Senegal – Dakar & Coastal Senegal – Couscous Senegalais (Steamed semolina granules served with a spiced tomato-based broth, vegetables, and chicken)
Created by Kitchen2MyTable.com
Recipe ID: 5891
Entree: Norway – Norwegian Coastal Seafood – Kveite (Norwegian halibut prepared simply and finished with browned butter, lemon, and capers)
Created by Kitchen2MyTable.com
Recipe ID: 5890
Entree: Lebanon – Bekaa Valley – سمك حارة ➤ Samak Hāra (Spicy Lebanese baked fish finished with a garlicky tahini and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5889
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)
Created by Kitchen2MyTable.com
Recipe ID: 5888
Entree: Kazakhstan – Northern Kazakhstan – Лагман ➤ Lagman (Central Asian hand-pulled noodle stew with braised lamb and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5887
Entree: Hungary – Great Plain – Rántott Hús (Hungarian breaded and fried meat cutlets)
Created by Kitchen2MyTable.com
Recipe ID: 5886
Entree: French Southern Territories – National Cuisine – Sole Meunière (Pan-fried sole finished in browned butter with lemon and parsley)
Created by Kitchen2MyTable.com
Recipe ID: 5885
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)
Created by Kitchen2MyTable.com
Recipe ID: 5884
Entree: Eswatini – National Cuisine – Sidvudvu (Hearty Swazi beef and leafy-greens stew traditionally served with maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 5883
Entree: Equatorial Guinea – National Cuisine – Pollo con Salsa de Cacahuete (Chicken simmered in a rich, savory peanut sauce with tomatoes and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 5882
Entree: El Salvador – National Cuisine – Panes con Pollo (Savory shredded chicken sandwiches served in soft rolls with mayonnaise and pickled curtido)
Created by Kitchen2MyTable.com
Recipe ID: 5881
Entree: Dominican Republic – National Cuisine – Pescado con Coco (White fish stewed in coconut milk with aromatic vegetables and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5880
Entree: Dominica – National Cuisine – Curry Goat (Slow-simmered Caribbean goat curry seasoned with island spices and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5879
Entree: Djibouti – National Cuisine – Maraq (A clear spiced meat and vegetable broth typical of the Horn of Africa)
Created by Kitchen2MyTable.com
Recipe ID: 5878
Entree: Democratic Republic of the Congo – National Cuisine – Makayabu (Salted preserved cod stewed with tomatoes, onions and palm oil, typically served with plantains or rice)
Created by Kitchen2MyTable.com
Recipe ID: 5877
Entree: Czechia – Central Culinary Region – Segedínský guláš (Hearty Czech pork goulash cooked with sauerkraut in a creamy paprika sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5876
Entree: Cote d'Ivoire – National Cuisine – Sauce Arachide (thick peanut stew with chicken)
Created by Kitchen2MyTable.com
Recipe ID: 5875
Entree: Costa Rica – National Cuisine – Sopa Negra (Hearty Costa Rican black bean soup traditionally finished with poached eggs and cilantro)
Created by Kitchen2MyTable.com
Recipe ID: 5874
Entree: Central African Republic – National Cuisine – Poulet Yassa (Marinated and braised chicken in a tangy lemon and caramelized onion mustard sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5873
Entree: Cape Verde – National Cuisine – Feijoada Cabo-verdiana (Hearty Cape Verdean stew of beans and mixed pork cooked until rich and flavorful)
Created by Kitchen2MyTable.com
Recipe ID: 5872
Entree: Cameroon – National Cuisine – Fufu Corn and Njama Njama (corn dough with stewed amaranth greens)
Created by Kitchen2MyTable.com
Recipe ID: 5871
Entree: Burkina Faso – National Cuisine – Ragout d'Igname (Hearty yam stew simmered with meat and a tomato-peanut flavored sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5870
Entree: Bulgaria – National Cuisine – Кебапче ➤ Kebapche (Grilled spiced ground meat cylinders typical of Bulgarian cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 5869
Entree: British Indian Ocean Territory – National Cuisine – Crab Stir Fry (Stir-fried crab cooked with aromatics, coconut and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 5868
Entree: Botswana – National Cuisine – Mogodu (Slow-simmered beef tripe stew seasoned with onions and traditional spices)
Created by Kitchen2MyTable.com
Recipe ID: 5867
Entree: Bosnia and Herzegovina – National Cuisine – Japrak (Stuffed grape leaves filled with seasoned minced meat and rice simmered in a savory tomato-broth)
Created by Kitchen2MyTable.com
Recipe ID: 5866
Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Conch Stew (Slow-simmered conch in a savory tomato-and-vegetable broth typical of the Dutch Caribbean)
Created by Kitchen2MyTable.com
Recipe ID: 5865
Entree: Barbados – National Cuisine – Bajan Black Belly Lamb (Roasted marinated island lamb with classic Barbadian seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 5864
Entree: Antigua and Barbuda – National Cuisine – Stewed Saltfish (Hearty slow-simmered salted cod stew with tomatoes, peppers, and island herbs, served as a traditional Antiguan main)
Created by Kitchen2MyTable.com
Recipe ID: 5863
Entree: Antarctica – National Cuisine – Emperor Penguin Pâté (Rich savory pâté-style spread traditionally named for the emperor penguin, rendered here as a conservation-friendly smoked-fish pâté)
Created by Kitchen2MyTable.com
Recipe ID: 5862
Entree: American Samoa – National Cuisine – Pua'a Samoa (Samoan-style slow-braised pork cooked in rich coconut cream with aromatics, reflecting traditional umu flavors)
Created by Kitchen2MyTable.com
Recipe ID: 5861
Entree: Uzbekistan – Fergana Valley – Kazan Kabob (Hearty Uzbek lamb and potato stew braised in a kazan with onions, tomatoes, and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 5860
Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ் கோழி கறி ➤ Yāzh kōḻi kaṟi (Spicy Jaffna-style chicken curry made with roasted spices and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5858
Entree: South Korea – Gyeongsang – 통영 김밥 ➤ Tongyeong gimbap (Seafood-topped Korean seaweed rice rolls from Tongyeong)
Created by Kitchen2MyTable.com
Recipe ID: 5857
Entree: Singapore – Indian Singapore – Dal Makhani (Creamy slow-cooked black lentils and kidney beans in a buttery tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5856
Entree: Saudi Arabia – Eastern Province – هريس ➤ Harees (Slow-simmered cracked wheat porridge cooked with tender meat and butter)
Created by Kitchen2MyTable.com
Recipe ID: 5855
Entree: Romania – Dobrogea – Ciorbă de Burtă (Hearty sour tripe soup thickened with egg yolks and sour cream, finished with garlic and vinegar)
Created by Kitchen2MyTable.com
Recipe ID: 5854
Entree: Netherlands – Friesland – Friese Droge Worst (Dry-cured smoked pork sausage traditional to Friesland)
Created by Kitchen2MyTable.com
Recipe ID: 5853
Entree: Nepal – Kathmandu Valley – Sekuwa (Nepali-style skewered and charcoal-grilled marinated meat)
Created by Kitchen2MyTable.com
Recipe ID: 5852
Entree: Myanmar – Kachin & Northern Myanmar – Kachin Smoked Pork (Smoked pork from the Kachin region braised and stir-fried with aromatics and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5851
Entree: Kenya – Kenyan Pastoral Cuisine – Githeri (one-pot maize and bean stew)
Created by Kitchen2MyTable.com
Recipe ID: 5850
Entree: Israel – Israeli Street Food – שקשוקה ➤ Shakshuka (Poached eggs in a spiced tomato and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5849
Entree: Ireland – Dublin & East – Bangers and Mash (Pork sausages served with creamy mashed potatoes and onion gravy)
Created by Kitchen2MyTable.com
Recipe ID: 5848
Entree: Iraq – Basra & South – مرقة بامية ➤ Marqa Bamiya (Okra and lamb stew simmered in a spiced tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 5847
Entree: Ghana – Ashanti – Ampesi with Kontomire Stew (Boiled yam served with a palm-oil tomato stew of cocoyam leaves and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 5846
Entree: Georgia – Imereti – კუხმაჩი ➤ Kuchmachi (Georgian spiced stew of chicken offal in a walnut-garlic sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5845
Entree: Finland – Finnish Coastal Cuisine – Lohikeitto (Creamy Finnish salmon and potato soup flavored with leek and dill)
Created by Kitchen2MyTable.com
Recipe ID: 5844
Entree: Denmark – Central Culinary Region – Stegt kylling (Roast chicken seasoned with butter, herbs, and lemon, served with pan juices)
Created by Kitchen2MyTable.com
Recipe ID: 5843
Entree: Cambodia – Coastal Cambodia – ត្រីឆៀន ➤ trey chhien (Whole fried fish crisped until golden, served with a sour-sweet garlic and lime dipping sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5842
Entree: Belgium – Brussels – Lapin à la Gueuze (Rabbit braised in Gueuze lambic beer with onions, bacon, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5841